Recipe Requests - Community - Allrecipes

the buzz

Welcome to The Buzz

View Requests and Questions
Welcome! Looking to tap into the wisdom of the world's largest community of home cooks? You’ve come to the right place. Go ahead, request some recipes, recommend your own, or ask your burning cooking questions. The answers are out there.   Learn More
Question: (1 answer)

Have you ever wondered if a pan was hot enough when cooking something...well, cover the bottom with water and when it is boiling..pan is hot....pour off water and cook.


Share Your Thoughts

Last updated: Jul. 19, 2014 3:12 am
Posted: Jul. 18, 2014 3:53 pm

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (4 answers)

would like a variety of chicken receipes to view


Share Your Thoughts

Last updated: Jul. 19, 2014 6:03 am
Posted: Jul. 18, 2014 3:35 pm

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (10 answers)

I'm allergic to beef and yeast and my family has been trying to stay away from carbs as much as possible. Does anyone have healthy main dish recipes I can try? Thanks!


Share Your Thoughts

Last updated: Jul. 18, 2014 7:52 pm
Posted: Jul. 18, 2014 12:48 pm

Asked by:

Cooking Level: Beginning

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (5 answers)

What keeps pickles crunchy?


Share Your Thoughts

Last updated: Jul. 19, 2014 9:52 am
Posted: Jul. 18, 2014 12:48 pm

Asked by:

Photo by G!G!

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (3 answers)

For a recipe that calls for 10 oz of bittersweet chocolate, what be the substitution in cocoa?


Share Your Thoughts

Last updated: Jul. 18, 2014 11:01 am
Posted: Jul. 18, 2014 10:31 am

Asked by:

Cooking Level: Beginning

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (3 answers)

Why is Moms Zucchini Bread batter way too dry! its like cooked rice what is it supposed to be like


Share Your Thoughts

Last updated: Jul. 18, 2014 8:28 pm
Posted: Jul. 18, 2014 9:47 am

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (1 answer)

I am going to bake a peach pie. What is the best way to peel the peaches? TIA


Share Your Thoughts

Last updated: Jul. 18, 2014 5:22 am
Posted: Jul. 18, 2014 3:43 am

Asked by:

Photo by JAN CAN COOK

Cooking Level: Beginning

 
Question: (6 answers)

Hi everybody. I have a ice cream sundae related question. I recently bought some hot fudge topping so I could make my own at home hot fudge sundaes. The directions on the can say to heat to 65 degrees which I did. I was expecting a free flowing chocolate but its more like a icing sugar consistency for a cake. Do anyone know what I can add to make it run freely? Maybe chocolate syrup? TIA Travis


Share Your Thoughts

Last updated: Jul. 18, 2014 10:43 am
Posted: Jul. 17, 2014 10:49 pm

Asked by:

Cooking Level: Intermediate

Home Town: Bonavista, Newfoundland, Canada

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (3 answers)

What's the deal with kale? I see it all over now. Does anyone cook with it or eat it? TIA


Share Your Thoughts

Last updated: Jul. 18, 2014 10:51 am
Posted: Jul. 17, 2014 7:27 pm

Asked by:

Photo by JAN CAN COOK

Cooking Level: Beginning

 
Question: (2 answers)

How do I delete a shopping list? The "delete" word won't highlight in the list of options. Thx.


Share Your Thoughts

Last updated: Jul. 17, 2014 7:23 pm
Posted: Jul. 17, 2014 4:32 pm

Asked by:

Photo by Darlene Kay

Cooking Level: Expert

Home Town: Laurens, Iowa, USA
Living In: Ames, Iowa, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (2 answers)

In today's Tastebook email to me, there is a recipe for Martha Stewart's Vanilla Sheet Cake with Malted Chocolate frosting. I have a LOT of baking experience but am stumped by one of the ingredients: "10.5 ounces of Milk Chocolate, Melted and Cooled." Initially, I thought it would be a bag of Hershey's Milk Chocolate Chips, but they don't come in a 10.5 ounce bag. WHAT am I supposed to buy? A candy bar? Chocolate chips and then only use 10.5 ounces? I am really confused by this and would appreciate someone setting me on the right path. :D


Share Your Thoughts

Last updated: Jul. 17, 2014 7:33 pm
Posted: Jul. 17, 2014 4:00 pm

Asked by:

Photo by ELDERBERRYBABY

Cooking Level: Expert

Living In: Chicago, Illinois, USA
 
Question: (3 answers)

I asked the All Recipes staff how they determine whether a recipe will be published and I've received a response. Please see inside if interested.


Share Your Thoughts

Last updated: Jul. 18, 2014 2:45 am
Posted: Jul. 17, 2014 2:14 pm

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

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

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (2 answers)

Hi all. I want to try to make the lamb koftas recipe from countertopgrilling.com/on-a-stick.html for my brother when he comes next week, but I've never had lamb. Can anyone tell me what the taste is similar too? I'm not a huge meat eater and things like liver and veal and even dark chicken meat are sometimes hard for me to eat. I have eaten corned beef and really liked it, so I know not all meat grosses me out. Thanks!


Share Your Thoughts

Last updated: Jul. 17, 2014 7:38 pm
Posted: Jul. 17, 2014 12:41 pm

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (1 answer)

in a recipe you say 1/2 a cup of shortening. Has to be melted?


Share Your Thoughts

Last updated: Jul. 17, 2014 7:40 pm
Posted: Jul. 17, 2014 12:20 pm

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (1 answer)

I would like to stabilize Cool Whip and was wondering if I may add a teaspoon of jell-0 and is so how much and what is the procedure. Any information you can provide would be appreciated Thank you for your time.


Share Your Thoughts

Last updated: Jul. 17, 2014 12:26 pm
Posted: Jul. 17, 2014 12:14 pm

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (4 answers)

Why do I have to sign in now specifically even tho I am connected to the website each time I save a recipe to my Box? This is really annoying and unnecessary! A real barrier for me to continue to use a recipe box and therefore consult for future ideas and recipes.


Share Your Thoughts

Last updated: Jul. 17, 2014 3:42 pm
Posted: Jul. 17, 2014 9:08 am

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (1 answer)

I recently made a pound cake from a recipe I've been using for years. It didn't rise and when cut into, there was a 1/4 inch layer of very dense dough at the bottom. Here's the only thing I did differently: opened the oven halfway through baking and the door slammed shut; used Splenda instead of sugar; and noticed my baking powder was hard rather than fluffy. This used to be my go-to recipe for cake and now I'm afraid to try it again. Any suggestions would be appreciated.


Share Your Thoughts

Last updated: Jul. 18, 2014 6:00 am
Posted: Jul. 17, 2014 6:15 am

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (6 answers)

I recently wanted to share that there is such a thing as a vinegar pie. I submitted a "recipe," but without ingredients as it is a family recipe which I am not willing to share. Therefore, the recipe was refused, understandably. However, I want to make people aware that there is such a thing. I think it originates from East Texas. The ingredients are very cheap. The pie is unbelievably delicious; I describe it as tasting like a very tart apple pie without the apples. My adult son recently requested I make this for a pie/ice cream party he was attending. He said the pie disappeared immediately. One woman said it reminded her of her childhood. The recipe calls for a woven top crust or lattice. When this is done, it is beautiful, what an eye catcher! Is there any way, we can share the idea of a vinegar pie with your members?


Share Your Thoughts

Last updated: Jul. 17, 2014 3:47 pm
Posted: Jul. 16, 2014 6:31 pm

Asked by:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

 
Question: (1 answer)

So I never freeze food, so this may sound like a dumb question but I made this soup: http://allrecipes.com/Recipe/Black-Eyed-Pea-Soup-2/Detail.aspx?event8=1&prop24=SR_Thumb&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results&soid=sr_results_p1i13 It turned out to make more then I expected and I highly doubt my boyfriend and I will consume it all before it goes bad. I'm just wondering if it would be okay to freeze? And if so, for how long (about)?


Share Your Thoughts

Last updated: Jul. 16, 2014 6:48 pm
Posted: Jul. 16, 2014 6:10 pm

Asked by:

Cooking Level: Beginning

Living In: St. Cloud, Minnesota, USA
 
Question: (5 answers)

What do you sub for the individually wrapped caramel candy ? Need the equivalent of 50 of them!


Share Your Thoughts

Last updated: Jul. 18, 2014 4:49 am
Posted: Jul. 16, 2014 5:48 pm

Asked by:

Photo by Maureen

Cooking Level: Intermediate

Displaying results 161-180 (of 200) requests
We do our best to make sure that Allrecipes user contributions are appropriate, but if you see anything questionable, please let us know so we can address the issue.
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States