Recipes

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

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

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.

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 .

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!

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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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.

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.

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?

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.

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.

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.

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.

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.

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

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.