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Question: (1 answer)

Hello Lani check inside for info on your nutrition question.


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Last updated: May 18, 2015 7:36 pm
Posted: May 18, 2015 7:33 pm

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Photo by Speedskiff

Cooking Level: Professional

Home Town: Long Branch, New Jersey, USA
Living In: Havre, Montana, USA
 
Question: (1 answer)

I would like a little help on the nutrition info. For example, I'm reading a recipe for moo shu pork. I can't tell whether the info is for the whole thing or a serving. Thanks!


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Last updated: May 18, 2015 6:13 pm
Posted: May 18, 2015 3:56 pm

Asked by:

Photo by Dinah Danby

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Question: (2 answers)

I have a roast beef I marinated all day long and now it is got to go in the oven. Ummm...how long do I cook it and on what temp? Thanks.


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Last updated: May 18, 2015 6:09 pm
Posted: May 18, 2015 2:42 pm

Asked by:

Photo by RatherBeCooking

Cooking Level: Expert

 
Question: (7 answers)

Is there any way to determine the nutrition information. I am on weight watchers and need to count points. If I can get a total of protein, carbs, fiber and fat I could break it down to points and fit it in my daily allowance. Thank you, Lani Schwartz lani1026@aol.com


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Last updated: May 18, 2015 2:54 pm
Posted: May 18, 2015 11:23 am

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Question: (1 answer)

Thank you to a;; cooks who made such wonderful suggestions for making pesto without pine nuts. I plan to try all of them one at a time! Thank you again to a wonderful group of members!!


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Last updated: May 18, 2015 3:43 pm
Posted: May 18, 2015 11:09 am

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Photo by BobbysGirl1964

Cooking Level: Intermediate

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Question: (2 answers)

ok I have been gone for a few weeks an I am only home for another 2 weeks. I have wonderful new recipe that I want to try and I have every thing that I need EXCEPT for orange liquor. I have OJ I have orange flavoring, how do I substitute? The closest thing I can find in our town is orange bitters. How do I substitute?


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Last updated: May 18, 2015 6:21 pm
Posted: May 18, 2015 10:57 am

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Home Town: Coolidge, Arizona, USA

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Question: (3 answers)

Thanks to the AR customer support for taking care of the suspicious postings on the Buzz so quickly. YAY!


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Last updated: May 18, 2015 2:57 pm
Posted: May 18, 2015 10:34 am

Asked by:

Photo by foodiemonster

Cooking Level: Expert

 
Question: (4 answers)

How am I suppose to know how much a serving of a recipe is? If I got a huge pot of something on the stove and the recipe says 8 servings....how am I suppose to know what a serving is?


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Last updated: May 18, 2015 1:09 pm
Posted: May 18, 2015 6:55 am

Asked by:

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Question: (0 answers)

Just a friendly note: Please do not respond or open suspicious links posted here if you don't know the person or what the link is for. Have a Happy Monday-hugs from the Foodiemonster.


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Posted: May 18, 2015 6:43 am

Asked by:

Photo by foodiemonster

Cooking Level: Expert

 
Question: (1 answer)

Just a friendly note: Please do not open respond or open suspicious links posted here if you don't know the person or what the link is for. Have a Happy Monday-hugs from the Foodiemonster.


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Last updated: May 18, 2015 10:28 am
Posted: May 18, 2015 6:43 am

Asked by:

Photo by foodiemonster

Cooking Level: Expert

 
Question: (1 answer)

Has anyone ever made muffins from a cookie recipe?? If so, any suggestions on baking temperature and how long to cook?? I am thinking of doing this with the recipe from this site called Dish Pan Cookies. I've never done this before, so appreciate any ideas or suggestions. Also, do you think I could substitute applesauce for the oil for the entire amount ( never tried that before, either)??Thank you in advance :)!!


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Last updated: May 19, 2015 5:30 am
Posted: May 18, 2015 6:37 am

Asked by:

Photo by Allrecipes

Cooking Level: Expert

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Question: (3 answers)

I've found typo errors in my post and would like to edit or delete and correct then repost.


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Last updated: May 18, 2015 9:21 am
Posted: May 18, 2015 1:18 am

Asked by:

Photo by lsume

Cooking Level: Expert

Home Town: Decatur, Indiana, USA
Living In: Gainesville, Florida, USA

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Question: (2 answers)

How to pass your memory test and drive the administrator nuts.


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Last updated: May 18, 2015 2:15 am
Posted: May 18, 2015 12:24 am

Asked by:

Photo by Speedskiff

Cooking Level: Professional

Home Town: Long Branch, New Jersey, USA
Living In: Havre, Montana, USA
 
Question: (0 answers)

@kudusuxipe---no one cares about your links.


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Posted: May 17, 2015 11:37 pm

Asked by:

Photo by Indiana Peggy

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Question: (3 answers)

What would be a suitable substitute for pine nuts in Pesto? I am highly allergic to pine in any form, but love the other ingredients in Pesto. Thank you!


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Last updated: May 18, 2015 8:06 am
Posted: May 17, 2015 8:04 pm

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Photo by BobbysGirl1964

Cooking Level: Intermediate

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Question: (3 answers)

In your April/May issue of Allrecipes there is a recipe for Steak Summer Rolls on page 84. It calls for "flat iron steak". I am not familiar with this cut - could you please advise a similar cut that would be available in Canada.


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Last updated: May 17, 2015 7:20 pm
Posted: May 17, 2015 5:20 pm

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Question: (2 answers)

What is the differencd between cajun seasoning and creole seasoning?


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Last updated: May 17, 2015 6:06 pm
Posted: May 17, 2015 5:06 pm

Asked by:

Cooking Level: Intermediate

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Question: (1 answer)

Why cant I get pictures on the video recipes?


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Last updated: May 17, 2015 3:39 pm
Posted: May 17, 2015 1:43 pm

Asked by:

Photo by Rosemarie Bentgen

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Question: (6 answers)

Well, here I am, babysitting teenage grandkids in VA while parents are in Florida. I had planned to barbecue chicken, but I'm informed by my 15 y/o GS that Dad "won't let anyone use his grill, not even Mom".... Well, far be it for me to touch the guys grill, even though experience reminds me that he serves charcoal when h cooks on it. I, on the other hand, grill quite well. However, is there a way to barbecue in the oven? My sauce is done, wings are ready, & I'm getting hungry! Any suggestions on a method? When I want bbq, I just turn on the grill. What to do??? Blessings!!!


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Last updated: May 18, 2015 9:55 am
Posted: May 17, 2015 1:34 pm

Asked by:

Photo by Just Tabitha & me

Cooking Level: Expert

Home Town: San Jose, California, USA
 
Question: (2 answers)

Oops, last request didn't come up. Anyway, I would like to know if I am doing this right. I put the carcass of a store bought roasted chicken (bones, bits of meat, and skin) in a pot of water to simmer for stock. Is that the right way? And how long do I simmer this? Thank you! Kat


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Last updated: May 18, 2015 11:10 am
Posted: May 17, 2015 12:21 pm

Asked by:

Photo by ROSIE-0-TOOLE
Displaying results 121-140 (of 200) requests
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