By Greenerview , 1 June 2011 Heat resistant glass I am trying to decide whether to buy clear glass or colored dishes for baking to just chilling jello, make casseroles, etc. Is clear glass safer? What about stone?, from Leidy.
By Greenerview , 27 May 2010 Cooking with foil How do I use aluminum foil for cooking? Someone said I need to wrap the food with the shiny side in, from Helen, CA.
By Greenerview , 27 February 2010 Cooking live lobster How do you cook lobster? I've been told you need to cook it alive. From Lucybon, TX.
By Greenerview , 7 October 2008 Goose eggs I have been given some goose eggs. How do I use them for cooking? Does anyone have recipes?
By Greenerview , 6 July 2008 Boling eggs with pasta Can you hard boil a egg in the same water with lets say pasta at the same time will it affect the pasta?
By Greenerview , 24 May 2008 Pasta free from tomato Can you give me pasta recipes without tomato sauce? My children are sensitive to tomatoes and they are bored of macaroni cheese From: Jane Doe.
By Greenerview , 24 May 2008 Eggs in the cake mix Do we really need to use eggs in cakes? Why? What can I use instead of eggs if I don't have them?
By Greenerview , 24 May 2008 Cookies spread too much How can I prevent my cookies from spreading out when I bake?
By Greenerview , 24 May 2008 A sauce too spicy My spaghetti sauce turned out way too hot and spicy tasting... is there anything I can do to reduce the spiciness in it?
