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Question: (0 answers)

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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Posted: Jul. 31, 2014 4:38 pm

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Question: (3 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 3:43 pm
Posted: Jul. 31, 2014 2:21 pm

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Photo by bakergirl

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
 
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

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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

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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 11:33 am
Posted: Jul. 31, 2014 11:12 am

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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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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

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Photo by missrochester

Cooking Level: Intermediate

Living In: Rochester, New York, 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

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Cooking Level: Expert

Home Town: Covina, California, USA

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Question: (2 answers)

Good morning, making pineapple muffins and the recipe calls for 1/2 cup honey. We don't care for honey, can I sub regular sugar?


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Last updated: Jul. 31, 2014 8:43 am
Posted: Jul. 31, 2014 8:30 am

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Cooking Level: Expert

Home Town: Covina, California, USA

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Question: (2 answers)

any one have a recipe for American chop suey that calls for tomatoes as well as either tomato sauce or paste


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Last updated: Jul. 31, 2014 10:06 am
Posted: Jul. 31, 2014 8:06 am

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Question: (2 answers)

OK is anyone else really grossed about by the meat for dinner and dessert ad to the right? A round ball of meat on an ice cream cone covered in gravy. Totally disgusting and totally make me want to stay away from it! UGGGG.


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Last updated: Jul. 31, 2014 9:05 am
Posted: Jul. 31, 2014 6:50 am

Asked by:

Photo by RatherBeCooking

Cooking Level: Expert

 
Question: (1 answer)

So I know I played this game before but why not a second round? You get to travel anywhere in the world to any TIME PERIOD. Where are you going? And don't forget to bring a dish.


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Last updated: Jul. 31, 2014 5:32 am
Posted: Jul. 31, 2014 5:29 am

Asked by:

Photo by RatherBeCooking

Cooking Level: Expert

 
Question: (1 answer)

Hi All, I need help finding recipes using dried pumpkin for pumpkin bread, pies, etc.. i have trouble making pumpkin breads with the purée. The breads come out mushy. I have used several recipes on this site with no luck. . I'm a very good baker but I just can't get it right. I noticed on the pumpkin bread Pillsbury box that dried pumpkin is used in the ingredients. I'm thinking this may be a great alternative to the purée. I purchased dried pumpkin never thinking I wouldn't be able to find a recipe using this item. Does anyone use dried pumpkin, and if so where can I find a recipe for pumpkin bread? I very much prefer baking from scratch and I don't want to purchase a box mix. I appreciate any ideas or comments you can share with me! Artemis


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Last updated: Jul. 31, 2014 7:46 am
Posted: Jul. 30, 2014 9:47 pm

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Question: (5 answers)

What is better, ceramic or stainless steel cookware


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Last updated: Jul. 31, 2014 4:00 am
Posted: Jul. 30, 2014 4:14 pm

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Photo by Laura Rundle

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Question: (1 answer)

I made macaroni salad with Hellmans mayo, boiled eggs, shredded chicken, etc. two days ago. It tasted wonderful. Yesterday, I added Tony Chacheres creole seasoning to it, tasted it and still tasted great. Today the whole salad tastes "soured". I don't think it was the spices but does anyone have an idea why it would change.


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Last updated: Jul. 31, 2014 5:43 am
Posted: Jul. 30, 2014 2:34 pm

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Question: (1 answer)

my rice cooker bowl is in refrig with leftovers in it. can i take it directly from there and start heating it immediately on the cooker, or do i have to set it out till bowl reaches room temp?


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Last updated: Jul. 30, 2014 4:55 pm
Posted: Jul. 30, 2014 2:08 pm

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Photo by Judee Ellsworth

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Question: (3 answers)

I submitted a recipe on Jan 15 2014. Does it really take you this long to ok a recipe on your site. http://allrecipes.com/personalrecipe/63817003/nishanalees-egg-rolls/detail.aspx I submitted one in 2002 and it has been in the top 20 recipes for stir-frys ever since. I really would like to see this recipe shared online so I do not have to keep making them for friends, family, etc. This is my second time contacting you about this recipe. Sincerely, nishanalee-D. Burseth


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Last updated: Jul. 30, 2014 4:36 pm
Posted: Jul. 30, 2014 1:16 pm

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Question: (0 answers)

I am looking for a traditional Greek birthday cake recipe. My boyfriend is from a village near Athens, and he misses home. With his birthday a month away, I'm looking for information on how Greek families celebrate a birthday. Are there certain recipes or flavors that are more common or customary? Thank you for your help!


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Posted: Jul. 30, 2014 12:20 pm

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Photo by Casey Nichole

Cooking Level: Intermediate

Home Town: Monroe, Michigan, USA
Living In: Chicago, Illinois, USA

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Question: (1 answer)

My recipes have started printing really small - I have to set on extra-large to print and it's still small. Don't have this problem on any other site. How can this be fixed?


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Last updated: Jul. 31, 2014 4:56 am
Posted: Jul. 30, 2014 12:15 pm

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Photo by LuAnne J.

Cooking Level: Expert

Home Town: Aiken, South Carolina, USA
Living In: Cocoa, Florida, USA

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Question: (1 answer)

Heidi, please read my post re: your canned zucchini jelly! Sorry, but don't want anyone to get ill!


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Last updated: Jul. 31, 2014 12:27 am
Posted: Jul. 30, 2014 10:30 am

Asked by:

Photo by Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA
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