Questions about recipes
**Recipes**?
Rachel C Asked: does anyone have any good and kinda easy recipes. i dont care what kind of food just anythingSuz Replied: French Dip Sandwiches Five Ingredient MealINGREDIENTS:3 lb. beef bottom round roast1 onion, cut into 1/2" slices14 oz. can beef broth with onions8 hoagie bunsgreen grapesPREPARATION: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
Do recipes have copyrights, or can anyone compose a cookbook of recipes that might have overlaps with others?
fisherkath Asked: 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!David H Replied: 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 must1. get written permission from the publisher and author to use the recipe2. if you use the recipe after getting permission use the recipe only according to the written agreement3. give total and complete (full) credit to the author including the book it came fromI 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 this1/2 c. heavy cream1/4 c. parmisan cheese2 Tbs. onion....dont just change it to something like 1/4 c. cream2 Tbs parmi cheese1 Tbs onionor 1/3 c cream2 tbs + 1 tsp parmi cheese1 1/2 tbs onionthe formula for all these is the same although the make the same thing. see what i mean? Good luck!
When you share recipes with other people, do you ever leave out an ingredient on purpose?
yarn whore Asked: 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.Kate M Replied: 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 .
Best recipes for chocolate martinis and lemon drops?
Bethany M Asked: 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!santanicopandimonium Replied: 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 aboveLemon 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.
What recipes are there for cooking frogs?
Sean R Asked: 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.Frog Five Replied: *Covers earholes*Lah di lah di lah di lah di lah!
Any easy recipes to offer to a college student?
Kare Asked: 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!fourchordwonder Replied: Check out these videos, they cover quick recipes for breakfast, lunch, and dinner -http://www.videojug.com/tag/quick-and-easy-recipes
Can you use breadmaker recipes other than the recipes that come with the breadmaker?
y me Asked: 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?walker Replied: 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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Say I wanted to create my own recipes what would be the best way to go at that?
nickolisob Asked: 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.theanna2000 Replied: 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.
Candy recipes? Does anyone have a recipe for a bark candy made with white chocolate and peppermint chips?
Jo Asked: Also looking for a recipe for "Score" chocolate bar and some good fudge recipes. Thanks!The Squirrel Replied: Melt the white bark and mix in the crushed pepermint candyPut in a waxpaper lined baking sheet and stick in the fridge for 10 minutes then break into pieces
Any recipes for home made baked beans please?
Richard_SM Asked: Apparently the tinned baked beans aren't good for you. So - can I make my own?I've bought a pack of dried haricot beans today and put some in to soak.But what next - any recipes for making them in a tomato sauce.If no replies I will improvise - and let you know the outcome.cookingkay1955 Replied: ALL DAY BAKED BEANS 1 lb. dry white Navy beans 1 1/2 tsp. salt 1 tsp. dry mustard 1/2 tsp. pepper Dash of cayenne 1/2 c. chopped onion 1/2 c. molasses 1/4 c. brown sugar 3 tbsp. cider vinegar 1/4 lb. salt pork, cubed (optional) Add beans to 1-quart boiling water; boil 2 minutes. Remove from heat and let soak 1 hour. Return to heat and cook until beans are tender, about 1 hour. Turn into 2-quart casserole with tight-fitting lid. Add remaining ingredients and enough water to cover beans. Bake, covered, at 300 degrees for 6 hours, stirring occasionally. Add boiling water as needed during baking, 1 1/2 to 2 cups. WONDERFUL BAKED BEANS FROM SCRATCH 1 lb. of pea or Navy beansPinch of saltPinch of baking powder1/4 lb. of salt pork, cut in 2 pieces1 onion, chopped2 tbsp. brown sugar1/2 tsp. powdered mustard1/4 tsp. black pepper1/2 c. dark molassesIn a deep kettle, soak the beans overnight in water to cover. Do not drain. The next day, bring the water to a boil and add the baking soda. Lower the heat, skim the foam, and simmer partially covered for about 20 minutes or until the skins peel off when blown on. Drain, reserving cooking liquid in a separate container. Preheat oven at 300 degrees. Place one piece of salt pork on the bottom of a kettle or deep 2-quart ceramic casserole. To the drained quart of beans add the onion, salt, pepper and the molasses. Mix well. Pour the beans over the salt pork and add enough of the cooking water to cover. Place the remaining piece of salt pork on top. Bake covered for 8 hours. Keep checking the pot to make sure the liquid is not boiling away. Add reserve bean cooking water when necessary so liquid remains on top at all times. Do not stir. Beans will get broken up and mushy.