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Question: (1 answer)

Good morn'g! Here's a quote for those who are having a birthday this week. Have a great day!


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Last updated: Feb. 25, 2015 9:29 am
Posted: Feb. 25, 2015 3:24 am

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA
 
Question: (1 answer)

Hi all! I have just 2 questions - thanks in advance for any answers. 1. I was wondering what is the best bread to use in french onion soup - a kind that won't turn soggy easily in the soup? 2. At my favorite market's salad bar they had a delicious broccoli in alfredo sauce dish. It has panko crumbs on top and in the alfredo sauce was cheddar. When I asked if I could get the recipe - the answer was no. Could anyone give me a similar recipe to this? I looked on the web and most of them had chicken in it.


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Last updated: Feb. 25, 2015 2:27 pm
Posted: Feb. 24, 2015 4:43 pm

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Question: (1 answer)

For those who are starting to seriously question how our food is manufactured, I really recommend watching this. ~


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Last updated: Feb. 25, 2015 3:46 am
Posted: Feb. 24, 2015 4:00 pm

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Photo by Cheepy
Home Town: West Palm Beach, Florida, USA
 
Question: (2 answers)

Hi, I'm new to this site and trying to scale down a recipe for Garlic Mashed Potatoes from 50 lbs of potatoes to 2.5 lbs. The recipe author's comment says to refer to the scale down feature on the recipe page but I can't seem to find that. Any help would be appreciated!


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Last updated: Feb. 24, 2015 5:01 pm
Posted: Feb. 24, 2015 3:42 pm

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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Las Vegas, Nevada, USA

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Question: (3 answers)

What's the best way to cut the rind of of a fresh block of parmigiano and how can you tell if you have got it all ?


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Last updated: Feb. 24, 2015 6:11 pm
Posted: Feb. 24, 2015 3:29 pm

Asked by:

Photo by Johnny Pancake

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Allen Park, Michigan, USA
 
Question: (3 answers)

Should I cut off all the visible fat from chicken breasts, chicken thighs and other meats when preparing a meal, soup or stew in a slow cooker? I ask because removing the fat is such a time-consuming task; not doing this would reduce the prep time. Is cutting off the fat necessary? How would it affect the taste (and nutrition) if I left the visible fat on? I am new to using a slow cooker and really appreciate the advice - I will put it to good use! :) Thanks very much!


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Last updated: Feb. 24, 2015 6:31 pm
Posted: Feb. 24, 2015 2:45 pm

Asked by:

Cooking Level: Beginning

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Question: (6 answers)

I've looked all over the net and can't find what I want. I have an oven safe pan that measures about 12 x 6 and has a small pan that sits inside it that has slots in it for fat to drain. It's great for cooking steak for one. I want to replace it. Any ideas where I might find such an item?


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Last updated: Feb. 25, 2015 8:08 am
Posted: Feb. 24, 2015 2:20 pm

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada
Living In: Tucson, Arizona, USA

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Question: (3 answers)

Its been a long time and I would like a different recipe for Roast Pork Loin. I hope someone can give me an easy and tasty one? Thank you, Estelle


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Last updated: Feb. 24, 2015 5:14 pm
Posted: Feb. 24, 2015 2:02 pm

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Question: (5 answers)

What is a quick way to make gravy for already cooked roast beef?


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Last updated: Feb. 24, 2015 4:26 pm
Posted: Feb. 24, 2015 11:14 am

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Question: (0 answers)

Thank you GUMPKA for the nice review of my peanut butter popcorn Balls. I am so glad you liked them.


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Posted: Feb. 24, 2015 9:14 am

Asked by:

Photo by Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA
 
Question: (2 answers)

What can be substituted for white wine


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Last updated: Feb. 24, 2015 7:16 am
Posted: Feb. 24, 2015 5:53 am

Asked by:

Living In: Pottstown, Pennsylvania, USA

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Question: (1 answer)

I made lasagna on Sunday and have enough of everything to make another question is should I assemble and bake or just assemble and freeze? Using no boil lasagna thanks


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Last updated: Feb. 24, 2015 6:02 am
Posted: Feb. 24, 2015 5:35 am

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Ridgewood, New Jersey, USA
Living In: Pepperell, Massachusetts, USA

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Question: (1 answer)

Good morn'g. We're to get more snow between now and tomorrow. Perfect time to be lazy. Here's your quote.


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Last updated: Feb. 24, 2015 8:24 am
Posted: Feb. 24, 2015 3:30 am

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA
 
Question: (2 answers)

I have asked for a recipe for donair sauce that also has sugar in it, and I've had quite a few responses, but so far, no one has given me the recipe. Would anyone be able to send me the recipe so I can make this delicious sauce? Thank you.


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Last updated: Feb. 24, 2015 2:27 am
Posted: Feb. 23, 2015 11:16 pm

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Question: (2 answers)

Just a few moments ago, while I ate my dinner, (leftovers), I read an article online by "Serious Eats" (online food group I occasionally check in on). THIS was an "incredible article on the question regarding whether it' necessary to use a quality wine when cooking. A LOT of experimentation done, & blind testing, a a huge amount of info. It's dated Feb. 23, & I have no way to tell you how to get it yourself, except to say, get onto "Serious Eats" and hope it's up there. It the page had numerous other questions answered, if you punched those buttons. A "font" of information I recommend to all!!! HTH!!! And, as always, Blessings!


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Last updated: Feb. 23, 2015 8:38 pm
Posted: Feb. 23, 2015 4:49 pm

Asked by:

Cooking Level: Expert

Home Town: San Jose, California, USA

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Question: (1 answer)

Just wanted to post this in case someone wants to try it (it's a peanut butter frosting WITHOUT powdered sugar): http://allrecipes.com/personalrecipe/64343465/no-powdered-sugar-peanut-butter-frosting/detail.aspx


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Last updated: Feb. 23, 2015 9:02 pm
Posted: Feb. 23, 2015 3:53 pm

Asked by:

Photo by Bobbie Susan

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA
 
Question: (3 answers)

Your website has changed and I don't know how to get to my recipe box. #my recipes doesn't work. There used to be a menu item that said "my recipes." Please help.


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Last updated: Feb. 23, 2015 2:35 pm
Posted: Feb. 23, 2015 1:42 pm

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Question: (3 answers)

I just asked what wine would be served with pork roast. Thought I should add that the roast will be cooked outside on the grill. I am not the cook - just bringing the wine.


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Last updated: Feb. 23, 2015 6:10 pm
Posted: Feb. 23, 2015 1:33 pm

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Cooking Level: Expert

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Question: (0 answers)

What wine would you serve with pork roast? I


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Posted: Feb. 23, 2015 1:32 pm

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Cooking Level: Expert

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Question: (4 answers)

Question. I am considering becoming a member, Looking at the billing info. They charge you monthly. Does anyone know if I can just be charged the entire yearly fee at one time. Thanks.


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Last updated: Feb. 23, 2015 12:52 pm
Posted: Feb. 23, 2015 11:18 am

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

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