Cooking & Recipes - June 2007

I am currently living in Germany and my son's pre-school class is having a party. They are asking the parents to bring in foods from their home country. Can anyone suggest something that is easy to make to bring in? Thanks!

2007-06-25 04:57:06 · 10 answers · asked by Kat 7

2007-06-25 04:53:41 · 10 answers · asked by Anonymous

Does anyone know a good recipe for a low carb cheese omelet????

2007-06-25 04:53:37 · 5 answers · asked by A. 2

I'm trying to think of foods that are good to eat, but still not too expensive to make. Anyone got any ideas?

2007-06-25 04:34:38 · 16 answers · asked by save_me_now 3

i heard the following are good to eat with hot cheetos: cream cheese, nacho cheese and hot sauce from taco bell. Does anyone know more stuff to mix with hot cheetos?

2007-06-25 04:29:11 · 4 answers · asked by Anonymous

Is there anyway to avoid the bitter foodcoloring taste? Iam making a catterpiller cake for my daughters first birthday and each segment is going to be the colors of the rainbow but i just make the purple frosting and it is really bitter from the frosting... what can I do?

2007-06-25 03:47:55 · 3 answers · asked by Junedue2006 2

i'm tring to find an easy recipee for Biscuits and gravy. any ideas where to look or dose anyone have one??? also if anyone has an easy one could you let me know how many it serves (i could be needing to feed 10+ people)

2007-06-25 03:47:07 · 7 answers · asked by smile182 3

just got a waffle iron and i can't seem to find any healthy recipes for waffle batter online so i was wondering if anyone has one? thanks!

2007-06-25 03:35:14 · 5 answers · asked by kestrelk8 6

for a picnic-themed "Food Day"?

2007-06-25 03:26:20 · 10 answers · asked by Anonymous

2007-06-25 03:23:28 · 13 answers · asked by YOLANDA 1

2007-06-25 03:15:26 · 25 answers · asked by pepsicola 2

2007-06-25 02:43:57 · 11 answers · asked by Moose 5

need some ideas please.

2007-06-25 02:40:58 · 47 answers · asked by LouLou 4

corn syrup as part of my fudge recipe which I downloaded off an american site, but can't find it anywhere does it mean something else in english or have I been searching in the wrong places?

2007-06-25 00:55:31 · 5 answers · asked by Anonymous

I am out of cooking wine, can I use chardonnay?

2007-06-25 00:13:22 · 7 answers · asked by Anonymous

Truffles are very expensive, right? How much are they?

2007-06-24 22:48:37 · 0 answers · asked by Anonymous

2007-06-24 22:47:07 · 10 answers · asked by alfredo i 1

I was going to cook sausage, mash and onion gravy tonight !

2007-06-24 22:46:54 · 10 answers · asked by Gem 3

2007-06-24 22:38:47 · 10 answers · asked by Anonymous

2007-06-24 22:36:28 · 5 answers · asked by Anonymous

I bought it thinking it was something different (newly married, just learning my way around the kitchen) and it's been in my freezer long enough. It is defrosting in my fridge right now.
What can I make with it??
Black Angus Eye of Round Roast. 2.75 Pounds
I have a slow cooker, big stove pot, over whatever I need spices wise and sides. What can I make with this? I bought two and the first one I cooked it in the oven, but cut it wrong so it was tough to eat.
Recipes only please, and please try to refrain from links. I want recipes from people who use them and know it will taste good.

Thanks to all!

2007-06-24 21:22:11 · 5 answers · asked by cait5156 3

2007-06-24 20:24:10 · 13 answers · asked by ceaser 2

2007-06-24 19:32:43 · 2 answers · asked by Special nobody 5

can someone tell me a good way to prepare this, a traditional German recipie would be nice!

Thankyou.

2007-06-24 17:38:50 · 4 answers · asked by J B 2

Does anyone know how to restore the shine to copper-bottomed pots and pans.

While my grandmother was alive she owned these copper-bottomed pots & pans and took great pride in keeping them nice and shiny. In fact she told my mom all about how she kept them so new-penny-perfect many times, (mother-in-law to daughter-in-law). Well my grandmother passed away 8 years ago and I inherited her pots and pans when I got married, but my mom can't remember her detailed instructions. I was hoping someone on here would know the secret. Any ideas?

2007-06-24 16:28:22 · 6 answers · asked by Beca 2

2007-06-24 16:09:45 · 7 answers · asked by Anonymous

How long does it have to set, so that when you cut a piece it doesn't fall all apart?

2007-06-24 16:02:21 · 13 answers · asked by jakimmi72 2

Which tastes better for making chicken noodle... Chicken broth or water and bouillon cubes???

2007-06-24 15:53:57 · 18 answers · asked by mignonglickman 2

Okay the only thing ALMOST worse than an overcooked piece of beef is a cut of meat that is oozing blood like it was just slaughtered. I don't care if the meat thermo sez it's 140-150 degree's and safe to eat.
Question. How on earth do you get a roast, Thick steak, or what have you at that perfect, Pink BUT NOT SWIMMING IN BLOOD tenderness, while at the same time avoiding the always too common overcooked shoe-leather we are all experts at making. Yes it takes no skill to master ruining meat; I know first hand and didn't even have to study, it just comes naturally.
I know the Beef is safe at 140+ degrees. I have had limited sucsess at very low temps 220 degrees for many MANY hours of cook time. But for regular meals in normal times I manage to fark up alot. The outter parts are cooked fine but the center is always a horror movie bloodbath, I then leave in for More time then presto bango, shoe leather!
Can meat rest time save a blood bath?
Biatch/Moan rant over
Thanx 4 looking

2007-06-24 15:53:46 · 11 answers · asked by Trust me ;) 2

I am into cooking, so I was hoping ya'll had some kind of tips for me? Anything and everything will be appreciated!

Thanks!

2007-06-24 15:39:21 · 16 answers · asked by Anonymous