Cooking & Recipes - May 2007

It's slightly sour or something.

Sour cream?

2007-05-30 05:11:37 · 8 answers · asked by Neil_R 3

My German grandmother use to make this all of the time and she called it 'German Noodles', although it was not made with noodles but potatoes. The custard on top of the potatoes was made with egg, milk and a little bit of flour. And you pour hot raspberries on top. Sometimes in Germany, peaches or apples were used instead.

2007-05-30 05:01:13 · 2 answers · asked by Anonymous

I wanna bake something today. . . . but i have no good ideas of what to do. So i would like some suggestions/ recipes of baked goods. Thanks!

2007-05-30 04:28:23 · 6 answers · asked by iluvvball213 2

Why are they so expensive? how can you prepare them? What do they taste like?

2007-05-30 04:23:56 · 5 answers · asked by ? 2

There is a going away party for this girl who works in our area. We are suppose to bring finger foods. Does anyone have a cheap but yummy suggestion? Thanks so much!

2007-05-30 04:22:49 · 18 answers · asked by Kellersmommy 2

2007-05-30 04:14:25 · 19 answers · asked by Anonymous

2007-05-30 04:12:41 · 3 answers · asked by hannah61813 1

she likes all kinds of food so it should be easy for ideas to come in, also i may need the recipie. i know alot of ppl would see this and theres a ton of ideas that i cant think of so i ask for help. Thanks

2007-05-30 04:02:09 · 11 answers · asked by Oscar V 1

I have found one or two places on the web, all expensive imports. Is there an American company that makes dried sausages like Chirico and Charizzo?

2007-05-30 03:58:13 · 1 answers · asked by TD Euwaite? 6

I have some lamb chops (less than an inch thick). I want to roast them with rosemary and possibly mint or thyme?? I want to keep it simple.

How long do I cook them for, and at what temperature? & what is the best way to prepare them?

I don't want to fry them.

Any suggestions would be great!

2007-05-30 03:56:46 · 11 answers · asked by Copper 4

I'm cooking steaks tonight for dinner. I've always had a problem keeping it soft and tender..Any tips?

2007-05-30 03:55:38 · 11 answers · asked by melly 3

2007-05-30 03:40:19 · 358 answers · asked by nicole1213 1

I have absolutley nothing to do, nobody is here, nobody ever calls or comes in, what should I do??

2007-05-30 03:39:00 · 15 answers · asked by Anonymous

2007-05-30 02:38:45 · 6 answers · asked by momof3_angles 2

2007-05-30 02:12:23 · 8 answers · asked by donkey hoes 1

2007-05-30 01:43:57 · 8 answers · asked by Anonymous

Looking to try something new. Any suggestions?

2007-05-30 01:41:43 · 18 answers · asked by ♫♦♥LOVE♥♦♫ 2

whenever i cook a roast its always bland i love the ones u have at grandmas.

2007-05-30 01:25:29 · 10 answers · asked by dee 3

I stew it with onion, some flour and have it well cooked and served up on toast. Delicious. Some people have remarked that too much of it is harmful. Is this an old wives tale or true?

2007-05-29 20:22:11 · 7 answers · asked by michael m 1

2007-05-29 20:12:17 · 22 answers · asked by mickymo1 3

On TV I always see Cerial made where the bowl is only 25% filled with milk and the bowl is to the top with cerial. I fill my bowl to the top with milk, for some reason all of my cerial must be wet to eat it , if its not then i push it under the milk to get it wet, so why is the "traditional" or way they do it on TV done that way? bowl with 25% milk 100% cerial

2007-05-29 16:49:42 · 9 answers · asked by Raid 2

someone give me ideas for dinner tomorrow. on the grill. no pork chops or chicken. don't just say steak or fish. gimme recipes!

2007-05-29 16:49:36 · 11 answers · asked by shesh 3

2007-05-29 16:49:18 · 6 answers · asked by Anonymous

2007-05-29 16:35:12 · 2 answers · asked by Anonymous

I'm doing a variation on Gordon Ramsay's basic chicken stock.
It's based more on what I have leftover in my frig.
Smells good so far, but I'm no chef just an enthusiastic amateur.
I'm reserving the freedom to experiment and all that.
Isn't that one of the purposes for stocks in the bigger better restaurants? A place for leftovers so waste is kept minimal?

2007-05-29 15:05:49 · 5 answers · asked by Chessmistress1000 3

2007-05-29 15:02:11 · 9 answers · asked by loira74 2

Quik plz tell

2007-05-29 15:01:12 · 4 answers · asked by Noel 1

It was creamy, luscious, cool and light. I can't find the recipe, or remember all that's in it. Any good recipes like this out there?

2007-05-29 15:00:38 · 4 answers · asked by Peggy W 1

I know you can double a recipe, but can you cut it in half? I was going to make cupcakes, but I didn't want to make 24 so I was going to cut the recipe in half. When my mom heard this, she panicked and said you couldn't cut baking recipes in half. Yes/No?

This was what I was going to make, along with the strawberry icing that is linked:
http://southernfood.about.com/od/cupcakerecipes/r/r70225d.htm

2007-05-29 14:46:31 · 10 answers · asked by Fanciful 3

Whether it's a starter, main or dessert, it doesn't matter. How do you make it?

2007-05-29 12:48:13 · 17 answers · asked by Anonymous