Cooking & Recipes - October 2007

ok so i need ya'll to help me out ....i think i found all the spices i am looking for ..... at least i found a website that sells (cumin, Saffron, Tamarind paste) for what im trying to make! Can you tell me if this is a scam site ??????? thanks!

www.thespicehouse.com

2007-10-05 15:32:05 · 4 answers · asked by krystal g 1

Does Gingerale and Lime Serbert together really cure the common stomachache?????????

2007-10-05 15:03:30 · 11 answers · asked by Anonymous

i need to make a transformers birthday cake for tuesday, but can't find many pictures on the net....any ideas, suggestions, or pictures would really help!

2007-10-05 15:03:24 · 4 answers · asked by Anonymous

where can you buy this .... "tamarind pulp" I can't seem to find it anywhere ????? Not at any of my regular grocery stores???? please help me out??????

Also ....

How long do you cook cabbage for ??????

is cabbage really good for you??????????????? PLEASE HELP ME OUT!!!!!!!!

2007-10-05 14:52:13 · 5 answers · asked by krystal G 1

I need to replace some aging pots and pans that I have.... I'm not a gourmet chef or anything but I want something nice to get-not top of the line but good.

What do you recommend? I mainly sautee, pan fry and use my stock pot for rice, stew, etc.

I'm not sure what the verdict is on non-stick pans as some say yes and some say no. I do have non-stick now but if they are not safe, I don't want to use them any longer.

Thanks. :)

2007-10-05 14:51:46 · 9 answers · asked by booboo 6

I make my pie the normal way, brown the tops of the meringue and put it in the fridge. When we go to eat it, it has water on the top around the meringue. What am I doing wrong?

2007-10-05 14:37:23 · 5 answers · asked by TX Mom 7

I would like to leave the husks on. Should I remove the silk or add butter or what?

2007-10-05 14:32:07 · 9 answers · asked by Berenice B 1

2007-10-05 14:23:08 · 9 answers · asked by becker-lisa@sbcglobal.net 4

I have to make a mexican food for my Spanish class what is a good recipe? Drinks & desserts also.

2007-10-05 14:04:30 · 8 answers · asked by Just Wondering 2

2007-10-05 14:03:11 · 16 answers · asked by Cv 2

Id like it with lots of flavor and a nice sauce on top of the loaf. Thanks a bunch

2007-10-05 13:45:45 · 9 answers · asked by Tabbitatt 3

lemons, limes....want a crispy skin...start temp high go to low or start out low end with high?

2007-10-05 13:33:44 · 5 answers · asked by bikergal34 3

i need ideas and the recipes for a healthy light dinner that's easy, and preferably meatless.

need ideas soon, want to eat within an hour haha! :)

2007-10-05 13:10:06 · 4 answers · asked by carcar 3

the oven ,if so for how long and how high should the heat be? the steaks are bout 2to3 inches thick.

2007-10-05 13:09:23 · 5 answers · asked by cindagirl 3

Hey Here is a good recipe for a tortilla:
BIG wheat tortilla
Cream Cheese (original)
Rasberry Chipotile
chopped spinach leafs
white turkey meat
You get a tortilla and add the cream cheese then you add the chipotile sauce, you have to add the leafs then the turkey.
Then, roll it up and then you are done!!
If you make it and like it put your name and comment about it!!!!!!!!!!!!
Madagascargrl!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

2007-10-05 12:10:08 · 3 answers · asked by madagascargrl 2

I think it taste much better mixed together before served the problem is my dad wont eat it that way, How can I have mine mixed together before served but my dads in seperate bowls?? Thanks!!

2007-10-05 11:41:47 · 7 answers · asked by Anonymous

every time i freeze ground chuck it turns brown...is there anything i can do to prevent this from happening?

2007-10-05 11:41:27 · 5 answers · asked by cmapna 2

2007-10-05 11:38:11 · 5 answers · asked by Anonymous

I don't like Hunts traditional spaghitti sauce, what brand of sasuce do you suggest??
Or how do you suggest I prepare it so it taste better, any seceret ingredients you add?? Also do you think spaghitti taste different if the sauce and noodles are mixed together before its served vs. the sauce being in 1 pan and the noodles in the other?? Thanks!!

2007-10-05 11:29:23 · 19 answers · asked by Anonymous

i wanna have soime sandwich lunch isdeas and i cant find any online so can u find some and help

2007-10-05 11:21:05 · 11 answers · asked by Lynn K 1

The recipe called for 2 cloves, I used pretty much two bulbs, didnt know the little things on the garlic were the cloves, thought the whole garlic was a clove. Now my gumbo is too garlicy. I used i box of chicken bullion (or stock) as main liquid. If I put in more bullion, should I add more roux? And more rotel tomoato? I need help cause I really dont feel like starting all over again.

2007-10-05 11:10:17 · 7 answers · asked by smokering420 2

For me,it's macadamia nuts.MMMMMM>The crunch and texture and flavor drives me wild.

2007-10-05 11:01:49 · 18 answers · asked by Anonymous

I'm making maccaroni and cheese tonight for dinner and want to freeze half to use at a later date. Anyone know how to do so?

2007-10-05 10:52:22 · 10 answers · asked by cream 2

It is orange in color if that helps at all.

2007-10-05 10:34:01 · 6 answers · asked by Erica O 1

the one with chili sauce and grape jelly. I love the recipe, but I'm a little bored of it.

2007-10-05 10:18:10 · 8 answers · asked by Thinking 5

I'm making Ahi Tuna burgers with Wasabi mayo, sweet potato fries, and a berry crisp. (We're having friends over tonight.)

2007-10-05 10:12:52 · 17 answers · asked by yahoo user 3

I am planning on making Italian Cream Soda, and it says that you need flavoured syrup. Where can I get it?

2007-10-05 10:09:54 · 7 answers · asked by Michelle 4

however...does anyone have any good ideas for turning it in to something more enjoyable?
I remember once had this caramelized carrots....but what else can I do with it?

2007-10-05 09:58:35 · 13 answers · asked by Anonymous

In my Spanish class, we are having a fiesta. Everyone has to bring in a Mexican food for the party. It has to be authentic, pure Mexican, and easy enough for a 13 year old to make. Any ideas? Any sites?

2007-10-05 09:53:20 · 10 answers · asked by princess101 4

Alright, I have tried many recipe's and all seem to end in the same disaster. I go through the dough making using the yeast and all of that. Go through about three ours of letting it sit, then punching it, and letting it sit some more. After that I roll it out, fold the ends, add the sauce, cheese and pepperoni. Then bake it. The problem is, that the dough is always, gross. The flavor is fine, but it is really dense and not thoroughly cooked. What are some things I should try, or even some recipe's. I was thinking maybe a lower temp, thinner crust, but nothing works. Any suggestions would be much appreciated.

Thanks

2007-10-05 09:48:40 · 5 answers · asked by guitarmonkeys04 1