Dietitian and Foodie, SAHM, proud to be a Southerner in the USA! I have tried all the recipes I post and they are good enough to have warranted them staying in my hard drive. I figure you can Google as well as me, so unless you're asking for a specific "lost" or "copy cat" recipe, I'll give you one I've tried and like. "Well, butter my butt and call me a biscuit, I just love Yahoo Answers!"
I used 3 slices matzo, soaked in 1½ cups chicken stock, THOUGHT I squeezed out plenty of stock... 3 eggs, some minced sauteed onion in EVOO, S&P, minced parsley....added about another 3 squares of pulverized matzo to firm it all up.... let it sit in fridge 45 min or so before making balls and adding to slow-simmering chicken stock. Any thoughts?
Why is it that every single time I answer a Y!A question, I have to look at a pop-up about Y! Updates?!?
Even when I click the box that says "Do not show me this again", it shows it to me again. I HATE IT!2 AnswersYahoo Answers1 decade ago
Like the T-Mobile Dance in Liverpool, or the Christmas one is the Lisbon airport? There's a word for it.....4 AnswersDancing1 decade ago
I want them to just be all stacked up, w/o wasting lines to say "today", "yesterday" or "a month ago." How do I change that? I run Outlook for my email inbox. THANKS!1 AnswerSoftware1 decade ago
I have Outlook for email. THANKS!1 AnswerSoftware1 decade ago
I'm using Microsoft Outlook, Windows xp. When in Outlook, I can't remember how to change what my "from" name says when I send an email to to other people. I don't want my formal full name... no one knows me by that! Can you help?1 AnswerOther - Internet1 decade ago
Anyone know if the US popovers are the same as the UK Yorkshire Puddings?
I know popovers are a thin batter w/o leavening, baked in a hot oven, rise and puff up, and are hollow inside. Recipes seem similar but I've never had Yorkshire Pudding to compare....5 AnswersCooking & Recipes1 decade ago
I bought about 4 lbs. of this at Costco, and it cannot be prepared as you would fresh asparagus (poached, steamed, or roasted). It just gets too soft and mushy. They are quite skinny.
Any recipes or ideas of what I can do with it, considering how the texture is so weird? I hate to pitch it, but I'm just before doing so.