Cooking & Recipes - November 2007

I'm in the process of making a pumpkin custard and my first round did not turn out well. I followed the directions and it looks like mush, not custard. The recipe falled for 'egg beaters' and that is what I went with. However I think that the egg beaters are the demise of my custard. Any suggestions for the next round? Will real egg help?

2007-11-11 12:15:06 · 4 answers · asked by Pretty_Trini_Rican 5

Impulse buy, what can I say. Now what do I do with this giant piece of fruit?

2007-11-11 12:12:48 · 7 answers · asked by Pelendra 2

there is a brown powder, what is it? Chocolate powder? cinnamon? or what?

2007-11-11 12:08:59 · 4 answers · asked by Me 3

2007-11-11 12:08:03 · 5 answers · asked by bananabob 2

I have mangos... and I want one so bad. They just aren't ripe.

Is there anyway to make a mango ripen faster?

2007-11-11 12:05:50 · 4 answers · asked by Anonymous

whipped topping melting

2007-11-11 11:55:50 · 3 answers · asked by Anonymous

I love cinnamon!!!! so how can I make cinnamon buns or something similiar?

2007-11-11 11:40:36 · 10 answers · asked by baywatch 3

My roommate's parents are coming up for thanksgiving and it's been decided that I will cook the turkey (my roommate doesn't like to handle raw meat). We got a simple menu together (corn, mashed potatoes, greenbean casserole, etc etc)

And then I'm told they like giblet gravy. I can find recipes, but none really tell me where the giblets are. I'm sure I can deduce the liver and heart (thank you high school biology) but I've never seen a gizzard.

And then I don't know what to do with them. Or the rest of the guts (just toss em?). Nor do I understand the "neck" aspect. Is it just the meat of is it meat and neck bone?

And then there's stuffing and dressing to consider and basting (brush or baster?). And there are a ton of recipes, but what would you recommend?

In general, I need to know what to do after I get the bird thawed and out of the bag before it can go into the oven. (for the record: 14lb whole turkey)

2007-11-11 11:25:10 · 5 answers · asked by Mysia 2

My husband is lactose in tolerant and it is so hard to cook for him where can I find recipes and or food that is non-dairy for him?

2007-11-11 11:24:42 · 5 answers · asked by russianchix 2

is there anything that you CAN substitute for shortening if not butter? oil?

2007-11-11 11:13:53 · 9 answers · asked by realwoman422 2

I can't have gluten, so I bought gluten free corn muffin mix at the market
the ingredients are:
corn meal
white rice flour
bakeing powdwe
and salt

it says to add 1/4 c. sugar, 1 1/3 c. lowfat buttermilk, 1 egg, and 6 tablespoons melted butter

I would like to lighten up this recipie, I have some pumpkin puree, I can make apple sauce quick, we have all kinds of oil, and i have sucant to use in the place of butter.
I was thinking 1/4 c. sucant
1 cup pumpkin puree
spices
1/3 or 1/4 cup fat free milk
2 egg whites
3 tablespoons canola oil

what do you think??

2007-11-11 11:13:24 · 4 answers · asked by Hey hey hey 2

We may be cooking this for a school project on traditional foods in Spain.
Is it delicious or just plain gross?
My group can make
- tacos, with cow tongue as meat
- churros with thick hot chocolate with a hint of cinnamon
Which one would be better and more traditional??
Does anyone have any good recipes for either??
M

2007-11-11 11:06:27 · 6 answers · asked by Anonymous

this is for french class. I need a recipe that has few steps, ingredients and all that. I need one that doesn't involve baking. PLEASE help.
*no alchole

2007-11-11 10:57:41 · 7 answers · asked by Anonymous

I simply boiled fresh store bought mushrooms, boiled until soft, broke them up with a potato masher, seasoned and thickened. This is the second time it happened. What am I doing wrong?

2007-11-11 10:54:30 · 7 answers · asked by Anonymous

How many days in the fridge should I dethaw a roast..(its been over a day now)...will it be ready to throw in the slow cooker tomorrow morning?

2007-11-11 10:39:27 · 11 answers · asked by J K 2

my mother just bought some fresh parsley and rosemary...how can she keep them fresh?

2007-11-11 10:22:49 · 4 answers · asked by Anonymous

Is there any difference between the two sides of the aluminum foil.

2007-11-11 10:20:28 · 3 answers · asked by cc 1

Boef Bourguignonne
Baguette
Red Wine
Salad greens with olive oil and balsamic vinaigre

2007-11-11 10:18:34 · 11 answers · asked by Anonymous

I am looking for something different. No chocolate chip, oatmeal, peanut butter, sugar, or snickerdoodle. I would love for it to "scream" Christmas! Thanks!

2007-11-11 10:07:09 · 16 answers · asked by bcg 1

i dont have a lot of stuff.
i have bananas! but not ice cream er whipped cream er yogurt.

umm help?!?!

2007-11-11 10:02:47 · 17 answers · asked by lintlicker 1

What have you had for supper? Thank you.

2007-11-11 09:58:47 · 13 answers · asked by Anonymous

You know, something that makes it just how (YOU) like it? If so what is it? I am making chili right now and would like to change it up a bit.

2007-11-11 09:27:14 · 16 answers · asked by ibsawdust 7

I like all the kind of chocolate and the strawberry jelly.

2007-11-11 09:25:56 · 3 answers · asked by #VampireHeart# 3

I am seeking SIMPLE recipies for Russet potatoes with chicken.
I eat FAR TOO MUCH rice as I am getting tired of basing all my meals around RICE.....steamed, re-steamed, cooked, re-cooked, fried and yes, I even RE-FRY rice (no, no beans - thank you) on far too many occasions.
I have an oversupply of fresh, Russet potatoes and I have no beef for supper, tonight. :-( All the "meat" I have is this fresh chicken.
Thanks for recipie ideas.
P.S. I also have run out of the (CHOLESTEROL-RICH) Mayo, so Potato Salad is a no-go idea. :-(

2007-11-11 09:24:52 · 5 answers · asked by Anonymous

I've never had it and was thinking of making it tonight for dinner.

2007-11-11 09:21:59 · 7 answers · asked by Love is in the air. . . 2

how do i make home made sweet potatoes for Thanksgiving dinner..NOT the canned can...

2007-11-11 09:20:05 · 6 answers · asked by S i r i 1

this happened with both apple butter and pumpkin butter. in both cases i processed in boiling water for 10 min. the only culprit i can think of is that the pot i am using is not really deep enough, so maybe not enough boiling water is above the lid level? can i process them upside down? or do i just need to buy a bigger pot

2007-11-11 09:04:11 · 4 answers · asked by Anonymous

Well, we got a 22 pound turkey for Thanksgiving and i am not sure how long to cook it!

2007-11-11 08:53:42 · 9 answers · asked by Anonymous

I just made Chili and it called for a little bit of pickle relish and a little bit of mustard. I put them in and it's NASTY. The two flavors completly overpower the rest of the dish. Is there anything I can put in it that will neutralize thoes flavors? Please Help!

2007-11-11 08:38:19 · 5 answers · asked by ilovesubasketball 4

2007-11-11 08:30:39 · 10 answers · asked by Anonymous