Archive for January, 2009

January 20th

Chicken Curry cooking in 10 Mins – Indian Recipes – Indian Food Recipes

Filed under Howto | 7 Comments

IndianFoodRecipes asked: Chicken Curry Recipe cooking In Ten Minutes Video Recipe by VideoJug. Video shows a quick and easy chicken curry, when you’re in hurry. Indian Food Recipes Non Veg – www.IndianFoodRecipes.net Indian RecipesDexter Technorati Tags: Indian Curry, Recipes Cooking

Read more of Chicken Curry cooking in 10 Mins – Indian Recipes – Indian Food Recipes…

January 17th

Georges Chihane Cooking Sea Bass Fish On Truffle Risotto and Chanterelle With Creamy Balsamic Suffron Reduction

Filed under Howto | 3 Comments

jamps00 asked: Cooking sea bass fish on truffle risotto and chanterelle with creamy balsamic suffron reduction. Allyssa Technorati Tags: Risotto, Sea Fish

Read more of Georges Chihane Cooking Sea Bass Fish On Truffle Risotto and Chanterelle With Creamy Balsamic Suffron Reduction…

January 15th

Beginner Card Tricks That Are …

Filed under Tweets | No Comments

Beginner Card Tricks That Are Simple: http://EzineArticles.com/?id=1813871

Read more of Beginner Card Tricks That Are ……

January 14th

Tips on healthy eating?

Filed under Diet & Fitness | No Comments

Ali N asked: Jayvon Technorati Tags: Grilled Cheese Sandwhich, Healthy Breakfast

Read more of Tips on healthy eating?…

January 12th

I live in Germany. Butter here has a much slipperier or oilier consistency than butter in the US. As a result, using German butter in a US cookie, cake and pastry recipes causes the the batter to melt and spread too thin when baked. Does this have something to do with the fat content in the butter? Does anyone know of a rule-of-thumb recipe conversion that will help remedy this? Unfortunately, some of these are very rich buttery recipes and substituting shortening or margarine ruins the taste and texture. But I’ve been told by a pastry chef that it may not be the fat content of the butter as much as the lower gluten content of the flour here. Does anyone know the gluten content of: (a) the standard US flour and, (b) what is sold in the US as “cake flour”?

Filed under Cooking & Recipes | No Comments

Persnicula asked: Phoenix Technorati Tags: Cake Flour, Pastry Chef

Read more of I live in Germany. Butter here has a much slipperier or oilier consistency than butter in the US. As a result, using German butter in a US cookie, cake and pastry recipes causes the the batter to melt and spread too thin when baked. Does this have something to do with the fat content in the butter? Does anyone know of a rule-of-thumb recipe conversion that will help remedy this? Unfortunately, some of these are very rich buttery recipes and substituting shortening or margarine ruins the taste and texture. But I’ve been told by a pastry chef that it may not be the fat content of the butter as much as the lower gluten content of the flour here. Does anyone know the gluten content of: (a) the standard US flour and, (b) what is sold in the US as “cake flour”?…

January 11th

1-12-2009 Uyen Thys Cooking – Muc Tac Tap 1

Filed under Climate | No Comments

1-12-2009 Uyen Thys Cooking – Muc Tac Tap 1By: freespeechforvnAbout the Author: Joseline Technorati Tags: Cooking, Tap

Read more of 1-12-2009 Uyen Thys Cooking – Muc Tac Tap 1…

January 11th

het koken met jen op de telefoon

Filed under Comedy | No Comments

XxEmoBetsyxX asked: spoopKelly Technorati Tags: Jen, Koken

Read more of het koken met jen op de telefoon…

January 11th

Help!! I had this recipe saved on my laptop which has crashed and so I’m unable to locate it. It was baked at about 250 and was the most tender and moist ham I’ve ever prepared or eaten. I can’t recall the details such as wrapped, unwrapped in foil how long per pound etc. I need the recipe ASAP since I promised it for Thanksgiving.

Filed under Cooking & Recipes | No Comments

Jackie G asked: Jolie Technorati Tags: Recipe Asap, Thanksgiving Recipe

Read more of Help!! I had this recipe saved on my laptop which has crashed and so I’m unable to locate it. It was baked at about 250 and was the most tender and moist ham I’ve ever prepared or eaten. I can’t recall the details such as wrapped, unwrapped in foil how long per pound etc. I need the recipe ASAP since I promised it for Thanksgiving.…

January 10th

I bake a lot a home and love making up my own recipies but would love to know the number of calories in them. Is there somewhere online where you can type in the ingredients and portion size and get an estimation for the number of calories? Or is there some calculation I can do myself? Thanks in advance!

Filed under Other - Food & Drink | No Comments

Stephanique asked: Elsie Technorati Tags: Recipies, Thanks In Advance

Read more of I bake a lot a home and love making up my own recipies but would love to know the number of calories in them. Is there somewhere online where you can type in the ingredients and portion size and get an estimation for the number of calories? Or is there some calculation I can do myself? Thanks in advance!…

January 8th

I’m making stuffed manicotti which I will bake in the oven at 350 for 40 minutes. The box says to cook the shells for 7 minutes in boiling water. Is that what I should do even if I’m going to bake them for 40 minutes?

Filed under Cooking & Recipes | No Comments

Mia asked: Susana Technorati Tags: Boiling Water, Shells

Read more of I’m making stuffed manicotti which I will bake in the oven at 350 for 40 minutes. The box says to cook the shells for 7 minutes in boiling water. Is that what I should do even if I’m going to bake them for 40 minutes?…