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Question: (0 answers)

Just a friendly note: Please do not respond or open suspicious links posted here if you don't know the person or what the link is for. Have a Happy Monday-hugs from the Foodiemonster.


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Posted: May 18, 2015 6:43 am

Asked by:

Photo by foodiemonster

Cooking Level: Expert

 
Question: (1 answer)

Just a friendly note: Please do not open respond or open suspicious links posted here if you don't know the person or what the link is for. Have a Happy Monday-hugs from the Foodiemonster.


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Last updated: May 18, 2015 10:28 am
Posted: May 18, 2015 6:43 am

Asked by:

Photo by foodiemonster

Cooking Level: Expert

 
Question: (1 answer)

Has anyone ever made muffins from a cookie recipe?? If so, any suggestions on baking temperature and how long to cook?? I am thinking of doing this with the recipe from this site called Dish Pan Cookies. I've never done this before, so appreciate any ideas or suggestions. Also, do you think I could substitute applesauce for the oil for the entire amount ( never tried that before, either)??Thank you in advance :)!!


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Last updated: May 19, 2015 5:30 am
Posted: May 18, 2015 6:37 am

Asked by:

Photo by Allrecipes

Cooking Level: Expert

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Question: (3 answers)

I've found typo errors in my post and would like to edit or delete and correct then repost.


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Last updated: May 18, 2015 9:21 am
Posted: May 18, 2015 1:18 am

Asked by:

Photo by lsume

Cooking Level: Expert

Home Town: Decatur, Indiana, USA
Living In: Gainesville, Florida, USA

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Question: (2 answers)

How to pass your memory test and drive the administrator nuts.


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Last updated: May 18, 2015 2:15 am
Posted: May 18, 2015 12:24 am

Asked by:

Photo by Speedskiff

Cooking Level: Professional

Home Town: Long Branch, New Jersey, USA
Living In: Havre, Montana, USA
 
Question: (0 answers)

@kudusuxipe---no one cares about your links.


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Posted: May 17, 2015 11:37 pm

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Photo by Indiana Peggy

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Question: (3 answers)

What would be a suitable substitute for pine nuts in Pesto? I am highly allergic to pine in any form, but love the other ingredients in Pesto. Thank you!


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Last updated: May 18, 2015 8:06 am
Posted: May 17, 2015 8:04 pm

Asked by:

Cooking Level: Intermediate

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Question: (3 answers)

In your April/May issue of Allrecipes there is a recipe for Steak Summer Rolls on page 84. It calls for "flat iron steak". I am not familiar with this cut - could you please advise a similar cut that would be available in Canada.


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Last updated: May 17, 2015 7:20 pm
Posted: May 17, 2015 5:20 pm

Asked by:

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Question: (2 answers)

What is the differencd between cajun seasoning and creole seasoning?


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Last updated: May 17, 2015 6:06 pm
Posted: May 17, 2015 5:06 pm

Asked by:

Cooking Level: Intermediate

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Question: (1 answer)

Why cant I get pictures on the video recipes?


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Last updated: May 17, 2015 3:39 pm
Posted: May 17, 2015 1:43 pm

Asked by:

Photo by Rosemarie Bentgen

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Question: (6 answers)

Well, here I am, babysitting teenage grandkids in VA while parents are in Florida. I had planned to barbecue chicken, but I'm informed by my 15 y/o GS that Dad "won't let anyone use his grill, not even Mom".... Well, far be it for me to touch the guys grill, even though experience reminds me that he serves charcoal when h cooks on it. I, on the other hand, grill quite well. However, is there a way to barbecue in the oven? My sauce is done, wings are ready, & I'm getting hungry! Any suggestions on a method? When I want bbq, I just turn on the grill. What to do??? Blessings!!!


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Last updated: May 18, 2015 9:55 am
Posted: May 17, 2015 1:34 pm

Asked by:

Photo by Just Tabitha & me

Cooking Level: Expert

Home Town: San Jose, California, USA
 
Question: (2 answers)

Oops, last request didn't come up. Anyway, I would like to know if I am doing this right. I put the carcass of a store bought roasted chicken (bones, bits of meat, and skin) in a pot of water to simmer for stock. Is that the right way? And how long do I simmer this? Thank you! Kat


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Last updated: May 18, 2015 11:10 am
Posted: May 17, 2015 12:21 pm

Asked by:

Photo by ROSIE-0-TOOLE
 
Question: (2 answers)

Thinking of combining canned, drained crushed pineapple with canned apple pie filling then adding 1/2 package instant French vanilla pudding. My question is do you think this would freeze ok? Any thoughts, ideas, or suggestions are welcome. Thank You in Advance. :)


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Last updated: May 17, 2015 8:47 pm
Posted: May 17, 2015 12:17 pm

Asked by:

Photo by Allrecipes

Cooking Level: Expert

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Question: (3 answers)

Is there not a droid app for allerecipes?


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Last updated: May 18, 2015 4:14 pm
Posted: May 17, 2015 9:54 am

Asked by:

Photo by Fritz Jr.

Cooking Level: Intermediate

Home Town: Arcadia, California, USA
Living In: Pasadena, California, USA

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Question: (1 answer)

Good morning everyone, I had a mishap with my keyboard yesterday. I accidentally spilled a glass of water on the table which fell on the keyboard and then went on my lap before it fell on the floor and broke into a few pieces. I did the best I could to dry it up but it is still not working properly. I hope to be up and running again soon.


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Last updated: May 17, 2015 8:10 am
Posted: May 17, 2015 5:42 am

Asked by:

Photo by Cheerios

Cooking Level: Intermediate

 
Question: (3 answers)

I have some ground beef in refrigerator that says "Sell by 5/15" (yesterday). When I took it out - it was pretty brown. I am cooking it up to freeze for later uses, but...do you think it's ok since it isn't pink? It smells ok, I think - but I'm not very good at the "smell test"! Thanks.


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Last updated: May 19, 2015 7:21 pm
Posted: May 16, 2015 9:25 pm

Asked by:

Photo by Sue Farnsworth Sattel
Home Town: Broomfield, Colorado, USA

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Question: (4 answers)

I messed up big time! I made meat balls and after they were in the oven for over 30 minutes, I realized I didn't add a beaten egg. I left them in the oven and now I have baked hamburger with onion, garlic, Italian Seasoning, bread crumbs, and nothing else. What dish can I make with them? They are almost in balls but I know they will fall apart. I know I can use them in a pasta sauce but they might not be good.


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Last updated: May 17, 2015 1:28 pm
Posted: May 16, 2015 1:50 pm

Asked by:

Photo by Catty

Cooking Level: Beginning

Living In: Lexington, Kentucky, USA
 
Question: (2 answers)

I always buy unsalted butter, but I have a recipe that specifically calls for SALTED butter. I assume the difference is important in the recipe, so how much salt do I need to add in order to even things out?


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Last updated: May 17, 2015 9:07 am
Posted: May 16, 2015 1:47 pm

Asked by:

Photo by HongKongCV

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Question: (1 answer)

Nanny - please do come inside -->


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Last updated: May 17, 2015 4:45 am
Posted: May 16, 2015 1:45 pm

Asked by:

Photo by love to cook

Cooking Level: Expert

 
Question: (1 answer)

I have been reviewing recipes for a while and use the camera on my phone to take a pic. Results are poor to ok. How is everyone taking such fantastic pictures? Can you give me two to three ideas?


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Last updated: May 17, 2015 9:42 am
Posted: May 16, 2015 9:18 am

Asked by:

Photo by Howard

Cooking Level: Intermediate

Home Town: Patterson, New York, USA
Living In: Henderson, Nevada, USA
Displaying results 41-60 (of 200) requests
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