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Question: (2 answers)

I have some leftover heavy cream, and I was wondering if I can substitute it for buttermilk in a coleslaw recipe? Any thoughts? BBQer in Maryland


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Last updated: Aug. 17, 2014 2:52 pm
Posted: Aug. 17, 2014 5:31 am

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Question: (2 answers)

Good morning AR! OT...after my secret octopussy failure and his change of behavior I started thinking about a piece I'm getting ready to do. Well I have a pie pan I was going to paint three Octopi's in. Get it Octo PIE? Or does that as well come off way wrong? Thanks.


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Last updated: Aug. 17, 2014 4:15 pm
Posted: Aug. 17, 2014 5:30 am

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Photo by RatherBeCooking

Cooking Level: Expert

 
Question: (3 answers)

Marianne here is the western theme wedding cake. Glad it's done hopefully nobody else comes a calling. I told myself no more wedding cakes but I just couldn't say no because of the circumstances.


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Last updated: Aug. 21, 2014 8:38 am
Posted: Aug. 16, 2014 8:01 pm

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Photo by Sweettreats
Home Town: Orangevale, California, USA
Living In: Antelope, California, USA
 
Question: (1 answer)

Hi to my peeps and friends, I have been thinking some more about my cookbook and how I can make it more presentable to different groups that could use the cookbook in their everyday life.


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Last updated: Aug. 17, 2014 2:36 am
Posted: Aug. 16, 2014 8:00 pm

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Photo by Cheerios

Cooking Level: Intermediate

 
Question: (1 answer)

This is my first attempt at making bread and butter pickles. The recipe I see on the allrecipes.com site that I really like indicates when complete chill and serve. Here comes the dumb question. After chilling they can be stored as other home canned items, correct?


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Last updated: Aug. 17, 2014 3:31 am
Posted: Aug. 16, 2014 7:39 pm

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Cooking Level: Intermediate

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Question: (5 answers)

Making pecan pie for the first time. After an hour in the oven, it is still liquid. The recipe says that it should pass the toothpick test. Do I cook it longer? Please help. This is for a birthday dinner tonight.


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Last updated: Aug. 16, 2014 8:17 pm
Posted: Aug. 16, 2014 3:32 pm

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Photo by Dawn Marie Downour

Cooking Level: Expert

Living In: Sugar Grove, Ohio, USA
 
Question: (1 answer)

How much does 2 oz of dried spaghetti make when cooked? Thanks for the information


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Last updated: Aug. 16, 2014 2:08 pm
Posted: Aug. 16, 2014 1:39 pm

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Question: (1 answer)

Good morning/afternoon Allrecipeeps! Here is a free recipe book download from Amazon. Small Batch Preserves: Jams, Conserves, Marmalades and Jellies ---->


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Last updated: Aug. 16, 2014 6:39 pm
Posted: Aug. 16, 2014 9:22 am

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Photo by Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA
Living In: Santa Rosa, California, USA
 
Question: (1 answer)

Hi I have just been diagnosed intolerant to Cows Milk, tomatoes and garlic. Would love some recipes especially for pastas please


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Last updated: Aug. 17, 2014 3:05 am
Posted: Aug. 16, 2014 7:35 am

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Question: (1 answer)

I am making a frozen birthday cake and want to use sugar work to make Elsa's castle. I don't have any molds to shape them with. Does anyone know how I can cut them into the pieces I need. I don't want to just break it and have to deal with whatever kind of pieces I end up with. I also need a way to keep it from being sticky. Thanks!


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Last updated: Aug. 16, 2014 8:04 am
Posted: Aug. 16, 2014 7:18 am

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Question: (1 answer)

nutrition question: I know that putting an uncooked potato in soup while the soup is cooking is supposed to draw out the salt, but does anyone have any idea how much it draws out? for example, a can of soup has about 1500 mg of sodium; if I put the potato in and then throw out the potato before eating the soup, how much less sodium is in the soup?


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Last updated: Aug. 17, 2014 2:59 pm
Posted: Aug. 16, 2014 7:11 am

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Question: (1 answer)

Good morning to my peeps and friends, My first recipe that I did for my cookbook was a great success with it now copied in word and ready to add to my new collection of saved recipes for my cookbook. My Cranberry Raisin Spice Cake came out very moist with the cranberries giving the cake a good fruit flavour with the raisins a good complement to them. The only thing I have to change is to put it in a 13" by 9" by 2" baking pan instead of an 8" square pan.


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Last updated: Aug. 16, 2014 5:58 am
Posted: Aug. 16, 2014 5:17 am

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Photo by Cheerios

Cooking Level: Intermediate

 
Question: (5 answers)

I am trying to caramelize salmon but as the brown sugar melts it just runs off the fish onto the pan. I prefer to broil it. I have tried cooking it in a pan but the sugar will not stick to the fish. Usually I coat the fish with brown sugar, season, place on a broiling pan and cook. Any better ideas?


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Last updated: Aug. 16, 2014 8:44 am
Posted: Aug. 15, 2014 8:56 pm

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Photo by John Niehaus

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Question: (3 answers)

mascarpone cheese ? Is this something I can find at the local grocery store ? I've never heard of it ..


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Last updated: Aug. 16, 2014 7:31 am
Posted: Aug. 15, 2014 8:14 pm

Asked by:

Photo by Johnny Pancake

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Allen Park, Michigan, USA
 
Question: (1 answer)

Off topic. Looking for info on hotels in Denver. >>>>>


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Last updated: Aug. 15, 2014 8:25 pm
Posted: Aug. 15, 2014 6:32 pm

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Photo by Allrecipes

Cooking Level: Intermediate

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

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Question: (1 answer)

I used make a cake called 25,000 cake and it called for 1 package pecan frosting mix it was dry and used dry in the pound cake like a streusel. Can this be duplicated since the frosting is no longer available?


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Last updated: Aug. 15, 2014 7:59 pm
Posted: Aug. 15, 2014 6:16 pm

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Question: (3 answers)

Good evening to my peeps and friends, I have been thinking more about getting a cookbook together with my own individual recipes that I have made and tested with a good result that will make a good collection for others to try and use in their every day cooking and baking.


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Last updated: Aug. 16, 2014 1:07 am
Posted: Aug. 15, 2014 5:20 pm

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Photo by Cheerios

Cooking Level: Intermediate

 
Question: (4 answers)

Would anyone think this would be OK to substitute white wine for red in this Sangria Recipe? I've made this before (and liked it), but have a request for a white version. http://allrecipes.com/recipe/game-day-sangria/detail.aspx


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Last updated: Aug. 16, 2014 7:45 am
Posted: Aug. 15, 2014 4:46 pm

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Question: (1 answer)

How do you submit a recipe?


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Last updated: Aug. 15, 2014 5:04 pm
Posted: Aug. 15, 2014 4:40 pm

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Question: (2 answers)

I'm wondering if there is any substitute for cream cheese in a recipe for lactose intolerant cooking


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Last updated: Aug. 16, 2014 3:18 am
Posted: Aug. 15, 2014 3:47 pm

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Displaying results 121-140 (of 200) requests
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