Cooking & Recipes - December 2007

custard!!! should it be thicker? if so what can i do other than go to shops? it is in the fridge cooling help as its i dont want to kill peoples taste buds at Christmas thank you fellowYahoo-ies

2007-12-24 09:36:00 · 4 answers · asked by blaque_snow 2

2007-12-24 09:35:34 · 8 answers · asked by Anonymous

2007-12-24 09:31:57 · 9 answers · asked by Red 2

i am making dinner tonite and need a good pair of cooking gloves is there such thing?... maybe like latex gloves like the doctors use? is there such thing and what are they called?.... i am cooking a lot of spicy food and my hands burn at the end of the day eerytime i make this dish and i am making a lot tonite so i need all the help i can get..... what are they called and can i get them like at walmart or target?.... please let me know asap ... i dont need the heat mittons to move pans it has to have the 5 fingets and able to get wett is chilly sauce.. pelase help!!!

thanks

2007-12-24 09:30:13 · 6 answers · asked by quezadapq 2

Is there anyway i can save it without starting again?

2007-12-24 09:28:26 · 5 answers · asked by Anonymous

They look at me like I'm making this up. We have served it for 150 years here in the south as well as egg nog.

2007-12-24 09:23:34 · 10 answers · asked by Good-american 4

This may sound like a stupid question. But, My oven is broken. All but the broiler. Is it possible to cook a turkey under the broiler?

2007-12-24 09:18:12 · 15 answers · asked by Ritchie D 2

I need a good easy simple recipe for dinner tomorrow. No fancy ingredients, preferably ingredients commonly kept in the house. No Mac & Cheese, no hot dogs, no spaghetti. Looking for something different from the good ol' usuals.

2007-12-24 09:13:39 · 6 answers · asked by Anonymous

does anyone know a recipe for homemade marshmallows? i see them on food network all the time but i never remember the recipe... i would love to try and make these!

2007-12-24 09:11:31 · 3 answers · asked by sweetkitkat26 2

What can I add to the cream cheese? The store rn out of fresh basil...do you think dried basil would work? Any other at home recipes? Thanks!

2007-12-24 09:07:33 · 10 answers · asked by Anonymous

my favorite recipe that was hard to make was chicken green bean and gorgazola cheese salad.

2007-12-24 09:04:09 · 4 answers · asked by Wangyi F 2

My Mom was an excellent cook, I always remember when she made Rueben sandwiches, they were so good.

2007-12-24 09:02:42 · 12 answers · asked by Anonymous

It's a sugar cookie receipe from Betty Crocker and it's the kind that is refridgerated. We took it out and it crumbles when we try to roll it and falls apart when we try to cut out shapes. Can I add something to fix this? Or do I need to start over, which I hate to do, Santa will be here before we know it.

2007-12-24 09:00:36 · 4 answers · asked by hazyseptember 3

Will i get sick if i eat it cold as lunch meat, or does it have to be cooked again, even though its pre cooked?

2007-12-24 08:57:24 · 12 answers · asked by Victoria 3

2007-12-24 08:57:08 · 4 answers · asked by Anonymous

ok i made a fudge recipe n it said to leave it sitting 4 4 hours well it is the next day n it still isnt redywut do i do to fix it plz help

2007-12-24 08:44:44 · 6 answers · asked by Anonymous

2007-12-24 08:36:41 · 8 answers · asked by Tomasz L 1

I have multiple recipes that require graham cracker crumbs. I don't have a food processor but I have a blender. Yet I would think that either a blender wouldn't make the crumbs fine enough, or it may ruin the blender, maybe not w/ one or two uses, but you know what I mean. I thought maybe I could smash them by hand but that may also not be as fine as I need them for the recipe to work. Would any of these 2 methods actually work, or do you have any other suggestions? I am making bars so the crumbs would be the base.

Besides making creams or pastes, which I think I could use a blender for, what do you use to substitue for a food processor when its something more solid like crumbs etc and would work best w/ a food processor?

2007-12-24 08:36:13 · 4 answers · asked by pirouette_130 3

the only vegetables in the recipe are carrots and onions,

2007-12-24 08:31:47 · 5 answers · asked by +SalvavidaChica+ 2

What can i make with brownies that have fallen apart?~!!>!>

HELP!!!! these are for tonights christmas party, and i dont want to go out to get some more brownie mix!

Also i want to see what recipe you can use for it.

2007-12-24 08:31:15 · 8 answers · asked by Linsie T 2

how long do i boil the eggs? 15 minutes? i think i just boil the eggs, cut in half mix the yolk w/ a little mayo and prinkle paprika... anything else?

2007-12-24 08:27:47 · 6 answers · asked by theskyisthelimit02 3

its been 4 months since its expiration date but last time i tired it it turned out okay. but just to be sure... ?

2007-12-24 07:54:55 · 5 answers · asked by anonymiss. 3

2007-12-24 07:35:06 · 16 answers · asked by freshman 3

2007-12-24 07:31:44 · 13 answers · asked by arlenerothstein 1

How long do you simmer your chili for? I have heard the longer the better, but is 7 or 8 hours too long? I like it thick and chunky, but I dont want it all cooked away. Can I add water gradually if I do let it simmer a long time? Does the flavor get better?

Also, have you ever tried putting a Heineken or Coca-Cola in your chili?

2007-12-24 07:25:36 · 17 answers · asked by asg2d 2

Or 20 or 30 min??

2007-12-24 07:14:39 · 6 answers · asked by aimers 2

Does anyone have a good recipe for skinless bonless chicken breast?

Thank you in advance!!!!!!!!!!!!

2007-12-24 06:53:34 · 9 answers · asked by <3 3

Please go easy on me, Im 15 and this is my first attempt at baking. I just want to be sure.

Thanks and Happy Holidays!

2007-12-24 06:48:08 · 8 answers · asked by s.p 3

2007-12-24 06:47:19 · 4 answers · asked by Bob 3

I bought a pre-cooked turkey and I want to bake it/roast it. What should the temperature be and for how long? I would be grateful if I got some recommendations!

2007-12-24 06:32:42 · 3 answers · asked by sympa fille 101 1