Cooking & Recipes - October 2007

I tried many different types of frosting for my cookies, but they always turn out creamy. I am looking for a recipe that will be like whipped and tasty. Any suggestions?

2007-10-27 05:36:55 · 4 answers · asked by ? 3

I've had to bake a batch of 40 fairy cakes for a friend's Christening tommorrow, and I need the icing to set overnight, I don't have enough room to store them in the fridge for that long, and I don't want the cakes to go hard, what's the best way to get it to set in time?

2007-10-27 05:25:07 · 11 answers · asked by Anonymous

2007-10-27 05:20:53 · 4 answers · asked by ~Fatally~ 3

Please can anyone tell me how to cook brocolli soup, I had some in a cafe and it was delicious, I asked the staff and they wouldn`t tell me, it was thick and creamy so I suppose there was potatoes in it but what else? No fancy ingredients please I am on a small income, thank-you.

2007-10-27 05:19:17 · 10 answers · asked by smilley 2

2007-10-27 05:13:02 · 8 answers · asked by mick s 1

I have tried numerous times to make homemade chocolate chip cookies or oatmeal and raisins and Everytime it comes out paper thin.
Help! What am I doing wrong?

2007-10-27 05:10:44 · 7 answers · asked by Anonymous

2007-10-27 04:50:22 · 4 answers · asked by propertyofcorn 1

i am interested in doing a cookie recipe swap for christmas and thanksgiving would u all be interested in that... if u are could u leave me your email and i will start the recipes and we all can swap, thanks or if u want to just put your recipe here it would be appreciated too... thanks and have a wonderful weekend...

2007-10-27 04:34:33 · 5 answers · asked by THE UK WILDCAT FAMILY 10 6

I need the topping ingredients for a pineapple cake. I lost my mom's recipe on how to make it. Instead of making a pineapple 'upside' down cake, she would just make a yellow cake, and then cook her pineapple topping mixture on top of the range, cooking it down until it was thick and syrupy. Then after the cake and topping were cool, she would spread on top of cake. I'm not sure how much of the ingredients I need and if I am missing any. I want to make a 13x9 in cake and want plenty of pineapple topping for it. I would appreciate the help, and I want to make this as soon as possible. Thanks!!

2007-10-27 04:07:17 · 8 answers · asked by Anonymous

I am researching this question for a project and would love some feedback about the therapeutic qualities of cooking, when it was therapeutic (what was going on for you at the time that cooking helped you deal with the situation), what you felt before, during and after, etc. And also some other positive ways you have coped with difficulty that would be deemed creative. Thanks a lot for your feedback!

2007-10-27 04:07:15 · 8 answers · asked by Roma 2

Nephew coming back from Iraq and each family household is taking turns making him a meal of his favorites.

I got assigned meat loaf. I do not make meat loaf, my family hates it.

What is your best meat loaf recipe? Please something you actually cook, not some internet recipe you have never tried.

2007-10-27 03:52:45 · 8 answers · asked by YesIDid 4

is it made of pork?

what items are made of Gelatin?

what religions can't eat Gelatin?

2007-10-27 03:39:23 · 8 answers · asked by Anonymous

I have a Whirlpool (Ceran) glass stove top, and would like to try making a pancake, or frying an egg directly on the glass top. I'd use a teflon/plastic spatula, low heat, and butter or oil or even Pam so it wouldn't stick. Can't find anyone who says it's possible and/or safe. Anybody try this? Thanks.

2007-10-27 03:24:52 · 15 answers · asked by Richard 1

Why are my pound cakes crumbly? They are moist yet are hard to cut because the piece falls apart. The cake is not as compact as it should be.

2007-10-27 03:22:01 · 6 answers · asked by sandra h 1

I would like to give my sausages a better taste, and was wondering what herbs could be used on them....if any at all.

2007-10-27 03:10:03 · 3 answers · asked by Anonymous

Will my jam still taste like a pineapple jam even without pectin?

2007-10-27 02:47:47 · 3 answers · asked by Anonymous

2007-10-27 02:42:27 · 11 answers · asked by milly 1

I'm making the filling of a chicken pot pie to be served over buttered rice which is really a "stew." I want to call it something fancier than a stew. Any suggestions?

2007-10-27 02:26:52 · 8 answers · asked by majesty65 1

2007-10-27 01:47:48 · 16 answers · asked by Anonymous

i'm making pizza in school and i need to buy the ingredients. I want to make tuna and pineapple but i'm not sure what pineapples to get. Do i get the 1s in tins that you can eat as dessert or are there different ones for cooking?
thanks in advance

2007-10-27 00:46:25 · 12 answers · asked by MizKrazy 3

I have heard that mould in condiments is very bad for you, and that if it appears on the surface it will already be throughout the whole jar. Is this the same kind of mould as appears on bread?

2007-10-27 00:36:03 · 5 answers · asked by Dominic Bere 2

I'm planning on baking a batch of (cookies/brownies/other ideas) and sending it with a card as a thank-you gift. Do you know any recipes for small dessert-type foods that would be nice to give to people?

2007-10-26 21:16:36 · 8 answers · asked by fenestre 2

2007-10-26 20:31:21 · 7 answers · asked by Fish Man! 6

I'm making a chopping board to be used in the kitchen. Should i seal it with raw linseed oil, boiled linseed oil?

2007-10-26 19:41:15 · 3 answers · asked by Anonymous

Have a boneless london broil beef round and some cooked, peeled, xtra large, tail on shrimp. Need recipes for both. Please.....

2007-10-26 19:16:36 · 3 answers · asked by DD75 3

I want to make a recipe that calls for white wine vinegar, but I only have apple cider vinegar. Is this a suitable subsitution? (it is a chicken dish, if that matters?)

2007-10-26 19:09:24 · 1 answers · asked by Do work! 2

2007-10-26 18:07:55 · 6 answers · asked by carlywarly 2

As in everyone have different cups, meaning differnt volums. So what's the standard volume when people say 1 cup of butter?

2007-10-26 17:15:41 · 8 answers · asked by xiaobluepig 1

2007-10-26 17:01:08 · 9 answers · asked by Sage 6

I would like a chance to try and cook the real thing as far as pasta sauces go. I love pasta I don't care if they say it's loaded with carbs. I work them off, lol. So I want a genuine, authentic Italian meat sauce. Can anyone help me out?

2007-10-26 16:54:43 · 5 answers · asked by Fee-Fee 3