Camping Out - Easy Dinner Recipes and Dinner Ideas For Family Fun

About the author: Julie Languille is a mom of 4 and the computer programmer who created Dinners in a Flash to solve meal planning challenges in her household. Today Dinners in Flash serves clients and offers access to over 2500 mouthwatering recipes. Visit Julie at http://www.Dinnersinaflash.com.

Source: http://www.isnare.com/?aid=300539&ca=Cooking

Frequently Asked Questions

1. QUESTION:
   **Recipes**?
   does anyone have any good and kinda easy recipes. i dont care what kind of food just anything

   • ANSWER:
     French Dip Sandwiches Five Ingredient Meal

     INGREDIENTS:
     3 lb. beef bottom round roast
     1 onion, cut into 1/2" slices
     14 oz. can beef broth with onions
     8 hoagie buns
     green grapes
     PREPARATION:
     Trim fat from meat and cut, if necessary, to fit into a 3 to 6-quart crockpot. In large skillet, brown meat on all sides, about 5-10 minutes. Place onions in crockpot and top with beef. Pour broth over all.

     Cover and cook on low for 8-9 hours or on high for 4-4-1/2 hours, until meat is tender. Remove meat from slow cooker, cover and let stand 10-15 minutes. Remove onions from crockpot. Split and toast the hoagie buns.
     Slice meat thinly and arrange the cooked beef and onions on the toasted buns. Pour cooking juices from crockpot into small heatproof bowls and serve alongside the sandwiches for dipping. Put grapes on the side. 8 servings

2. QUESTION:
   recipes!!!!!!!!!!!!?
   does anyone have any easy recipes(with not a ton of ingredients) ...prefferably deserts

   • ANSWER:
     try : http://family.go.com/food/ms-desserts

3. QUESTION:
   ReCIPES??!?!?
   i need some links to valetines recipes that have pictres and 5 star ratings, the party is in a couple of days and i dont have anything!! links please or webste names. or dont tell me go to allrecipes.com i need you to say a molten lava cake....

   • ANSWER:
     http://thepartyworks.com/article.php/articles_id/279

     If it's a kids party the above link is AWSOME...!

     http://party.lovetoknow.com/Valentines_Day_Party_Decorations

     For a grownup party the above site is great.

     Have fun and Happy V-day

4. QUESTION:
   RECIPES????????????!?!?!?
   I like to bake a lot now. I find it fun! Do u guys have any realllllly easy recipes that require only a little ingredients or ingredients that u wud find in every home. For example,,,,peanut butter cookies ony requires peanut butter, suger and an egg.
   THNXXXXXXX
   10 POINTS TO BEST ANSWER

   • ANSWER:
     I've never had peanut butter cookies with only peanut butter, sugar, and egg. Usually you can make just about anything with basic ingredients such as flour, sugar, baking powder, baking soda, extract, and eggs.
     I like russian tea cakes

     1cup butter
     1/2 cup powdered sugar
     tsp vanilla
     1/4 tsp salt
     3/4 cup finely chopped nuts.

     Heat oven to 400
     mix butter, powdered sugar and vanilla with mixer on med. Stir flour and salt, stir in nuts.

     Shape dough into 1 inch balls on ungreased cookie sheet. Bake 8-9 mins until set but not brown.

     Put additional powdered sugar in bowl. Immediately remove cookies from cookie sheet, roll in powdered sugar. Cool completely about 30 min, roll in powdered sugar again.

5. QUESTION:
   When you share recipes with other people, do you ever leave out an ingredient on purpose?
   I love sharing recipes with others, but have found that someone I have exchanged with doesn't give the full recipe - leaves out something noncritical to the recipe. I think she does this because she does not want to share the recipe really. Has this ever happened to you? Have you ever done this when sharing a recipe?

   I always make sure to give the entire recipe and even my tricks and tips to make the recipe turn out as yummy as possible. I even share the recipes I use in my baking business because I think it helps my business.

   Your thoughts are appreciated.

   • ANSWER:
     i have never left out an ingredient because I feel as though that person thought enough of your recipe to ask for it and to me that is a very big compliment and have always given the recipe . good luck and happy cooking .

6. QUESTION:
   Do recipes have copyrights, or can anyone compose a cookbook of recipes that might have overlaps with others?
   For instance, if I have a certain recipe for chicken soup that I want to publish in a collection of recipes, do I need to be concerned that another recipe might exist with the same items and directions? Not plagiarized, just coincidentally the same. Thanks!

   • ANSWER:
     even though an individual recipe can not hold a copyright if it is in a publication or book it is covered under that publication or books copyright. If you come up with a recipe on your own exactly like another recipe in print you had better have excellent records of how you came up with it on your own and other proof you didnt copy it.

     If you use someone elses recipe in your book you must
     1. get written permission from the publisher and author to use the recipe
     2. if you use the recipe after getting permission use the recipe only according to the written agreement
     3. give total and complete (full) credit to the author including the book it came from

     I have written several cook books and distribute some of the recipes here but, if you use one of my recipes in your book you better get permission before using it and watch for others that come from websites. The same applies to recipes off the internet as printed material.
     as to plagiarizism yes it is, especially if it is as you describe it as being your own but it is the same as another. as for copying a recipe that you come up with that is similar that is nt a problem as long as there are enough difference to make it truly your own. in another words the ingredient list may be the same but the formula for measurements is different the directions are different and the outcome may be similar but you came up with it. so if a recipe is something like this
     1/2 c. heavy cream
     1/4 c. parmisan cheese
     2 Tbs. onion
     ....
     dont just change it to something like
     1/4 c. cream
     2 Tbs parmi cheese
     1 Tbs onion

     or 1/3 c cream
     2 tbs + 1 tsp parmi cheese
     1 1/2 tbs onion
     the formula for all these is the same although the make the same thing. see what i mean? Good luck!

7. QUESTION:
   What recipes should I include in a recipe booklet for my college-aged friends?
   As I'm a Home Economics major, for Christmas I'm planning on making small recipe booklets for all my college aged friends with a few basic recipes that they might not know how to make on their own. Any favorite meals, desserts, or breads that you wish you knew how to make? Any favorite recipes that you'd like to share?

   • ANSWER:
     Appetizer -
     Buffalo Chicken Dip

     This tangy, creamy dip tastes just like buffalo chicken wings.
     It's best served hot with crackers and Celery sticks.
     Or put it between flour tortillas, grill them and make quesadillas
     Everyone loves the results!

     Ingredients:
     2 (10 ounce) cans chunk chicken, drained
     2 (8 ounce) packages cream cheese, softened
     1 cup Ranch dressing
     1/4 cup pepper sauce, such as Franks® Red Hot®
     (or more if you want it hotter)
     1 1/2 cups shredded Cheddar cheese

     Serve with crackers and/or celery. Serves about 20

     Directions:
     Heat chicken and hot sauce in a skillet over medium heat, until heated through.
     Stir in cream cheese and ranch dressing.
     Cook, stirring until well blended and warm.
     Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
     Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
     Serve with celery sticks and crackers.
     _________________________________________________________
     Main Dish (loved by everyone)

     Chicken and Dressing Casserole

     2 pkg. Chicken Breasts, boneless and skinless (8 halves)
     1 lg. canister Stove Top Stuffing Mix (for chicken)
     2 cans Cream of Mushroom Soup thin with 1-2 cans water
     6-8 slices Swiss Cheese

     Place raw chicken in bottom of 9x13 baking pan/dish. Place a slice of cheese over each chicken breast. Mix soup and water and pour over chicken and cheese. Prepare stuffing mix - servings for 8. I use a whole canister, because we love stuffing.

     Cover with foil. Bake at 350 degrees for 1-1/2 hours. Uncover and bake for 30 more minutes.
     ___________________________________________________
     Side dish - Cheesy Potatoes

     1 Bag Frozen Hashbrowns, partially thawed
     1 can Durkee Onions
     1-1/2 C. Shredded Cheddar Cheese
     1 small container Sour Cream
     1 can Cream of Chicken Soup
     1/2 can Milk.

     Put in crock-pot and cook on high for 4 hours. Stir occasionally.
     Can be doubled to fill crock-pot.

     _____________________________________________________

     Dessert -
     Inside Out Oreos (yumm-oh) Easy and impressive

     1 package double stuffed Oreos (big package)
     1 8oz. package of cream cheese
     White Chocolate (you want the wafers you can melt, not chips. I think you can find them at Michaels)

     Finely grind Oreos, mix in cream cheese
     Chill, form into balls once chilled
     Melt white chocolate using double broiler dip the balls in the melted chocolate place on wax paper until set use a toothpick to dab a bit of white chocolate on the top to cover the hole left from dipping if so desired

     It is important to dip the balls while they are cool. They will fall off the toothpick when dipping if too warm.

8. QUESTION:
   Can you use breadmaker recipes other than the recipes that come with the breadmaker?
   I have bought a bread maker and in the instructions it says to not use any recipes that are not in the recipe book that comes with it. Can I use other recipes that are intended for the same size bread maker? Also, the recipes in the book it came with call for different flours: 405, 550, and 1050. Have you noticed any difference when using different types? Does it even make a difference? Can a bread machine be used to make anything besides yeast breads and mermalades?

   • ANSWER:
     I have a bread maker and make all sorts of food.You have to esperiment by yourself and learn.I make baked maccaroni,stews,
     sauces all by esperementing,not always with a good result but at last you get a good result.Just remember what you have done and write everything and settings for the next time not to forget.
     I don't know what kind of brand is your bread maker, mine is "easy bread"
     good luck.

     cheers!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

9. QUESTION:
   Candy recipes? Does anyone have a recipe for a bark candy made with white chocolate and peppermint chips?
   Also looking for a recipe for "Score" chocolate bar and some good fudge recipes. Thanks!

   • ANSWER:
     Melt the white bark and mix in the crushed pepermint candy
     Put in a waxpaper lined baking sheet and stick in the fridge for 10 minutes then break into pieces

10. QUESTION:
    Best recipes for chocolate martinis and lemon drops?
    Please only give me recipes YOU USE> I know how to google things like this = ] I want a recipe that is tried and true, and that does not cost too much money to gather the ingredients. I will be 21 next month and know nothing about alcohol except that I like lemon drops and chocolate martinis! So with your recipe, please tell me the brands of each ingredient that you recommend/use. Thank you!

    • ANSWER:
      Chocolate Martini's are simply 1 oz Vodka (I would use smirnoff if you are thinking about money or grey goose otherwise) and 1 oz White Creme de Cacao (depends where you are for brands but if you can find Mcguiness all the better). So what you do is get a plate with some water on it and another with chocolate shavings (vegtable peel a plain choclate bar). Dip the rim of the glass in the water and then in the shavings. Shake the liquors with ice and then stain into the glass.

      Lemon Drop Martini 1.5 oz of vodka and 0.5 oz of lemoncello (an italian lemon liquor). Rim your glass with sugar this time and then same as above

      Lemon Drop Shot 0.5 oz of lemon vodka (same brands as before) 0.5 oz of a sweet and sour (powdered lemonade works best just add a little less water). Dip a slice of lemon in sugar on both sides. Shake the liquors together with isce and there you have it.

11. QUESTION:
    Can I copy recipes from books and other websites and make slight changes in the method for my website?
    I want to start a website with huge database of recipes. Can i copy the recipes from various books and other websites and make slight changes in the method of preparation? Will this result in copyright violation. I have read the copyright law about recipe. It only states that the expression of the author cannot be copied. Can i copy the ingredients as it is and make slight changes only in the method by expressing in my own words similar to their expression? (or)
    Is it is safe to use the phrase "taken from" or "adapted from" on the recipes and make the same slight changes.

    Please send me a perfect answer soon.
    I need it soon. Thank you.

    • ANSWER:
      This is what I found

      "A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection.".

      So...I think you are ok getting recipes off the web. Just remove the authors expression and change the preparation around.

12. QUESTION:
    Why do people post recipes on here they find online?
    I'm tired of asking for recipes and getting something from another site. If I ask for a good Spicy Honey-BBQ sauce, or a orange braised chicken recipe I'll look online first, and then come here if I can't find what I want, or want a more personal recipe.

    Is there anyone on here that has their own recipes?

    • ANSWER:
      Ungrateful, much?

13. QUESTION:
    Recipes for people watching their diet that I can cook?
    Any desserts or light lunches and breakfast. I have all dinner recipes for people like me 'watching their diet.' I would like any recipes and tips for watching your diet! Thanks.
    Try to keep calories at 1,500. Doctor says thats the best for my weight and body type and height if I want to lose weight/stay healthy. Am trying to avoid too much sugar and carbs. Will eat them, but not many!

    • ANSWER:
      When you are cooking instead of using sugar use artificial sweeteners.
      I bought a Diabetes's Cookbook for the same reason as you.

14. QUESTION:
    How many recipes do you have in your recipe box that you actually use on a regular bases?
    How many recipes do you have in your recipe box that you actually use on a regular bases?

    How many of your regular family meals could you cook without repeating I can go about 20 days on normal meals without having to repeat.

    • ANSWER:
      I am a very adventurous cook and I love trying new recipes. I could probably go 3 months without repeating, but we have some that are requested much more often.

15. QUESTION:
    What are some recipes for the religion of Thanksgiving?
    I am a brand new dad and I would like to cook something for the family during Thanksgiving. What would be a easy recipe for me to cook. No wine recipes please or any recipe that was to do with alholic beverages.

    • ANSWER:
      MICHIE's SWEET POTATO SOUFFLE:
      3 lbs. sweet potatoes, peeled & cut into cubes
      2 eggs
      1/2 cup brown sugar - divided
      1/2 cup butter - melted - divided
      1 teaspoon salt
      1 teaspoon ground cinnamon
      up to 1/2 cup orange juice
      1 cup chopped walnuts
      large marshmallows
      In a large saucepan over high heat, bring potatoes to boil, reduce heat; cover and simmer 15-20 minutes and drain. Beat potatoes until slightly smooth, beat in eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon. Starting with 1/4 cup orange juice, make mixture moist and fluffy. Spread in a 2-3 quart pan. Top with nuts. Sprinkle 1/4 cup brown sugar, then 1/4 cup melted butter. Place Marshmallows on top. Bake at 350 degrees for 25-30 minutes. Don't let marshmallows get to browned.

      Use as a dipping sauce for Turkey:
      SUE's CRANBERRY GLAZE SAUCE:
      1 (16 oz.) can jellied cranberry sauce
      1 cup brown sugar
      1/4 cup orange juice
      1 teaspoon ground cinnamon
      Mix all ingredients together. Cook in a saucepan on medium heat until smooth and heated thoroughly.

      ESTHER's MILK CRACKER STUFFING:
      1 can evaporated milk
      1/2 cup (1 stick) butter
      1 cup water
      salt and pepper to taste
      1 box Royal Lunch Milk Crackers (crumbled)
      2 eggs (well beaten)
      In a food processor; grind milk crackers into crumbs and place in a large bowl. In a medium saucepan heat evaporated milk, butter, water, salt and pepper until it just starts to boil or scald. Add milk mixture to cracker crumbs and stir. Beat eggs and pour into cracker mixture. Stir until well blended. Spoon into 2-quart greased baking dish or loaf pan. Bake at 350 degrees for 30 to 40 minutes or until heated through.

      WENDY's PUMPKIN CAKE ROLL:
      3 eggs
      1 cup sugar
      2/3 cup pumpkin
      1 teaspoon lemon juice
      3/4 cup flour
      1 teaspoon baking powder
      2 teaspoon cinnamon
      1 teaspoon ginger
      1/2 teaspoon nutmeg
      1/2 teaspoon salt
      1/2 cup walnuts, finely chopped

      Filling:
      1 cup powdered sugar
      8 oz. cream cheese
      4 Tablespoons butter
      1/2 teaspoon vanilla extract

      In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1" cookie sheet. Top with finely chopped nuts. Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.
      While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.

      OLGA's PUMPKIN PIE:
      1 cup sugar
      1/2 teaspoon salt
      1 1/2 teaspoon ground cinnamon
      1/2 teaspoon ground ginger
      1/2 teaspoon ground allspice
      1/2 teaspoon ground cloves
      1/2 teaspoon ground nutmeg
      1 1/2 cups pumpkin puree, canned or fresh
      1 (12oz.) can evaporated milk
      2 eggs, lightly beaten
      1 unbaked pastry shell (9-inch)
      Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 40 minutes or until center is set.

16. QUESTION:
    Why do some recipes work when beating egg and others don't?
    One sponge recipe will say to seperate the egg white, beat till forms a peak and then folk the yolk in later. Other recipes will say whisk up the whole egg till it is aerated etc. If you followed the recipe where you separate the egg white from the yolk and you accidentally got a bit of yolk in, then the fat from it will destroy the beating properties and it won't aerate properly. Why is it different when beating the whole egg for a sponge which turns out with great success?

    • ANSWER:
      "Other" recipes, like souffles usually require the whites beaten separately & to form peaks. In simple terms, that is what makes it puff. Different procedures serves different purposes for different recipes. In a souffle, even a bit of yolk in the beaten whites will inhibit the souffle from rising. A sponge cake is a completly different texture than a souffle. Even the egg temp will have an effect on whether it will rise properly. Hope that helps.

      Source: My experience.

17. QUESTION:
    What Recipes/Dishes do you use your horseradish sauce in or on top of?
    I love Horseradish and the sauce that I make with it and have been using it more and more in several recipes and dishes now that it's a staple in my condiment shelf, so what do you use yours on or in, recipe or dish wise? Thanks for answering and have a great week!
    Nice Recipe Zen, thanks!

    • ANSWER:
      I love horseradish....my 2 favorite things to make with it are a remoulade sauce (amazing as a seafood dip) and horseradish mayo that I put on almost everything from steak, burgers, and veggies.

18. QUESTION:
    Cabbage recipes - why do you only see white for sauerkraut and red for pickle?
    Pretty much what the title says!

    I was just looking at difference recipes to use up a mini glut.

    Anyone tried them the other way round or know why the recipes tend to only be listed that way?
    Thanks Steve.

    Although Ive seen the recipes, Im wondering still why white tends to be kraut and red pickled. Do the 'cook' down differently etc.
    Thank you everyone for the recipes - but I really am hoping just to find out more about kraut 'v' pickling.

    • ANSWER:
      I tried using the white cabbage for sweet & sour cabbage with apples and it was not very good although edible.. But I have never tried using red cabbage in place of sauerkraut ,The water content and the taste is different and red cabbage is sweeter

19. QUESTION:
    Is there a recipe website on which I can make a list of ingredients and receive recipes with only those items?
    I want to find out if there's a recipe website where I can make a list of ingredients I have in my pantry/refrigerator and it will give me a list of recipes which use only those ingredients? Or a website with something similar? Thanks.

    • ANSWER:
      YES!!! www.allrecipes.com.

      They have an ingredient search. You list the ingredients you want in a recipe. You can also list ingredients you DON"T want. It is an awesome website! I get all my recipes there.

20. QUESTION:
    What recipes are there for cooking frogs?
    When frog's legs cooked, it is only the 2 back legs are used. This seems very wasteful. Are they any recipes that use the remaining parts of the frog?
    If you know of any recipes for frog, please share them.

    • ANSWER:
      *Covers earholes*

      Lah di lah di lah di lah di lah!

21. QUESTION:
    How many recipes using an unusual "secret" ingredient do you have?
    I have lots of recipes, but my fudge recipe and oatmeal raisin cookie recipe both have unusual ingredients. Both make a very, very good tasting dessert, everyone wants the recipe and both desserts get eaten in very short order, but no one can guess what the "secret" ingredient is.

    P.S. My fudge recipe calls for Velveeta. My cookie recipe uses Miracle Whip.
    I'm not so sure what the "secret" ingredient is in haggis. Did you even read the question?

    • ANSWER:
      When I'm making lasagne, I always mix a little nutmeg into the Ricotta. People always ask what's in the lasagne that's so good.

22. QUESTION:
    What low-budget recipes/meal ideas do you have?
    I'm on limited income, and get 0 in food stamps. I'm looking for tasty recipes/meal ideas that could have the following criteria: few ingredients, cheap ingredients, recipes that can go a long way, recipes that freeze well, vegetarian/healthy, easy to make, etc. Please list all ingredients and directions. Thank you.

    • ANSWER:
      I would buy frozen fries, fresh vegetables, burgers, things that you can get more than 1 use from, pastas, lasagnas and soups..........

      1 lb spaghetti
      salt
      5 tablespoons extra-virgin olive oil
      3 garlic cloves, sliced
      6 small hot red chili peppers (or generous qty of crushed red pepper)
      1 tablespoon Italian parsley, chopped

      Cook the spaghetti in abundant salt water following manufacturer’s instructions, tasting for readiness from time to time.
      While the pasta is cooking, pour the olive oil in a skillet and add the garlic and red pepper. Turn the heat to medium.
      Sauté the garlic briefly, but turn heat off before the garlic could begin coloring.
      When pasta is al dente (firm but not too soft or overcooked), drain and transfer to a bowl.
      Top with the oil-garlic mixture.
      Spread the chopped parsley on top (if desired). Toss thoroughly and serve at once.

23. QUESTION:
    Any easy recipes to offer to a college student?
    My boyfriend and I just moved into an apartment together, and I feel like being "wifely". Unfortunately, I am not too experienced in the cooking field. Does anyone have any amazing, easy recipes? I am also looking for slow cooker recipes to try. So far, I've only had failed attempts!

    Thank you!
    Thank you to all!

    • ANSWER:
      Check out these videos, they cover quick recipes for breakfast, lunch, and dinner -

      http://www.videojug.com/tag/quick-and-easy-recipes

24. QUESTION:
    Anyone have any good recipes they are willing to put down?
    i love to cook but want more recipes to try out. so if you have any good recipes or places with good recipes then fill free to jot them down here please, also anything will do. i love all foods and desserts and drinks.

    • ANSWER:
      These can be cooked in a microwave, or a deep pan on the stove, or in a crockpot.
      (these recipes are for a 700w microwave if you use your microwave, adjust time for higher microwaves).
      .
      1. Savory Pork Chops:
      2 or 4 medium pork chops
      1 can (10 oz) cream of mushroom soup, undiluted
      Trim fat, arrange in baking dish in one layer, spread soup over top, cover with microwave cling wrap or a lid, and microwave about 18 minutes or until tender.
      .
      2. Pork Chop and Apple Roast:
      2 or 4 pork chops trimmed
      1/4 cup sugar
      1 tsp. salt
      1/2 tsp. pepper
      1/4 tsp. cinnamon
      1/4 tsp. nutmeg
      2 tart apples, cored
      1 large onion
      Blend sugar, salt, pepper, cinnamon and nutmed. Coat chops thoroughly. Stand them upright in a glass loaf pan. Cut apples into slices and the onion into slices. Place one of each between the chops, and the extra apple slices at each end. Cover, microwave 14 to 15 minutes. Let rest 5 minutes before serving.
      .
      3. Saucy Chicken (one of our favorites.....can't stop eating it!)
      2-1/2 to 3 lb. frying chicken, cut up
      1 can (10 oz) golden mushroom soup, or cream of mushroom soup
      If you all like mushrooms, you can add 1 can (4 oz) mushrooms, drained to the soup
      1 tsp. salt
      Arrange chicken skin side up in baking dish. Place the largest pieces toward the outside. Spoon soup over chicken, cover, microwave about 25 minutes. Turn dish occasionally.
      .
      4. Meat Loaf
      1-1/2 lbs ground beef
      3/4 lb ground pork
      1/2 pkg. dry onion soup mix (found in a small package usually in the soup section)
      1/2 cup V-8 or tomato juice
      salt, pepper
      1/4 tsp. garlic powder if you wish
      6 soda crackers, crushed
      Combine all ingredients. Then press mixture into a loaf pan. Cover, microwave 18 minutes, turning 1/4 turn every five minutes. After ten minutes drain excess juices. If desired, spread catsup over top the last five minutes. Let stand five minutes before serving.
      .
      5. Ground Beef Stroganoff:
      1 lb ground beef
      1 small onion, chopped (you can buy pre chopped onions in a package in the frozen section.....see, I told you I don't like to cook.....ha, ha, ha!)
      1 can (10 oz) cream of mushroom soup, undiluted
      1 can (4 oz) mushrooms WITH the juice
      1/2 tsp. instant beef bouillon (if you have it)
      1 cup (1/2 pt) sour cream or sour half & half (you can now get sour cream in a can!!! Keeps on the kitchen shelf for a long time)
      Crumble beef into a 1-1/2 quart casserole. Add onion. Microwave uncovered about 6 minutes (remember this is for a 700w oven). Draim off as much fat as possible. Add remaining ingredients, stirring well, cover, microwave 7 minutes until heated through. Can be serve over rice, or noodles, or toast.

25. QUESTION:
    Can someone list the recipes in the Naparima girl's high school cookbook?
    I don't want the actual recipes, just the titles of all 500 recipes so I can know if the cookbook is worth buying. It's very expensive so I don't wanna buy it and waste my money. I've heard some great things about the book and that it has 500 recipes, but I wanna be sure it's worth it before I spend about 55 U.S dollars on it. I really want a good cookbook so anyone's help would be greatly appreciated.

    • ANSWER:
      For those of you who have never heard of the Naparima Girls' High School Cookbook, it's from Trinidad & Tobago.

      If you order it from Barnes & Nobles (or Border Books), you are still under no obligation to buy it. Go ahead and order the book through the store, when it comes in go through it and then decide. If you decide against it, just leave it in the cookbook area or simply tell an associate that you are not interested in purchasing the book.

      Another option is to see if it is available thru your local library, if so then check it out and if you like it, then buy it.

      You could also try to buy/order a used copy, it will be half the price!

26. QUESTION:
    What are the most important drink recipes to learn to be a bartender?
    I'm about to apply for a bar-tending job and wanted to know what are the most important recipes to have committed to memory. I already know about 100, but some are recipes that not that many people even know about. Can someone please tell me the most common and important recipes that I need to know. I don't need the actual recipe, just the name of the drink. Advice from a few bartenders would be great.

    • ANSWER:
      You sound like you have enough knowledge,Just ask as you serve,people would rather you ask and get it right,then drink a bad drink,remember,bartending is 90% personality and attitude.Be confident.

27. QUESTION:
    What is the best way to organize recipes?
    I have recipes from magazines, cookbooks, email newsletters, recipe cards, etc. It's crazy! I am leaning towards putting them on the computer since eventually it will all be on computer anyway; however, I don't have a computer in my kitchen and I like something right in front of me when I am cooking. I could always print it off the computer to take in the kitchen, but I don't know... Which is best: computer, recipe box, recipe album (3 ring binder) or something else? I want something efficient that will enable me to downsize all of my recipes to save room.
    I am not very computer literate and I would want something that is user friendly and appealing - I don't know if Word or Excel would do that. I would also want to be able to search by ingredients, category (ie. Main Dish), etc.

    • ANSWER:
      I use allrecipes.com and they have a personalized recipe book where you can rate your recipes and write and read reviews from others.

      I print out whatever recipe I'm making and take the print-out into the kitchen with me. The recipe is with me wherever I can find an internet connection so if I go to a friends house, and they want the recipe, I just log in, print it out and give it to them.

      =Dave

28. QUESTION:
    Does anyone have good apple pie recipes or other good Thanksgiving recipes?
    Can someone give me a good apple pie recipe using frozen pie crust, or another easy Thanksgiving dessert recipe? Websites with tried-and-true recipes are fine, if you include a link. Please help me. Low fat stuff is also good. Thanks!
    Please note, FROZEN CRUST!

    • ANSWER:
      PERFECT APPLE PIE

      PASTRY:

      3/4 cup cake flour
      1 3/4 cups all purpose flour
      scant tsp salt
      1 Tablespoon sugar
      1 Tablespoon lard
      4 Tablespoons Crisco shortening
      large pinch Rumford Baking Powder
      1 Tablespoon buttermilk powder OR:
      1 Tablespoon lemon juice or white vinegar ADDED TO:
      5-7 Tablespoons ice water
      one stick plus 1/3 stick butter, frozen in advance

      FILLING:

      10 Apples, peeled and sliced thinly
      1/2 cup white sugar
      2 Tablespoons butter
      2 Tablespoons brown sugar
      1/2 teaspoon ginger
      1/4 teaspoon nutmeg
      1/2 teaspoon cinnamon
      sprinkle of mace (optional)
      sprinkle of vanilla
      lemon juice
      Flour, cornstarch, or arrowroot for thickening

      Preheat oven to 400°F, then reduce to 375°F after pie is in the oven.
      Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.

      Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.

      Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.

      NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.

      For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.

      Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly.

      Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.

      Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.

      Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.

      Bake about 45 minutes, or until crust is golden brown.

      I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.

29. QUESTION:
    Any great recipes that you are willing to share?
    I just moved in with my boyfriend and I have excellent cooking skills, but I don't have that many sure-fire recipes yet because I am so young. I was hoping that some of you dear users can help me with recipes that you have tried and like and are easy enough to make on a weekday for diner. Any and all will help. I want to impress him with my extensive cooking. Thanks!

    • ANSWER:
      Taco Bake
      1 bag of tortilla chips
      1 lb ground turkey or beef
      1 small can of diced green peppers
      1 bottle of medium taco sauce
      1/2 onion diced
      shredded cheese
      1 can of refreid beans
      Directions:
      Cook the ground meat and diced onions in olive oil. Cook until meat is fully cooked. Add the can of diced green peppers and the bottle of taco sauce and stir together.
      In a baking pan layer the bottom with tortilla chips, add some beans, cheese, and meat, then another layer of chips, beans, cheese, and meat. Keep layering.
      Cook in the oven at 350 for 25 minutes.

30. QUESTION:
    What are some vegetarian recipes using any of the following fresh herbs?
    I just bought Thyme, oregano, basil, sage, and rosemary. I'd like to make something for dinner tonight using any of these herbs. The recipes can be for anything as long as it is vegetarian. I'm already thinking cheddar-rosemary biscuits but I don't have a recipe for that.

    Thanks so much! I know you all have some wonderful recipes for me!

    • ANSWER:
      type in the search box "vegetarian recipes" basil oregano rosemary sage all at the same time.you can do the same with "vegetarian recipe" basil oregano rosemary sage.good luck.

31. QUESTION:
    Does anybody know any good recipes/fillings for Escargot?
    I am planning on making escargot this weekend. I'm preparing them traditional style (in shell). I believe they are Bourgogne. My question is this, does anybody know any good recipes for the fillings of the shells? I've seen online the usual recipes that call for butter, parcley, and garlic. But I was wondering if anybody had any original recipes that were just as good or even better? Any suggestions would be greatly appreciated.

    • ANSWER:
      i stuff mine with gargonzola cheese. i had them in the netherlands like that. oooo man were they creamy and delicious! and all you do is stuff em (the shell)with the gargonzola (the cheese does it's "thang") put the escargot inside and place the stuffed escargot in a muffin pan (two in each "cup") that has a dolup of butter in "cup". the cheese melts in and out of the shell onto the butter. you place the shelled escargot on a platter and drizzle the left over butter/gargonzola sauce over it. serve with homemade croutons. oooo man, now i'm hungry!!

32. QUESTION:
    Recipes for green olives to use as a starter?
    When I go to my local Italian they have starters/sides which are just olives, herbs and garlic. I'd like to try something similar at home but I don't know the best spices or components to add, most recipes online seem to be pretty extravagant but all I want to do is make my olives more exciting not make a really serious starter! Any ideas would be great.

    • ANSWER:
      add enough good olive oil (not extra virgin for this) so that if you were to add olives the would be just covered, into a sauce pan. start to warm oil on medium. add one or two cloves of garlic that you gently smash, just to bruise, not to break up. Add either a whole dried red chili or some chili flakes. you decide how much. i think it should be just one whole chili or a pinch of flakes. Add a sprig of rosemary and a few whole peppercorns. when the oil just begins to become hot, carefully add olives. leave heat on just enough to bring temp up again, then turn off and cool. enjoy.

33. QUESTION:
    Why are some people secretive about their recipes?
    Unless you own a restaurant and make a profit by being the only one who knows the recipe of a certain meal, why prevent other people from knowing the recipe and being able to enjoy the meal too? I'm just curious as to why some people are so secretive about their recipes, especially family recipes.

    • ANSWER:
      My mother in law does that. I think she wants everyone to think she is the only one who can do it. I share my recipes with everyone who asks and I even give them my tips I learned from experimenting so they don't have to.

34. QUESTION:
    where can i find celebrity recipes at?
    I'm trying to collect celebrity recipes for relatives but don't know where to go to get any celebrity recipes at.

    Can someone help me find some good celebrity recipe websites??
    I've checked for most of the popular recipe sites and have recipes from those but am looking for any recipe sites with a complete celebrity recipe list to copy.

    • ANSWER:
      try faith hills coke a cola cake..its yummy1 18.5-ounce devil’s food cake mix (see note)
      1 16-ounce bottle Coca-Cola
      2 tablespoons grated orange peel
      Half 6-ounce package semisweet chocolate chips, about 1/2 cup
      12 large fresh, ripe strawberries, preferably unhulled
      1/2 cup butter or margarine, softened
      1 16-ounce package confectioners’ sugar
      3 tablespoons powdered chocolate drink mix such as Nestle’s Quik
      1 1/2 teaspoons vanilla extract
      *Better birthdays begin with a cake that contains everyone’s favorites: devil’s food mix, cola, chocolate chips, powdered Chocolate drink and fresh strawberries. And it’s as easy as it is delicious!

      Heat oven to 350°F; grease 13×9x2 inch baking pan. Prepare cake mix according to package directions, using 1 1/3 cups cola in place of water and stirring 1 tablespoon grated orange peel in batter. Pour batter into prepared pan. Bake 30 minutes until wooden pick inserted in center comes out clean. Invert cake onto wire rack cool completely. Cake may be made and stored, tightly wrapped, up to two days before decorating.

      Note: For firmer cake, use one 16-ounce package of pound cake mix, stirring in 1/3 cup powdered chocolate drink mix along with grated orange peel. Use cola for the liquid; bake as directed.

      1. Stir chocolate chips in small heavy saucepan over very low heat until melted and smooth; remove from heat. Dip strawberries into chocolate to coat halfway, placing each berry as it is dipped on cookie sheet lined with wax paper. Refrigerate berries until ready to use.

      2. Cut cooled cake horizontally into 2 equal layers with sharp serrated knife; place bottom layer on large cookie sheet.

      3. Beat butter in large bowl with mixer at medium speed until light and fluffy; gradually beat in confectioners’ sugar and chocolate drink mix until smooth. Beat in 1/3 cup of remaining cola, remaining 1 tablespoon grated orange peel and vanilla until thoroughly blended and smooth. Spread half of frosting over bottom cake layer; top with second layer. Swirl remaining frosting over top of cake. Cut cake into 12 portions; arrange on platter. Decorate with chocolate-dipped strawberries and birthday candles, if desired. Make 12 servings.

      Now, if you want to experiment on this recipe, try it at home and serve your family with Chocolate Coca Cola Cake. Make it taste like Coke Zero (without the aspartame) then serve Pepsi as the beverage

35. QUESTION:
    Say I wanted to create my own recipes what would be the best way to go at that?
    I've never created my own recipe but I've sort of deviated from recipes but I get kind of nervous to try to create my own recipes! Haha. If it helps I like to bake and im trying to make my own recipes for baked goods, including cookies and breads.

    • ANSWER:
      You create a new recipe everytime you deviate ingredients or cooking methods from the original recipe. So, you are creating everytime you add or subtract an ingredient. Experiment with recipes, decide what you like and dislike about the dish and change it. Something as simple as choosing different herbs and spices can totally change the taste of a dish. I rarely make a dish from a recipe, but I use recipes as guidelines all the time.

      However, beware of changes in baked goods like cakes for example. Baking is not really a recipe but a formula. That's why it is important to measure all ingredients accurately. It's OK to change spices or flavorings in a cake, but don't mess around with the basic ingredients or you will end up with an inferior product.

36. QUESTION:
    What are some good freezeable recipes?
    I am looking to do some recipes that I can make ahead and freeze into portions. Does anyone have any good recipes or a good site where I can find recipes that freeze well?
    Ok only 1 person gave an actual recipe. Does anyone know of actual recipes or even a website for these recipes?

    • ANSWER:
      In general, I find that most soup and sauces freeze well. Also pasta dishes and casseroles. I have found that the trick with these is not to cook it ahead, but assemble it in a dish that will freezer and oven-proof. That way it goes straight from the freezer to the oven. I think that it is easier for me, if when I make like a lasagna, I make 2. One for dinner and one for the freezer. It is great when you have a hard day, to be able to just throw dinner in the oven.

37. QUESTION:
    Does anyone know where I can find the Great American Recipes carrot cake recipe?
    I subscribed to the Great Amerian Recipes club back in the mid-90s and used the carrot cake recipe about four times a year. I have now lost this card and the recipes I have tried recently don't measure up. This recipe started with corn oil and sugar and included a recipe for cream cheese icing.

    • ANSWER:
      Could this be it?

      http://www.recipelink.com/mf/0/73458

38. QUESTION:
    What are some easy pumpkin side dish recipes?
    We have a leftover pumpkin from halloween that we forgot to carve, and I have no idea what to do with it! Does anyone know of some simple side dish recipes? I remember some recipe where you cut the pumpkin into small pieces, and then you bake it with milk? Does anyone know a recipe like this? Although any simple recipe would be fine!

    • ANSWER:
      @@@@@@@@@@@@@@@@@@@@@@@@@@@@@

      Pumpkin Cake

      INGREDIENTS
      1 (18.25 ounce) package yellow cake mix
      3/4 cup white sugar
      1/2 cup vegetable oil
      1 cup pumpkin
      1/4 cup water
      1 teaspoon ground cinnamon
      4 eggs

      DIRECTIONS
      Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan, or two 9 inch cake pans.
      In a large bowl, mix together the yellow cake mix, sugar, vegetable oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans.
      Bake in the preheated oven 45 minutes.
      ================================================

      Pumpkin Bread

      INGREDIENTS
      3 cups canned pumpkin puree
      1 1/2 cups vegetable oil
      4 cups white sugar
      6 eggs
      4 3/4 cups all-purpose flour
      1 1/2 teaspoons baking powder
      1 1/2 teaspoons baking soda
      1 1/2 teaspoons salt
      1 1/2 teaspoons ground cinnamon
      1 1/2 teaspoons ground nutmeg
      1 1/2 teaspoons ground cloves

      DIRECTIONS
      Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
      In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
      Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
      @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@

39. QUESTION:
    Does anyone have any good recipes they would like to share?
    I am looking for any good and unusual recipes. I have been collecting recipes forever and I am always looking for new things. Any category is welcome. I am looking for a recipe for Strawberry Quik brownies. Thanks to all of you!

    • ANSWER:
      Yes! and I know this is WAY off from what you're asking for, but i love it enough Just to toss it out there.

      Chili!

      2 pounds of Hamburger meat
      1 pound of sausage
      1 can of Pinto Beans
      1 can of Diced Tomatoes
      One or two tablespoons of Chili Powder (To taste, even better if you make your own)
      ½ onion
      1 clove of Garlic, diced
      4 habanero peppers, diced
      4 jalapeno peppers, diced
      4 cayenne peppers, diced
      1 cup of water(or beer if you prefer)

      Brown the meat, then add all the other ingredients, mix them up good, and let simmer for 45 minutes to one hour, stirring every few minutes. Good Stuff!

      Ok, here's a Brownie recipe for You as well.

      1/2 c Butter -- melted
      1 c Sugar
      1 t Vanilla
      2 Eggs
      1/2 c Flour
      1/3 c Cocoa
      1/4 ts Baking powder
      1/4 ts Salt

      Mix butter, sugar, vanilla, and eggs. Then add flour, cocoa, baking powder,and salt. Put in greased 9 inch pan. Bake at 350F for 20-25 min.

      Enjoy!

      Uncle Mike

40. QUESTION:
    What are good recipes for a successful bakery?
    My project for my hospitality and tourism is to think of good recipes for a business I want to open. I picked a bakery, but im not sure what where would be a good start for recipes, any ideas?

    • ANSWER:
      cupcakes. I live by a place that is known for its cupcakes, they have so many different ones and it changes daily and they even have vegan ones.

      I put their website in the sources maybe it will give you some ideas

41. QUESTION:
    What recipes would be good for a 13 year old?
    I really want to go to colonary arts school when I grow up and I really need some medium/hard recipes.

    • ANSWER:
      check out prevention magazine, they lots of great, healthy recipes: http://buzz.prevention.com/show

      heres a few of my favorites:

      Kung Pao Chicken:

      http://buzz.prevention.com/kung-pao-flat-belly-chicken/

      Honey Chicken Kabobs:

      http://buzz.prevention.com/honey-chicken-kabobs/

      Apple Pancakes:

      http://buzz.prevention.com/apple-pancakes/

42. QUESTION:
    What are your favorite vegan cookie recipes?
    I am going to a political rally Friday and would like to bake cookies for the fellow supporters I meet there. I made up a wonderful vegan brownie recipe that I use all the time, but haven't had the time to come up with my own cookie recipe yet. I am not a vegan, but I do like to bake vegan and allergy-free (no nuts) treats to take to events. People seem to appreciate it. Thanks in advance for the recipes!

    • ANSWER:
      Cranberry-Oatmeal cookies are delicious and have whole grains, too.

      3/4 cup earth balance or other margerine
      1/3 cup raw sugar
      3/4 cup raw brown sugar
      1 tsp vanilla
      1/2 cup soy milk
      1 cup flour
      1/2 tsp baking soda
      1/4 tsp ginger powder
      1/4 tsp cloves
      1/2 tsp cinnamon
      1/4 tsp nutmeg
      3 cups rolled oatmeal
      1 cup dried cranberries

      Make the way you do with typical cookies- mix the wet ingredients, add the dry ingredients, and stir in the oats and cranberries last. Bake at 350 for 10-15 minutes. All your friends will love them.

43. QUESTION:
    Good recipes for when you have a cold or flu?
    My husband has a really bad cold (might be the flu). I know chicken noodle soup is good for a cold but he hates chicken soup. I don't have a pressure cooker or a crock pot sadly so I don't think I can make a stew.

    Basically, does anyone know of any good recipes for someone who has a cold? Something that might make them feel better and is nutritious?
    He really hates chicken noodle soup and canned soup like Cambells as well.

    • ANSWER:
      you can use a pot to make stew.. first take stew beef or what have you cut it up and brown in pan with whatever spices you like. then take 1 carton of Beef Stock, take can of mix veg's or what you like.. you can also get can dice potatoes in can..mix together with one can of cream of mushroom soup add all together and cook for about 30 min.over med heat and serve.. if you want to make beef pie like chicken pies.. use about 1 1/2 cup of beef stock and soup mix together then add beef , veg's, potatoes cover with pie shell and cook for about 30 Min's in 350 oven.god luck

44. QUESTION:
    what happens when you unlock all recipes on cooking mama?
    I've unlocked all the recipes on my DS cooking mama, with only
    a few to become gold or in whihc are silver and one bronze in the impossible octopus dumplings...now when i start the game gold utensils appear on the start screen. Also i have observed when choosing a recipe at the end, there are a range of fruit/vergetables. What are these meant to represent?

    hope someone can help me
    also, does anyone know what happens when every recipe has become 'gold' ?

    thanks!

    • ANSWER:
      I believe you'll have a better chance at a correct answer if asked in the category of "Consumer Electronics/ Games". Cooking & Recipes deals with real consumable product preparations.

45. QUESTION:
    Any good bread recipes to go with Thanksgiving dinner?
    I'm looking for some unique bread recipes to make with my Turkey feast. I have a bread machine and I also enjoy traditional recipes. Any suggestions would be great.
    Thanks and Happy Thanksgiving!

    • ANSWER:
      Pumpkin cranberry bread is always a hit, and you can make it a couple days ahead.

      http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20765,00.html

      I've also baked this in a muffin pan for brunch Thanksgiving morning. Bake at same temp, but start testing for doneness after 15 min or so.

      You could also make a compound butter by blending softened unsalted butter with some pumpkin pie spice.

46. QUESTION:
    Simple recipes to help me recover from gallbladder surgery?
    I am looking for some low fat hearty recipes to help me get through my recovery period, any ideas?

    • ANSWER:
      From personal experience, you will be the best judge of what you want to eat. I would start off slow. I would also avoid anything that is fried. Maybe an egg or two, but definitely not much in the way of oil.

      I found that if I consumed anything that was high in fat, the next place I needed was the bathroom (If you get my drift).

      Eventually, you will be back to normal. Try to get out for a daily walk, and most importantly, LISTEN to your body. It will tell you want it wants.

      I wish you a speedy recovery.

47. QUESTION:
    Fish recipes for someone who is picky with fish?
    I don't mind fish. I really like salmon baked on a cedar plank, and tuna salad - I love fish and chips.

    However, I hate anything that tastes or smells fishy. I don't know which kinds of fish are more likely to have that smell and taste - or if its a certain way of packaging/preparing before buying that makes fish more likely to taste like that.

    I stay away from making fish because of it, but I would really like to eat it more and try different kinds.

    Any recipes or tips on buying fish?

    • ANSWER:
      Start off by using boxed fillets(generally white fillets are the best to begin with) or filleted and sliced fresh fish from your local supermarket.This way there's barely a fish smell , if at all.Once you get used to (fall in love!!) with these then you could progress onto buying whole fish and eventually - even gut them yourself! Just kidding, but here is a fantastic recipe:

      Pan fry fish fillets until done and keep warm.
      (I love to use fresh,filleted Atlantic Salmon but frozen fish works perfectly as well)

      Gently heat about 1/2 a cup of thickened cream.When it reaches a sauce like consistency, add in 20g butter (regular,salted)and 1 1/2 Tablespoons fresh lemon juice. Continue stirring and cooking until butter is melted and the desired consistency is reached.
      Switch off stove and add in a little chopped fresh cilantro or parsley and a quick grind of black pepper.
      Serve immediately spooned over fish with a greek salad on the side.
      ENJOY!

48. QUESTION:
    What are the laws regarding using other peoples recipes?
    I have so many recipes that I've gotten off the web and the other day I thought wouldn't it be a great idea to open a little restaurant using these recipes and continuing to add to them. Would it be possible to do so? Would I need to give credit to where the recipe came from or change it a bit, which I usually do anyway? Would I need to get permission if I were to use the exact recipe? I was just pondering an idea so if anyone knows or knows where I could get information I would appreciate it.

    • ANSWER:
      You can use whatever recipes you want in a restaurant. You could serve nothing but Chef Boyardee and it would be legal.

      If you obtained the recipes from somewhere else then you can't capitalize on your restaurant to sell a cookbook because they're not your recipes to sell. I think you also don't understand that recipes that work for a family dinner do not always scale well for restaurant purposes.

49. QUESTION:
    Simple recipes that a 13 year old can do?
    I am 13, but responsible enough to be in the kitchen alone, obviously. I'd like to make my family a batch of sweets, anything will do. No allergies, however my little brother doesn't like nuts. I'd prefer recipes that don't involve the oven, but if it's all you have I'd still accept it. Thanks!

    ♥Carrie
    Thanks to everyone for the ideas! I'll be sure to try them all!

    • ANSWER:
      How about this recipe

      UNBAKED OATMEAL COOKIES

      3 cups quick cooking oatmeal
      1/2 cup coconut
      6 Tablespoon coco
      t tesp Vanilla
      Mix together in a large bowl.

      2 cups sugar
      1/2 cup milk
      1/2 cup oleo
      1/4 tsp salt
      Bring to boil 7 boil one minute.

      Pour over dry mixture and mik.
      Drop by teaspoon on cookie sheet cool. Makes a lot

      Hope you try this it is easy and good

50. QUESTION:
    What are some recipes that you or a close family member has come up with?
    I like to come up with my own recipes, mostly desserts. Sometimes, I ruin them while trying to come up with something, but I see it as a learning experience. What are some of your recipes that you have come up with?

    • ANSWER:
      Left Over Meal

      1 red bell pepper
      1yellow bell pepper
      1 large onion diced
      1 cup instant rice
      1 cup chicken stock
      1 Tablespoon finely chopped garlic
      Salt and pepper to taste
      Olive oil
      Amount of leftover beef, pork or chicken you have

      Clean and chop up red and yellow peppers, dice onion put some olive oil in the pan. Heat oil and add peppers and onion and cook for about 6-7 min stirring every couple of minutes. Then add garlic and cook another 2 minutes. Add the instant rice raw and then the chicken stock and mix in good. Let the temperature in the pan come back to boiling and then turn down the heat as far as you can, put a lid on the frying pan and let go for about 5 minutes. Remove lid and add whatever amount you want with leftover beef, pork or chicken. Let cook and keep stirring it up until the meat is hot add salt and pepper and serve