Question: (0 answers)
I am giving away my grandmothers rice pudding recipe. PLEASE try it! I have made it for family and friends. My friends especially loved it because it reminded them of their families.
http://allrecipes.com/PersonalRecipe/62241727/Grandmas-Rice-Pudding/Detail.aspx
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Posted:
Jan. 6, 2010 7:23 pm
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Question: (2 answers)
I would like to put this together tomorrow morning, but the breast are frozen. http://allrecipes.com/Recipe/Zesty-Slow-Cooker-Chicken-Barbecue/Detail.aspx. Will this be a problem?
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Last updated:
Jan. 6, 2010 7:22 pm
Posted:
Jan. 6, 2010 7:20 pm
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Asked by:
Cooking Level: Intermediate
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Question: (4 answers)
OT: Is there an easy fabric tape I can buy to adjust the hem of curtains without having to have them hemmed?
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Last updated:
Jan. 6, 2010 7:24 pm
Posted:
Jan. 6, 2010 7:18 pm
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Question: (0 answers)
LMF443.......if you are still here, I just wanted to say a big ol' THANK YOU!!!!!!!! For the recipe idea! The s'mores bars turned out WONDERFULLY!!!! THANK YOU THANK YOU THANK YOU!!!!
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Posted:
Jan. 6, 2010 7:13 pm
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Question: (0 answers)
If anyone is looking for an Asian Beef Marinade recipe, I just posted one in my personal recipes. I wonder why you can't submit it and save it to your personal recipes at the same time??? Hope you like it!
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Posted:
Jan. 6, 2010 7:01 pm
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Question: (1 answer)
and and, sick of me yet lol? If you were to make individual pot pies would you bake the pie partly, fully or not at all before freezing? The filling is cooked through.
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Last updated:
Jan. 6, 2010 7:00 pm
Posted:
Jan. 6, 2010 6:56 pm
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Question: (1 answer)
So Deborah B is back in town! Nice to see you Deb. You have been missed.
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Last updated:
Jan. 6, 2010 7:24 pm
Posted:
Jan. 6, 2010 6:55 pm
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Question: (1 answer)
Food safety. Refering to my previous frozen meals question. If i want to attempt to make some of my fav recipes freezer friendly what are the rules? Must meats be either fully cooked or NOT cooked? Example is beef roast. I like my meat seared but sometimes dont dig the effort. If I could sear it, COOL it then add to a bag with seasonings etc and freeze I could just chuck it into a crock pot froze . if it safe to partly cook and cool if you will later cook it though? Another example is maybe a chicken casserole. Orange chicken. I like to sear the chicken. Can you sear, cool. Add to the dish with your sauce and freeze and then cook later? It is safe?
I get all confused with this!
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Last updated:
Jan. 6, 2010 7:09 pm
Posted:
Jan. 6, 2010 6:49 pm
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Question: (6 answers)
I am sending my youngest to bed tonight without supper because she was being a horses behind at the dinner table. She refused to even try the dinner I put before her, after many frowny faces and sighs I sent her from the table. I served crescent chicken bundles btw.... I know I have to do it. But it's just killing me.
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Last updated:
Jan. 6, 2010 7:24 pm
Posted:
Jan. 6, 2010 6:40 pm
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Asked by:
Cooking Level: Expert
Home Town:
Buffalo,
Texas,
USA
Living In:
Bremond,
Texas,
USA
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Question: (1 answer)
I'm relatively new to this site and would like to contribute a recipe or two. I can't find anything that says "submit recipe," so I'm lost!
How do you submit recipes here? Thanks! :)
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Last updated:
Jan. 6, 2010 6:43 pm
Posted:
Jan. 6, 2010 6:36 pm
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Question: (4 answers)
Goy a lnodon broil today real cheap. $2.33.your beat please recipe.
TIA
Angie
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Last updated:
Jan. 6, 2010 6:50 pm
Posted:
Jan. 6, 2010 6:03 pm
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Asked by:
Cooking Level: Intermediate
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Asked by:
Cooking Level: Intermediate
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Question: (3 answers)
I bought a smoked ham shank at the store today... Is this the same as a ham hock? or is it from a different part of the pig? I got it to make a smokey bean soup and homemade french bread next week when I have company over for dinner. :)
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Last updated:
Jan. 6, 2010 5:55 pm
Posted:
Jan. 6, 2010 5:47 pm
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Asked by:
Cooking Level: Intermediate
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Question: (1 answer)
How long will smoked salmon last after I opened it? Got it for Christmas. Thanks!
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Last updated:
Jan. 6, 2010 5:52 pm
Posted:
Jan. 6, 2010 5:43 pm
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Question: (2 answers)
Okay, so ... I started to make waffles (Inspired by Evin, I dug out my grandmother's cast iron waffle iron). BIG PROBLEM: I poured about 1/2 cup of batter into the iron (preheated and greased) and as it cooked, most of the batter oozed out. When I flipped it, more oozed out. Flipped again and ... well, most of the batter is now burning off on the element (it's REALLY sticky)! Any tips, ideas on how to work a stinkin' cast iron waffle iron?
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Last updated:
Jan. 6, 2010 6:11 pm
Posted:
Jan. 6, 2010 5:39 pm
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Question: (6 answers)
I need help with my baking. My cakes are always dry. I follow the recipe and it is still dry. What am I doing wrong? Help!
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Last updated:
Jan. 6, 2010 7:07 pm
Posted:
Jan. 6, 2010 5:33 pm
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Asked by:
Cooking Level: Intermediate
Living In:
Ellenwood,
Georgia,
USA
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Question: (4 answers)
Earlier Carrie C asked for casserole recipes for chicken or ground beef. I said the only thing I wanted with ground beef was a good meat-loaf. Oddly they served meatloaf here at the rehab tonight, I still am waiting for a good meatloaf !!! LOL
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Last updated:
Jan. 6, 2010 6:46 pm
Posted:
Jan. 6, 2010 5:21 pm
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Question: (7 answers)
Guess what I got- a big red box full of recipe cards from Better Homes and Gardens from like the late '70's and early '80's! There are probably 500 cards in there- all organized by category and number! What fun I am having! Right now I am looking at something called "Choco-Mint Freeze." It is suggested that I serve it at my next bridge club party lol!
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Last updated:
Jan. 6, 2010 6:51 pm
Posted:
Jan. 6, 2010 5:00 pm
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Question: (2 answers)
Wine people, I gotta question---->>>
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Last updated:
Jan. 6, 2010 6:47 pm
Posted:
Jan. 6, 2010 4:58 pm
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Asked by:
Cooking Level: Intermediate
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