Cooking & Recipes - December 2007

I cook for myself, but when people talk about cooking for 12 it
terrifies me. Can I cook for twelve? Is it just like adding more of everything, and doing the same, or are there some special secrets?

2007-12-03 01:44:44 · 6 answers · asked by Anonymous

I think it may have shortening in it rather than butter, and very sweet. Something to pipe through, for decorating.
Thanks.

2007-12-03 01:38:38 · 3 answers · asked by lucidwillow 4

I am planning to write an article about cooking with kids and would like to know why people think cooking with kids is or isn't beneficial, fun, interesting, etc. What is your opinion?

2007-12-03 01:36:32 · 14 answers · asked by Susan D 4

I can't seem to make chocolate chips cookies. I follow recipes exactly but no matter what I do, they always resemble flat pancakes and I can never get them off the cookie sheet without tearing them apart. Any tips?

2007-12-03 01:30:05 · 13 answers · asked by skygirl_21 2

I follow the directions for white rice or brown rice on the bag and both either burns on the bottom of the pot or is too mushy or too hard. I just want to make a nice pot of fluffy rice. Does anyone have any suggestions?

2007-12-03 01:28:28 · 17 answers · asked by Magicalbert 2

I made this relish with

Cranberries, Pecans, and oranges, and orange peel and a tad of sugar, would that be a healthy breakfast for being pregnant or at all?

2007-12-03 01:28:14 · 5 answers · asked by Anonymous

Any websites or recipies would be helpful, thanks

2007-12-03 01:18:31 · 6 answers · asked by green_with_envy_01 1

I am looking for recipes that are healthy, dairy free and low sugar and affordable to a college student for the week. Please provide me with any info as you can. I need to go to the grocery store soon and I don't know what to get. Thanks!

2007-12-03 01:17:04 · 6 answers · asked by juliet5935 1

I want to work in restaurant and want to know how the cheff working in restaturant(looks complicated), if there are 20 dishes in the menu , do u need to cook all the 20 dishes in oneday or you might just need to be incharge in cooking 3-4 dishes for all day?Thank you

2007-12-03 01:15:56 · 6 answers · asked by k_syofyan 1

Does anyone actually do that? I don't want to make a mess in my oven.

2007-12-03 01:14:28 · 12 answers · asked by Anonymous

1/2 cup shortening

2007-12-03 00:48:48 · 12 answers · asked by Gooi Miellies!!!!!!! 5

2007-12-03 00:43:21 · 6 answers · asked by jenae24_d 3

I've been using the packaged shredded cheese but it never comes out good. I've been dying for some good pizza, and the only way I'm going to get some is if I make it myself cause I moved to the only city in the country that has no good pizza places. Thanks in advance.

2007-12-03 00:29:06 · 17 answers · asked by v.e.n.d.e.t.t.a 2

2007-12-02 23:37:58 · 7 answers · asked by Anonymous

i bought lasagna about half a tray and sliced it into how many?

2007-12-02 19:00:19 · 2 answers · asked by pochi888 1

2007-12-02 16:55:20 · 19 answers · asked by Anonymous

I was wondering if starch is ok to thicken stuff up, it's used in pudding after all. I don't have access to gelatin so please don't suggest that.

2007-12-02 16:20:50 · 14 answers · asked by i_am_joey_jo 2

I don't know if I got the spelling right but I'm referring to that fried potato covered with breading. Help! Have a nice day.

2007-12-02 16:14:49 · 9 answers · asked by Coin 4

I want something that has oodles of raspberry goodness, not sorbet though, although it is very tasty! thanks!!

2007-12-02 16:13:47 · 5 answers · asked by missopinions 5

I bought real 100% unsweatened chocolate, added homo milk, vanila extract, coco extract, brown sugar. How come I can't get that smooth finish? I get a bunch of things (chocolate particule) floating. The taste is bang on but the texture lacks perfection. HELP!

2007-12-02 15:42:40 · 7 answers · asked by YannDumont 1

I have a bag of pecans which were shelled yesterday, to be used in a pie for Christmas. I had read they would go rancid in a few days. Would refrigeration help, or would freezing be better? If frozen, would it change the taste, or otherwise affect the pecans? Thanks for any help.

2007-12-02 14:59:29 · 2 answers · asked by Brook F 1

Im going to have it for breakfast tomorrow,God's willing.Can you give me a recipe and hints so that it does not burn? Im trying to eat eggs[never liked them] so I think french toast is a great way to start.

Thank you all very much :)

2007-12-02 14:58:49 · 12 answers · asked by Chara 3

can i use tomato sauce instead of tomato paste in a recipe???

2007-12-02 14:58:17 · 3 answers · asked by Jodi B 1

anyone have a recipe for a "new york style cheesecake" just plain cheesecake no frills.

2007-12-02 14:32:58 · 8 answers · asked by Anonymous

In a sugar cookie rescipe. Thanks!

2007-12-02 13:59:32 · 3 answers · asked by Randomluvs F 2

Ok. So you see that I'm posting all of these random questions. It's cold, windy && raining outside so I'm bored.

I'll start it off. 1st thing I learned was pancakes && grilled-cheese sandwiches. I'm STILL learning how to cook.

You?

2007-12-02 13:54:07 · 23 answers · asked by . 4

I have to make a lot of cupcakes for a lunch function on Tuesday. If I bake them on Sunday night (but wait to ice them on Monday night) will they still be moist by Tuesday lunch? Should I store them in an air-tight container or with the lid loose?

2007-12-02 13:47:12 · 8 answers · asked by Keep on Truckin' 4

2007-12-02 13:45:09 · 3 answers · asked by Anonymous

2007-12-02 13:40:56 · 21 answers · asked by carol 6

Like in stir fry or on a salad?

2007-12-02 13:30:28 · 4 answers · asked by Anonymous