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Question: (1 answer)

Has anyone made homemade yogurt ... and then forgotten about it overnight? Inside for more info:


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Last updated: Aug. 9, 2014 10:26 am
Posted: Aug. 9, 2014 5:49 am

Asked by:

Photo by Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA
 
Question: (3 answers)

For you PRO kids out there. Glad you are a PRO? Worth it to subscribe and pay? I recently subscribed to Allrecipes magazine (which by the way is awesome!) and there is a deal in there for a PRO membership here. Thoughts?


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Last updated: Aug. 9, 2014 7:42 pm
Posted: Aug. 9, 2014 4:16 am

Asked by:

Photo by Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA
 
Question: (1 answer)

how do you make buttermilk thick?


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Last updated: Aug. 9, 2014 12:58 am
Posted: Aug. 8, 2014 10:35 pm

Asked by:

Cooking Level: Intermediate

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Question: (3 answers)

I am going to an outdoor concert his weekend with friends from out of town. There will be 8 of us. I am looking for ideas of food to take that can be eaten cold and is fairly easy to transport. I can do prep work at home before hand. Thanks!


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Last updated: Aug. 9, 2014 2:39 am
Posted: Aug. 8, 2014 2:19 pm

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Kennerdell, Pennsylvania, USA
Living In: North Royalton, Ohio, USA

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Question: (2 answers)

Hi I was wondering if someone could help me. I want to make this cake http://allrecipes.com/recipe/easy-pavlova/ for Sunday brunch and I'm not sure if to make it the night before and store it. I'm assuming storing it in the fridge, right?


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Last updated: Aug. 8, 2014 4:30 pm
Posted: Aug. 8, 2014 1:14 pm

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Question: (2 answers)

Why are my zucchini breads flopping in the middle. I am cooking them for the right time and they are pasty. I do use my zucchini that I shred and freeze so I don't have to make them all at once. Is this the problem? Please help. FRUSTRATED.


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Last updated: Aug. 8, 2014 11:20 pm
Posted: Aug. 8, 2014 12:48 pm

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Question: (2 answers)

Never posted any of my recipes online but am going to soon. I was wondering if there are any special guidelines or rules. For instance, If I want to post a mock recipe is it ok to name the restraint chains name?


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Last updated: Aug. 9, 2014 4:46 am
Posted: Aug. 8, 2014 12:28 pm

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Question: (4 answers)

Roast Potatoes - does anyone know what vinegar does for them?


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Last updated: Aug. 9, 2014 6:47 am
Posted: Aug. 8, 2014 12:19 pm

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Question: (1 answer)

Can pancakes be frozen and reheated once cooked?


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Last updated: Aug. 8, 2014 1:34 pm
Posted: Aug. 8, 2014 11:30 am

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Question: (3 answers)

Last night I watched a cooking show one of the main ingredients was crickets. What are the cuisines that you know of that use insects?


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Last updated: Aug. 19, 2014 1:10 am
Posted: Aug. 8, 2014 10:59 am

Asked by:

Photo by Allrecipes

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada
Living In: Kitchener, Ontario, Canada
 
Question: (3 answers)

How early can I peel potatoes. I need to peel 25 potatoes for tonight's dinner. Can I do this a few hours in advance if I put in ice water?


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Last updated: Aug. 9, 2014 2:58 am
Posted: Aug. 8, 2014 10:21 am

Asked by:

Cooking Level: Intermediate

Home Town: Brighton, Michigan, USA

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Question: (1 answer)

How do I find low sodium recipes in allrecipes.com?


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Last updated: Aug. 8, 2014 11:16 am
Posted: Aug. 8, 2014 10:04 am

Asked by:

Cooking Level: Beginning

Living In: Richmond, Texas, USA

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Question: (3 answers)

Is it ok to peel, seed and freeze 5lbs of just picked tomatoes to make sauce later? I do not have the time to finish the sauce now.


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Last updated: Aug. 8, 2014 10:50 am
Posted: Aug. 8, 2014 7:54 am

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Question: (1 answer)

Quick question about tortillas....


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Last updated: Aug. 8, 2014 8:26 am
Posted: Aug. 8, 2014 6:46 am
 
Question: (2 answers)

Looking at recipe for Sweet Zucchini Relish do you use the center with the seeds. TIA


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Last updated: Aug. 8, 2014 7:37 am
Posted: Aug. 8, 2014 6:10 am

Asked by:

Photo by Sue

Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA
Living In: Mannington, West Virginia, USA
 
Question: (1 answer)

Do you have any recipies for pickling red onions?


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Last updated: Aug. 8, 2014 7:51 pm
Posted: Aug. 7, 2014 11:35 pm

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Question: (1 answer)

Manella are you still around?


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Last updated: Aug. 8, 2014 4:13 am
Posted: Aug. 7, 2014 7:38 pm

Asked by:

Photo by RatherBeCooking

Cooking Level: Expert

 
Question: (2 answers)

I tried to make the Broccoli cheddar cheese soup w/ your recipe, but when I added the milk the cheese turned into a gooey mess. Threw it all out-and wasted the ingredients (cost $,esp the cheese) Was the milk supposed to be heated? What can I do so the cheese does not becomeall gooey? Thanks, Rose


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Last updated: Aug. 7, 2014 8:12 pm
Posted: Aug. 7, 2014 6:11 pm

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Question: (5 answers)

Would someone be kind enough to suggest a lite sauce for me? I have made "Bacon wrapped Pork Medallions" on the site a couple of times. I love the recipe and the way it looks but it seems I always let it dry out a little too much. I would like to have a back-up sauce for when that happens. So I thought I would do a bluecheese or lite gorgonzola sauce but many of my friends just don't like blue cheese (too bad for them). Then I thought maybe a lite mustard sauce? Someone else suggested a fig based sauce but I would prefer to not go the sweet route. I am quite sure that one of you will have just what I need. Will you please share? Thanks in advance!


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Last updated: Aug. 8, 2014 3:06 pm
Posted: Aug. 7, 2014 5:16 pm

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA
Living In: Palm Springs, California, USA

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Question: (0 answers)

Is the Indian fish curry recipe served at room temperature or hot?


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Posted: Aug. 7, 2014 5:12 pm

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Displaying results 181-200 (of 200) requests
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