Cooking & Recipes - November 2007

2007-11-06 19:21:10 · 17 answers · asked by therundown2k3 4

I love German food, but just moved to a country where saurkraut is hard to come by. Is it possible to pickle cabbage at home to make saurkraut? How do I do it?

2007-11-06 19:16:10 · 3 answers · asked by Kaytee 5

2007-11-06 18:36:39 · 6 answers · asked by Shona 1

this will be the first time i will ever make a turkey and im looking for help....im looking for a juciy recipe i dont like the old fashioned dry turky meat. i want juicy and mouth watering....any good ideas

2007-11-06 18:34:39 · 11 answers · asked by Ispeakfreely 2

2007-11-06 18:33:53 · 20 answers · asked by Anonymous

I lost a meat loaf recipe that includes, Ground beef, gr. pork, Italian links, Stove top Corn bread stuffing, Cream of mushroom roasted garlic soup, and some other ingredients. If someone happens to know that recipe, please send it! thx!! Lynda :0)

2007-11-06 18:22:39 · 2 answers · asked by Lynda M 1

I notice that my bread tends to go stale by the time I reach the last few slices. Any ideas on what I can do or where I can store it to keep my bread fresh longer? I've heard that keeping it in the fridge doesn't really work...

2007-11-06 17:40:59 · 6 answers · asked by alex_from_sf 4

im making a bbq soon, and i always like serving it up with sauces to dip or put on the bbq after. I always make meat and seafood dishes, and i'm getting tired of chili garlic mayo, and plain bbq sauce. Any ideas? Thanky....

2007-11-06 16:10:36 · 5 answers · asked by missopinions 5

2007-11-06 16:00:45 · 5 answers · asked by cc 1

A couple years ago we planted some lavender in our garden and this year it's finally grown enough that we've used a little of it in some of our cooking. So far that's only meant spaghetti. One of the things we've noticed is that suddenly we get a much sweeter sauce. We don't use any sugar nor do we use a rather sweet sauce. We do use other fresh herbs and a dry white wine, but the result is only sweet when we add the lavendar. Has anyone else run into this?

2007-11-06 15:19:24 · 4 answers · asked by knight1192a 7

My best friend is a culinary arts student. She's really good and cooking is obviously her passion. She's always talking about all these things that I don't know. Like how many ways you can cut a potato and what how to "bone" a chicken. I'm very supportive and I want to get her something that she would like and be able to use for Christmas but I don't have a clue what people who cook want. Please help.

2007-11-06 15:14:59 · 15 answers · asked by Tommy-Marie 2

I love cheddar brocolli soup but dont want to eat too much of it because I hear it's pretty fattening. So im wondering which soups are the least fattening compared to the most fattening?!?!

2007-11-06 14:55:30 · 7 answers · asked by Red Sox Love 2

2007-11-06 14:53:20 · 5 answers · asked by funnylittlefrog 2

Ok, so to my knowledge, the crockpot is used for pot roast (large peice of meat?) and stews. Is that correct?

I'm new at the whole shopping thing, so where do I buy meat for pot roasting. Everytime I wander down the meat section, I never know what to get. Do I have to go to the guy to get it personally cut? (non pre-packaged?)

ANY help would be appreciated, thanks!!

2007-11-06 14:37:46 · 4 answers · asked by Anonymous

I went to a party and they had meatballs, they were so good the best I have ever tasted. Anyways I asked my friend that was there and had asked about them also and was told the sauce was made with Ragu traditional sauce, grape jelly, and brown sugar. But I don't know how much of each. The sauce was sweet and very good. Does anyone know the name of the dish or how much of everything I need to use? Thanks in advance!

2007-11-06 14:37:34 · 4 answers · asked by Leigh Lee 5

after you make your gingerbread house... do you eat it? If yes, how long do you wait to eat it? Need your help setteling a debate...

Thanks -

2007-11-06 14:28:55 · 18 answers · asked by Zipperhead 6

Does anyone know of any good recipes for making homemade Gelato? (Italian Ice Cream)

2007-11-06 14:28:06 · 2 answers · asked by Anonymous

i just got a craving for gingerbread men cookies but i dont have a recipe would someone be willing to share theirs with me

2007-11-06 14:21:53 · 2 answers · asked by Stephanie 6

anyone have any tips and advice on starting a cooking/baking club in a high school?

2007-11-06 14:16:59 · 4 answers · asked by wtws? 3

How do you boil eggs so that the shell comes off easily and not have the egg stick to the shell when your peeling it and end up with like half an egg and not have them have a rubbery texture.

2007-11-06 14:08:12 · 11 answers · asked by Tim 1

I just got married this past year and so I've been wanting to try out different holiday recipes so that I can discover what will become our own yearly tradition...I've been copying tons of recipes online but you never know how good they'll be, so if you all will contribute your favorite recipes you always just HAVE to have during the holidays I would appreciate it! I'm mainly looking for desserts but other dishes are welcome as well. thanks :)

2007-11-06 14:06:17 · 5 answers · asked by Anonymous

i have some day old fried chicken that i made here at home. i want to reheat it but still keep the crispyness. is it possible to make it taste as if it just came out of the deep fryer? does anyone know how it's done. ( microwave, conventional oven, toaster, ect...)

2007-11-06 14:02:55 · 6 answers · asked by shawn L 1

2007-11-06 13:55:23 · 14 answers · asked by Anonymous

I'm going to a birthday party for my boyfriend's brother, and I jokingly offered to bring a monkey's butt when I was talking to his wife. She told me that she could really use a monkey's butt, and now I want to figure out something to bring in the shape of a monkey's butt as a joke. I was thinking of trying to make a dessert, like a cake or something, but I'm open to suggestions!

2007-11-06 13:45:23 · 7 answers · asked by Jaclyn G 2

Each year I put the leftover turkey in freezer bags, but when I take it out later the flavor is gone and the meat has freezer burn. What am I doing wrong or how can I prevent this from
happening again? Thanks! :)

2007-11-06 13:11:21 · 7 answers · asked by Bridget 2

Check out the photos at Flickr:

http://flickr.com/photos/18695525@N08/

THANKS!

2007-11-06 12:58:33 · 4 answers · asked by schmikaschmu 2

OMG, I put it in everything I cook!!!

2007-11-06 12:41:41 · 7 answers · asked by Anonymous

2007-11-06 12:33:48 · 7 answers · asked by darcyaf1 3

best recipe for a whole turkey and how to cook it

2007-11-06 11:59:15 · 7 answers · asked by Nonoy S 1

For this years gingerbread house I am once again taking on another engineering marvel. I need some of the cookie creation to be a light tan color, but still have the rigidity of gingerbread.
ISSUE #1 Dark Brown Sugar (a.k.a. dark evil #1)
Using light brown sugar, is the first step, but is there any way to get the light brown sugar LIGHTER in color? Can I mix it with anything else? I could just make regular gingerbread & cover it with tan icing, but how easy is that? PFFT! I want the challenge of making the entire cookie different, yet keeping it's principle properties the same. ISSUE #2 Molasses is the second "dark evil" color involved in the recipe, BUT it also gives the cookie that yummy, memory-conjuring taste. I thought about honey & Karo Syrup. Maybe not used together - Hmmm-or maybe used together. I don't know. ISSUE #3
It says I need to use butter or margarine in the recipe... Would 1 b darker than the other after baking? Is there a lighter colored substitution?

2007-11-06 11:55:55 · 2 answers · asked by CJ S 1