Cooking & Recipes - November 2007

Is it supposed to sticky? I'm trying to make a dough for a quiche.

2007-11-09 11:31:49 · 5 answers · asked by bakey3434 2

I know fresh is out of the question, but I would like to find some that are not shipped from as far away as south america. Tom Thumb grocery has some but they look like they have been mishandled big time. Also they are real small (dime and nickel size) I'm used to cooking quarter size. Any suggestions??

2007-11-09 11:23:29 · 4 answers · asked by herbajones 2

I will be serving canned corn for thanksgiving. I would like a way to make it more fancy. I don't want the taste to change. I just want a way to make it look not like I opened a can and put it in a bowl.

2007-11-09 11:17:07 · 5 answers · asked by ♥mybabyboy♥ 5

I am out of brining bags (large zip lock bag for 20 lb turkey)

2007-11-09 11:04:16 · 7 answers · asked by scott W 1

2007-11-09 10:56:40 · 9 answers · asked by Anonymous

Controversial question here..

Its a food because - It contains vegetables and meats for the most part and is served as a course in a set meal.

Its a drink because - Its liquid

2007-11-09 10:50:31 · 6 answers · asked by Abagahahahhahahah 3

I'm making a cream of tomato soup....and the recipe calls for finely chopped celery rip (which I don't have). Will celery seed suffice? I will ultimately end up blending the entire pot (with the heavy cream). Thanks!

2007-11-09 10:50:13 · 4 answers · asked by Katie B 1

Also, who loves pizza and a chef's salad, along with the
spaghetti? The chef's salad with lettuce, tomatoes, onions, pickles and either creamy or regular Italian dressing. The pizza, for me, would be either pepperoni &/or sausage w/cheese. To drink, it would be a soft drink, either coke, dr. pepper, 7 up, sprite or sierra mist. For dessert, it would be anything chocolate.

2007-11-09 10:46:10 · 10 answers · asked by Anonymous

Basically, I am learning to cook and like to count calories. A bottle of oil has about 22% fat per serving. There are normally many more servings (32?). If you use a bottle or two while deep frying and say I deep fry catfish, how much of that fat goes into what I eat? Should I really care. I know I need to soak up all of that stuff but I usually don't. Have you guys thought about this?

Is it unhealthy to eat food that hasn't been dried off properly? Also, I have the same problem with cooking meat. I never can drain the grease properly and just end up with greasy food.

2007-11-09 10:45:56 · 5 answers · asked by RamzaMech 1

I have steak tenderizor but I wanted to add more to it..any suggestions of some that I might already have in my kitchen?

2007-11-09 10:07:39 · 26 answers · asked by HmMm. 4

If my fishsticks defrosted in the car and I left them there for three days can I still bake them in a conventional oven?

Since they are already defrosted should I reduce the baking time from 9-11 min to say 6-9 min?

I was thinking of using bamboo skewer's and letting my guests just heat them over a can of sterno, how long should they be cooked this way and should I pre soak the skewer's in cold water to keep them from burning?

2007-11-09 09:57:09 · 11 answers · asked by Anonymous

I am making a dessert for a family dinner next weekend!!! Any ideas or websites on good recipes? Thanks to anyone who gives a recipe or website!!

2007-11-09 09:53:26 · 8 answers · asked by hornets_5006 1

2007-11-09 09:48:01 · 5 answers · asked by razor 5

I would really like to make dinner for my boyfriend and his family and I wanted to start out with Italian Wedding Soup but I'm clueless as to what entree I should serve with it. My boyfriend really likes Chicken Parmesan but I'm afraid it will be to heavy of a meal with the soup. Any suggestions?

Also, if there are any suggestions as to a light dessert to serve with this meal, I'd be very grateful!!!

2007-11-09 09:42:46 · 4 answers · asked by xbabyxfr3akx 1

I have some frozen pre-package catfish filets that I have never tried before. What can I do with them?

p.s. No flour or anything fried.

2007-11-09 09:39:16 · 8 answers · asked by ecstaticdevine 4

Ok here it is...I was making cookie dough followed the directions exactly, but the dough is very dry and crumbly...what can I do to remedy this situation...?

2007-11-09 09:30:27 · 4 answers · asked by Anonymous

If you are baking a cake and decide to subsitute applesauce for the cooking oil, do you only add the same amount of cups of applesauce as the recipe calls for with oil?
Example: My cake mix calls for 1/3 of a cup of oil, do I use 1/3 of a cup of applesauce instead?
Thank you!

2007-11-09 09:24:57 · 4 answers · asked by lost in a world of confusion 4

without having to remove the stem or having the chile fall apart? I love them but the seeds ruin them for me.

2007-11-09 09:14:37 · 3 answers · asked by CALAVA 5

Anyone have a good recipe for breaded chicken breasts?

I'm thinking about starting them off in some oil in a frying pan, then moving it too the oven to finish cooking. Would that work? And should I use canola or olive oil?

Thanks!

2007-11-09 09:13:40 · 8 answers · asked by Anonymous

Can someone PLEASE give me some new ideas for dinner!! I am so sick of the same old stuff!! I'll take anything and lots of them!!!!

2007-11-09 09:12:02 · 6 answers · asked by Anonymous

Me? first,i boil 2 eggs. take it out,let it cool.while the eggs are sittin,i boil my noodles.then i add the 2 eggs in,and then the seasoning (i prefer the chicken). when its all done i add steam rice to it. its so yummy =) just thought i'd share that wit everyone. how do you do your ramen????

2007-11-09 08:59:30 · 22 answers · asked by ******** 3

Im sick of having the same thing over and over again with chicken. I need some great new ideas.

2007-11-09 08:55:14 · 13 answers · asked by Baby is finally here!! 5

I am planning to host my first holiday meal. I want to cook roasted squash at like 400-450 degrees and turkey at 350 degrees. I'm thinking I might have to just go for stove-top carrots instead. I've seen recipes for microwave squash but that sounds gross. I want my meal to be perfect. I'll need the oven for rolls too. How on earth have people hosted big dinners in the past with only one oven? Can you cook roasted squash in the morning and then re-heat/re-crisp it in the oven right before serving? Anyone know? Thanks!

2007-11-09 08:44:49 · 6 answers · asked by shannobananno 1

Wow what a great aroma coming from your kitchen. What are we having for dinner tonight?

2007-11-09 08:37:55 · 11 answers · asked by guy1957 2

I am looking for good condition Wilton Yearbooks and other books made by Wilton.
I would like to have a collection so I may try my hand in making many wonderful cakes, candies, etc for my family.

2007-11-09 08:33:24 · 2 answers · asked by Julie M 1

2007-11-09 08:27:24 · 10 answers · asked by maria 1

2007-11-09 08:05:44 · 32 answers · asked by Erica 5

I know many dishes can be made in advance, and I'd love to put this batter together the day before, keep it in the fridge overnight and then just scoop it out and bake it the next morning. Is it alright to do this, or will the batter just get gross and sticky? (Or worse, since it has egg in it, will it be unsafe to do this?)

2007-11-09 07:56:37 · 5 answers · asked by CassandraM 6

I am using real beans so it needs to cook in the crock pot for a while. there is a lot of meat and skin on this ham hock so it looks like it should be cooked first, but this is my first time so i dont know

2007-11-09 07:53:47 · 8 answers · asked by biggurls_rok 2

Just got a lobster and it is steamed....what is the best way to eat it? Do I make some type of dip, sauce, or ranch or what? How do you usually eat your lobster?

2007-11-09 07:42:04 · 22 answers · asked by space chimp 3