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Request: (1 recommendation)

I am making French Baguettes. I do not have bread machine yeast, can I use active dry yeast? Is there a difference? Should I add more?


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Last updated: Sep. 14, 2014 12:07 pm
Posted: Sep. 13, 2014 12:16 pm

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Photo by Carrie C.

Cooking Level: Intermediate

Home Town: Mc Keesport, Pennsylvania, USA
Living In: Leroy Township, Ohio, USA
 
Request: (28 recommendations)

Do you personal recipes that you've submitted or just added to your box that you would like people to try? If so, post them here. I know I would love to see/try them!


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Last updated: Sep. 15, 2014 2:43 pm
Posted: Sep. 13, 2014 12:34 pm

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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
 
Question: (1 answer)

Dear Sir can i use Your soup pic for my soup recipe book Please ??


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Last updated: Sep. 13, 2014 1:13 pm
Posted: Sep. 13, 2014 1:06 pm

Asked by:

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Question: (0 answers)

baked brie recipe


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Posted: Sep. 13, 2014 1:18 pm

Asked by:

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Request: (2 recommendations)

Baked Brie


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Last updated: Sep. 13, 2014 1:30 pm
Posted: Sep. 13, 2014 1:19 pm

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Request: (15 recommendations)

Hi guys Nathan here thanks again for the recipes on Thursday they were great and the kids had a great time. Sunny is doing well she's sleeping at the moment didn't have a good night she says that she wants soup for dinner so I need some good recipes have lots of veggies and such so have at it I'm open. TIA


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Last updated: Sep. 13, 2014 6:28 pm
Posted: Sep. 13, 2014 1:47 pm

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Photo by sunflowerBirmingham

Cooking Level: Intermediate

Living In: Ocho Rios, Saint Ann, Jamaica
 
Question: (2 answers)

Where did the spinner go? I've had the app on my ipad for a while and all of a sudden the spinner is gone.


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Last updated: Sep. 13, 2014 3:59 pm
Posted: Sep. 13, 2014 2:06 pm

Asked by:

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Request: (15 recommendations)

Happy Saturday, y'all!! RECIPE BOX GAME!! page 11, #1!


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Last updated: Sep. 13, 2014 7:59 pm
Posted: Sep. 13, 2014 2:22 pm

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Photo by bakergirl

Cooking Level: Expert

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

I have a Hamilton Beach slow cooker. Most of the recipes call for 4 hours on high and 6-8 on low. Your pork tenderloin recipe calls for 4 hours. On LOW. Am I ok to just do 4 hours on low?


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Last updated: Sep. 14, 2014 12:04 pm
Posted: Sep. 13, 2014 2:25 pm

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Request: (2 recommendations)

I have always brough fresh tuna to make ahi tuna, but all they had was fresh frozen. I know to be careful and buy good grage tuna, this looks delish like the fresh, should I defrost and make or make from the frozen state. - So in the mood for ahi. TIA


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Last updated: Sep. 13, 2014 5:48 pm
Posted: Sep. 13, 2014 2:43 pm

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Photo by Carousel-Lady

Cooking Level: Intermediate

Home Town: Henderson, North Carolina, USA
Living In: Waldorf, Maryland, USA
 
Question: (3 answers)

OK...it is now chilly here and looking forward to making more chowders, stews, roasts etc. My question is regarding slow cookers....a lot of recipes have you leave it on 8 hours on low...if I set mine to 10 hours will it alter it much? I am gone over 11 hours with work and the commute. I do not want it to dry out and burn


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Last updated: Sep. 14, 2014 7:06 am
Posted: Sep. 13, 2014 3:46 pm

Asked by:

Photo by Marnie

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA
 
Question: (3 answers)

I would like to know if the Japanese-Style Sesame Green Beans would taste as good if served at room temperature rather than hot? I need to make enough for 25 to 30 people and bring to someone's house. Would the beans stay crisp if I do this?


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Last updated: Sep. 13, 2014 4:58 pm
Posted: Sep. 13, 2014 3:56 pm

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Question: (2 answers)

Are the green beans in the Japanese-Style Sesame Green Beans recipe supposed to come out crisp when done cooking? Will they get soft from sitting out if serving the dish at room temperature?


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Last updated: Sep. 13, 2014 4:45 pm
Posted: Sep. 13, 2014 4:07 pm

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Request: (8 recommendations)

Lasagne, cheescake, slow cooker meals that are out of this world, and pasta dishes that are easy, but to die for...


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Last updated: Sep. 14, 2014 3:03 pm
Posted: Sep. 13, 2014 4:54 pm

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Photo by Katie St. Claire

Cooking Level: Intermediate

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Request: (2 recommendations)

Molly. A question about your personal recipe.


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Last updated: Sep. 13, 2014 8:03 pm
Posted: Sep. 13, 2014 5:31 pm

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Photo by Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA
 
Question: (0 answers)

Hello to my peeps and friends, I have a new recipe on my blog for Breakfast Sausage Quiche that turned out really well with the pureed sausage meat making a nice filling for the quiche. Be sure to check it out.


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Posted: Sep. 13, 2014 6:28 pm

Asked by:

Photo by Cheerios

Cooking Level: Intermediate

 
Request: (3 recommendations)

A couple baking questions. First, when making a butter and powdered sugar filling for sandwich cookies, what can I put in the filling to make the filling harden like store bought sandwich cookies? See inside. Second question, what ingredients are make a fine crumb cake? Is butter, oil, or shortening the important ingredient?


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Last updated: Sep. 14, 2014 6:58 pm
Posted: Sep. 13, 2014 6:31 pm

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Photo by Lela

Cooking Level: Intermediate

 
Question: (6 answers)

I have a cookie recipe that calls for 2 sticks of unsalted butter and 2 tsp. of salt. Why can't I use regular butter or margarine and just skip the salt?


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Last updated: Sep. 14, 2014 12:02 pm
Posted: Sep. 13, 2014 6:39 pm

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Request: (0 recommendations)

Chicken file gumbo


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Posted: Sep. 13, 2014 9:48 pm

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Request: (37 recommendations)

It's Sunday, what's on your MENU this week?!?


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Last updated: Sep. 14, 2014 12:04 pm
Posted: Sep. 14, 2014 3:45 am

Requested by:

Photo by korilynne
Living In: New Britain, Connecticut, USA
Displaying results 1-20 (of 200) requests
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