Cooking & Recipes - December 2007

I made some pralines two days ago, wrapped them in cellophane and placed them in a tight tin. Will that be suffiicent to keep them until my folks can sample them around christmas? Would it be better to freeze them?

2007-12-07 03:50:21 · 7 answers · asked by Lil Miss Answershine 7

My boyfriend and I have made a couple different attempts at pasta with cream sauce, once with a white wine reduction and one carbonera sauce. We followed instructions, but both times, the cream curdled. (in the case of the cabonera, teh egg sauce curdled). What are we doing wrong? Is there too much grease and oil? I thought that was PART of the reduction/ pan sauce part? We cooked down the onions and white wine first, then added the cream before adding the pasta?

2007-12-07 03:41:54 · 11 answers · asked by sunshinebear 3

Overall, considering all the cuts you can get off it, and recipes you can make, which animal tastes the best overall?

The cow, the pig, the sheep or the chicken?

2007-12-07 03:39:44 · 45 answers · asked by IrishFan2011 3

2007-12-07 03:29:40 · 15 answers · asked by Steamed Veggies 2

Im making a traditional beef pudding with suet pastry. Ive bought rump steak....but have been told that its not very good for stewing and need to use chuck beef?!? is that right...will rump steak be as nice?? thought it was a better cut of meat than chuck.
thanks

2007-12-07 03:29:29 · 9 answers · asked by Anonymous

No web sites, please. Just your own if you have it, a recipe for white clams sauce. Earlier I asked for red and a friend pointed out that white is good, too, so, please, if you have one may I have it, too? Thanks.

2007-12-07 03:14:07 · 6 answers · asked by Sarrafzedehkhoee 7

2007-12-07 03:12:03 · 26 answers · asked by devonsheepfarmer 3

2007-12-07 02:51:46 · 19 answers · asked by ? 5

1.cheese
2.milk
3.bread
4.kebab
5.korma
6.skittles
7.pie
8.steak
9.haggis
10.dog

2007-12-07 02:42:11 · 11 answers · asked by Anonymous

Bought one to chop up and put in a stir fry as shown to me by a neighbour and it seemed to work, but I still have some left. Peeled the potato, chopped it into bits, now what do I do with it? Fry? Boil? Its a whole new game to me!

2007-12-07 02:32:44 · 24 answers · asked by Anonymous

My friend's mom made some for me, and she won't give me the recipe to them now..............She had Saltine Crackers in a big freezer bag and she had some kind of spices in the bag with them, I know pepper because I can taste it, and the crackers have little green and red pieces on them also, but anywho she lets them sit in the bag for two days and they are the best things I've ever eaten...........almost.........well please help if you know what I'm talking about!

Thanks in advance!!

2007-12-07 02:31:13 · 3 answers · asked by Tana 3

do i have to put them in boiling water first? if yes how long? and then sauttee with olive oil and garlic?
i thought i could skip the first step.

2007-12-07 02:11:42 · 7 answers · asked by EventNewYork 3

When making an alfredo sauce it says to add cream? What the heck is cream? and if the answer is half and half how do you make that? is that half water- half milk?

2007-12-07 02:10:25 · 9 answers · asked by aaron c 3

When I went back home, there were these burritos I got in Texas, that had meat and potatoes in them with some spicyness to them, sold by a mexican woman.

Does anyone know how to make these?

2007-12-07 01:45:17 · 5 answers · asked by THEMrsMinLa&Momof2 6

Hello, I have been cooking Christmas Eve Dinner for my Family for the past 4 years, I started to do so after my MOM lost her job (after 30 + Years). That year she was only going to do sandwiches due to lack of funds... Anyway That was the year I took over!! AT Mom's,Every Year was the same old Christmas Eve dinner, Ham, Mash Potatoes, corn...etc "Boring". So for the past years I have been introducing New...Yet Different foods to our Christmas Eve Dinner Table. Foods such as: A Seasoned Ribeye Roast, Asian Lamb Chops, Filet Beef, Wellington and various pasta dishes.... Anyway, I am trying to think of what I can make this year for the main coarse.. something different... but pleasing to all !! Gourmet Style!!
Something Flavorful and remembering!!
Anyone have any thoughts?

2007-12-07 01:40:24 · 11 answers · asked by trootiem 1

2007-12-07 01:33:20 · 5 answers · asked by Freakgirl 7

When I was a child in the 50's and 60's my mother would make potato patties out of left over mashed potoes. I have tried to duplicate this but no luck. I thought she just made the mashed potatoes thick and after they sat in the fridge over night made patties and fried them. This did not work for me.

Has anyone done this? I am beginning to think this was my mother's invention.

2007-12-07 00:57:44 · 7 answers · asked by Anonymous

do you do most of it on Christmas eve??
what can be done to make things easier on Christmas day?
thanks.

2007-12-07 00:56:29 · 14 answers · asked by I dont know 4

2007-12-07 00:38:37 · 3 answers · asked by luckylindy0 4

2007-12-07 00:27:23 · 7 answers · asked by Anonymous

2007-12-06 22:57:11 · 6 answers · asked by Anonymous

My bf's Nan N Auntie are coming round for Lunch on Sunday 16th December,i'm really worried,coz there both fantastic hosts,now there comin to our home,I dont know what to cook (I'm not a very good cook) I need somethin very simple but tastey,I need to make a good impression,coz they never been to our home before,we always go to there's. Any idea's people? Serious answers only! Cheers.

2007-12-06 22:26:30 · 4 answers · asked by Giggles! 4

Just one of those things I have been wondering! If an egg is cooked in its shell does it weigh more after it is cooked?

2007-12-06 21:26:36 · 7 answers · asked by Em x 6

they were EXTREMELY cheap so i couldnt resist

dry split peas

whole cranberries

what can i make with them?? not mixed necessarily together.

2007-12-06 20:56:09 · 11 answers · asked by Anonymous

2007-12-06 20:52:13 · 5 answers · asked by Anonymous

there is this big black thing in the middle and mine always turns like yellow

2007-12-06 18:24:54 · 3 answers · asked by Anonymous

What flavor does it add to a dish?
2 jumbo lump crabmeat
3 pounds Swiss cheese, shredded
2 (11 oz) cans artichoke hearts, drained
6 tablespoons butter
2 tablespoons green onion, finely chopped
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/4 cup dry sherry
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 teaspoons minced fresh parsley
salt and pepper
2 c bread crumbs
1 tablespoon paprika
Preheat oven to 350. Lightly grease a large casserole dish.
Layer the crabmeat, Swiss cheese, and artichoke hearts in two layers into the bottom of casserole dish.
Melt butter in a skillet. Cook the green onion in the butter until softened. Stir in the flour until smooth. Slowly add the milk while stirring and continue cooking and stirring until thick. Add sherry, hot sauce, Worcestershire, and parsley. Season with salt and pepper. Pour the sauce over the layers in the casserole dish. Sprinkle breadcrumbs and paprika over the top.
Bake in the preheated

2007-12-06 17:23:40 · 7 answers · asked by cindy loo 6

2007-12-06 17:16:58 · 9 answers · asked by Anonymous

Having a Christmas Eve Appetizer party, I need some easy cheap... very tasty ideas. Please and thank you

2007-12-06 17:15:56 · 14 answers · asked by Anonymous

2007-12-06 17:10:10 · 11 answers · asked by Anonymous