Lasagna: if you double the recipe, should you double the time? (rule of thumb)
Posted by BECKETE from United States of America - August 3, 2009
My scalloped potatoes curdled. I now know what I did wrong. Is there a way I can make a new white...
Posted by tessbaskets from United States of America - February 23, 2009
What is a sour cream or heavy cream? Are they really important in making carbonara sauce?
Posted by almarey from Philippines - January 9, 2009
Hi Gilla: I baked scallops tonight and they tasted bitter. These were the large sea scallops. I grew...
Posted by suesmall from United States of America - December 12, 2008
What does non pareille mean? I have a jar of capers and I don't understand the meaning
Posted by salandio from United States of America - November 21, 2008
Can I use distilled white vinegar in a recipe for salad dressing, instead of white wine vinegar? Or...
Posted by Kayla from United States of America - September 15, 2008
What is the benefit of a vegetable stock in cooking and also meat stock. What kind of vitamins would...
Posted by akhil from India - September 4, 2008
Hi, I would like to know how to remove excessive oil from minced meat while cooking it. I tried...
Posted by Oil attacker from India - September 1, 2008
My manicotti sauce is too thick so I need to get it a little thinner and manicotti filling too...
Posted by snowbird from United States of America - August 25, 2008
Is there some special way to cook or stuff manicotti shells so they do not tear?
Posted by Michelle from United States of America - August 25, 2008
Are Maggi and Winiary owned by the same company or are they the same item? Thanks
Posted by murphyfraser from United Kingdom - June 2, 2008
How to use Maggi Seasoning in Indian Cooking? What are the ingredients of Maggi Seasoning, I am...
Posted by Dwarakanath Babu from India - December 12, 2007
What is the traditional Christmas day menu in Switzerland?
Posted by FrankPoulton from United Kingdom - December 5, 2007
What is a good substitute for all purpose cream?
Posted by mayumiperez from Philippines - November 27, 2007
What could you use in place of rice vinegar for making the oriental ramon noodles?
Posted by Chris from United States of America - November 7, 2007
Is it okay to pour all-purpose cream on top of my spaghetti sauce? I've read on the internet that...
Posted by irene pretty from Philippines - November 5, 2007
Can you use distilled white vinegar in place of white wine vinegar?
Posted by rose from United States of America - October 26, 2007
Gilla, Hi. My parents are from Ecuador (specifically Guayaquil) and since you lived in Ecuador, I'm...
Posted by Luis Lozada from United States of America - October 26, 2007
Hi Gilla! I am a pasta and pizza lover, can you send me a tasty recipe of Pasta in Pesto Sauce....
Posted by lanie from Philippines - October 11, 2007
How do you prepare a good filet mignon?
Posted by alejandra from Honduras - June 20, 2007
Hi Gilla, I am an Indian currently in the
UK for a short...
Posted by cweetgirl from India - May 25, 2007
What is an fast efficient way to stuff manicotti shells before baking them? Thanks.
Posted by from United States of America - May 2, 2007
Hi Gilla I have tried a number of variations on making basil pesto, but no matter what there is...
Posted by Yves from Canada - April 12, 2007
What is Chinese spicy salt? I have a number of recipes which call for spicy salt. If you have a...
Posted by Melinda from United States of America - January 29, 2007
Hello, Can you tell what to add in the cooking of corned beef to take some of the salty taste away?...
Posted by PDoran4845 from United States of America - January 29, 2007
I have a 16
lbs (7 kilo) New York Strip Roast to cook for New...
Posted by Joyce from United States of America - December 29, 2006
If my pasta tomato sauce is too thin and I have no paste on hand, what can I do to thicken?
Posted by Betty Ann from United States of America - December 3, 2006
Hi! I have a recipe for cream of Jerusalem Artichoke soup. The recipe calls for cream. I went to the...
Posted by Jackie from Venezuela - November 24, 2006
I have a recipe for roasted orange cranberry sauce. The recipe calls for coarsely chopped oranges...
Posted by momie2182 from United States of America - November 22, 2006
My recipe for a tart crust calls for blanched, sliced almonds. All crust ingredients are mixed in...
Posted by Sally from United States of America - November 20, 2006
I have bought a pork tenderloin that is already marinated form the store but I get home late and...
Posted by cahhansen from United States of America - November 15, 2006
I made potato and leek soup. I added too much kosher salt and now of course it tastes too salty....
Posted by BBQ11967 from United States of America - November 13, 2006
My wife recently started mixing ground turkey with ground beef to cut fat. She makes patties and...
Posted by ddamp from United States of America - November 2, 2006
My question is how come everytime I freeze pizza dough when I defrost it and try to use it to make...
Posted by Laura Giannini from United States of America - October 31, 2006
I want to make bean soup from assorted dry bulk beans. I have no clue how to prepare one. How long...
Posted by mgoldberg from Canada - October 23, 2006
Gilla, Is it alright to make meatloaf ahead and keep it refrigerated for a couple days before...
Posted by Teresa from United States of America - October 20, 2006
Can you tell me what is the conversion for 1 cube of butter? I have a recipe that calls for 2 cubes...
Posted by mczlonka from United States of America - October 20, 2006
I need to make low fat egg white salad, what would be the best way? What can I use to bind it...
Posted by ester from United States of America - October 18, 2006
What various liquids can be used to boil or pan steam vegetables?
Posted by prochef from United States of America - September 25, 2006
I sauteed scallops in butter and olive oil and garlic. The scallops had a bitter taste. They were...
Posted by Tish from United States of America - September 15, 2006
My husband added too much Tabasco to a large batch of chili I was making. Is there a way to...
Posted by Linda from United States of America - September 13, 2006
Hi Gilla, I've been looking at many pasta recipes that call for passata but what is it? Is it some...
Posted by Johny from New Zealand - September 8, 2006
I want to make a chicken and sausage gumbo. I live in a rural area and could not find any store in...
Posted by Wendy from Australia - September 1, 2006
What is the Spanish name for yam?
Posted by nina from Peru - August 30, 2006
I make a braised brisket by searing it for about 15 minutes on the stove and then cooking in the...
Posted by NeoCul from United States of America - August 28, 2006
Could you please explain the differences in all the vinegars? I often see recipes ask for rice...
Posted by ladyzad from United States of America - June 15, 2006
Hi Gilla, I was hoping you could resolve a long-standing dispute between me and a friend regarding...
Posted by steveboston from United States of America - April 18, 2006
Apart from salad what would complement a quiche? I'd be grateful for any ideas. Regards, Adz
Posted by adz from United Kingdom - April 17, 2006
How do you cook spaghetti?
Posted by markoko from Argentina - April 12, 2006
Hi Gilla, I recently used evaporated milk as an ingredient in potatoes au gratin and in a simple...
Posted by Diane from United States of America - February 2, 2006
I have been trying to find out about non-pareil capers and the use for them. I was hoping that I...
Posted by origfreak from United States of America - January 31, 2006
I bought a whole tenderloin for the Christmas holiday and trimmed it myself. Is there anything that...
Posted by patchmum from United States of America - January 6, 2006
Can you freeze a lasagna before baking it?
Posted by busy mom from United States of America - November 14, 2005
What is a Courgette? Do you think I'll be able to find it in the
Posted by Bean from United States of America - November 8, 2005What can I do with shredded beef in chipotle sauce?
Posted by Colleen from United States of America - September 27, 2005
Is there a difference between Pastrami and Corned beef? If there is, what is it, please?
Posted by CHRISD from United States of America - September 16, 2005
How do I prepare vegetables with Maggi? Should I fry the vegetables first and add to Maggi...
Posted by nilesh from India - August 30, 2005
Hi, what is Maggi Seasoning? Where can I find it?
Posted by roy from United States of America - August 22, 2005
What is the meaning of ground Mahlab? Is this an English word? Please explain. Thanks
Posted by gillian from Bahrain - August 16, 2005
How do you make cabbage cups to hold dip?
Posted by Jeanne from United States of America - August 15, 2005
Why is my homemade veal stock thick and gelled? When I buy canned stock in the stores why is...
Posted by Marsha from United States of America - August 9, 2005
What is the difference between Madras and Vindaloo, other than potatoes?
Posted by ryan1971 from United Kingdom - August 8, 2005
I am attempting to make pickled salmon. Several recipes call for cooking the fish before pickling,...
Posted by JVS from United States of America - August 8, 2005
Our children are grown. I've been trying to cut a lot of my favorite recipes in half, to make less,...
Posted by Diane from United States of America - August 8, 2005
I was told there was something I could add to my jars when pickling peppers etc. that will help them...
Posted by debbiep from United States of America - July 14, 2005
How long do you boil corn on the cob ?
Posted by cajun10853 from United States of America - July 7, 2005
What can you serve with boiled snow crab legs?
Posted by bazookabrit from United States of America - June 20, 2005
Hello, I would like a recipe for poppy seed dressing.
Posted by rajashree from Bahrain - May 18, 2005
Hi Gilla, Thanks so much for answering my questions. Now I need to know what is wine vinegar, and...
Posted by rose from Bahrain - May 17, 2005
I found a bottle of Crosse and Blackwell mint sauce and I was wondering what I can use it for....
Posted by eeyore03818 from United States of America - May 5, 2005
Gilla, I was wondering if there are any recipes for the Nescafé Ice Java. I am a cold coffee...
Posted by tam from Canada - May 3, 2005
In making a chicken soup, I used a can of "fire roasted" diced tomatoes. This put a lot more fire in...
Posted by Susan from United States of America - April 12, 2005
I just need the recipe for Butter Prawn and how to cook it. Thank you
Posted by Angel Peter from Malaysia - April 12, 2005
Please I'd like to have a recipe of chicken pie.Thank you!
Posted by Renee from Argentina - April 1, 2005
I would like to know the best way to make Italian fettuccine (macaroni with white cream sauce) and...
Posted by marwa from Egypt - March 19, 2005
Hi Gilla, I have tried to make pizza but I failed it is always very thick and not cooked so can you...
Posted by sue from Australia - March 19, 2005
I just made a
BBQ recipe that called for Pickle Relish. Now it...
Posted by JimBurl from United States of America - February 28, 2005
I over peppered and baked a roast. How can I save this meat? Is there some way to make it less...
Posted by bobster from United States of America - February 25, 2005