how do you do the chicken noodle soup?
823919
ha ha u like roll ur fingers and pretend to put a soda down by cuffing ur hand
983459
snickerdoodle\n\nMix together thoroughly .... \n\n2 Cups Soft Shortening \n3 Cups Sugar \n4 Eggs \n\nStir in ... \n\n5 1/2 Cups Sifted Flour \n4 Teaspoons Cream of Tartar \n2 Teaspoons Soda \n1 Teaspoon Salt \n Instructions .... \n\nChill Dough for 1-2 Hours. \nRoll into balls the size of walnuts. \nRoll balls in mixture of sugar and cinnamon. \nPlace on cookie sheet. \n\nBake at ... \n\n400 degrees F. \n8-10 Minutes. \nBake until slightly brown. \nLet cool a few minutes. \nRemove to cooling rack. \nMakes about 8 dozen 2 1/2" cookies. \n\nTest a Cookie Immediately!!
988378
try corn silk tea.  Get fresh corn with the shuck and silk still on it.  Take the silk and put in a pot and add water and let it boil until it has a light golden color.  Strain it and drink the liquid.
1164516
my favorite is. filet it and drop it in a zip-loc bag with some potato flakes (instant mashed potatoes, idahoan for example) a little salt and pepper. cook till golden in shortening or oil.
351239
buy tea bags.\n\nBoil the water.\n\nPut your tea bag into a coffee mug\n\nPoor the boiling hot water on top\n\nLeave in and stir for a minute.  \n\nTake out at desired color. \n\nDrink.  Enjoy.
729841
Soup, lots of it.\nHerbal tea with lemon and honey, again lots!You an add sinnamon, blak pepper & ginger to green tea too.
1187580
Try "Chicken Soup for Teens".
745620
I make iced tea this way (and everyone likes it):\n\nGet a gallon sized container.  Put a full kettle on to boil.  When it does, pour it in the container...THEN add 16 regular sized tea bags.  Let it steep for 5-10 minutes.  Fill the rest of the container with ice.  Take out the tea bags and enjoy.  It will be ready to serve.
431539
Oh my home economics lessons at school have gone down hill if people can't cook a pot noodle LOL\n\nTurn the kettle on (please make sure it has sufficient water in)\n\nWait for it to boil\n\nPour the boiled water into the pot up to the line on the side (please make sure you have peeled back the lid first else water will go everywhere)\n\nFlip the lid back over the pot to keep the steam in (may need to place a fork on top to keep lid in place)\n\nWait for 3 minutes and stir with the fork (un-flipping the lid first)\n\nWait 1-2 minutes\n\nFlip lid back and tear off, stir one last time and enjoy\n\nPS. I forgot the flavour sachet (I prefer to put this in before the water but some brands put it in afterwards)\n\nI know it's still pot noodle, but I prefer Korean Shin Ramen (So hot it makes your eyeballs pop out...mmmmmmm)
745755
spaghetti noodles and sauce.... \npeanut butter\nramen noodles\ndried beans\nbisquick baking mix\nground beef\nstuff that would last a while, is cheap, and would be easy enough to whip up something out of if I got hungry.  I've been in that situation before....  Ate a lot of macaroni
262630
1: put water in pan\n2: place pan of water on stove\n3: turn stove on high\n4: wait until water begins to boil\n5: boil for at least 15 minutes\n6: turn stove off and let water cool\n7: do what you wish with water\n remember--DO NOT  watch pot or the water will never boil
747852
Take them from egg to the stew pot on how poutry are raised.  Poultry have only one use and that is the dinner table.\n\nSo, then go into describing the processing for poultry, how it is shipped to the shops, and how long it keeps , etc.\n\nThrow in a nice recipe for Chicken Tikka and everyone will have a good laugh too\nOh and bring out the affects of slaughtering have on the amount of germs in a piece of poultry - safe storing and cooking methods too
700474
Wave your magic wand silly, that's how ya do it.. How about if ya drop-kick a vatful of blue dye on TOP of the chicken (collect their livers first) THEN douse them in some chocolate type liqueur THEN douse the whole mess with some of those huuuuge long matches ya use to light fireplaces........That'll work. yeah
156813
the water maintains its tempreture when it has reached boling, so if you reduce the heat it will still be at boiling tempreture (100 degrees centigrade) but it will simmer slowly, so the contents of the soup will be cooked without the water drying out
774925
Boil ¼ cup of water. Add one teaspoon of gelatin and one teaspoon of\nsugar. Stir for one minute until everything is dissolved.\n2. Cool the solution for ten minutes.\n3. Fill a petri dish to a little below the top edge.\n4. Close the petri dish by putting on the cover immediately. Let the\ncovered petri dish stand for at least four hours. Don’t touch the\ngrowth medium or you’ll add your own germs!\nThis recipe will fill two, small petri dishes. If you and your class plan to fill\nmore petri dishes, make more germ food by increasing the amount of your\ningredients proportionally.\n*Adapted from Gross But True Germs by Luann Colombo. See details in bibliography. If you don’t\nhave the materials needed for the experiment, you can purchase Ms. Colombo’s book, which includes\nall the supplies needed to conduct the experiment.
238483
Homemade Glue\n1/2 cup flour\nwater \n\nAdd cold water to 1/2 cup flour until a thick cream forms. Simmer on stove 5 minutes. Add food coloring or flavoring if desired. Takes a while to dry.
180475
The secret to using chopsticks is to hold one chopstick in place while pivoting the other one to pick up individual portions. How to position the chopsticks is the secret you have to learn. First, place the first chopstick so that the thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip. Then, bring your thumb forward so that the stick will be firmly trapped in place. At least two or three inches of chopstick of the thinner end should extend beyond your fingertip. Next, position the other chopstick so that it is held against the side of your index finger by the end of your thumb. Check whether the ends of the chopsticks are even. If not, then tap the thinner parts on the plate to make them even. Ok, now you are going to practice. Just place a little pressure on the upper chopstick, the one against your index finger, to make it pivot on the index finger while keeping the bottom chopstick stationary. Isn't it easy?