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Request: (7 recommendations)

**RECIPE GROUP** It's Thursday, time to nominate and vote for theme for next weeks recipe. Anyone is welcome to participate!


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Last updated: Aug. 28, 2014 9:18 pm
Posted: Aug. 28, 2014 5:49 am

Requested by:

Photo by sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA
 
Request: (3 recommendations)

anyone heard from petey?? haven't seen new blog since july??


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Last updated: Aug. 28, 2014 10:18 am
Posted: Aug. 28, 2014 6:23 am

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Photo by nanny129

Cooking Level: Professional

Home Town: Memphis, Tennessee, USA
Living In: Douglasville, Georgia, USA
 
Request: (4 recommendations)

Thanks for all the suggestions for Saturday night's pizza toppings. Today's request is about the crust. I'm trying to figure out how big to make the crusts, and how to make one thin and really crispy? I've used Jay's Pizza Crust before, but it's chewy. I'm thinking I'll just buy some pre-made crusts, but I'm open to suggestions if you can recommend a thin crust recipe. So far, we have 3 confirmed, with 7 more left to RSVP.


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Last updated: Aug. 28, 2014 12:44 pm
Posted: Aug. 28, 2014 7:03 am

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Photo by Johanna WISHES she were a

Cooking Level: Expert

 
Request: (1 recommendation)

Don, for you ;)


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Last updated: Aug. 28, 2014 11:18 am
Posted: Aug. 28, 2014 7:04 am

Requested by:

Photo by Shearone
 
Question: (3 answers)

What is a good soy sauce substitution for a diet in low sodium? Thanks in advance.


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Last updated: Aug. 28, 2014 1:18 pm
Posted: Aug. 28, 2014 7:15 am

Asked by:

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Request: (18 recommendations)

Looking for your favorite Chinese recipes. Prefer beef or chicken but might be able to get away with serving shrimp. A little heat is ok in it. My oldest has requested Chinese for his first day of school dinner and as much as I love to eat it, I've never made it from scratch.


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Last updated: Aug. 28, 2014 8:27 pm
Posted: Aug. 28, 2014 7:22 am

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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Essexville, Michigan, USA

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Question: (1 answer)

For a frozen homemade pie how long does it have to thaw out before I can bake it?


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Last updated: Aug. 28, 2014 6:18 pm
Posted: Aug. 28, 2014 8:40 am

Asked by:

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Request: (1 recommendation)

Don for you...


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Last updated: Aug. 28, 2014 11:56 am
Posted: Aug. 28, 2014 9:00 am

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Photo by Semigourmet

Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Duluth, Georgia, USA
 
Request: (4 recommendations)

Okay, I'm trying to recreate a flavor in a different form. I absolutely LOVE these apple-ginger candies (http://tinyurl.com/kff7r6g), but I want the flavor in a pie form. The few recipes along these lines I've found have 1/4 to 1/2 tsp of ground ginger... for an entire pie, the ginger flavor can't be very pronounced... the ginger flavor in the candy is strong and even produces a slight burn. So, does anybody have a recipe or suggestions on recreating this candy's wonderful flavor in a pie form?


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Last updated: Aug. 28, 2014 11:42 am
Posted: Aug. 28, 2014 9:11 am

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Photo by HongKongCV

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Question: (0 answers)

Hi Lindsay, I hope you were able to find the cake recipe on my blog that I think you will enjoy with the moistness in the cake and the lemon glaze that makes it the best cake possible. I will be thinking about you today as I take some of my cake over to the library today for my co workers who have yet to sample the cake for the first time. Enjoy your special day. Many happy wishes to you.


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Posted: Aug. 28, 2014 9:12 am

Asked by:

Photo by Cheerios

Cooking Level: Intermediate

 
Request: (3 recommendations)

good afternoon buzzers, if you have a minute, could you take a look at the recipe inside. i'd like to make it in a 9x13 so that i can cut it up into bite size pieces. i looked at a pan size subbing site, but could't really make out if it would work. what do you think? thanksamunch:)


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Last updated: Aug. 29, 2014 9:00 am
Posted: Aug. 28, 2014 9:18 am

Requested by:

Photo by weeble

Cooking Level: Expert

 
Question: (3 answers)

SO yesterday I asked for you all to look at my Dutch apple pie recipe. I just want to say thank you for the feed back. I did some tweaks to it from you suggestions. I also posted the pic. I had to make one for my husband. He was mad that I didn't make one for home. Not to mention he didn't even get a piece! So deprived, not.


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Last updated: Aug. 28, 2014 6:15 pm
Posted: Aug. 28, 2014 10:03 am

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Middletown, Pennsylvania, USA

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Question: (2 answers)

Gluten free


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Last updated: Aug. 28, 2014 4:25 pm
Posted: Aug. 28, 2014 10:23 am

Asked by:

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Question: (4 answers)

Anyone in the Lithia Springs area? A dear friend of my DH will be staying there and has requested barbeque for our dinner out. Any recommendations? ....... BTW, thanks for all the summer cold thoughts yesterday. I can't have citrus, but gave my DH some lemon honey tea this am.


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Last updated: Aug. 28, 2014 11:45 am
Posted: Aug. 28, 2014 10:57 am

Asked by:

Photo by aunt star

Cooking Level: Expert

Home Town: Graceville, Florida, USA
Living In: Hampton, Georgia, USA
 
Question: (2 answers)

I can't find Scotch bonnet chilies. Is it the same as Habaneros? They look the same by googling it. I wondered if the heat factor was the same and do I remove the seeds when making the marinade?


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Last updated: Aug. 28, 2014 4:30 pm
Posted: Aug. 28, 2014 11:19 am

Asked by:

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Request: (3 recommendations)

I bought round pot sticker wrappers.... I have some cooked shredded chicken to uses up. I was thinking chicken pot stickers. Never made Any suggestion on how to stuff?


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Last updated: Aug. 28, 2014 1:00 pm
Posted: Aug. 28, 2014 11:45 am

Requested by:

Photo by Heather

Cooking Level: Intermediate

Home Town: Maple Shade, New Jersey, USA
Living In: Cherry Hill, New Jersey, USA
 
Request: (4 recommendations)

i don't use skype-- but----i wonder if


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Last updated: Aug. 28, 2014 8:14 pm
Posted: Aug. 28, 2014 11:46 am

Requested by:

Photo by nanny129

Cooking Level: Professional

Home Town: Memphis, Tennessee, USA
Living In: Douglasville, Georgia, USA
 
Request: (1 recommendation)

What would be a good sub in this recipe ~~ http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-and-okra-kebabs.html ~~ for the dry sherry? Or could I just omit it? I hate to ask & run but have to leave, will check tonight. Thanks so much!


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Last updated: Aug. 28, 2014 6:56 pm
Posted: Aug. 28, 2014 11:50 am

Requested by:

Cooking Level: Intermediate

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Request: (1 recommendation)

Hi, bad hair night ------ men!!!!!!! cheers.


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Last updated: Aug. 29, 2014 8:25 am
Posted: Aug. 28, 2014 12:19 pm

Requested by:

Photo by Don

Cooking Level: Expert

Home Town: Dumfries, Dumfriesshire, Scotland, U.K.
Living In: Marbella, Andalucia, Spain
 
Question: (1 answer)

Is there any way of contacting someone who has submitted a recipe to ask a question about the recipe?


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Last updated: Aug. 28, 2014 4:19 pm
Posted: Aug. 28, 2014 12:36 pm

Asked by:

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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