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Question: (1 answer)

Does anyone know how long an opened jar of citric acid for canning tomatoes will last? I have a jar I opened in 2013. It is still powder, not in clumps. I was going to buy a new jar but none of the local stores carry it. Would I be better of just using bottled lemon juice? Would lemon juice change the taste of the canned tomatoes? Thanks!


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Last updated: Jul. 26, 2015 3:11 pm
Posted: Jul. 26, 2015 1:11 pm

Asked by:

Photo by arctic200

Cooking Level: Intermediate

Home Town: Holden, Massachusetts, USA
Living In: Rockville, Maryland, USA

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Question: (2 answers)

Will the pro program work on an IPad


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Last updated: Jul. 26, 2015 5:30 pm
Posted: Jul. 26, 2015 12:14 pm

Asked by:

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Request: (3 recommendations)

I have about 5 lbs. of fresh sweet cherries to use up, and I need some ideas. Send me your favorites please! TIA


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Last updated: Jul. 26, 2015 12:37 pm
Posted: Jul. 26, 2015 10:12 am

Requested by:

Photo by JAGinCOS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: Junction City, Kansas, USA
 
Request: (5 recommendations)

So...guess who left both her front windows in the car down overnight and had an unexpected thunderstorm?


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Last updated: Jul. 26, 2015 5:32 pm
Posted: Jul. 26, 2015 9:44 am

Requested by:

Photo by sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA
 
Request: (1 recommendation)

Yesterday I asked about making homemade corn tortillas. I thought I'd share with those of you who might be interested. We (hubs and I) made two separate batches and we learned a few things that I think others might benefit from if you're interested in making your own. Though we are still learning and are far from a perfect corn tortilla.


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Last updated: Jul. 26, 2015 4:37 pm
Posted: Jul. 26, 2015 9:10 am

Requested by:

Photo by laceyworks

Cooking Level: Intermediate

 
Request: (2 recommendations)

Geesh, my RB is not working, AGAIN!!! What's going on with this??? I've emailed already but wow, is this frustrating.


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Last updated: Jul. 26, 2015 8:44 pm
Posted: Jul. 26, 2015 9:10 am

Requested by:

Photo by Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA
 
Request: (5 recommendations)

I made the restaurant style salsa that Ree Drummond has on her PW website and it's just blah and I can figure out how to give it a bit more flavor. Ingredients 1 can (28 Ounce) Whole Tomatoes With Juice 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) 1/4 cup Chopped Onion 1 clove Garlic, Minced 1 whole Jalapeno, Quartered And Sliced Thin 1/4 teaspoon Sugar 1/4 teaspoon Salt 1/4 teaspoon Ground Cumin 1/2 cup Cilantro (more To Taste!) 1/2 whole Lime Juice I have added chilli powder, smoked paprika, more cumin to try to give it more flavor and the only other change I did was use fresh whole tomatoes instead of the canned tomatoes. Should I add more onion and garlic, maybe some green and red peppers. Which salsa recipes do you and really like.


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Last updated: Jul. 26, 2015 10:21 am
Posted: Jul. 26, 2015 8:42 am

Requested by:

Photo by Elaine

Cooking Level: Expert

 
Request: (9 recommendations)

i understand there are different currys-- i only have a very mild- basic one- trying to learn...


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Last updated: Jul. 26, 2015 7:43 am
Posted: Jul. 26, 2015 6:33 am

Requested by:

Photo by nanny129
Home Town: Memphis, Tennessee, USA
Living In: Douglasville, Georgia, USA
 
Request: (16 recommendations)

BIRTHDAY!!! BIRTHDAY!!! Today is lisa's birthday! Happy birthday, lisa!


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Last updated: Jul. 26, 2015 5:33 pm
Posted: Jul. 26, 2015 5:14 am

Requested by:

Photo by Marianne

Cooking Level: Intermediate

 
Request: (10 recommendations)

BIRTHDAY!!! BIRTHDAY!!! Today is Rhianna's birthday! Happy birthday, Rhianna!


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Last updated: Jul. 26, 2015 5:34 pm
Posted: Jul. 26, 2015 5:13 am

Requested by:

Photo by Marianne

Cooking Level: Intermediate

 
Request: (15 recommendations)

It's Sunday, what's on your MENU this week?!?


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Last updated: Jul. 26, 2015 8:34 am
Posted: Jul. 26, 2015 4:30 am

Requested by:

Photo by korilynne
Living In: New Britain, Connecticut, USA
 
Request: (12 recommendations)

Good morning dear peeps; LN may be sleeping to 3rd string will ask "WHAT DID YOU HAVE FOR DINNER LAST NIGHT"


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Last updated: Jul. 26, 2015 11:44 am
Posted: Jul. 26, 2015 4:27 am

Requested by:

Photo by Nadine

Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada
Living In: Mississauga, Ontario, Canada
 
Question: (1 answer)

Hi I would want to ask about the quiche dish,What exactly should it be made of? Also the recipe is for 10 inch quiche dish,I only found 9 so can you help me how to adjust the ingredients as well as the dish or plat? Thanks!


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Last updated: Jul. 26, 2015 8:00 am
Posted: Jul. 26, 2015 4:10 am

Asked by:

Photo by Aoife Valencia

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Question: (2 answers)

When I look at the reviews on any recipe in my box I do not see "See full review". Is anyone else not able to see full review?


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Last updated: Jul. 26, 2015 9:54 am
Posted: Jul. 26, 2015 4:01 am

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA
 
Request: (1 recommendation)

McCormick Chili


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Last updated: Jul. 26, 2015 3:24 am
Posted: Jul. 26, 2015 3:13 am

Requested by:

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Request: (1 recommendation)

Good morning! Do you ever wonder what to do?


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Last updated: Jul. 26, 2015 9:38 am
Posted: Jul. 26, 2015 2:40 am

Requested by:

Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Request: (5 recommendations)

Hi everyone! A 3 part question! ~~~ I have 6 chicken leg quarters. I would like to grill 3 of them Sun night & prep the other 3 to freeze for later. I've tried some nice marinades from here but would like know what marinade or rub with a lot of flavor you have tried & loved. Spicy is welcome but no nut products please. ~~~ I think this chicken was previously frozen then thawed for sale. Would it be better to cook all of it now & have a second supper or re purpose or would it be okay to refreeze in a marinade or rub? ~~~ I've read that with leg quarters, it is helpful to make a cut at the joint so it cooks more evenly. Have you tried this & found it helpful or not? ~~~ I know it is late but I wanted to catch the thoughts of the morning crew so I can marinade/rub early. Thanks to everyone!


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Last updated: Jul. 26, 2015 6:19 am
Posted: Jul. 25, 2015 11:37 pm

Requested by:

Cooking Level: Intermediate

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Question: (2 answers)

Hi, I had a recipe saved that has disappeared and now I can't find it at all. It was a chocolate soufflé that had cream cheese and hazelnut liquore. I see there is a similar recipe from Phily Cream Cheese but it does not appear to be the exact recipe (and it did not turn out the same when we tried it this evening) and I noticed there are no comments/suggestions from other cooks. Is there a way to get back the recipe I had saved? thank you


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Last updated: Jul. 25, 2015 8:40 pm
Posted: Jul. 25, 2015 7:16 pm

Asked by:

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Request: (2 recommendations)

Skirt Steak alternatives? I can not find skirt steak here in Keene and Rindge and was wondering what I can use as an alternative? The recipe I am thinking of is beef fajitas.


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Last updated: Jul. 26, 2015 6:57 am
Posted: Jul. 25, 2015 5:33 pm

Requested by:

Photo by Seamus O'Connor

Cooking Level: Beginning

Home Town: Cadiz, Andalucia, Spain
Living In: Troy, New Hampshire, USA
 
Request: (3 recommendations)

Who knows about mint? I just put together next weeks Recipe Group recipe.....


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Last updated: Jul. 27, 2015 9:21 am
Posted: Jul. 25, 2015 2:03 pm

Requested by:

Photo by sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA
Displaying results 61-80 (of 200) requests
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