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Question: (1 answer)

Why do you have to peel the tomatoes when making canned salsa? When I make fresh salsa I chop the entire cored tomato and would like to try the method


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Last updated: Aug. 10, 2014 10:30 pm
Posted: Aug. 10, 2014 7:32 pm

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Photo by Tina Frame

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Question: (2 answers)

I need a recipe for stuffed pepppers with ground beef and rice


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Last updated: Aug. 10, 2014 7:00 pm
Posted: Aug. 10, 2014 5:46 pm

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Question: (1 answer)

Ok, question kinda off topic.... but kitchen related. My dishwasher has died and I need to replace it. Had a Whirlpool with silverware in the door.. liked the extra space, but didn't clean very good.... Any recommendations for a new one? I am worried about the silverware being in the lower rack and losing too much space... I cook a lot! Any ideas/thoughts/recommendations???? Thank you!


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Last updated: Aug. 10, 2014 6:52 pm
Posted: Aug. 10, 2014 3:48 pm

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Photo by kelly

Cooking Level: Intermediate

Living In: Wichita Falls, Texas, USA
 
Question: (1 answer)

Chocolate Jelly Cake


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Last updated: Aug. 10, 2014 4:20 pm
Posted: Aug. 10, 2014 3:02 pm

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Photo by Cheerios

Cooking Level: Intermediate

 
Question: (1 answer)

I just downloaded and paid for menu planner, however recipes are not dragging to day of the week. Any ideas what is wrong?


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Last updated: Aug. 10, 2014 3:18 pm
Posted: Aug. 10, 2014 2:47 pm

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Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

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Question: (1 answer)

Nadine! The recipe is very good and super easy with left overs! I didn't use pintos, only because I didn't have any but it was really good! My boys and the neighbors child all love it! Thank you for the suggestion.


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Last updated: Aug. 10, 2014 4:13 pm
Posted: Aug. 10, 2014 2:38 pm

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Photo by RatherBeCooking

Cooking Level: Expert

 
Question: (4 answers)

what method is used to make a really pretty pealable boiled egg? Sometimes mine are great other times won't peal nicely.


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Last updated: Aug. 10, 2014 8:03 pm
Posted: Aug. 10, 2014 11:46 am

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Question: (5 answers)

DO YOU HAVE A RECIPE TO USE FRESH TOMATOES TO MAKE A SAUCE OR TOMATO JUICE?


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Last updated: Aug. 10, 2014 1:15 pm
Posted: Aug. 10, 2014 11:11 am

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Question: (1 answer)

Manella, if you're around..........


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Last updated: Aug. 10, 2014 12:02 pm
Posted: Aug. 10, 2014 10:39 am

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Photo by anninlondon

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Question: (1 answer)

This may be dumb, but I cannot figure out to post a recipe. Can you tell me how?


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Last updated: Aug. 10, 2014 10:21 am
Posted: Aug. 10, 2014 10:13 am

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Cooking Level: Intermediate

Home Town: Brighton, Michigan, USA

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Question: (5 answers)

How long do your roast a chicken? Do you let it rest before serving?r


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Last updated: Aug. 11, 2014 2:00 pm
Posted: Aug. 10, 2014 9:31 am

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Question: (1 answer)

I was given a whole frozen turkey that has been frozen solid and shows a date of May, 2013. I'm defrosting it and getting ready to roast. Wonder if anyone has any thoughts on cooking this old turkey? It's a Jenny O and weighs 23 lbs.


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Last updated: Aug. 10, 2014 3:09 pm
Posted: Aug. 10, 2014 8:11 am

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Photo by Kathy Thompson

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Question: (2 answers)

How long should a turkey be roasted at 325 degrees? I have read it's better to cook it at 325, rather than 350.


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Last updated: Aug. 10, 2014 11:19 am
Posted: Aug. 10, 2014 7:53 am

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Photo by Kathy Thompson

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Question: (1 answer)

How long should a turkey be roasted at 325 degrees? I have read it's better to cook it at 325, rather than 350.


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Last updated: Aug. 10, 2014 8:03 am
Posted: Aug. 10, 2014 7:51 am

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Photo by Kathy Thompson

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Question: (1 answer)

When creating your own recipe, how do you get the ingredients to go into the correct category on your shopping list? Currently, all the ingredients are going into a personal category instead of produce, meat, etc.


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Last updated: Aug. 10, 2014 1:21 pm
Posted: Aug. 10, 2014 6:49 am

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Question: (3 answers)

A little OT...how are everyone's gardens doing this summer?


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Last updated: Aug. 10, 2014 11:33 am
Posted: Aug. 10, 2014 5:58 am

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Photo by Abbey

Cooking Level: Intermediate

Home Town: Manchester, Iowa, USA
Living In: Cedar Rapids, Iowa, USA
 
Question: (2 answers)

I am just wondering... Can you freeze a portabello mushroom cap? If you do freeze it, must you defrost it before grilling it for a burger?


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Last updated: Aug. 10, 2014 5:39 am
Posted: Aug. 9, 2014 9:47 pm

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Photo by Clover

Cooking Level: Intermediate

 
Question: (0 answers)

Correction to lilikoi question- That should have read "processed," not "pressed!"


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Posted: Aug. 9, 2014 3:43 pm

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Question: (2 answers)

I made lilikoi jelly from bottled, unsweetened lilikoi juice concentrate (fresh is scarce in New Mexico) and it turned out fine, but i wanted it less sweet. I tried again, using low sugar pectin. I think i mis-measured (too much liquid per amount of juice). I completed processing the jars, hoping for the best, but, alas, it did not jell at all. So, bottom line, I have several pints of pressed, sweetened lilikoi juice. what might i do with it? Sorbet? Pie filling? How do I get from where I am to some other delicious place?


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Last updated: Aug. 9, 2014 7:01 pm
Posted: Aug. 9, 2014 3:41 pm

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Question: (1 answer)

What If I substitue pine nuts for sunflower seeds. NO brainer, yes? http://allrecipes.com/recipe/trees-seeds-and-beans-broccoli-slaw/detail.aspx?scale=20&ismetric=0


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Last updated: Aug. 10, 2014 11:15 am
Posted: Aug. 9, 2014 3:16 pm

Asked by:

Cooking Level: Intermediate

Home Town: Brighton, Michigan, USA

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