Recipe Requests - Community - Allrecipes

the buzz

Welcome to The Buzz

View Requests and Questions
Welcome! Looking to tap into the wisdom of the world's largest community of home cooks? You’ve come to the right place. Go ahead, request some recipes, recommend your own, or ask your burning cooking questions. The answers are out there.   Learn More
Question: (2 answers)

I'm looking for a good vegan dessert that can feed 10-14 people that doesn't taste like banana or have odd ingredients like flax seed. Any suggestions?


Share Your Thoughts

Last updated: Jul. 28, 2014 10:52 am
Posted: Jul. 28, 2014 6:45 am

Asked by:

Cooking Level: Intermediate

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (2 answers)

In "Stephanie's Freezer Spaghetti Sauce" recipe by Stephanie Lane, submitted about Sept., 2001, she states to "add tomato paste after defrosting..." Is this a standard practice or can the tomato paste be added at the same time as the other ingredients and frozen? I am anxious to make this recipe because I like the ingredient list and the many great reviews. Many thanks, craig


Share Your Thoughts

Last updated: Jul. 28, 2014 1:51 pm
Posted: Jul. 28, 2014 6:40 am

Asked by:

Cooking Level: Beginning

Living In: Pueblo, Colorado, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (1 answer)

If I wanted to add green beans to this dish, would I do it at the beginning or towards the end....http://www.bettycrocker.com/recipes/slow-cooker-thai-coconut-chicken-soup/7cc193b0-0b00-4ff5-9527-ae68db64039b


Share Your Thoughts

Last updated: Jul. 28, 2014 7:12 am
Posted: Jul. 28, 2014 6:21 am

Asked by:

Photo by Raquel

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada
 
Question: (2 answers)

Do you think that the pineapple fried rice would be enough for a main dish?


Share Your Thoughts

Last updated: Jul. 30, 2014 1:33 pm
Posted: Jul. 27, 2014 9:15 pm

Asked by:

Photo by Allrecipes

Cooking Level: Beginning

Home Town: Sacramento, California, USA
Living In: Fair Oaks, California, USA
 
Question: (2 answers)

I am looking for a HOMEMADE tuna casserole, not using canned soup. i also am not a fan a cheddar cheese with my tuna casserole. does anyone know of a good tuna casserole that uses either half and half or whipping cream. PLEASE HELP!


Share Your Thoughts

Last updated: Jul. 27, 2014 9:03 pm
Posted: Jul. 27, 2014 8:06 pm

Asked by:

Cooking Level: Beginning

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (1 answer)

going to a family reunion so need it to be in a crock pot with chicken and bacon,,,, any suggestions >? a pasta dish maybe>?


Share Your Thoughts

Last updated: Jul. 27, 2014 7:36 pm
Posted: Jul. 27, 2014 6:50 pm

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
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.


Share Your Thoughts

Posted: Jul. 27, 2014 6:04 pm

Asked by:

Photo by sofsof

Cooking Level: Intermediate

 
Question: (4 answers)

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


Share Your Thoughts

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

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
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 ???


Share Your Thoughts

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

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
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?


Share Your Thoughts

Posted: Jul. 27, 2014 4:33 pm

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
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. :)


Share Your Thoughts

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
 
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??


Share Your Thoughts

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

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (1 answer)

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


Share Your Thoughts

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

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (2 answers)

How to sign up for daily recipes


Share Your Thoughts

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

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (3 answers)

Looking over the site-- what is Go Pro?


Share Your Thoughts

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

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (2 answers)

This is addressed to obxnut: First, what does "obxnut" stand for? second:: what do you like about the Leesport Auction?


Share Your Thoughts

Last updated: Jul. 27, 2014 6:34 pm
Posted: Jul. 27, 2014 8:10 am

Asked by:

Cooking Level: Expert

Home Town: Leesport, Pennsylvania, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (3 answers)

Morning y'all! I was on Nadine's post (the quote) and it gave me an idea! So, my question to you is: What is your favorite verse from the Bible? :)


Share Your Thoughts

Last updated: Jul. 27, 2014 12:00 pm
Posted: Jul. 27, 2014 7:15 am

Asked by:

Photo by bakergirl

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
 
Question: (1 answer)

Hi y'all! How was your Saturday? I went to Whole Hawg Day in Eufaula, as you may know from last night's post. It was hot (surprise, surprise!). There weren't nearly as many people today as there were last year. There were 4-H's out selling BBQ sandwiches; inflatables (which were directly in the sun!) for the kiddies; and LOTS of bikers! But it was fun. So what did you do on your Saturday?! :)


Share Your Thoughts

Last updated: Jul. 27, 2014 4:36 am
Posted: Jul. 26, 2014 4:13 pm

Asked by:

Photo by bakergirl

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
 
Question: (1 answer)

I'm making Napa Salad for a church potluck tomorrow, and instead of buying the prechopped cabbage, I bought a huge head of napa cabbage and I'm about to slice it thinly. My question is, should I use my plastic lettuce knife, or can I use a regular metal knife without the leaves turning on me? Tia!


Share Your Thoughts

Last updated: Jul. 26, 2014 5:55 pm
Posted: Jul. 26, 2014 3:26 pm

Asked by:

Photo by Johanna WISHES she were a

Cooking Level: Expert

 
Question: (1 answer)

I'd like to put together all my recipes and entertaining ideas together. I was wondering if anyone on here has ever published a cookbook? Either professionally or nonprofessionally?


Share Your Thoughts

Last updated: Jul. 27, 2014 3:07 am
Posted: Jul. 26, 2014 2:59 pm

Asked by:

Photo by ChicagoCookie84-Anita

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Displaying results 61-80 (of 200) requests
We do our best to make sure that Allrecipes user contributions are appropriate, but if you see anything questionable, please let us know so we can address the issue.
 
ADVERTISEMENT
Go Pro!

In Season

Food on Fire
Food on Fire

Find out what to cook for your next BBQ.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States