Request: (1 recommendation)
I just made one of the best meatloafs I've ever made! See inside for the recipe... it was surprisingly good and perfect texture for slicing.. mild enough (not spicy at all) for my picky hubster!
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Last updated:
Feb. 10, 2012 4:46 pm
Posted:
Feb. 10, 2012 4:46 pm
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Question: (1 answer)
What is up with all the postings for Fiber One® Chocolate-Peanut Butter Haystacks on favorite photos?
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Last updated:
Feb. 10, 2012 4:43 pm
Posted:
Feb. 10, 2012 4:41 pm
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Question: (1 answer)
Why would a recipe call for baking soda, baking powder AND cream of tarter? If baking powder is a mixture of baking soda,cream of tarter and cornstarch. It makes no sense to me to require all three ingredients.
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Last updated:
Feb. 10, 2012 4:18 pm
Posted:
Feb. 10, 2012 3:56 pm
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Question: (2 answers)
Hello AR buzzers~ I noticed the front page changed from this morning. When I look at it now my photo of Mrs Sigg's Peanut Butter Cookies has the most votes. Earlier it said r2 was most votes with German Apple Strudel. Why would that happen? For me, I don't think I would delete it. It was beautiful.
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Last updated:
Feb. 10, 2012 4:39 pm
Posted:
Feb. 10, 2012 3:54 pm
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Question: (1 answer)
Had a fabulous day today! Spent it with a friend at a cooking class. Started with a nice glass of proseccio then a wonderful bowl of crab & cognac bisque, (it was outstanding) with a nice glass of pinot grigio. Main course was beef bourguignon (delicious) also with another glass of wine. For dessert he made chocolate covered strawberries with a dessert wine from Italy. What a wonderful and fun filled day with other "foodies". Plus the chef sent us home with all the recipes! Love a fun food day!
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Last updated:
Feb. 10, 2012 4:43 pm
Posted:
Feb. 10, 2012 3:17 pm
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Request: (2 recommendations)
I've been making potato salad for a million years, but sometimes my potatoes fall apart before I can put it together. What am I doing wrong? I mix potatoes and everything but the kitchen sink in and sometimes the taters hold up, sometimes they fall apart. I use russets that I leave whole or sometimes cut into 2 and boil till almost done, let cool, peel and cube. Is there a better way to keep them in cubes and not turn to mush at times?
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Last updated:
Feb. 10, 2012 3:56 pm
Posted:
Feb. 10, 2012 3:11 pm
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Requested by:
Cooking Level: Intermediate
Home Town:
Wisconsin Rapids,
Wisconsin,
USA
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Requested by:
Cooking Level: Expert
Home Town:
Prineville,
Oregon,
USA
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Question: (2 answers)
I am planning on making boiled lobster tail for Valentines Dinner with my fiance, my question is what are some good side dishes? I am planning chocolate covered strawberrys for dessert.
Thanks!
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Last updated:
Feb. 10, 2012 3:26 pm
Posted:
Feb. 10, 2012 3:00 pm
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Asked by:
Cooking Level: Expert
Home Town:
Seymour,
Indiana,
USA
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Request: (2 recommendations)
a while ago, i saw a video for pepperoni bread here on AR. i've searched the video tab, all twelve pages!!!! and can't find it. doesn anyone know how to find this video? thanks a munch :)
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Last updated:
Feb. 10, 2012 3:01 pm
Posted:
Feb. 10, 2012 2:43 pm
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Question: (2 answers)
I would like to dehydrate apples to put into my granola. Other than keeping the slices/chunks uniform in size and rotating the pans through the process, any helpful hints I should know about?
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Last updated:
Feb. 10, 2012 3:31 pm
Posted:
Feb. 10, 2012 2:41 pm
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Asked by:
Cooking Level: Expert
Living In:
Magnolia,
Delaware,
USA
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Request: (4 recommendations)
My mom's birthday is next Wednesday, and she wants me to make her a German chocolate cake. I found a recipe that sounded good already, but I still need the PERFECT frosting recipe, preferably one with coconuts and pecans, or that is specifically for German chocolate cake. And, if you know of a delicious cake recipe that I should use instead, please recommend! Thanks guys(:
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Last updated:
Feb. 10, 2012 2:52 pm
Posted:
Feb. 10, 2012 2:01 pm
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Requested by:
Cooking Level: Intermediate
Living In:
Golden Valley,
Minnesota,
USA
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Requested by:
Cooking Level: Intermediate
Living In:
Lahaina,
Hawaii,
USA
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Request: (1 recommendation)
I just took out some frozen cooked lasagna from the freezer and I'd like to have it ready to eat in about 2-2 1/2 hours and I'd perfer not to microwave it. It is only about 4x8". Do you think this is do-able? What temp would you start with. Appreciate and thoughts. Mine was originally for dinner out! Thanks!
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Last updated:
Feb. 10, 2012 1:51 pm
Posted:
Feb. 10, 2012 1:40 pm
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Request: (1 recommendation)
Hello there, my Friends! Hope everyone is doing well. Have question for ya ~~ OK, I'm trying to print out pages from my Recipe Box, of the recipes I've saved over the years. I was able to get it (the RB) set up properly to just print the pages, not actually the recipes. Well, Page 1 printed fine, then it stopped. No further pages printed. Do I have to print each one separately, like by clicking on each page number, and expecting it to print (kinda like bribing ya might say)? There are just too many recipes (in excess of 12,000). Your help is gratefully appreciated. It helps pass time while my **pin leg** heals. Thank you soooo much ~ Kathy
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Last updated:
Feb. 10, 2012 1:56 pm
Posted:
Feb. 10, 2012 1:33 pm
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Question: (1 answer)
can Beer Batter be kept? It was quite tasty, but I made too much. Would I be able to freeze it to use for another time?
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Last updated:
Feb. 10, 2012 2:44 pm
Posted:
Feb. 10, 2012 1:24 pm
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Request: (6 recommendations)
I have a big OT rant - I was sent to the hospital last week for tests. This because my family doctor of 35+ years passed away & now a nurse practictioner (SP?) who is under our now privately owned hospital. She referred me to a lung specialist (also under the hospital's umbrella) who said I had to have these tests at the hospital before I could see him. Simple, non-invasive tests. To blow in & out into a machine. To blow hard into a machine to test output. To walk around with oximeter (common thing to test how much oxygen is in blood) on my finger. The same tests that I did at this same lung specialist's clinic 8 years ago. But then a different doctor & at 1st visit where he poked on me & told me I had emphysema & would be dead in 6-8 months & even knowing I had no insurance, had me come in every 2 weeks to walk down the hall with oximeter on my finger, was told no difference, nothing they could do for help me but please pay $365 on my way out & come back in 2 weeks! Never saw the doctor or an exam room, never had my fanny make an imprint on the paper covering of the exam table. Sat in the hall until an office worker clipped an oximeter on my finger, had me walk down the hall then tell me no difference, no help for me but please pay $365 on my way out. Fell for this twice but no more. This nurse practicitioner (SP?) told me I needed to be on disability & the only way I could do this was to get a diagnosis from this lung specialist. Got a letter from him that I had to have these tests from the hospital first. Simple tests that I got in that clinic before. Went to the hospital & had to see the business office first. Told these tests were just under $2,000!!! but would discount because I didn't have insurance. When I left state employment, could pay for their insurance for a while then had to get my own. Went quickly from $200 something a month up to more than $800 a month & had to drop it. So too much info here trying to explain my rant. If a hospital can start out charging $2000 for simple tests then discount for me to $900 because I don't have insurance, why can't this $900 be the real price. It upsets me that they they charge $2000 for those with insurance or Medicare/Medicaid for such simple tests because they can get it from insurance or Medicare/Medicaid. Have to think WTF & are these awful high prices why I can't afford health insurance? Friends, family & I have learned that if we wait a couple of months after surgery or hospital stay, the bigwigs of the hospital will call & say if we can pay somewhere near half the bill & pay it NOW, this is the way to go. Fine & good for those of us trying to pay off medical bills but it makes me mad. If they could so easily accept payment of almost half, why charge twice the price in the first place? Because insurance or Medicaid/Medicare will pay it. Is this jacked up price why I can't afford insurance?
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Last updated:
Feb. 10, 2012 2:58 pm
Posted:
Feb. 10, 2012 1:17 pm
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Requested by:
Cooking Level: Intermediate
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Request: (1 recommendation)
I wanted to post this for any of you who are still looking for a yummy Valentine treat! These were so yummy! Thanks LTH for another awesome cupcake!
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Last updated:
Feb. 10, 2012 4:49 pm
Posted:
Feb. 10, 2012 1:07 pm
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Requested by:
Cooking Level: Intermediate
Living In:
Excelsior,
Minnesota,
USA
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Request: (2 recommendations)
I'm making The Best Parmesan Chicken Bake (inside) for dinner. What should I do on the side besides salad & bread? I'm assuming some sort of pasta, but not really wanting a heavy alfredo. Ideas?
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Last updated:
Feb. 10, 2012 1:58 pm
Posted:
Feb. 10, 2012 12:46 pm
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