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Request: (1 recommendation)

Do mashed potatoes freeze well? I want to make the inside recipe.


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Last updated: Aug. 29, 2014 9:27 am
Posted: Aug. 28, 2014 2:41 pm

Requested by:

Photo by Jess124

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Houston, Texas, USA
 
Request: (9 recommendations)

BEST FRIEND BIRTHDAY!!!!!!! My friend Rachael (or Rachael Rabbit, as my other friends Samantha, Allison and I refer to her, I have no idea why Samantha named her that) is having her birthday party tomorrow, and guess what: W'ere going to a bakery to bake with the chefs! I wanted to bake her a sweet dessert recipe (Age appropriate please, as my friends and I are only 10 and 11) and I thought you guys could help.


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Last updated: Aug. 29, 2014 4:37 am
Posted: Aug. 28, 2014 2:24 pm

Requested by:

Photo by Allrecipes

Cooking Level: Intermediate

 
Request: (12 recommendations)

I got four dozen organic eggs today, since they were on sale (along with the mozzarella in the previous request). Your favorite egg recipes would be great!


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Last updated: Aug. 29, 2014 7:01 am
Posted: Aug. 28, 2014 1:19 pm

Requested by:

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Chelmsford, Massachusetts, USA

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Request: (1 recommendation)

I made some chicken kabobs a couple weeks ago and marinated them in red wine vinegar, fresh rosemary, oregano and a little bit of evoo. Would this work for steak? The chicken was really tender and the flavor was great. TIA!


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Last updated: Aug. 28, 2014 6:53 pm
Posted: Aug. 28, 2014 1:05 pm

Requested by:

Photo by superfox12082

Cooking Level: Intermediate

Home Town: Newport, Minnesota, USA
Living In: Walker, Minnesota, USA
 
Request: (3 recommendations)

Hi All! We're so excited here in New England, since Market Basket is once again going to have, you know, actual perishable food! So, I went there today and got an amazing deal on fresh mozzarella ($.99/lb!), and I went a little crazy. Okay a lot. I bought 7 pounds. And the expiration date is Sunday :P. Anyway, I'd love some advice on recipes to us it (I also have chicken breasts, zucchini, tomatoes, and the staples), how to freeze it, and how far past the date I can expect it to last refrigerated. Thank you!


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Last updated: Aug. 28, 2014 5:43 pm
Posted: Aug. 28, 2014 1:02 pm

Requested by:

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Chelmsford, Massachusetts, USA

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Request: (1 recommendation)

Hi, bad hair night ------ men!!!!!!! cheers.


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Last updated: Aug. 29, 2014 8:25 am
Posted: Aug. 28, 2014 12:19 pm

Requested by:

Photo by Don

Cooking Level: Expert

Home Town: Dumfries, Dumfriesshire, Scotland, U.K.
Living In: Marbella, Andalucia, Spain
 
Request: (1 recommendation)

What would be a good sub in this recipe ~~ http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-and-okra-kebabs.html ~~ for the dry sherry? Or could I just omit it? I hate to ask & run but have to leave, will check tonight. Thanks so much!


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Last updated: Aug. 28, 2014 6:56 pm
Posted: Aug. 28, 2014 11:50 am

Requested by:

Cooking Level: Intermediate

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Request: (4 recommendations)

i don't use skype-- but----i wonder if


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Last updated: Aug. 28, 2014 8:14 pm
Posted: Aug. 28, 2014 11:46 am

Requested by:

Photo by nanny129

Cooking Level: Professional

Home Town: Memphis, Tennessee, USA
Living In: Douglasville, Georgia, USA
 
Request: (3 recommendations)

I bought round pot sticker wrappers.... I have some cooked shredded chicken to uses up. I was thinking chicken pot stickers. Never made Any suggestion on how to stuff?


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Last updated: Aug. 28, 2014 1:00 pm
Posted: Aug. 28, 2014 11:45 am

Requested by:

Photo by Heather

Cooking Level: Intermediate

Home Town: Maple Shade, New Jersey, USA
Living In: Cherry Hill, New Jersey, USA
 
Request: (3 recommendations)

good afternoon buzzers, if you have a minute, could you take a look at the recipe inside. i'd like to make it in a 9x13 so that i can cut it up into bite size pieces. i looked at a pan size subbing site, but could't really make out if it would work. what do you think? thanksamunch:)


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Last updated: Aug. 29, 2014 9:00 am
Posted: Aug. 28, 2014 9:18 am

Requested by:

Photo by weeble

Cooking Level: Expert

 
Request: (4 recommendations)

Okay, I'm trying to recreate a flavor in a different form. I absolutely LOVE these apple-ginger candies (http://tinyurl.com/kff7r6g), but I want the flavor in a pie form. The few recipes along these lines I've found have 1/4 to 1/2 tsp of ground ginger... for an entire pie, the ginger flavor can't be very pronounced... the ginger flavor in the candy is strong and even produces a slight burn. So, does anybody have a recipe or suggestions on recreating this candy's wonderful flavor in a pie form?


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Last updated: Aug. 28, 2014 11:42 am
Posted: Aug. 28, 2014 9:11 am

Requested by:

Photo by HongKongCV

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Request: (1 recommendation)

Don for you...


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Last updated: Aug. 28, 2014 11:56 am
Posted: Aug. 28, 2014 9:00 am

Requested by:

Photo by Semigourmet

Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Duluth, Georgia, USA
 
Request: (18 recommendations)

Looking for your favorite Chinese recipes. Prefer beef or chicken but might be able to get away with serving shrimp. A little heat is ok in it. My oldest has requested Chinese for his first day of school dinner and as much as I love to eat it, I've never made it from scratch.


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Last updated: Aug. 28, 2014 8:27 pm
Posted: Aug. 28, 2014 7:22 am

Requested by:

Photo by Allrecipes

Cooking Level: Intermediate

Living In: Essexville, Michigan, USA

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Request: (1 recommendation)

Don, for you ;)


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Last updated: Aug. 28, 2014 11:18 am
Posted: Aug. 28, 2014 7:04 am

Requested by:

Photo by Shearone
 
Request: (4 recommendations)

Thanks for all the suggestions for Saturday night's pizza toppings. Today's request is about the crust. I'm trying to figure out how big to make the crusts, and how to make one thin and really crispy? I've used Jay's Pizza Crust before, but it's chewy. I'm thinking I'll just buy some pre-made crusts, but I'm open to suggestions if you can recommend a thin crust recipe. So far, we have 3 confirmed, with 7 more left to RSVP.


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Last updated: Aug. 28, 2014 12:44 pm
Posted: Aug. 28, 2014 7:03 am

Requested by:

Photo by Johanna WISHES she were a

Cooking Level: Expert

 
Request: (3 recommendations)

anyone heard from petey?? haven't seen new blog since july??


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Last updated: Aug. 28, 2014 10:18 am
Posted: Aug. 28, 2014 6:23 am

Requested by:

Photo by nanny129

Cooking Level: Professional

Home Town: Memphis, Tennessee, USA
Living In: Douglasville, Georgia, USA
 
Request: (7 recommendations)

**RECIPE GROUP** It's Thursday, time to nominate and vote for theme for next weeks recipe. Anyone is welcome to participate!


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Last updated: Aug. 28, 2014 9:18 pm
Posted: Aug. 28, 2014 5:49 am

Requested by:

Photo by sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA
 
Request: (20 recommendations)

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


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Last updated: Aug. 28, 2014 1:54 pm
Posted: Aug. 28, 2014 5:31 am

Requested by:

Photo by Marianne

Cooking Level: Intermediate

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Request: (1 recommendation)

Good morning; here is your quote for the day. Have a fun one.


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Last updated: Aug. 29, 2014 4:09 am
Posted: Aug. 28, 2014 5:14 am

Requested by:

Photo by Nadine

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada
 
Request: (20 recommendations)

Good morning & Happy Thursday! Soooooo what DID you have for dinner last night?


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Last updated: Aug. 28, 2014 8:56 am
Posted: Aug. 28, 2014 4:50 am

Requested by:

Photo by Lucky Noodles

Cooking Level: Expert

Home Town: Hanover, Indiana, USA
Living In: Noblesville, Indiana, USA
Displaying results 101-120 (of 200) requests
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