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Request: (1 recommendation)

I have a question regarding baking powder......


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Last updated: Jul. 31, 2014 7:44 pm
Posted: Jul. 31, 2014 7:43 pm

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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
 
Request: (0 recommendations)

I learned something very amazing today...


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Posted: Jul. 31, 2014 7:38 pm
 
Question: (5 answers)

Can I cut onion up and freeze it for later? I have a few onions that are going bad and need to them. Thanks


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Last updated: Jul. 31, 2014 7:14 pm
Posted: Jul. 31, 2014 6:02 pm

Asked by:

Photo by LESLIEANNA83

Cooking Level: Intermediate

Home Town: Washington, Kansas, USA
Living In: Weeping Water, Nebraska, USA
 
Question: (1 answer)

Slow Cooker Pulled Pork - I want to make a recipe for 32. It calls for 4 (2 pound) pork tenderioin. How long should I leave it in the slow cooker on low, etc. Appriciate any help. Thanks, Tiger


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Last updated: Jul. 31, 2014 7:39 pm
Posted: Jul. 31, 2014 4:38 pm

Asked by:

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Request: (2 recommendations)

multi layered jello


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Last updated: Jul. 31, 2014 3:54 pm
Posted: Jul. 31, 2014 3:14 pm

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Request: (3 recommendations)

Hot grandma. If your around.... :-)


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Last updated: Jul. 31, 2014 4:06 pm
Posted: Jul. 31, 2014 2:42 pm

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Photo by Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA
 
Question: (5 answers)

Hey y'all! Some wanted an update on my weight loss and here it is! I have biked a LOT in the past few weeks and it is paying off! It is getting easier! Before I would be so tired after biking, but now it is so much better! My mom looked at me this morning and said, "You are looking thinner!" So eating less and working out more is really starting to pay off! I'm making a few recipes that have turkey. (which, at this point) I would rather eat than beef. The recipes are from AR, so I'll post the night of or the day after I make them. So I've got a ways to go, but I'm slowly seeing results! :) :)


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Last updated: Jul. 31, 2014 7:27 pm
Posted: Jul. 31, 2014 2:21 pm

Asked by:

Photo by bakergirl

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
 
Request: (1 recommendation)

Yooo hoooo BOOKMARKER!!


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Last updated: Jul. 31, 2014 2:40 pm
Posted: Jul. 31, 2014 2:20 pm

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Photo by Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA
 
Request: (3 recommendations)

Can anyone suggest a different version of soup base for french onion soup....but tastes like meat broth but is vegetarian. I tried one or two different versions using vegetable broth but they both were really bland. Any suggestions?


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Last updated: Jul. 31, 2014 7:13 pm
Posted: Jul. 31, 2014 2:18 pm

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Request: (7 recommendations)

Ouch my daughter is having three wisdom teeth out I'm in need a great chicken noodle soup!!!


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Last updated: Jul. 31, 2014 7:15 pm
Posted: Jul. 31, 2014 1:55 pm

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Request: (6 recommendations)

OMGarsh! You guys are KILLING me!


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Last updated: Jul. 31, 2014 7:39 pm
Posted: Jul. 31, 2014 11:55 am

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Photo by gammaray (=

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Question: (1 answer)

what can I substitute for rice vinegar?


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Last updated: Jul. 31, 2014 2:43 pm
Posted: Jul. 31, 2014 11:48 am

Asked by:

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Question: (3 answers)

How much of a green onion (scallion) does one chop for a recipe? I know to cut off the ends were the roots are but don't know how far up I can go with the green part.


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Last updated: Jul. 31, 2014 2:44 pm
Posted: Jul. 31, 2014 11:45 am

Asked by:

Cooking Level: Beginning

Home Town: Eugene, Oregon, USA

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Question: (1 answer)

If I subscribe to the magazine can I get digital view without another charge?


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Last updated: Jul. 31, 2014 6:18 pm
Posted: Jul. 31, 2014 11:12 am

Asked by:

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Request: (1 recommendation)

Thank you so much for all your birthday wishes yesterday! I had a very special day with lots of family & friends having come to Ireland! I was truly celebrated!Seeing your wishes made me feel extra special! What a wonderful community "the buzz" is!


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Last updated: Jul. 31, 2014 5:30 pm
Posted: Jul. 31, 2014 10:31 am

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Photo by love to cook

Cooking Level: Expert

 
Question: (1 answer)

Hi, I have a ton of squash from my garden that I would like to try pickling. I didn't get around to picking all of them on time and they are now quite large. Is it possible to do this with overgrown squash and if so should I peel them or leave the skin on? A bit worried that the skin would be too tough. Any advice?


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Last updated: Jul. 31, 2014 11:38 am
Posted: Jul. 31, 2014 10:20 am

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Request: (1 recommendation)

I deleted my post below because hubby just called and wants me to bring home lunch...


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Last updated: Jul. 31, 2014 10:53 am
Posted: Jul. 31, 2014 10:04 am

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Photo by Missy Kitty

Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Newark, California, USA
 
Question: (0 answers)

I thought i would share this site with you! Sometimes I dont need to make a full recipe! I like that these are all smaller portions!! http://www.dessertfortwo.com/


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Posted: Jul. 31, 2014 9:56 am

Asked by:

Photo by missrochester

Cooking Level: Intermediate

Living In: Rochester, New York, USA
 
Request: (2 recommendations)

another MIA- where is weeble???


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Last updated: Jul. 31, 2014 12:01 pm
Posted: Jul. 31, 2014 9:23 am

Requested by:

Photo by nanny129

Cooking Level: Professional

Home Town: Memphis, Tennessee, USA
Living In: Douglasville, Georgia, USA
 
Question: (1 answer)

Has anyone heard about or used a sugar substitute called Swerve? Supposed to be all natural, measures the same as regular sugar, and diabetic friendly.


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Last updated: Jul. 31, 2014 10:26 am
Posted: Jul. 31, 2014 9:16 am

Asked by:

Cooking Level: Expert

Home Town: Covina, California, USA

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Displaying results 1-20 (of 200) requests
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