Cooking & Recipes - August 2007

2007-08-28 03:43:04 · 18 answers · asked by **Kara** 2

Even though I boil my eggs the same way each time, sometimes the eggs peel nicely, and sometimes they don't. I am thinking that maybe it is the age or quality of the egg.

2007-08-28 03:41:34 · 10 answers · asked by csr 2

I work full time and am heading back to school. Does anyone have meal planning ideas that will allow my boyfriend to handle dinner (preferably just heating something up) with some variety and ease? I have a crock pot that I love to use but I know that if I cook something for him to eat all week long, the same thing, he will get board and just get burgers or pizza.
Thanks in advance.

2007-08-28 03:34:07 · 8 answers · asked by jfer0142 3

2007-08-28 03:21:24 · 24 answers · asked by mark o 1

I want to make some baba ganoush and it says to use tahini paste in the recipe, however I can't find the stuff anywhere!!

I know it's sort of made from sesame seeds - is there something I can use instead? Sesame oil maybe? Or can I make my own tahini paste?

2007-08-28 03:13:28 · 7 answers · asked by Wafflebox 5

please help me

2007-08-28 03:08:24 · 4 answers · asked by Anonymous

that is not something you would eat with candlelight, but not regular cold meat and cheese on a stick. I need something filling and delicious. Any suggestions?

2007-08-28 03:06:30 · 14 answers · asked by Kaylin 4

2007-08-28 03:02:14 · 5 answers · asked by pinkpearls_ca 1

What is the difference between an Apple Crisp and a Dutch Apple pie?

2007-08-28 02:59:32 · 6 answers · asked by Anonymous

I want to add my own extras (eg smarties and a various supply of sweeties!...yum!) but I need just the basic cookie dough recipe. Thanks.....x

2007-08-28 02:49:46 · 6 answers · asked by Sarah 2

2007-08-28 02:46:45 · 5 answers · asked by shawn p 1

I like this blend that I bought a while ago but it is getting it. I think its called "Montreal Steak" but its for burgers and other types of beef. Can anyone help me season a hamburger without a prefab spice concoction.

2007-08-28 02:31:17 · 16 answers · asked by Smoothie 2

I need any recipes at all that contain grated potatoes (as in strips). It would be best if it contained as little ingredients (not counting seasoning) as possible.

2007-08-28 02:30:49 · 9 answers · asked by anonymous6693 2

Im making meatballs from scratch, when I make them in the slow cooker, I can't use the sauce because its loaded with all the fat (I use lean meat), should i brown them a little in a pan first , that way i would be able to drain some fat.

2007-08-28 02:27:12 · 9 answers · asked by Mrs.♥ Krasinski 4

2007-08-28 02:21:38 · 5 answers · asked by Anonymous

Im cooking dinner for 6 of my friends tonight but i dont want to spend alot of time in the kitchen

2007-08-28 02:15:34 · 10 answers · asked by Kimmypop 2

I'm making a pork tenderloin in the crock pot tonight, and I'm trying to figure out my time... My husband gets out of work anywhere from 6-9, and I'm not sure when to start the crock pot. Can this cut of meat be overcooked in the crock pot? I was planning on cooking it using the low setting, about 8 hours or so.

I would just wait to have it done at 9, no matter what time he gets out, but I would rather eat earlier in the evening if possible.

2007-08-28 00:44:26 · 11 answers · asked by Anonymous

2007-08-27 23:02:03 · 22 answers · asked by Anonymous

2007-08-27 21:11:48 · 8 answers · asked by saturngirl 1

I don't have a cool, dark place to store potatoes. I cook only for myself. How long will they keep in the frig?

2007-08-27 20:47:07 · 14 answers · asked by ataimadi 2

2007-08-27 20:17:36 · 4 answers · asked by Anonymous

Tell me anything and everything you think is important marinades, marbling, quality, style of cooking, etc.

2007-08-27 20:05:41 · 2 answers · asked by Anonymous

I don't know if I'm the only one, but I've fallen madly in love with Panera Bread's Fuji Apple salad. I think I would go as far as making the salad every other night for dinner. Only I have one problem.

I have no idea where to buy apple vinaigrette dressing. And even if I did I wouldn't be able to guarantee whether or not the taste was similar.

Can anyone help me in my search or offer a good recipe? I've come up with nothing.

2007-08-27 19:59:44 · 2 answers · asked by Lisa T 1

I am inviting my boyfriend and his kids over for tuna noodle casserole. The kids are picky so I decided to make something simple! I wanted to know what else I can make with this dish that would fit well with it or should I just have that as the dinner?

2007-08-27 19:52:47 · 6 answers · asked by Marianne k 2

Where can you buy a bread maker and describe the process for me how uch for 1?

2007-08-27 19:17:37 · 5 answers · asked by Anonymous

We just know our recipes, but not the ohter recipes of our Warung Cetak group, so tell me the answer.

2007-08-27 19:10:42 · 4 answers · asked by swiny_75 1

my grandmother made these for us when I was a child. Yes salty, but crunchy and a treat. I know they use water and salt(enough to float an egg). But are the cucumbers boiled before canning and do you add alum and lime? Lime tends to make the pickles soft and less crunchy. Since the salt is a perservative, I don't think you need to add alum. Any thoughts or old family recipes for these out there. Help greatly appreciated. Kind regards to all.

2007-08-27 18:15:04 · 4 answers · asked by hypermale2007 1

I'm attempting to make amaranth bread.

I was supposed to add active yeast...I know one package was active, but I’m not sure about the other—though I believe it was.

I substituted honey for brown sugar and stone ground whole wheat flour for: white flour, quiona flour and corn meal.

The yeast didn’t foam up after 10 minutes, so I added dry ingredients anyway.

I’m kneading...
And kneading, but the mixture is too wet.
I imaged it would be smooth...like rolling pin smooth.
So, I added more dry ingredients until I had none left.

The dough is still too sticky.
I covered it and set it aside.

I’m to wait 1.5 hours
Knead again
Let rise 2nd time
Punch down dough
And form into two loaves to bake at 350 for 1 hour.

QUESTIONS

1. Will it turn out okay even though the dough is so sticky now?
2. I do not have 9x5 loaf pans...what else can I use?

2007-08-27 18:09:11 · 4 answers · asked by LUCKY3 6

I do marinate my steak before cooking and I prefer it well done. But it seems that every single time I cook a steak or any kind of meat, it chars a bit. I know it is supposed to brown and get dark. I am not too sure if I have it too high of heat. I spray the pan before cooking, but it does not seem to help. Any suggestions would greatly be appreciated, thank you!

2007-08-27 16:50:01 · 6 answers · asked by <<XoXo>> 2

I had a quesadilla aka cheese crisp. Glass of milk and some Nilla wafers. (actually eating the wafers right now)

2007-08-27 16:41:07 · 30 answers · asked by fabs83 4