Cooking & Recipes - August 2007

I'm going to a potluvk and want to take something different But good that everyone will like.... I need some ideas on what to take to it.... Its just a potluck at my college.... If ya needed ot know that

2007-08-26 16:09:52 · 9 answers · asked by Artsy-Fartsy-Momma 3

No matter how high I cook it on, the bacon will not crisp. I have tried low fat bacon and I have tried a cooking rack. All on 350 to broiling and still can not get crisp outsides which also overcooks the shrimp.

2007-08-26 16:03:57 · 14 answers · asked by nickic687 1

no brown sugar cant make cinnamon roll

2007-08-26 15:59:51 · 2 answers · asked by CLBH 3

2007-08-26 15:46:46 · 19 answers · asked by pockets 2

2007-08-26 14:43:57 · 24 answers · asked by anonymous 3

How do you pick out figs and when are they in season

2007-08-26 14:31:16 · 3 answers · asked by ~Cookie~ 1

I have a couple of recipes with figs in them and i have no idea where to find them.

2007-08-26 14:30:12 · 8 answers · asked by ~Cookie~ 1

Any suggestions, would greatly be appreciated. Thank you1!

2007-08-26 14:03:56 · 11 answers · asked by <<XoXo>> 2

I have a recipe that calls for four small onions i have onions but I do not know if they are what people consider small they are a lil smaller then a baseball.. When it says small how do u determine what small is?

2007-08-26 14:03:31 · 6 answers · asked by foxygtogirl 1

2007-08-26 13:55:17 · 9 answers · asked by kat 2

Ok, in high school the lunch lady made these amazingly good chocolate chip cookies they were unbelieveablely good. the outer part was white. not tan or brown like others. i just want some tips or recipies on how to make chocolate chip cookies come out of the oven white. not tan or brown.
-Thank You Very Much!

2007-08-26 13:36:53 · 13 answers · asked by Richie M 2

2007-08-26 12:53:44 · 24 answers · asked by Anonymous

2007-08-26 12:40:24 · 5 answers · asked by emmaizabella77 1

I don't have any, if a recipe calls for a 1/4 cup can I use anything as a substitute?

2007-08-26 12:37:40 · 6 answers · asked by Anonymous

I've been trying to find crockpot recipes on websites and am not very successful.
Anyone have any ideas where to go?

2007-08-26 12:37:06 · 5 answers · asked by Tigger 7

I know there are three kinds of olive oils, plain, virgin, and extra virgin. I know the preparation differences. I looked that up. I have different recipes that calls for these. My question, Is there a difference in taste? Do I have to buy a bottle of each? Can I use just one kind for all my recipes? And if so, which is the best?

2007-08-26 12:15:55 · 7 answers · asked by Ladybug II 6

my grandma has diabet and she is tired of her routin could you help me?

2007-08-26 12:14:58 · 4 answers · asked by SAMIN 2

...using fortune cookies? my mom got a ton of them ( i mean a ton) and i was wondering if anyone has/can make up a recipe that i can use the cookies for. i was thinking to crumble them up and add them to something, but if you can think of others, tell!

and if you don't have a recipe and tell us to just eat them, don't bother answering.

2007-08-26 12:06:03 · 8 answers · asked by KatyKat 3

I am making sugar cookies for my daughters birthday and wanted to know if I can place them in the refridgerator after cooking them for a day or two before frosting them or should I leave them in a plastic container on the counter? This is the recipe I am using if that is any help-http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx?src=etaf
Thank you!

2007-08-26 12:01:21 · 4 answers · asked by Renee W 1

what exactly is this? can you find it in normal grocery stores? can you replace it with anything in a recipie?

2007-08-26 11:38:52 · 24 answers · asked by kycamalebr 3

Love cheese so much, so bad a cooking it! I'm trying to make baked macaroni and cheese, but the bechamel with cheese separated into curds when I added it to the bechamel, and it's watery-lumpy, not creamy smooth. Does it have to do with type of cheese? Temperature of sauce? Help! (Thanks!)

2007-08-26 11:34:22 · 6 answers · asked by peacepusher 2

I'm making mini meatloaf and my recipe makes 6 but I only need 3 now. Should I cook all 6 and freeze the meatloaf cooked or should I freeze them without cooking first.

2007-08-26 11:31:39 · 7 answers · asked by ATL 2006 2

2007-08-26 11:23:22 · 2 answers · asked by New Mama Of 2 2

2007-08-26 11:09:12 · 6 answers · asked by raeinama 3

I am diabetic and want to substitute Splenda for Equal when cooking. I've never use it before, and would like to get some feedback on it . How do I use it while cooking?

2007-08-26 11:08:18 · 6 answers · asked by Anonymous

so i have a banana bread recipe and everything, but it calls for 3 regular sized bananas. but i have frozen smooshed bananas and so i need to know how many cups 3 smooshed bananas would make! :) thanks guys

2007-08-26 11:04:46 · 6 answers · asked by Anonymous

yea i have ground sausage, not ground beef.
i dont want to put in my spaghetti sauce and i dont want to make meat loaf either so i was wondering if there were any other ideas?

2007-08-26 10:59:23 · 8 answers · asked by wiccankisses 3

well i kinda need to go on a diet and i was wondering if applesauce is good for a diet. Some ppl tell me to eat regular apples instead but i can since i got braces and im gonna get them taken of like in 3 weeks so i got to be extra careful.

thx

2007-08-26 10:51:05 · 20 answers · asked by Anonymous

The recipe that I'm using requires a 4lb chicken...Well i need to feed more people so I'm using an 8lb chicken. For the 4lb I would have to cook at 425 for 20 minutes then at 325 for 1 hr and 10 minutes. How should I go about the timing for the 8lb?

2007-08-26 10:49:36 · 5 answers · asked by A 1

Ok when u go to resturants, like sushi ones and u see shrimp, how do they make it?

2007-08-26 10:47:25 · 3 answers · asked by Anonymous