Cooking & Recipes - October 2007

thank you all!

2007-10-04 10:41:02 · 5 answers · asked by goldylocks11 3

I got 2 gallons of persimmons and want to make cookies. I have the recipes but dont know how to get them ready. How do you clean them.

2007-10-04 10:38:28 · 4 answers · asked by pugmom57 1

2007-10-04 10:36:42 · 21 answers · asked by Anonymous

It looked delicious, so I bought it. Pinjur roasted red pepper spread, product of Bulgaria, 500ml.

Ideas?

Thanks.

2007-10-04 10:32:52 · 10 answers · asked by Anonymous

i need to know for my culunary arts two class.
and thank you for your help!

2007-10-04 10:27:32 · 7 answers · asked by Netti 4

has anyone else ever had this before; and if so, isnt it delicious? and finally where can i find it at? (i got this at an olive bar in a whole foods market that is across town) thanx!

2007-10-04 10:13:04 · 2 answers · asked by Anonymous

what are the good and bad afetcs of onion.And what is the right quantity of onion to use in daily dight?

2007-10-04 10:13:02 · 2 answers · asked by arun khan 1

also how long do you bake
pan is only 1 inch deep
thanks

2007-10-04 10:01:54 · 4 answers · asked by Cher 6

2007-10-04 09:49:07 · 13 answers · asked by Anonymous

I've come to notice that a lot of Oriental/Asian cooking is really healthy (i think it is.. they use a lot of vegetables). Can anybody tell me any kind of sauces or spices that makes Oriental cooking what it is? I know they use bok choy a lot, and soy sauce, and noodles and rice.. but is there anything else that makes Oriental/Asian cooking what it is? Are there any sites with free recipes?

2007-10-04 09:41:22 · 9 answers · asked by ♥ Cute T ♥ 5

It's brown and KINDA hard. It's not the fudge or the ice cream or anything. It's like well....It's just not the ice cream or the fudge. Ok here's a picture of an ice cream cake... http://blog.matthewweathers.com/wp-content/uploads/2007/04/mudd_pie_cake.jpg
It's the black/brown stuff all over the cardboard.

2007-10-04 09:38:12 · 12 answers · asked by Anonymous

yummy yummy homemade is the best

2007-10-04 09:27:07 · 21 answers · asked by foxxybabe0430 4

snacks and lunch ideas.. must be healthy!

2007-10-04 08:53:01 · 4 answers · asked by Anonymous

I have been seasoning them with just sea salt and garlic powder. I coat them in olive oil and grill them. They are fantastic, but I would love a little change. (And I will be grilling them. I'm a grilling diva. lol)

Thank you in advance for your suggestions.

2007-10-04 08:46:20 · 14 answers · asked by Kelli 3

2007-10-04 08:32:49 · 10 answers · asked by Anonymous

2007-10-04 08:19:22 · 20 answers · asked by pocket pete 1

2007-10-04 07:52:11 · 11 answers · asked by sweety 2

Our church is making them as a fund raiser, but we aren't sure how much to charge for them.

2007-10-04 07:25:08 · 5 answers · asked by Sue S 1

Any good ideas on what I can make with last nights fried chicken? I have like 6 pieces left and dont want them to go to waste!

2007-10-04 07:21:56 · 21 answers · asked by kimberly M 4

2007-10-04 06:48:29 · 3 answers · asked by Sashary C 2

I am currently on medicine and having some female problems. It is up to my husband to make dinner for rest of the week. He is not much of a cook. Can you help me think of some easy things to make for dinner? Thank you!

2007-10-04 06:16:50 · 7 answers · asked by Bunny 3

2007-10-04 06:08:28 · 23 answers · asked by Anonymous

"Oriental Rice Hamburger Helper" has always sold like hotcakes here in Green Bay, Wisconsin! It has been very popular!
Someone at Betty Crocker (owned by General Mills) really made a big mistake, when they discontinued a very good selling favorite like "Oriental Rice Hamburger Helper"!
Something needs to be done to bring it back!
Why did Betty Crocker make such a mistake? Who is responsable for discontinuing it? Bring it back!!!

2007-10-04 06:08:23 · 10 answers · asked by GBWisconsin 1

I need some help cooking my porterhouse. Normally I either grill it outside, or use a cast iron skillet.

I don't have any of those at the moment, so I ask you. How would you cook a 1 1/2 inch bone in, porterhouse steak? I have all the spices, but I can either cook it in a non stick skillet, or in the broiler.

How would you cook the steak, and how long would you cook a 1 1/2 bone in steak to get it medium to medium rare?

2007-10-04 06:03:19 · 7 answers · asked by Styles Gagan 7

2007-10-04 05:48:10 · 7 answers · asked by sego lily 7

its 2 half chickens on the bone and its not done yet and i have to go somewhere.what should i do?can i put it in the fridge and finish it later or what?

2007-10-04 05:28:31 · 16 answers · asked by kahlien05 1

I have looked, but most have alot of stuff I wouldn't use - or is expensive. When living on (for groceries for 2) $50/week, I'm running out of ideas.

2007-10-04 05:27:53 · 20 answers · asked by shewolf 1

Websites any thing like that

2007-10-04 05:01:31 · 14 answers · asked by Anonymous

How come when I make steaks at home they never taste the sameas at the steakhouse. I try to do everything possible - got a fancy grill, purchased the best and priciest steaks, marinated them as per famous recipes.
But at the end, they never taste quite the same as at the restaruants. It's really bugging me since steak is my favorite food and everytime I want to have a good piece of steak I have to go outside. I wonder why I can't get this down!? Please reply if you're experiencing the same thing or you know the remedy?
Thanks

2007-10-04 04:47:26 · 14 answers · asked by Anonymous

2007-10-04 04:36:34 · 17 answers · asked by adan. 1