Cooking & Recipes - May 2007

In other words, I am interested in learning what you have been through to make it to the end, whether if it is the formal education such as going through culinary school, or if it is any other route. I inspire to become a professional cook one day but do not have any type of support (as in financially and emotionally), yet I have been always told that I have skills for containing a broad range of knowledge on Mediterranean, Asian, American, Mexican, and French (a good repertoire of recipes on memory). Yet, I have my own international urban unique style which evolved over the years. I am familiar with different types of cooking i.e. braising, reducing, broiling, seering (if I spelled it right) and etc. To sum-up I'm quick and practical as well, all I need is is some push in the right direction...

2007-05-07 11:40:26 · 3 answers · asked by EndorphinRush 3

can someone please tell me which one is right? STIR FRIED CHICKEN? or CHICKEN STIR FRIED?

2007-05-07 11:39:35 · 5 answers · asked by Anonymous

NOT COUNTING PB&J

2007-05-07 11:24:22 · 21 answers · asked by Brown Eyes 2

2007-05-07 10:45:02 · 17 answers · asked by ashtinphj 2

What ingredients in this recipe are not normally found in American dishes?
* 2 cups (16 fl. oz) milk
* 1 cinnamon stick
* 3 strips lemon rind
* Pinch of salt
* 1/2 cup (4 oz) short-grain white rice
* 3 medium egg yolks, beaten
* 1/3 cup (3 oz) sugar
* 1/2 stick (2 oz) butter
* 1 teaspoon ground nutmeg

2007-05-07 10:39:52 · 10 answers · asked by Anonymous

2007-05-07 10:30:20 · 8 answers · asked by Bethany L 1

2007-05-07 10:12:40 · 4 answers · asked by Robert C 1

Ina Garten says "never break an egg directly into a batter, because you never know when you're going to get a bad one." I don't think I've ever actually gotten a bad egg in a package of eggs from the store. Other than something that is obviously rotten, what does one look for to identify a bad egg?

2007-05-07 10:07:29 · 8 answers · asked by Pineapple Hat 4

I don't fry foods too much, but when I do, the greese overflows and goes everywhere. It happens right after I put in the chicken. It does not happen all the time, but it happens often enough to make a big mess. So, does anyone know what causes this and what I can do to prevent it??

2007-05-07 09:41:06 · 2 answers · asked by beth_n_danny 2

how much liquid hickory do i use?

2007-05-07 09:21:41 · 10 answers · asked by Steveo 3

so that i can just pour everything out of bowl into the crock pot in the morning so that i can leave for work ?

2007-05-07 09:17:00 · 14 answers · asked by GoogleMeBiotCH 1

and please make it simple!

2007-05-07 09:04:06 · 6 answers · asked by Yerba74, Free Hugs 5

How do you actually prepare the potatoes? I know you cook them but do you cut them up into pieces before you cook them or do you cook them whole? If whole, do you cook them in their skins or peeled? Do I cut them up when they are HOT or do they have to cool first. If so, HOW LONG? The recipe calls for one Five pound bag of potatoes so how long do I cook them? HEEEELLLLP please you amazing cooks and chefs out there. I'm freaking out because OBVIOUSLY I have never made potato salad before! THANK YOU for ANY help!

2007-05-07 07:48:59 · 15 answers · asked by mychemicalromancelover 3

Also do you need to wrap the husk in foil ?

2007-05-07 07:44:33 · 4 answers · asked by Anonymous

Portobello Burgers


4 large Portobello mushrooms
2 cloves garlic, sliced into very thin slivers
1 tsp. fresh rosemary or 1/2 tsp. dried, (optional)
1 tsp. fresh thyme or 1/2 tsp. dried, (optional )
1 1/2 Tbsp. extra virgin olive oil
3 Tbsp. balsamic vinegar
Salt and freshly ground black pepper, to taste

1. Preheat broiler or grill.

2. Wipe mushrooms with damp cloth. Remove stems. With paring knife, make slits in tops of caps. Stuff slivers of garlic and herbs (if using) into slits.

3. In small bowl, whisk together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture. Place mushrooms, cap-side down, on pan and broil or grill until soft and brown, about 3 to 5 minutes per side.

Makes 4 servings.

recipe from sparkpeople.com

2007-05-07 07:43:19 · 11 answers · asked by Anonymous

I threw out the package and can't remember if it's a 2/1 like white rice or what. Thanks.

2007-05-07 07:40:02 · 2 answers · asked by Me 6

I have no oil but want to make some boxed brownies, will they still taste good if I don't have any oil?

2007-05-07 07:38:22 · 12 answers · asked by Anonymous

2007-05-07 06:08:46 · 3 answers · asked by Tiffany 1

I dont want a large thing just a small family smoker for fish chicken or small ham or beef.

2007-05-07 06:08:08 · 4 answers · asked by whotsit 1

I want house to smell like a true Italian's house when u walk in

2007-05-07 05:12:10 · 12 answers · asked by Gi952 1

2007-05-07 02:57:26 · 6 answers · asked by Mario L 1

It seems whenever i cook chicken,burgers etc, the fat drips on the coals and makes them even hotter and start to flame burning the food. I have tried spritzing water but all this does is create ash on my food. Any ideas????

2007-05-07 02:41:10 · 14 answers · asked by rick e 1

How much percent of a cooked normal beef sausage, just from a supermarket, would you estimate to be fat? I have the actual percent, I just need some peoples opinions

2007-05-07 02:22:24 · 7 answers · asked by Anonymous

1.What makes pasta stick together?
2.How do you help it stop sticking?
3.What are the main ingredients of pasta?
4.What is the italien phrase for undercooked?
5.What wheat is pasta made from? (is it dorum???)
6.What structure is it made from? (is this carbohydrates???)
7.When was spaghetti first made in the UK?
8.What caused the change in attitudes in eating pasta(in the UK - 1940ish i think)?
9.Why does the roux (butter + flour) have to be carefully stirred?
10.How do you know if the sauce is cooked?

2007-05-07 02:16:19 · 16 answers · asked by me!! 2

They are (obviously) Puerto Rican and I'm Greek but am sick of making them Greek food and would like to try a hand at Puerto Rican cuisine. Any ideas?

2007-05-07 02:13:32 · 4 answers · asked by sofia 5

Thank you in advance!

2007-05-07 01:42:24 · 15 answers · asked by sofia 5

I don't have an egg poacher. I want to do them the old-fashioned way, in boiling water.

2007-05-06 20:01:13 · 8 answers · asked by grammarhammer 3

How do I make the white sauce for lasagna from scratch. What ingredients do i need

2007-05-06 19:53:14 · 6 answers · asked by Rufus121 2

2007-05-06 18:43:08 · 3 answers · asked by Sidereality 3

I had it at a Thai food place and it is terrific. It kinda has a creamy flavor and is lighter than typical peanut butter...that's why I think it has like mayo or something. Do you know of any good recipes?

2007-05-06 16:35:49 · 7 answers · asked by Anonymous