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Question: (0 answers)

How can I import a Cheftap recipe into my Allrecipies Recipe Box?


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Posted: Dec. 20, 2014 10:05 am

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Question: (1 answer)

Good morning, I am making caponata. My sicilian mother's 60 year old recipe calls for 4 medium eggplants. Does anyone know how many pounds of eggplant this would be? Thanks.


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Last updated: Dec. 20, 2014 10:04 am
Posted: Dec. 20, 2014 9:53 am

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Photo by Luisa

Cooking Level: Intermediate

Home Town: Farmingdale, New York, USA
 
Question: (2 answers)

I want to make Creamed Corn for Christmas dinner. I want to use lactose-free milk. Heavy cream is not an option. Will 4% milk, with some butter be a good substitute? Would there be another option? Thank you.


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Last updated: Dec. 20, 2014 9:52 am
Posted: Dec. 20, 2014 9:26 am

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Question: (2 answers)

I have a cookbook from the mid-west; it is for Potato soup and calls for "1/2 cup egg drops" What is an egg drop? I would seem to by some type of noodles. Just egg noodles or is there a special mid-west egg noodle? Thanks so much!


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Last updated: Dec. 20, 2014 9:21 am
Posted: Dec. 20, 2014 9:06 am

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Photo by Barbara

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Question: (2 answers)

Another question. Is it okay to use marinara rather than spaghetti sauce to make lasagna? Picky eaters who don't like actual onions, tomatoes and such.


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Last updated: Dec. 20, 2014 9:09 am
Posted: Dec. 20, 2014 7:57 am

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Question: (1 answer)

Could someone please tell me what size slow cooker is recommended for most slow cooker recipes? I have an old 6qt that is not programmable, and I recently purchased a programmable 4qt, which is much more convenient for me to use. Thank you, Eileen


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Last updated: Dec. 20, 2014 8:20 am
Posted: Dec. 20, 2014 7:57 am

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Question: (5 answers)

When making lasagna, do you precook the noodles or just layer the uncooked noodles and they cook when baking? I swear I've heard that you don't need to precook the noodles, but I'd sure hate to be wrong and have crunchy lasagna! Yuck!


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Last updated: Dec. 20, 2014 9:22 am
Posted: Dec. 20, 2014 7:55 am

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Question: (1 answer)

Thank you Manella for sharing your whipped scotch cookie recipe. I've made it twice this week to everyone's delight. They are not the usual sweet cookies everyone exchanges at this time of year. These are little bites of heavenly goodness that melt in one's mouth! Happy Holidays to you:)


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Last updated: Dec. 20, 2014 8:35 am
Posted: Dec. 20, 2014 7:37 am

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Photo by Lace
Living In: Tampa, Florida, USA
 
Question: (1 answer)

In almond bark recipe can I use coconut oil or butter instead of shortening?


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Last updated: Dec. 20, 2014 9:15 am
Posted: Dec. 20, 2014 7:15 am

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Question: (2 answers)

alright, seems like every year people all over the place are second guessing themselves on how long to cook a turkey..when they've done it perfectly before..like me.. I have a 14-15 pound turkey..how long to cook? 325 for 3.75 hours? Thats what i was thinking..but my mom keeps telling me 4.5-5 hours.. and i just dont agree..i know i can count on answers from here. Thank you :)


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Last updated: Dec. 20, 2014 9:28 am
Posted: Dec. 20, 2014 6:08 am

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Photo by Chef V

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada
 
Question: (3 answers)

I bought my grandaughter an Easy Bake Oven for Christmas. The cooking kits are so expensive is it possible to make these kits out of cake mixes or cookie mixes or from scratch? Any help would be appreciated. TIA


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Last updated: Dec. 20, 2014 7:39 am
Posted: Dec. 20, 2014 5:19 am

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Photo by Sue

Cooking Level: Expert

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

Inside a tip on extending your life!


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Last updated: Dec. 20, 2014 7:40 am
Posted: Dec. 20, 2014 4:57 am

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Photo by RatherBeCooking

Cooking Level: Expert

 
Question: (1 answer)

Here's a Christmas funny!


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Last updated: Dec. 20, 2014 8:50 am
Posted: Dec. 20, 2014 3:52 am

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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA
 
Question: (1 answer)

Good morn'g! I wish all a great weekend. Be safe on the roads. And speaking of roads here's your quote.


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Last updated: Dec. 20, 2014 5:37 am
Posted: Dec. 20, 2014 3:44 am

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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA
 
Question: (1 answer)

Smile! Mr. and Mrs. Brown had two sons.


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Last updated: Dec. 20, 2014 4:54 am
Posted: Dec. 20, 2014 1:14 am

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

What can I add to chilli/spaggetti/soup..etc that eliminate acid reflux caused by Tomatoes in recipes.....other than eliminating the tomatoes! I've added sugar or vinegar but that doesn't seem to work every time. Please help....(burp)


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Last updated: Dec. 20, 2014 4:58 am
Posted: Dec. 20, 2014 12:01 am

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Question: (1 answer)

I'm in love with Balsamic vinegars (the aged ones one normally gets at specialty shops). I love putting maybe up to 1/4 cup in an orzo or quinoa salad. I actually love drizzling it on sandwiches, casseroles, a lot of stuff. Just love the flavor. Now I hear it is horrible for your teeth enamel. Anyone? (I don't drink it straight)


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Last updated: Dec. 20, 2014 5:47 am
Posted: Dec. 19, 2014 11:01 pm

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Cooking Level: Intermediate

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Question: (1 answer)

Do you all think this soup recipe could be frozen and reheated okay? I plan to use whole milk plus 1 C cream instead of 2 quarts of half and half. The dairy is what's making me suspicious of whether this would freeze/thaw okay. Thanks! http://www.tasteofhome.com/recipes/sausage-broccoli-chowder


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Last updated: Dec. 20, 2014 1:14 am
Posted: Dec. 19, 2014 9:33 pm

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Photo by The Bunny Chef

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA
 
Question: (1 answer)

Lobster, are you around?


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Last updated: Dec. 19, 2014 9:24 pm
Posted: Dec. 19, 2014 9:23 pm

Asked by:

Photo by Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA
 
Question: (2 answers)

when I was young (the 60s)my greatgrandmother made peanut butter, cooked peanut butter. She was always going to give me her recipe just never got around to it and she passed away before. It was/is the best peanutbutter I have ever eaten does anyone have an old recipe for this? if so please share. Thank you


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Last updated: Dec. 19, 2014 5:49 pm
Posted: Dec. 19, 2014 2:57 pm

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Photo by Bob Thrash

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