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Oval covered Roasters by
Doug Weller
Eg
http://www.amazon.com/exec/obidos/tg/detail/-/B00080QDXK/102-3772581-5515333?v=glance
Are these really worth buying?
Thanks
Doug
--
Doug Weller --...
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07-10-2005 06:59 PM
by MoM
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16 |
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A recipe for skinless chicken breasts? by
Ken Knecht
I have too many skinless chicken breasts in the freezer. Any suggestions
for recipes - for one person, simple, usually on-hand ingredients please.
No, I've not...
( 1 2 3)
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Dinner Party Next Week by
Bob Terwilliger
In a rash moment, I agreed to cook dinner for a couple of friends next week.
Here's the menu I came up with:
* Mixed-Greens Salad with Strawberries, Pine...
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8 |
19 |
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Favorite kitchen Gadgets? by
OmManiPadmeOmelet
While I realize that most relationships with "new" kitchen gadgets are
at best fleeting affairs, I believe my Hamilton Grill and I are going to
end up having a...
( 1 2 3 4)
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07-10-2005 12:53 PM
by Andy
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2 |
20 |
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Kroger versus Hershey Cocoa by
wizzzer@hotmail.com
Is it just me or is Kroger (the store brand) Cocoa much less flavorful
than Hershey cocoa? I found Hershey to be very flavorful, very
chocolatey. I made the...
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2 |
16 |
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What are "seed wigs"? by
lenona321@yahoo.com
They're mentioned in Beatrix Potter's "Ginger & Pickles." Something
baked, I'm guessing. Any clue? For that matter, how are "butter buns"
different from other...
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07-10-2005 06:59 AM
by sf
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14 |
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25 |
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Filled Caps of champignon (photo&recipe) by
Pandora
I love very much this recipe because is very tasty and very good. I hope you
will enjoy it.
Here the pic of the ready Caps:
http://tinypic.com/ea32me.jpg
The...
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4 |
26 |
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diluting mayonnaise so it will keep by
jw 1111
Hi, we use a lot of 'egg free' mayonnaise, especially in finely grated
carrot salad. to enable us to mix it more easily, we wish to dilute it, so
the...
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Some ideas for mussels, please by
cathyxyz
Well, DH discovered a new fishmongers today and he came home with some
imported New Zealand mussels - frozen - in half-shell.
There was a really nice mussel...
( 1 2)
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26 |
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OT - Kid Brag by
S'mee in WA
I can't help it, I'm so proud and I've just gotta share this. Got
home from errands this morning and found a message on the machine
from our son's principal...
( 1 2 3 4)
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06-10-2005 11:37 PM
by Syssi
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Help! Need a substitute by
Teri
for soft shortening. Recipe for cornbread calls for 1/2 cup of soft
shortening. I have a crockpot full of chili which is begging for cornbread.
What can I use...
( 1 2)
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- rec.food.cooking FAQ pointer by
Victor Sack
This is a weekly pointer to the rec.food.cooking FAQ and conversion
file. If you do not want to see it every week, you should put the
title, which will not...
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14 |
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seasoning a wok by
Jen
Why do woks need to be seasoned. How do you do it, and how often?
--
Jen
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5 |
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60-Minute Pan Rolls by
limey
I just made a batch of these and they were a breeze to make. More
importantly, they're good!
* Exported from MasterCook *
60-minute Pan Rolls
Recipe By ...
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06-10-2005 08:28 PM
by limey
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12 |
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Chicken and orange turned out well.... by
cathyxyz
Well, the chicken and orange stir-fry was a success. Here's the recipe.
2 tablespoons soy sauce
2 tablespoons dry sherry
8 spring onions, cut into 5cm long...
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5 |
10 |
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Spinach shouldn't be eaten raw? by
MrKrinkle
Someone told me that spinach has some chemicals in it that prevent it's
nutrients from being absorbed into the body, and not only that, but it
also prvents the...
( 1 2 3)
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06-10-2005 07:59 PM
by aem
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9 |
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OT: Scoop Away by
Andy
TV Commercial: A woman is on a roof top when she slips and is hanging onto
a rain gutter looking into a window and sees Scoop Away litter mix. She
then reaches...
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6 |
16 |
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REC: No Bake Cookies by
S'mee
Buddy had been asking me to make these, so I whipped
up a batch on Monday. They are soooo good!
No Bake Cookies
1/2 C. butter, melted
2 C. sugar
4 T....
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11 |
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Stale Bread by
~patches~
The number 1 complaint that everyone seems to have with breadmachine or
homemade bread is it goes stale too fast. Here's my tips on the issue.
Prevention -...
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Basic Question by
feedme@privacy.co.uk.invalid
Hi
I have a recipe for cooking brisket and I have a couple of very basic
questions...
1. The recipe says I should first "season" the meat. Do they mean...
( 1 2)
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