Cooking & Recipes - September 2007

2007-09-28 05:29:43 · 13 answers · asked by Anonymous

Never taste the same as it does in a restaurat am I MISSING A SPEC INGREDIENT. I add the usual, tinned tomatoes garlic, olive oil, basil, can't think of anything else oh minced steak of course.

2007-09-28 04:08:08 · 26 answers · asked by Anonymous

if so with waht,anyone have a yummy corn beef redipe

2007-09-28 03:47:19 · 11 answers · asked by Ms Thang 5

just wondering

2007-09-28 03:35:13 · 7 answers · asked by Anonymous

Take a fresh salmon fillet and steam-cook it, then flake it into a mixing bowl.
Boil up some rice with a sprinkling of dessciated coconut through it. Make the rice nice and sticky. Now add this to the salmon in the bowl.
Finely chop half a red onion, a small red pepper, and a garlic clove, then add them all to the mixture in the bowl.
Add one egg to act as a binding agent.
grind over some black pepper, and add some nice sea salt flakes, and mix the contents of the bowl together.

Now sprinkle flour on the worksurface, take your mixture, and work it into burger sized patties, which are covered in flour.
Place these on a plate, and put them in the fridge for an hour or two until they go nice and firm.

After an hour or two, take them from the fridge, and warm up a griddle (I plan to use a george foreman grill), and cook them through.

Serve up on a plate with a nice fresh salad.

Would you eat this if it was presented to you?
And do you think it sounds healthy?

2007-09-28 03:13:13 · 13 answers · asked by Swampy_Bogtrotter 4

Im gonna be cooking on a propane grill. What do i need to do as far as prepping the steak? I like my steaks med- medium well. Any suggestions would be greatly appreciated. This will be my first time cooking a steak on the grill. Also is there any difference in cooking on a coal grill?

2007-09-28 02:58:23 · 7 answers · asked by xtrememachines012001 2

I have heard that sealing all the way with SOME cookies makes them soggy.

2007-09-28 01:01:25 · 8 answers · asked by jmctex60 1

i wanted to make individual chocolate trfiles for an occassion am attending this weekend!
please please can you guys help me out??? ive searched on google aswell but to no avail! (nothing seems to be straight forward!)

thanking you in advance!!
;)

2007-09-28 00:18:24 · 6 answers · asked by f@r 2

2007-09-27 22:52:05 · 5 answers · asked by Anonymous

2007-09-27 22:42:50 · 8 answers · asked by astra 5

The ground turkey I looked at was very high in fat. so how can it be healthier?

2007-09-27 22:02:26 · 6 answers · asked by Anonymous

lets not forget the onions.

2007-09-27 21:55:36 · 8 answers · asked by Anonymous

I love to make FLAN AND anything that has to do w/mexican food or ameican and some french desserts ..
anyone tried yet? guava--is a fruit..do you know where to get some..I have cravings for something sweet and fruity..lol.

2007-09-27 18:10:06 · 9 answers · asked by Anonymous

It's that I'm always cooking spanish food. I love my food. But I would like to cook different foods.

2007-09-27 16:39:39 · 19 answers · asked by merali-silda 5

Have they ever carried a waterless cooking line?

Mother-in-law says they did, but I'm not able to find any, new or old. This was back in the seventies when she says found this.

2007-09-27 16:25:26 · 1 answers · asked by so called goody goody 2

There's one that I like very much and it's done with garlic. But don't know the recipe. And there's other ones made with different herbs. Thanks very much for your help. Take care

2007-09-27 16:22:22 · 10 answers · asked by merali-silda 5

Is there a technical explanation for why you should put a single piece of toast on the marked side of the toaster? Or is it just a case of idiot-proofing?

Is there a legitimate reason, or does the company just want to cut down on customer service calls from people asking what they should do when they only want to toast one slice of bread?

2007-09-27 16:21:45 · 7 answers · asked by Anonymous

2007-09-27 16:18:39 · 3 answers · asked by giovanna c 1

I need to cook something in my cooking class as my project. I have no idea what to make. I need a good tasting recipe to make.

2007-09-27 16:03:36 · 9 answers · asked by xxdj_kit_katxx 2

I want to try cashews, but what else is good to try?

2007-09-27 16:00:38 · 9 answers · asked by Anonymous

I KEEP BEING TOLD I AM LOOKING FOR PIE CRUST BUT I AM NOT THIS IS A DRY MIX TO MAKE DONUTS AND PASTRYS THAT IS LIGHT AND AIRY UNLIKE CAKE FLOUR WHICH IS HEAVY AND COME OUT LIKE A CAKE DONUT. I WANT PASTRY FLOUR THAT I CAN MAKE UP AND STORE IN AIR TIGHT CONTAINER UNTILL I AM READY TO MIX IT UP AND BAKE. I HAVE SEVERAL RECIPES WHICH CALL FOR PASTRY FLOUR AND NOT ALL PURPOSE OR CAKE FLOUR. HELP!!! I HAVE A CHURCH LUNCHEON COMMING UP AND WANT TO MAKE UP LIGHT AND AIRY PASTRYS THAT I CAN FILL LIKE ECLAIRS OR DONUTS.

2007-09-27 15:53:19 · 3 answers · asked by lcj43938 2

i had pork chops, peas, and cheese hashbrowns.

2007-09-27 14:55:56 · 18 answers · asked by Anonymous

im looking for a kinda flakey melt in your mouth type pie crust. but if none are available just and pie crust for an apple pie will do.

2007-09-27 14:44:38 · 6 answers · asked by serena20_03 2

My father raves about this bbq sauce he once had, the only ingrediant he remembers is it took baby food. Im trying to re create this for his b-day if you have any idea the estimates for this recipe i would greatly appreciate it

2007-09-27 14:26:42 · 2 answers · asked by hamletsjadedlover 3

2007-09-27 14:18:36 · 5 answers · asked by gone 2

So I have some fresh Alaskan Salmon and i have no idea how to cook it. Anybody know? It's Defrosting right now.

2007-09-27 14:18:00 · 9 answers · asked by amber 2

2007-09-27 13:50:45 · 11 answers · asked by Anonymous

Hello!

I have recently started eating canned pumpkin in my oatmeal, and today before making my lunch, I realized I was out of peanut butter for my sandwich. I thought that maybe canned pumpkin would taste good spread onto a sandwich, but I wasn't sure how it would hold up until lunchtime, or how it would taste.

Has anyone tried this? Do you think it would taste okay?

Thanks for answering my kind of weird question. Lol.

2007-09-27 13:34:31 · 8 answers · asked by Anonymous

Are they the same thing?

I have this recipe where almond flour can be used instead of finely chopped almonds, but all I have is almond powder.

2007-09-27 13:23:43 · 3 answers · asked by Pancha Pistolas 3

If you believe a single cheese is best, state which kind, if cheddar is a choice, state Sharp, Extra Sharp, Mild, Longhorn, etc.

2007-09-27 13:00:52 · 17 answers · asked by Steve G 7