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Question: (0 answers)

I think my question is better suited here. I bought a 28 oz. can of flat fillets of anchovies in olive oil (with salt added). Is there a way to turn these into marinated anchovies, like the Boquerones served in Spain? I'm experimenting with a small batch. Put some anchovies, with the oil, in a mixture of lemon juice, cherry vinegar, garlic, thyme and cilantro.


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Posted: Jul. 27, 2014 6:04 pm

Asked by:

Photo by sofsof

Cooking Level: Intermediate

 
Request: (0 recommendations)

I bought a 28 oz. can of flat fillets of anchovies in olive oil (with salt added). Is there a way to turn these into marinated anchovies, like the ones served in Spain?


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Posted: Jul. 27, 2014 5:15 pm

Requested by:

Photo by sofsof

Cooking Level: Intermediate

 
Question: (4 answers)

Your opinion on Joes Crab Shack. The reviews on line are very mixed. TIA.


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Last updated: Jul. 28, 2014 10:53 am
Posted: Jul. 27, 2014 4:53 pm

Asked by:

Photo by Allrecipes

Cooking Level: Expert

Living In: Magnolia, Delaware, USA

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Request: (15 recommendations)

Here's a challenge for you: What delicious dessert can I make that only uses basic pantry ingredients? No chocolate other than cocoa powder, no butter (but oil is fine), and no brownies. Tia!


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Last updated: Jul. 27, 2014 7:57 pm
Posted: Jul. 27, 2014 4:49 pm

Requested by:

Photo by Jacolyn

Cooking Level: Intermediate

Home Town: Beacon, New York, USA
Living In: Fishkill, New York, USA
 
Question: (3 answers)

I want to cook my chicken, using the fast method (450F for 20 minutes and 400F for the remaining 40 minutes) However my chicken is still frozen - how much time do I add? ***note the correction to the original time. I am thinking mayber 25 minutes at 450F and then another hour at 400F ???


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Last updated: Jul. 27, 2014 6:10 pm
Posted: Jul. 27, 2014 4:35 pm

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Question: (0 answers)

I want to cook my chicken, using the fast method (450F for 20 minutes and 350 for the remaining 40 minutes) However my chicken is still frozen - how much time do I add?


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Posted: Jul. 27, 2014 4:33 pm

Asked by:

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Request: (1 recommendation)

Shout out to Christina.....


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Last updated: Jul. 27, 2014 6:07 pm
Posted: Jul. 27, 2014 4:22 pm

Requested by:

Photo by bren
Home Town: Gaspe, Quebec, Canada
Living In: Ottawa, Ontario, Canada

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Request: (0 recommendations)

I'm looking for a good Veganaise recipe. Store bought is great, but would love to make my own. Thanks for any help!


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Posted: Jul. 27, 2014 3:58 pm

Requested by:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

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Request: (1 recommendation)

Would like to try this cake recipe...have a question about the baking pan.


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Last updated: Jul. 27, 2014 4:26 pm
Posted: Jul. 27, 2014 3:48 pm

Requested by:

Photo by Cats-n-Roses

Cooking Level: Beginning

 
Question: (8 answers)

Howdy y'all! Just a fun question. We can call it.... Super Sunday (?). So here is the Super Sunday question: what is the last book you have read, are working on, or have read and really liked? Does that make sense? Hmm. :)


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Last updated: Jul. 28, 2014 5:18 am
Posted: Jul. 27, 2014 3:35 pm

Asked by:

Photo by bakergirl

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
 
Request: (2 recommendations)

Hi! Looking for a rub for rib eye steaks. Need to get them on the grill in less than 2 hours. We need a change as we usually use "Dale's sauce! TIA!!


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Last updated: Jul. 27, 2014 8:34 pm
Posted: Jul. 27, 2014 3:26 pm

Requested by:

Photo by Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA
 
Question: (3 answers)

Everytime I sign in (such an annoying requirement!) I Always check the "remember me" box. You know what?? It NEVER remembers me ??. What is going on??


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Last updated: Jul. 27, 2014 4:33 pm
Posted: Jul. 27, 2014 2:49 pm

Asked by:

Cooking Level: Intermediate

Living In: Alton Bay, New Hampshire, USA

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Request: (2 recommendations)

Very best blueberry cobbler


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Last updated: Jul. 27, 2014 4:27 pm
Posted: Jul. 27, 2014 1:34 pm

Requested by:

Photo by Dawn Konchar

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Request: (16 recommendations)

I was planning on making this...


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Last updated: Jul. 27, 2014 7:53 pm
Posted: Jul. 27, 2014 12:36 pm
 
Request: (2 recommendations)

Yoo hoo! Lindsay- step inside please :)


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Last updated: Jul. 27, 2014 9:05 pm
Posted: Jul. 27, 2014 11:51 am

Requested by:

Photo by arich01

Cooking Level: Intermediate

Living In: Panama City, Florida, USA
 
Question: (1 answer)

How do I find my own questions/answers on this webpage?


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Last updated: Jul. 27, 2014 12:16 pm
Posted: Jul. 27, 2014 11:48 am

Asked by:

Photo by G!G!

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Question: (2 answers)

How to sign up for daily recipes


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Last updated: Jul. 27, 2014 11:38 am
Posted: Jul. 27, 2014 10:58 am

Asked by:

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Request: (1 recommendation)

Marie C, I tried that Blueberry-Cucumber Salad you suggested. :)


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Last updated: Jul. 27, 2014 4:12 pm
Posted: Jul. 27, 2014 10:24 am

Requested by:

Photo by Allrecipes

Cooking Level: Expert

Living In: Rome, Georgia, USA

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Request: (3 recommendations)

How do you store your green onions? I used to just cut off the end of the package; then tried taking them out of the package entirely & placing in a plastic bag; then went to placing them in a waterfilled glass -always stored in the refrig. The vase of green onions used to work great, but now they droop in one day. How about fresh herbs? The glass droops them, too. 'Water problem? Hmmm ...


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Last updated: Jul. 27, 2014 9:19 pm
Posted: Jul. 27, 2014 10:13 am

Requested by:

Photo by Allrecipes

Cooking Level: Expert

Living In: Rome, Georgia, USA

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Question: (3 answers)

Looking over the site-- what is Go Pro?


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Last updated: Jul. 27, 2014 6:42 pm
Posted: Jul. 27, 2014 8:38 am

Asked by:

Cooking Level: Expert

Home Town: Leesport, Pennsylvania, USA

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Displaying results 121-140 (of 200) requests
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