Cooking & Recipes - September 2007

got some meatballs but want to make it a nice meal..ideas please but NO tomato or mushroom i HATE it

2007-09-30 23:25:39 · 9 answers · asked by Carrot 4

or is it more complex then that?

How do you eat pickled lemons?

2007-09-30 23:08:52 · 5 answers · asked by Anonymous

i have tried for years to make yorkshires but they always come out flat i use flour (plain, 1 egg, a drop of milk or water) and i dont open the oven while they are cooking but they are always flat! help?

2007-09-30 22:49:45 · 20 answers · asked by Anonymous

My mom and grandmother do not cook with squash or monggo with chicken.They say it causes leprosy. Is this true?

2007-09-30 22:45:52 · 11 answers · asked by catherine_quintua 1

2007-09-30 17:09:16 · 3 answers · asked by islacebu 1

a chicken fried steak recipe i am going to cook is calling for "minute steaks" when i got to the store i didnt see anything specifically called "minute steaks" but i bought a very thin cut steak called "beef ribeye steaks" is that the same?...or at least ok for the recipe?

2007-09-30 17:05:05 · 3 answers · asked by mramirez1283 2

inventor's name, year, where, and with what

2007-09-30 15:43:01 · 3 answers · asked by nita T 1

2007-09-30 15:41:59 · 12 answers · asked by Anonymous

I am boiling 9 eggs right now and was wondering when do I know when they are done boiling? Thanks!

2007-09-30 15:37:10 · 12 answers · asked by BEAUTiFUL CAiTLYN 3

I have about 3 to 4 cups of cooked vegetables leftover from a crockpot roast. White potatos, carrots, and celery pieces.

Any ideas on a good way to reuse them? They are very good and I hate to throw them out.

2007-09-30 15:19:26 · 13 answers · asked by jayh1969 2

2007-09-30 15:13:09 · 5 answers · asked by ONCchampion 1

Like the smooth icing that people use for Christmas cookies. Smooth but with good texture. Not to majorly sweet. I know what I am looking for but cant find the right taste. Its not the taste of like the Walmart sugar cookie icing, but more maybe buttery, I am not to sure, Thank you !!

2007-09-30 15:09:09 · 8 answers · asked by candy8aloha 1

Mushrooms when sauted get wilted and shrivelled and lose the naturlal texture . Can we over come this problem if we boil mushroms before sauteing them. Are we losing the nutrients by roasting mushrooms. To remove the excess water from mushroms can we salt them before sauteing to retain its natural appearence

2007-09-30 14:53:07 · 6 answers · asked by realvirgo 1

dead mouse in the pantry, need to get rid of it. i'm having visitors tonight. it's been digging about the sugar, flour and curry powder. Anyone got any recipes I could use the mouse in?

2007-09-30 14:37:06 · 13 answers · asked by Gruntled Employee 6

2007-09-30 14:15:58 · 10 answers · asked by Anonymous

I just moved, and have a bunch of it in my garden. I've never had it. Any suggestions for preparing?

2007-09-30 13:59:28 · 9 answers · asked by Susan 3

I will be making a Scallopini dish that calls for Marsala wine. Is there anything else that I can use in place of this that would be just as good?

2007-09-30 13:57:24 · 7 answers · asked by naijagoddess4life 1

-Cheese
-Bread
-Tuna
-Beef
-Yogurt
-Biscuits
-Orange Juice
-Margarine

Thanks for answering! ♥

2007-09-30 13:55:55 · 3 answers · asked by Anonymous

The age old debated question that people just can't agree on. So, which is it?

2007-09-30 13:40:40 · 11 answers · asked by Mrs. DiCaprio 4

I don't have any measuring cups..
Or any like teaspoons/tablespoons or anything
So how can I semi-accurately meausre out a cup of something?

2007-09-30 13:40:36 · 5 answers · asked by Kitkat 4

2007-09-30 13:35:53 · 3 answers · asked by Emelia S 1

My family and I have become seriously addicted to that soup. It's so good! Can anyone tell me the ingredients and how to actually cook the soup?

2007-09-30 13:22:12 · 3 answers · asked by Anonymous

examples of thin or pour batter
thick batter
soft dough
stiff dough

2007-09-30 13:18:41 · 3 answers · asked by Anonymous

I just don't have a container for dressing, so I was wondering what would happen if I left the dressing on it for a few hours until I eat it.

2007-09-30 13:15:46 · 7 answers · asked by ? 4

Here is my recipe:
2 eggs
1½ tsp oil
1 c flour
pinch of salt
1 c milk

2007-09-30 13:02:11 · 5 answers · asked by Lisa L 1

2007-09-30 12:43:27 · 6 answers · asked by Anonymous

my mom is trying to make something but she wants to cut everything in half

6 cups
3/8 teaspoons
1 1/2 cups
3/8 teaspoon
3/4 cups



i already know 6 but in half is 3
but i am really bad with fractions can any of you help

2007-09-30 12:38:50 · 8 answers · asked by Anonymous

Does this sound good?

Beef and Rice soup-Main Dish
Salad with boiled chopped and salted potatoes-salad
Oreo cupcakes-dessert

What I need help for now is how do I add a thickness to the soup? I dont want it liquidy, I want it chunky and thick and smooth. Help, please?

2007-09-30 12:28:28 · 6 answers · asked by Iseeseashellsbythemandy 1

2007-09-30 12:13:30 · 17 answers · asked by flannelpajamas1 4

What's the secret to getting a jell-o mold out of the mold pan in one piece?

2007-09-30 11:49:38 · 5 answers · asked by katjam234 3