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Question: (1 answer)

I've been trying to submit a recipe, but when I get done adding everything I only have the options to "Review" or "Cancel". I can't find a "Submit" button. What am I missing?


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Last updated: Aug. 22, 2014 11:25 am
Posted: Aug. 22, 2014 11:12 am

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Cooking Level: Expert

Home Town: Western Springs, Illinois, USA
Living In: Sister Bay, Wisconsin, USA
 
Question: (1 answer)

I am having a Birthday Party for my 70 year old Mom on Sept. 10th. with the family of aprox. 30 People any suggestions for the menu?


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Last updated: Aug. 22, 2014 12:35 pm
Posted: Aug. 22, 2014 10:53 am

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Question: (4 answers)

Is there any steadfast rule about using all purpose flour when a recipe calls for bread flour? And is it okay to use the substitution directions for ready yeast instead of active yeast in all recipes?


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Last updated: Aug. 22, 2014 7:07 pm
Posted: Aug. 22, 2014 5:35 am

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Living In: Pottstown, Pennsylvania, USA

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Question: (4 answers)

I just wanted to say thank you to those who came up with ideas for my tomato jam dilemma! Thank you Sueb, Doughgirl8, Linda(LMT), Celeste. I think my husband is going to have wait for the jam though! I have a bunch of peaches that are on the verge of going to waste! Peach pie is on the docket for this morning before the kiddos get up! If I have leftovers then I will can the rest for the winter. I love this time of year! Peach season is killer here!!!


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Last updated: Aug. 22, 2014 10:20 am
Posted: Aug. 22, 2014 4:25 am

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Middletown, Pennsylvania, USA

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Question: (1 answer)

Hey y'all! So I'm really bored right now. RECIPE BOX GAME!!! Page 7, #2!


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Last updated: Aug. 22, 2014 3:57 am
Posted: Aug. 21, 2014 3:10 pm

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Photo by bakergirl

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
 
Question: (1 answer)

E-Reader alert, Amazon's freebie of the day is Homemade Frostings :The Ultimate Recipe Guide ......>


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Last updated: Aug. 21, 2014 1:39 pm
Posted: Aug. 21, 2014 1:34 pm

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Photo by Elaine

Cooking Level: Expert

 
Question: (2 answers)

18 weeks till Christmas that's 125 days and counting: http://www.xmasclock.com/


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Last updated: Aug. 21, 2014 5:28 pm
Posted: Aug. 21, 2014 1:17 pm

Asked by:

Photo by Celeste

Cooking Level: Expert

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

seafood stuffing


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Last updated: Aug. 21, 2014 3:33 pm
Posted: Aug. 21, 2014 12:30 pm

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Photo by Sara Wexler

Cooking Level: Expert

Home Town: Farmington, Connecticut, USA
Living In: Pittsboro, North Carolina, USA

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Question: (1 answer)

How can I categorize a recipe that is in the general recipes?


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Last updated: Aug. 21, 2014 12:44 pm
Posted: Aug. 21, 2014 12:24 pm

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Question: (1 answer)

It's still me -Lindsay- just changed my avatar. No more kiddo with her phone. Don't be alarmed! :D


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Last updated: Aug. 21, 2014 3:08 pm
Posted: Aug. 21, 2014 9:57 am

Asked by:

Photo by Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA
 
Question: (2 answers)

When a review begins with: "I will not try this" it is safe to say they are posting their opinion only and not an actual review. If you are not interested in trying something - DON'T! Major pet peeve that someone reviews a recipe that they have not made! *Stepping off Soap Box! Backyard Bourbon Beef Marinade Reviewed: Aug. 20, 2014 I will not try this as directed. A full cup of Kikkoman for two pounds of beef sounds like a salt overload. I love a soy based marinade, but this sounds like Kikkoman wants you to pour a lot away. Waste. The garlic, sugar and bourbon sound like a flavorful combo with a lot less soy needed. Sorry, but a brined steak does not sound appealing. Has anyone else tweaked this and come up with a satisfactory marinade? EmmeLu is the reviewer.


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Last updated: Aug. 21, 2014 3:41 pm
Posted: Aug. 21, 2014 9:31 am

Asked by:

Photo by Jewels

Cooking Level: Expert

Home Town: Northridge, California, USA
Living In: Valencia, California, USA
 
Question: (1 answer)

I have an 8 lb strip roast. The recipe reads to cook about 1 1/2 hrs for a 4 lb strip. How much longer would an 8 lb roast take?


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Last updated: Aug. 21, 2014 11:07 am
Posted: Aug. 21, 2014 9:13 am

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Photo by Suky

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Question: (1 answer)

Shameless Plug Alert!! My husband, Tim Northern, will be leaving town tomorrow for a weeks worth of comedy gigs. I am posting this in the event any of you live in the areas he will be performing. I will include brief details inside this post. Thanks and I hope everyone is doing well today! {{{HUGS}}}


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Last updated: Aug. 21, 2014 12:05 pm
Posted: Aug. 21, 2014 7:23 am
 
Question: (4 answers)

The repair guy just looked at my washer and said I am looking at replacing the control panel. I have had too many things break the last six months. I am looking for a new washer and was told LG is the best. I saw a Samsung that was closer to my price range. Does anyone know if Samson washers are good or have a recommendation? Thanks for the input.


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Last updated: Aug. 21, 2014 12:03 pm
Posted: Aug. 21, 2014 4:16 am

Asked by:

Photo by LESLIEANNA83

Cooking Level: Intermediate

Home Town: Washington, Kansas, USA
Living In: Weeping Water, Nebraska, USA
 
Question: (3 answers)

HotGrandma- very OT (follow up from last night's movie question)


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Last updated: Aug. 21, 2014 11:15 am
Posted: Aug. 21, 2014 3:25 am

Asked by:

Photo by Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA
 
Question: (2 answers)

hi all, how do you make icing for a cake that will get hard and not smudgy?


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Last updated: Aug. 21, 2014 8:50 am
Posted: Aug. 21, 2014 12:08 am

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Question: (3 answers)

stupid question! when a recipe calls for an egg, which size?


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Last updated: Aug. 21, 2014 9:39 pm
Posted: Aug. 20, 2014 8:53 pm

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Question: (1 answer)

Cheerios, Lucky Noodles posted a link in your previous post about the cooked frosting (icing) that is not so sweet. It is Celeste's recipe.


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Last updated: Aug. 20, 2014 8:00 pm
Posted: Aug. 20, 2014 7:58 pm

Asked by:

Photo by Indiana Peggy

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Question: (1 answer)

To loveKchesney: can you post that frosting you mentioned that is better than the cooked flour recipe (http://allrecipes.com/recipe/best-buttercream-frosting/) I love to bake an dislike powdered-sugar-and-margarine recipes my aunt made. I like Swiss Meringue buttercream since I reduced the amount of butter (the proportion I was using was: 1:2:3 (1 part egg:2 parts sugar:3 parts butter. I reduced the butter to 1 1/2 parts). But my husband micromanages as I cobble a double boiler from a medium Pyrex bowl over a smaller pot with simmering water, and watches while I whisk the egg whites and sugar (it gets tiring). I like to have recipes for several frostings so if you could send me that recipe at jctkrause@comcast.net, I would really appreciate it. FYI: this cooked-milk frosting is perfect when you use a 50-50 mix of Wondra flour and all-purpose flour. I use 65-degree butter (pushing the butter with a finger makes a dent in the butter. Butter at this approx. temp. whips up smoothly with the sugar; and I use "fine sugar" from the Safeway; or I grind the sugar in a 3-cup food chopper to make the sugar finer.


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Last updated: Aug. 20, 2014 6:31 pm
Posted: Aug. 20, 2014 4:50 pm

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Question: (10 answers)

Hey y'all!! Guess what!? It's WACKY WEDNESDAY!!! So this weeks Wacky Wednesday question is: what is your favorite movie that was made before 2000? :)


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Last updated: Aug. 21, 2014 3:06 pm
Posted: Aug. 20, 2014 3:23 pm

Asked by:

Photo by bakergirl

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
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