Question: How would you like your cooking class to be?
I want to organize an intensive Italian Cooking Class. I want to know from you what you would like to learn, how you would like it to be.
I was thinking about meeting twice a week for three weeks, for two hours ( 7-9pm) time to eat what we prepared included.
is this too much time, or too little?
This class would also explore psychological features of eating and would link the cooking experience with cultural facts ( hystory of recipes, cities and landscapes in Italy when they are made…)
do you think you would be interested?
please send me any suggestions you have , or simply your dreams!
thank you!

Answer:

Answer by rukidding
I’d like my cooking class in my home and about normal dishes cooked light. I’d like you to take me to the supermarket and show me how to shop for the best ingredients and show me how to cook it in my own home with my own stuff. The cultural and psychological features would be great. Maybe you could teach it as we cook.

Answer:

Answer by Cutie pie to the max
vegtarian?

Answer:

Answer by lancaster17602
Fettuccine with Sweet Pepper-Cayenne Sauce

Prep Time: 5 Minutes
Cook Time: 10 Minutes Ready In: 15 Minutes
Yields: 4 servings

INGREDIENTS:
12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper 1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan
cheese
salt and pepper to taste

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Answer:

Answer by Navy Mom Terri
http://www.cooks.com

Has the best recipes!

Question: What kind of regular grocery store meat renders the most cooking lard?
When I cook like bacon or ribs I really like using the lard in cooking but I don’t really cook either one that much. What kind of meat can I cook every once in a while for the fat?

Answer:

Answer:

Answer by Denise F
The chemicals come from the ink contained in the logo’s.

So long as you use a plain paper bag you should be fine.

Answer:

Answer by answer queen
http://busycooks.about.com/od/dinnerrecipes/a/30minuterecipes.htm
here is the link for the below recipes hope this helps!
30 Minute Seafood Recipes
Seafood in Patty Shells
Baked Sole with Mango
Grilled Mahi Mahi with Vegetable Slaw
Grilled Seafood Salad
Florentine Crab and Bean Soup
Smoked Salmon Florentine
Beans and Pasta in Clam Sauce
Sweet and Sour Scallops
Tuna Carbonara
Tuna Raisin Salad
Salmon with Lemon Couscous
Tuna Nicoise Salad
Grilled Salmon with Herb Butter
Scallops with Dill
Strawberry Margarita Swordfish
Shrimp and Broccoli Stir-Fry

Vegetarian 30 Minute Recipes
Black Beans and Fusilli
Scrambled Eggs with Spinach
Southwest Cheese Soup
Ravioli with Corn
Linguine with Tomato Cream Sauce
Tomato Cabbage Bisque
Gourmet Grilled Cheese
Pasta Frittata
Southwest Mac and Cheese

Beef and Lamb 30 Minute Recipes
Microwave Beef Stroganoff
Pesto Stuffed Steaks
Meatballs with Orzo
Pineapple Lamb Chops
Tropical Beef
Pesto Meatballs with Fettuccine
Summer Steak
Skillet Goulash
Mexican Steak Salad
Ribeye Steak with Avocado Salsa
Sirloin Steak and Corn Salad
Meatball Skillet
Beef Mushroom Burgers
Steak and Antipasto Salad
Pesto Burgers
Beefy Greek Skillet

Chicken and Poultry Thirty Minute Recipes
Chicken Spaghetti
Tex Mex Rice and Beans
Chicken Fajitas
Chicken Florentine
Grilled BBQ Chicken
Minted Chicken Breasts with Cucumber Sauce
Egg Fajitas
Chicken Fried Rice
Chicken Vegetable Skillet
Plum BBQ Chicken Kabobs
Couscous Chicken Salad
Sour Cream Chicken Risotto

30 Minute Ham and Pork Recipes
Pork and Onions with Orange Glaze
Grilled Ham Sandwiches
Bacon Cheese Soup
Spaghetti Carbonara
Sausage and Cabbage Packets
Wilted Spinach Salad
Ham Potato Casserole
Peach Glazed Ham Steak
Ham Rotini and Vegetables
Five Ingredient Pasta and Ham Meal Recipe
Pork and Onions with Orange Glaze
BBQ Pork and Coleslaw
Cherry Pork Tenderloin Medallions

YEY! Check out Cat’s video! www.youtube.com What should we cook next? Leave a comment! I GOT A NEW PO BOX! Strawburry17 333 Washington boulevard #613 Marina del Rey 90292 Getcha Burry onnn: New Designs/T-Shirt SALE!: bit.ly Let’s be friends!: Twitter: bit.ly Facebook: bit.ly Lifeburry: www.youtube.com Store: bit.ly Huge thanks to our judges: Grace – youtube.com

Question: Recipes!!!?
please give me any random recipe for a delicious food!! idk why but all of a sudden i have been dying for delicious food ideas!! so please, do tell me all of your delicious recipes

Answer:

Answer by ♥liveyourlife♥
Frozen Soufflés

3 cups milk
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping
16 OREO Chocolate Sandwich Cookies, chopped (about 2 cups)
8 maraschino cherries

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping.
SPOON 2 Tbsp. of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups. Cover evenly with half of the pudding mixture. Repeat layers. Cover with foil.
FREEZE 5 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry. Store leftovers in freezer.

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