Cooking & Recipes - July 2007

imm a 11 year old that dosent know any recipes i can cook on my own.....

2007-07-22 07:41:15 · 13 answers · asked by chaterboxqueen101 1

2007-07-22 07:33:07 · 13 answers · asked by JARHEAD 1

2007-07-22 07:20:56 · 5 answers · asked by Lauretta R 3

I came up with this, and its so easy for anyone whos old enough to use the stovetop(which is like 12 and up)! go to my blog and check it out....please let me know if you like it! thanks!
http://www.brightideasofateenager.blogspot.com

2007-07-22 07:17:56 · 4 answers · asked by Lauren 5

When putting a rectangle pyrex dish in the oven for things such as brownies, casserole dishes, etc, which way is the right way to put it in? Sideways or longways?

2007-07-22 06:52:28 · 11 answers · asked by me* 2

2007-07-22 06:48:31 · 8 answers · asked by Rodge 2

I'm looking for a recipe for vanilla cream...you know the kind of cream consistancy that you get in a box of chocolates....ie like rasberry cream...chocolate cream... I'm trying to make some dark chocolates with a vanilla cream inside but I can't find a recipe for vanilla cream anywhere!

2007-07-22 06:17:48 · 5 answers · asked by niconico 1

I don't have a dutch oven and I'm afraid it will be to dry if I do it en a regular pot.






ROAST BEEF WITH BARLEY*

2-2 1/2 lb. roast, your choice of cut
1 Tbsp. butter
1 medium onion, chopped
1/2 lb. fresh-sliced mushrooms
1 tsp. minced garlic (in water)
1 can (14.5 oz.) beef broth
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
1/2 c. barley (not instant)
1 c. frozen peas
1/3 c. sour cream, optional**

In a Dutch oven or similar pot, brown the roast in the butter over medium heat. Remove the roast and set aside. Saute the onion, mushrooms, and garlic in the pot until tender, adding more butter if needed. Return the roast to the pan. Add broth, bay leaf, salt and pepper, and bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours. Add barley. Cover again and simmer for 45 more minutes or until both meat and barley are tender. Add the peas, cover and simmer for
5-10 more minutes. Discard bay leaf.

Remove roast from pan, and let sit for 5 minutes before slicing. Serve with barley and juices.

**You can thicken the juices with 1/3 c. sour cream, if desired.

2007-07-22 06:16:43 · 8 answers · asked by tckcjcac 2

I would like for it to have a similar flavor to the real thing. I know how to make a bechamel with flour, butter and milk, but how do I get the sausage flavor in there? Maybe add sage? Please help! Thanks!

2007-07-22 06:14:06 · 7 answers · asked by Anonymous

Ok so i am thinking of starting a new resturant.. I have created a YUMMY burger but cant decide what to name it

It is on a toasted sesame seed bun
with special suace red onoins lettuce tomaoto (TOP SECRET SORRY!!!)pickles and light ketchup. cheese may also be added.
1/4lb ground sirlon patty, cooked well done.

2007-07-22 04:32:22 · 6 answers · asked by Anonymous

My friend caught a 14" Freshwater Brook Trout Sat 2AM, he gutted, cleaned & removed the head for me, then put in Freezer til 4AM, we came home & decided to have it for dinner Sat nite so put it in the Fridge. we ended up going out for dinner, here it is Sunday morning, is it still ok to cook & eat today? or should I forget it?

2007-07-22 03:13:46 · 4 answers · asked by frazzled 2

I made loads of fish cakes, about half an inch thick & after they had chilled I put them in the freezer.
When I want to cook them next, do you think I can cook them straight from frozen without defrosting? Im going to do them in the oven so I dont have to fry them again, how long would you leave them in & at what temperature? What Im trying to avoid is having them cooked on the outside & cold on the inside.

2007-07-22 02:39:44 · 3 answers · asked by Anonymous

Even if I do say myself I like to think I am a good cook. If I have never tried cooking something before I usually end up doing a good job of it. Unfortunately, I seem to have some sort of mental block when it comes to cooking rice. I have followed no end of methods exactly to the letter and still I cannot cook rice without welding it to the pan. Should I just admit defeat and invest in a rice cooker?

2007-07-22 01:04:53 · 26 answers · asked by maitreyauk 1

2007-07-21 22:30:01 · 14 answers · asked by Anonymous

i have already fried it, stewed it, and made a casserole. i need to know how else can i cook white squash. thanks in advanced for your ideas!!

2007-07-21 17:28:38 · 0 answers · asked by Ms Starr 3

2007-07-21 17:04:32 · 10 answers · asked by beckysparklez 2

I'm trying to make a dinner menu for seven nights this week ...I need this menu to be as cheap as possible though...Also i have plenty of chicken breast.

2007-07-21 17:02:54 · 11 answers · asked by Keri 2

when is the soonest you can use one and it be accurate?

2007-07-21 16:59:57 · 8 answers · asked by Brian S 2

I LOVE cooking, but I am not much of a baker/sweets cook. I don't want to buy any more ingredients, so what do I do with:
six bananas
baker's sugar
aluminum free baking powder
all-purpose flour
bitter sweet choc.
1/2 cup semi-sweet choc chips
unsweetened choc.- I got a good deal, so supply is unlimited
heavy cream
vanilla
Please help!!!

2007-07-21 16:58:09 · 14 answers · asked by bhop89 2

I want to make a red wine sauce, and I definetely will need roux powder.

2007-07-21 16:40:58 · 14 answers · asked by Anonymous

2007-07-21 15:53:14 · 31 answers · asked by Anonymous

2007-07-21 15:41:41 · 17 answers · asked by Anonymous

How do I keep fried items, such as won tons, crispy (and hot) when I have several dozen to make? Plz help...

2007-07-21 13:53:33 · 4 answers · asked by medic3233 1

I mixed everything right how my ex-mother in law taught me about egg rolls, but I cannot find the right wraps that will turn brown while deep frying them. HELP!

2007-07-21 12:34:36 · 3 answers · asked by Anonymous

I just moved to the south, and I am looking for some recipes of real southern foods. Dishes that have been cooked by many southern generations. Like fired okra, fried pickles, fried green tomatoes, and fired chicken. If anyone has some real southern recipes, I would greatly appreciate them. Thank you so very much.

2007-07-21 11:40:25 · 18 answers · asked by Sara Beth 4

just that. when i bake a cake by following the directions and using the right pan, the edges of it get hard. i got an electric stove. could that be part of the problem? i also put the cake on the middle rack like is says an so on. any advice or suggestions with this issue?

2007-07-21 11:37:34 · 15 answers · asked by klkruft_us 2

I'm going to make a pot roast that's baked in the oven for a couple of hours in a bag....what's the best cut of beef for this. I did rump roast last time and it was very tough.

Thank you.

2007-07-21 11:24:51 · 9 answers · asked by Lisa F 1

Hi there. I was just munching some honey dijon kettle chips and wondered if I could somehow use these on a chicken bake? What would happen if I crushed some chips and dipped the chicken breast/ strips in it before baking? Do you think the chips would stay crunchy?

Thanks!

2007-07-21 11:08:14 · 4 answers · asked by Gwen 4

In the Cake and Cheesecake catagorie, that are pretty simple to make.

2007-07-21 10:33:11 · 2 answers · asked by OnyX S 2

im going to a family reunion next weekend and i was told to bring a relish tray. and i don't have a clue what's on one!

2007-07-21 09:55:07 · 9 answers · asked by allday 2