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Question: (2 answers)

Can I use olive oil to make bread?


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Last updated: Jul. 19, 2014 4:20 pm
Posted: Jul. 19, 2014 2:25 pm

Asked by:

Home Town: Lebanon, Missouri, USA
Living In: Houston, Texas, USA

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Question: (2 answers)

hello I am moonkid, I'm new to the site I just wanted say hello and introduce myself. I'm enjoying myself up in Albany at the first pacific northwest round up here and Candice's, I am having a blast. everyone is so nice, I live with mis7up, I look forward interacting with all of you.


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Last updated: Jul. 20, 2014 9:52 pm
Posted: Jul. 19, 2014 1:33 pm

Asked by:

Photo by moonkid

Cooking Level: Beginning

Living In: Cave Junction, Oregon, USA
 
Question: (0 answers)

How is best way to cook Lamb Shanks


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Posted: Jul. 19, 2014 11:28 am

Asked by:

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Question: (1 answer)

A big shout of "Thank You" to Molly! Just in case you are not going back to the post!!!


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Last updated: Jul. 19, 2014 8:35 pm
Posted: Jul. 19, 2014 11:08 am

Asked by:

Photo by love to cook

Cooking Level: Expert

 
Question: (1 answer)

Can I import other recipes from another Menu Planner?


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Last updated: Jul. 19, 2014 11:52 am
Posted: Jul. 19, 2014 10:31 am

Asked by:

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Question: (1 answer)

I have duplicate recipes and menu's. How do I delete them?


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Last updated: Jul. 19, 2014 1:01 pm
Posted: Jul. 19, 2014 10:29 am

Asked by:

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Question: (4 answers)

how can I tone down the acidy-tomato flavor in a pot of chili I just made? Spice level is OK, but not tomato taste. TIA


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Last updated: Jul. 19, 2014 3:55 pm
Posted: Jul. 19, 2014 9:49 am

Asked by:

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Question: (2 answers)

What is another name for Broasted Potatos? I can't find any on here. Thank You


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Last updated: Jul. 19, 2014 8:11 pm
Posted: Jul. 19, 2014 9:29 am

Asked by:

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Question: (1 answer)

Good morning to everyone, I am working on a Salmon dish today that has some broccoli with it for my dinner this week. My hopes for a commercial kitchen are getting closer to reality with everything in place and just the finer details of the kitchen to be in place before it can be used. My cookies must be doing okay since they want me to bring some more stock in next week.


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Last updated: Jul. 19, 2014 12:27 pm
Posted: Jul. 19, 2014 6:39 am

Asked by:

Photo by Cheerios

Cooking Level: Intermediate

 
Question: (7 answers)

is there a easy fruit dip without marshmallows?


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Last updated: Jul. 19, 2014 10:25 am
Posted: Jul. 19, 2014 5:01 am

Asked by:

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Question: (4 answers)

Happy Friday night, Buzzers!! This is what I like to call Fun Friday. So the question is: what is your worst habit? Biting your nails? Talking a lot? Happy Friday!


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Last updated: Jul. 20, 2014 2:35 pm
Posted: Jul. 18, 2014 7:21 pm

Asked by:

Photo by bakergirl

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
 
Question: (6 answers)

My husband and I went crazy and picked 100 lbs of blueberries, wanting to make blueberry pie filling and cold pack it. Hold long would I process it for? Going to use recipe from this site.


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Last updated: Jul. 19, 2014 3:03 pm
Posted: Jul. 18, 2014 4:55 pm

Asked by:

Photo by Sue

Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA
Living In: Mannington, West Virginia, USA
 
Question: (1 answer)

Have you ever wondered if a pan was hot enough when cooking something...well, cover the bottom with water and when it is boiling..pan is hot....pour off water and cook.


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Last updated: Jul. 19, 2014 3:12 am
Posted: Jul. 18, 2014 3:53 pm

Asked by:

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Question: (4 answers)

would like a variety of chicken receipes to view


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Last updated: Jul. 19, 2014 6:03 am
Posted: Jul. 18, 2014 3:35 pm

Asked by:

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Question: (10 answers)

I'm allergic to beef and yeast and my family has been trying to stay away from carbs as much as possible. Does anyone have healthy main dish recipes I can try? Thanks!


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Last updated: Jul. 18, 2014 7:52 pm
Posted: Jul. 18, 2014 12:48 pm

Asked by:

Cooking Level: Beginning

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Question: (5 answers)

What keeps pickles crunchy?


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Last updated: Jul. 19, 2014 9:52 am
Posted: Jul. 18, 2014 12:48 pm

Asked by:

Photo by G!G!

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Question: (3 answers)

For a recipe that calls for 10 oz of bittersweet chocolate, what be the substitution in cocoa?


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Last updated: Jul. 18, 2014 11:01 am
Posted: Jul. 18, 2014 10:31 am

Asked by:

Cooking Level: Beginning

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Question: (3 answers)

Why is Moms Zucchini Bread batter way too dry! its like cooked rice what is it supposed to be like


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Last updated: Jul. 18, 2014 8:28 pm
Posted: Jul. 18, 2014 9:47 am

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Question: (1 answer)

I am going to bake a peach pie. What is the best way to peel the peaches? TIA


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Last updated: Jul. 18, 2014 5:22 am
Posted: Jul. 18, 2014 3:43 am

Asked by:

Photo by JAN CAN COOK

Cooking Level: Beginning

 
Question: (6 answers)

Hi everybody. I have a ice cream sundae related question. I recently bought some hot fudge topping so I could make my own at home hot fudge sundaes. The directions on the can say to heat to 65 degrees which I did. I was expecting a free flowing chocolate but its more like a icing sugar consistency for a cake. Do anyone know what I can add to make it run freely? Maybe chocolate syrup? TIA Travis


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Last updated: Jul. 18, 2014 10:43 am
Posted: Jul. 17, 2014 10:49 pm

Asked by:

Cooking Level: Intermediate

Home Town: Bonavista, Newfoundland, Canada

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