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Question: (1 answer)

Can you add cream instead of water to the cream peach cobbler


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Last updated: Jul. 21, 2015 10:38 am
Posted: Jul. 21, 2015 9:19 am

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Photo by Brenda Story
Home Town: Amarillo, Texas, USA

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Question: (0 answers)

Can you add cream instead of water to the cream peach cobbler


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Posted: Jul. 21, 2015 9:18 am

Asked by:

Photo by Brenda Story
Home Town: Amarillo, Texas, USA

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Question: (3 answers)

DH & I went to a small off the grid steakhouse the other night and ordered a couple of sirloins. The steaks came out looking absolutely beautiful - nice and plump ... but when we bit into them, we were horrified to discover they tasted like mush! It was like biting into ground beef. We choked them down and thanked our hosts without saying anything (*very* small place in a *very* small rural Mississippi town), but we're SO curious as to what they could have done to the steaks to make them taste that way. Any ideas? They did taste like they had seasoning salt on them .... perhaps they were over marinated?


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Last updated: Jul. 21, 2015 8:15 am
Posted: Jul. 21, 2015 4:58 am

Asked by:

Photo by Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA
 
Question: (2 answers)

Brown sugar once opened should it be stored in the freezer or the pantry? TIA


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Last updated: Jul. 22, 2015 12:19 pm
Posted: Jul. 20, 2015 7:47 pm

Asked by:

Photo by JAN CAN COOK

Cooking Level: Beginning

 
Question: (1 answer)

Sourdough Starter I I have made the starter and will bake my first loaves tonight (late). I would like to know the following from Becky Richardson please. (1) If I don't feed the starter for another five days from today, how do I make more bread tomorrow, the next day and the next? (Looks as though I would run out of starter unless when I take a cup of starter out, I add something back each time). (2) How do I have enough starter on hand in the event I'd like to make 8 loaves of bread TWICE a week? (3) How do I scale Becky's recipe for Sourdough Bread 1 to make 8 loaves of bread or more TWICE a week? Many thanks for the help! Looking forward to some wonderful bread!( I tried posting this questions and unfortunately since I haven't posted before it ended up as a review). Judy


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Last updated: Jul. 21, 2015 7:49 am
Posted: Jul. 20, 2015 4:11 pm

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Cooking Level: Intermediate

Home Town: Hardinsburg, Kentucky, USA
Living In: Petersburg, Tennessee, USA

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Question: (1 answer)

How do u not overcook shrimp?


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Last updated: Jul. 20, 2015 6:53 pm
Posted: Jul. 20, 2015 2:56 pm

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Question: (2 answers)

Is there options for reducing the calories in recipes? I'm not the most knowledgeable cook and that would be helpful.


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Last updated: Jul. 21, 2015 1:35 am
Posted: Jul. 20, 2015 2:34 pm

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Question: (0 answers)

Does anyone have any sewer rat pumpkin pie recipes?


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Posted: Jul. 20, 2015 1:40 pm

Asked by:

Photo by Nate Dougg

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Question: (1 answer)

To hot don't stay out of the kitchen uncooked tomato sauce.


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Last updated: Jul. 20, 2015 1:15 pm
Posted: Jul. 20, 2015 12:00 pm

Asked by:

Photo by Buon Appetito
Home Town: Brooklyn, New York, USA
Living In: Fresh Meadows, New York, USA
 
Question: (4 answers)

OT - regarding book club. Please see inside...


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Last updated: Jul. 20, 2015 4:44 pm
Posted: Jul. 20, 2015 10:54 am

Asked by:

Photo by KarenB

Cooking Level: Intermediate

Home Town: Blencoe, Iowa, USA
Living In: Omaha, Nebraska, USA
 
Question: (2 answers)

OT...CherylsCookingNow, or anyone else in the book club...I have been at a conference the last few days and haven't been on , but can anyone please help me find the right FB page? Thank you.


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Last updated: Jul. 20, 2015 10:45 am
Posted: Jul. 19, 2015 9:05 pm

Asked by:

Photo by KarenB

Cooking Level: Intermediate

Home Town: Blencoe, Iowa, USA
Living In: Omaha, Nebraska, USA
 
Question: (1 answer)

How in the world do you keep mug cakes from being dry in the middle? Even just two minutes of cooking and butter doesn't help. I've been playing around with different recipes and my own.


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Last updated: Jul. 20, 2015 9:46 am
Posted: Jul. 19, 2015 7:39 pm

Asked by:

Photo by CaptMicha

Cooking Level: Beginning

Living In: Brookeville, Maryland, USA
 
Question: (3 answers)

Are the nutrition values based on per serving or entire recipe?


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Last updated: Jul. 20, 2015 7:36 am
Posted: Jul. 19, 2015 5:53 pm

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Question: (4 answers)

is it possible to make oatmeal cookies using STEEL cut oatmeal? I could not find a receipe


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Last updated: Jul. 20, 2015 3:35 pm
Posted: Jul. 19, 2015 1:04 pm

Asked by:

Cooking Level: Beginning

Home Town: El Cajon, California, USA
Living In: Jefferson City, Missouri, USA

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Question: (1 answer)

looking at a crust-less quiche asking for "whole milk" - can I sub rice milk? thanks.


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Last updated: Jul. 19, 2015 5:06 pm
Posted: Jul. 19, 2015 12:34 pm

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Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Question: (3 answers)

Over the years I have made 7 day pickles using a crock but I had to downsize and move to a small house and my crock got broke during the move. Does anyone know if I can make them in a stainless steel stock pot.


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Last updated: Jul. 19, 2015 12:48 pm
Posted: Jul. 19, 2015 8:23 am

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Question: (2 answers)

My daughter and her family of 5 are staying with us during a transition from Ohio to VA I need suggestions for main dishes and sides. I've cooked until I'm blind for the past 2 weeks. Need "insight"!! BIG hugs, All!


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Last updated: Jul. 19, 2015 3:42 pm
Posted: Jul. 19, 2015 5:35 am

Asked by:

Photo by Gail Cobile

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA
 
Question: (1 answer)

I bought a set of reproduction Jade-ite salt and pepper shakers because I fell in love with the color of the glass. Does anyone have any vintage pieces?


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Last updated: Jul. 19, 2015 6:17 pm
Posted: Jul. 19, 2015 3:57 am

Asked by:

Photo by Heide

Cooking Level: Expert

Living In: Magnolia, Delaware, USA

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Question: (1 answer)

Lemon dessert lovers check this out.


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Last updated: Jul. 19, 2015 2:10 am
Posted: Jul. 18, 2015 12:37 pm

Asked by:

Photo by Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

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Question: (1 answer)

AN old recipe to ice a cake is with"Dream Whip" You mix dry ingredient with milk. Could I use "Cool Whip" instead? With or without the cup of milk?Thank you.


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Last updated: Jul. 18, 2015 12:27 pm
Posted: Jul. 18, 2015 11:45 am

Asked by:

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Displaying results 81-100 (of 200) requests
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