Cooking & Recipes - November 2007

that I like graham crackers and cream cheese together?
or that i like mashed potatoes and corn mixed together?
or that i like cookie crisps and rootbeer together?
i have lots more...my mom and friends say when i'm pregnant i'll have normal ppl food cravings...lol
<33
Kassy

2007-11-19 13:00:58 · 12 answers · asked by ♥Kassandra♥ 3

The ingredients don't necessarily have to be unique. Something with good flavor obviously, but appearance plays a major role as well. A little whimsy. Savory and dessert ideas. Thank you.

2007-11-19 12:58:59 · 18 answers · asked by Robert O 7

I want to make rice like we ate when we were living in Hawaii. When they put it on your plate, it stays in a ball and is so yummy. Is this a special rice? Is it called sticky rice? If so, how do you make it?

2007-11-19 12:13:02 · 5 answers · asked by FL Sunshine 5

every recipe i find call for this stuff. what is it?? and where do i find it?? i've been all over the grocery store and have never seen it. are there any ways of getting around using it, since i can't find it or will my buckeyes just not taste right?? and yes it's my first time making them. any advice would help!!! thanks!

2007-11-19 12:10:28 · 4 answers · asked by Jessica 3

see ere my mom is not cooking turkey but we are having a dinner still so i would like some ideas or websites

2007-11-19 12:06:52 · 6 answers · asked by Anonymous

2007-11-19 12:05:24 · 11 answers · asked by Anonymous

The fruit can be fruit cocktail

2007-11-19 12:05:14 · 3 answers · asked by Diane H 1

Could anyone give me details about how to cook a turkey on a Weber charcoal kettle grill?
Thanks!

2007-11-19 12:00:47 · 9 answers · asked by Edward J 3

i've seen some people say 275 all the way up to 400... and i've seen anywhere from 2.5minutes per pound to 5 minutes per pound... someone help please.

2007-11-19 12:00:11 · 5 answers · asked by Anonymous

My goal is to make healthier side dishes for our Thanksgiving dinner this year but I'm wondering how to determine the amount of calories and the nutrition facts for the dishes I’m preparing. Is it as simple as combining the information found on each nutrition label? Or is there some other type of formula I need to use? This question might be geared towards health professionals or food science gurus. Any help you can provide is very appreciated.

God bless,
Erika

2007-11-19 11:58:59 · 2 answers · asked by one4Christ 1

If not, where can i buy the cooking twine (also known as butcher's twine)?

2007-11-19 11:56:48 · 10 answers · asked by BADD2THEBONE 3

I want to make a yam casserole with marshmallows for Thanksgiving and have come accross several recipes. Does anyone have any recommendations on whether I should mash my yams or leave them in chunks? Or any must ad ingredients for flavor? By the way I am using Princella canned yams.

2007-11-19 11:56:40 · 4 answers · asked by Luv4Nevaeh 3

I want to make sausage stuffing for Thanksgiving but I already have a Sage Stovetop Stuffing mix...could I make it using that instead of going the homemade route? How could I make it and what kind of sausage should I use? Thanks for your help!

2007-11-19 11:54:15 · 7 answers · asked by Jaim Jaim 5

I'm looking to do a jellied cranberry recipe for the holidays and I need a "non-reactive gelatin mold". I was hoping to be able to use a non-stick cake pan instead of going out and buying something (it's by Viking for making little pumpkin shaped cakes). I know that glass, ceramic and stainless are non-reactive, but wasn't sure what material the pan is (undetermined metal). I was hoping that the non-stick coating would make it non-reactive.

2007-11-19 11:53:27 · 3 answers · asked by Jean L 1

I want to make these again for Thanksgiving. Last year they just didn't rise up big.

2007-11-19 11:51:36 · 2 answers · asked by Miss T 2

Do anyone have the strawberry mousse cake recipe or mango mousse cake recipe? Thanks.

2007-11-19 11:51:09 · 6 answers · asked by :DDDDDD 4

2007-11-19 11:47:42 · 8 answers · asked by tttroyw 2

All are moderate eaters and there will be other food as well.

2007-11-19 11:43:17 · 12 answers · asked by chris e 2

I guess you have different tea. What about coffee or chocolate?

2007-11-19 11:41:29 · 24 answers · asked by Theta40 7

my grandma is cooking the turkey as useual... however, as i am getting older i want to add to the feats.

I have an 11 pound turkey that i want to smoke...

problem #1... i have never smoked anything in my life.

Problem #2... I have never cooked a turkey in my life

i have both a gas grille and a charcole grill...

I need to know how and how long to smoke my turkey, any other tips are welcome as well...

thanks everyone happy holidays

2007-11-19 11:24:29 · 5 answers · asked by tybardy 4

I was thinking some white rice,but is there anything else i can make besides rice???

2007-11-19 11:08:28 · 5 answers · asked by Anonymous

I am cleaning out cupboards and have some bottles of spices that have been there for years. If they still smell strong, are they still reasonable to use? These are things I don't use often.

2007-11-19 10:46:28 · 5 answers · asked by Judy 7

i am baking a pumkin pie, according to the recipe i bake it at 425 *F for 15 min then reduce the heat to 350 *F then bake for 45 min, but now after more than an hour the pumkin still seems not really cooked, they r still somewhat watery so i still leave it in the oven at 350 *F but what if the pumkin mixture doesnt condense and get hard, while the crust get overcooked? what should i do???

2007-11-19 10:15:26 · 119 answers · asked by emma_little2006 1

I know the recipe usually calls for a tart apple like Granny Smith but how will it come out if you use Red Delicious apples instead? I see you can use lemon juice or peel to make them tarter. Would orange juice do the same thing? Any advice would be helpful.

2007-11-19 10:13:38 · 26 answers · asked by ang11222 . 3

does it lose any flavour that way?

2007-11-19 10:11:49 · 20 answers · asked by snippi f 2

All the recipes I have found call for cream of mushroom soup. I have read you can usually substitute cream of celery for cream of chicken for cream of mushroom in recipes but which would be better in this one?

2007-11-19 10:11:34 · 39 answers · asked by Aprilbride 2

2007-11-19 10:11:05 · 6 answers · asked by LOST_fanatic:)! 4

my little brother is on a wheat free dairy free diet and im making a wheat free dairy free chocolate cake with wheat free dairy free icing and i need to know if powderd sugar have any wheat in it please respond!!!!!!!!!!!
jenna

2007-11-19 10:10:33 · 18 answers · asked by jenny 2

When I lived in the States, I used to buy these delicious "Effie Marie" rum cakes from Marshall Fields in Chicago.

Getting a good one was "hit or miss". Depending on the luck of the draw, some were really laden with lots of rum and sugar, which was great. Others were lighter and had less rum and sugar. They were dry and more bland.

I like a chocolate rum cake that is really moist, with a heavy flavor of rum mixed with sugar. I don't want coconut or other ingredients. I like the chocolate-rum-sugar combination.

Anyone have a good recipe?

2007-11-19 10:10:29 · 10 answers · asked by pachl@sbcglobal.net 7

2007-11-19 10:08:01 · 9 answers · asked by Justice M 2