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Question: (0 answers)

Hi to my peeps and friends, i started out to make some burgers with ground chicken and a few ingredients. Before I knew it I was making a loaf with lots of spices and tomato paste. The loaf has held up well since coming out of the oven so I will try and post it to my recipe box.


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Posted: Jun. 23, 2014 6:37 pm

Asked by:

Photo by Cheerios

Cooking Level: Intermediate

 
Question: (1 answer)

Can chicken salad be frozen and then thawed later with good results? TIA for your responses. I won't be able to get back online until tomorrow, so I'll respond then.


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Last updated: Jun. 23, 2014 7:41 pm
Posted: Jun. 23, 2014 6:10 pm

Asked by:

Photo by Mel's Cookin' Now!

Cooking Level: Expert

Home Town: Belleville, Illinois, USA

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Question: (1 answer)

I received 1 recommendation for a recipe but can't figure how to out how to pull it up thanks marie


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Last updated: Jun. 24, 2014 2:05 pm
Posted: Jun. 23, 2014 3:58 pm

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Question: (2 answers)

In a recent recipe I was sent, " Fig Bars " the recipe ingredients does not show any " vanilla " in the recipe, but when you read how to make the bars, it says to add in the milk, and vanilla. Was the vanilla omitted from the recipe itself? Looks like a really good recipe, but need to know if I need vanilla, and how much. Thank you.


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Last updated: Jun. 23, 2014 7:11 pm
Posted: Jun. 23, 2014 1:46 pm

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Question: (1 answer)

Hey guys, I've been wondering for a while now, but what is "one-dish meals?" Never have been quite sure...


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Last updated: Jun. 23, 2014 2:56 pm
Posted: Jun. 23, 2014 1:25 pm

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Question: (1 answer)

What do you serve with corn fritters? TIA Mag


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Last updated: Jun. 23, 2014 3:41 pm
Posted: Jun. 23, 2014 1:20 pm

Asked by:

Photo by yo.mags

Cooking Level: Intermediate

Home Town: Berlin, New Jersey, USA
 
Question: (2 answers)

This isn't a question but a notification! Sams Club here in Atlanta, is selling 1 Gallon size barbecue sauce Cattleman's Brand for...


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Last updated: Jun. 23, 2014 5:29 pm
Posted: Jun. 23, 2014 1:14 pm

Asked by:

Photo by Semigourmet

Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Duluth, Georgia, USA
 
Question: (2 answers)

I am making the Rosy Grape Jelly recipe. I am doubling the recipe. I am confused as to how much pectin I should really use. For the original (32 servings) it looks like I should use the whole 2 ounce package. What is the 1-3/4 mean??? When I double it, it shows 7/8 (2 oz) package. There again, do I not use the whole package???? The first batch I just made & doubled everything & used only one 2 oz. pkg. I hope it jells & comes out & isn't too runny to use for jelly!!! Thanks for your help. Nancy


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Last updated: Jun. 23, 2014 6:13 pm
Posted: Jun. 23, 2014 1:09 pm

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Question: (1 answer)

Why do a lot of recipes not have the sugar content in them for some people it is important like Diabetic's ? this would be a very helpful thing. Thank You Julie Maggard


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Last updated: Jun. 23, 2014 11:51 am
Posted: Jun. 23, 2014 11:30 am

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Question: (1 answer)

Just wondering why your pop-up ad appears on every recipe. Also appears on different food sites like Recipe.com. Uses too much ink that is very costly. Thank you for your consideration. Rosemarie Harding


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Last updated: Jun. 23, 2014 3:04 pm
Posted: Jun. 23, 2014 9:22 am

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Question: (3 answers)

Dried gnocchi shaped pasta question: Trying to use up some old (er) pantry items and one of them is this bag of dried "gnocchi" pasta. It's gnocchi shaped, but made from semolina flour. I've never had the stuff before. Which would go better? Cream or tomato based sauce? TIA!


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Last updated: Jun. 23, 2014 9:45 am
Posted: Jun. 23, 2014 9:16 am

Asked by:

Photo by Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA
 
Question: (2 answers)

The church pinic is this Sunday. I have decided on what I will make. Condiments, buns, plates and silverware are provided. No mention of beverage. My question is: Should I load my big jug with ice and take packages of Kool-ade with me just in case? Your thoughts please.


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Last updated: Jun. 23, 2014 7:15 am
Posted: Jun. 23, 2014 6:46 am

Asked by:

Photo by Allrecipes

Cooking Level: Expert

Living In: West Concord, Minnesota, USA

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Question: (1 answer)

A morning quote for you all. I know it's Dons place and I'm not trying to step on any toes but here you go.


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Last updated: Jun. 23, 2014 9:54 am
Posted: Jun. 23, 2014 4:24 am

Asked by:

Photo by RatherBeCooking

Cooking Level: Expert

 
Question: (2 answers)

I want to say thank you for all of you being just so simply awesome. I appreciate your kindness. Your support. Your encouragement. Inside I'm putting a small coupon for y'alls use if you would like.


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Last updated: Jun. 23, 2014 11:22 am
Posted: Jun. 23, 2014 4:20 am

Asked by:

Photo by RatherBeCooking

Cooking Level: Expert

 
Question: (1 answer)

Good morn'g! Stretching before exercise is so important. This quote can help. Have a great day!


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Last updated: Jun. 23, 2014 9:09 am
Posted: Jun. 23, 2014 3:29 am

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA
 
Question: (2 answers)

How do you freeze croissants


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Last updated: Jun. 23, 2014 3:07 pm
Posted: Jun. 22, 2014 7:55 pm

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Question: (2 answers)

I was reading about an egg casserole bake and one reviewer said they "Made this twice huge hits both times. I think making real hollindaise is worth the time. Second time I fried up the diced Canadian bacon before assembling. The scallion adds a nice layer to the dish. Served this w Gilda's French toast bake with blueberries great combo for all." How can i find out if Gilda is a subscriber/recipe sharer? I searched and got nothing for Gilda and tons of french toast recipes. Can we search for a favorite person or find a specific submitter?


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Last updated: Jun. 23, 2014 11:45 pm
Posted: Jun. 22, 2014 7:08 pm

Asked by:

Cooking Level: Expert

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Question: (1 answer)

Somebody mentioned Paella the other day and I just had to have it ever since. My family and I must say Thank You.


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Last updated: Jun. 22, 2014 7:03 pm
Posted: Jun. 22, 2014 6:05 pm

Asked by:

Photo by B A
Home Town: Brooklyn, New York, USA
Living In: Fresh Meadows, New York, USA
 
Question: (1 answer)

Just wanted to give a big thank you to Volleyballmom and BamBam yesterday for your suggestion for my family reunion. The parrothead salad and Toffee dessert where a huge hit, so much so that we didn't have any leftovers to bring home. Husband love absolutely love your Kris' Amazing Shredding Mexican Beef, so again thanks Volleyballmom for recommending it.


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Last updated: Jun. 22, 2014 5:54 pm
Posted: Jun. 22, 2014 5:06 pm

Asked by:

Photo by Elaine

Cooking Level: Expert

 
Question: (1 answer)

Bad news gderr, good news nanny.


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Last updated: Jun. 22, 2014 6:29 pm
Posted: Jun. 22, 2014 4:48 pm

Asked by:

Photo by duboo

Cooking Level: Intermediate

Home Town: Langdon, North Dakota, USA
Displaying results 181-200 (of 200) requests
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