Cooking & Recipes - August 2007

2007-08-21 06:59:33 · 2 answers · asked by coldplayfan 2

I am trying to convert a1/4 ounce of dry rosemary (and other herbs) into a normal measuring tool I have in the house, like teaspoon/tablespoon.

2007-08-21 06:58:31 · 3 answers · asked by JulianaJ 1

2007-08-21 06:43:39 · 1 answers · asked by Arfa 1

Greetings :-)... I have some oatmeal trouble. I am new to crockpot cooking.

Twice I tried making the non-instant rolled oats in the morning (recipe from about.com: crock pot oatmeal) both times it came out nasty mushy gray and gelatinous. The fruit kinda disintigrated.

I had the crock pot on low, first time 8 hrs w/the fruit in it like the recipe said, next time I tried it for 6 hrs and withheld the apples thinking I'd throw them in in the moring. Didn't help-- fresh apples & gray mush were no better.

It looks like it's cooking too long... I suppose I could try it for 4 hrs, but it kinda defeats the purpose of the crock pot because I'd end up having to get up at 4 am to put it on.

I'm thinking I might have better results with steel-cut, but the kids prefer rolled. So I wanna give it one more try with the rolled oats.

Maybe leaving it on the "warm" setting instead of on low? Or will the rolled oats just make it impossible?

Advise me, please, veteran crock-potters.

2007-08-21 06:38:54 · 3 answers · asked by MSB 7

I am looking for the best dry rub one for a beef tenderloin and another for pork ribs

2007-08-21 06:24:00 · 4 answers · asked by fejji 2

Just wondering...

2007-08-21 06:22:18 · 10 answers · asked by Anonymous

thank you
xxxx
Scots Pines

2007-08-21 06:18:50 · 14 answers · asked by Anonymous

Can you tell me how to make marinara sauce from scratch. I tried so many times but it just comes out sour or it just doesn't taste right.
Thanks.

2007-08-21 06:15:10 · 3 answers · asked by Need help 1

I'm making chocolate cupcakes tonight, from a box, and I want to make them a little bit more than just a plain ol' cupcake. I'm planning to use vanilla/white icing.

How can I make them special?

Sprinkles and sparkles are getting a bit repetative.

So any other ideas will be greatly appreciated.

=) Please and thank you.

2007-08-21 06:13:58 · 8 answers · asked by Elizabeth 3

2007-08-21 05:46:11 · 16 answers · asked by Anonymous

ok, i never use the broiler. I just thought that the broiler was the top heating element, and then you put your food in the oven...but recently i noticed the bottom of the stove where the broiler pan was. Is that where the foods supposed to go, near the floor practically? this is a gas stove.

2007-08-21 05:26:04 · 16 answers · asked by Anonymous

corn syrup, cream of tartar, or shortening? Thanks!!!

2007-08-21 05:26:01 · 4 answers · asked by Andrea 1

2007-08-21 05:22:53 · 2 answers · asked by WhyBother919 2

Very thin slices of lightly smoked ham. How should I cook them? Should I put them in the oven? For how long? Any other methods? Can I fry them? Again, for how long?

Thank you in advance

2007-08-21 05:11:30 · 14 answers · asked by Anonymous

2007-08-21 05:07:02 · 11 answers · asked by Anita 1

2007-08-21 05:03:56 · 11 answers · asked by Brian G 1

2007-08-21 05:02:47 · 4 answers · asked by Anonymous

bbq is optional but would also like sumthing tasty and fast

2007-08-21 05:01:58 · 19 answers · asked by cruiserfreeze 1

2007-08-21 04:56:33 · 5 answers · asked by cynthia ? 2

What is your favorite Christmas recipe? Pies, Cookies, Tarts or bread?

2007-08-21 04:53:39 · 5 answers · asked by Boomrat 6

If I make the dough and then put the sauce and all the toppings on it, is it ok to leave it in the fridge for like 12 hours before I bake it or does it need to be baked right away?

2007-08-21 04:48:01 · 11 answers · asked by Bats 5

2007-08-21 04:42:25 · 12 answers · asked by Ashley 1

i recently bought some figs and they came in a cardboard box, not a can. it read- natural figs, but when i opened the pack, they were all sticky and had some dried up brown, jaggery like materil on them. i wantr to know whether sugar may have been used in the drying process. is sugar/ honey/ jaggery normally used while preparing dried figs?

2007-08-21 04:18:51 · 9 answers · asked by thehelper 3

I have plain unflavored popcorn and I air pop it. I also want it to be semi-healthy!

2007-08-21 04:18:10 · 26 answers · asked by ldssitter 2

I made chocolate chip cookies with the same recipe I have used for about 3 years. (The Butter Flavor Crisco Stick recipe). They usually turn out great, but for some reason they came out thin and flat this time. It was like the dough melted and spread out instead of keeping its shape. What can I do next time if the first batch comes out like this? Can I add more flour or something to thicken it up?

2007-08-21 04:13:35 · 20 answers · asked by lyndsey7323 3

I am trying to learn how to can and I notice that a canning rack plays a role in the canning process. I do not have a canning rack and I want to know how essential or important it is and what purpose it serves. Does it merely keep the jars from chattering as pockets of steam build up underneath them? Does their disruption pose a safety or freshness hazard? In other words can I get away without one?

2007-08-21 04:10:59 · 5 answers · asked by ? 4

Anyone know any interesting/unusual ingredients to chuck in a smoothie maker?
Perhaps combinations that you would'nt think would work well together but are really tasty?

2007-08-21 02:52:07 · 5 answers · asked by Anonymous

no book or website suggestion.
we don't get mava here.

2007-08-21 00:28:50 · 9 answers · asked by Jasmine 5

2007-08-20 21:10:45 · 3 answers · asked by buttercup 3

Its cold and windy and pouring rain- winter here is Oz!
I need comfort food, but my brain is frazzled (Ive got a 9 week old baby- sleep deprivation big time!) and I cant think of anything.

2007-08-20 20:55:59 · 21 answers · asked by Anonymous