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Request: (1 recommendation)

Shout out to Volleyballmom.


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Last updated: Jul. 28, 2014 4:43 pm
Posted: Jul. 28, 2014 4:42 pm

Requested by:

Photo by bren
Home Town: Gaspe, Quebec, Canada
Living In: Ottawa, Ontario, Canada

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Question: (0 answers)

Can the Jimmy Dean Breakfast casserole be frozen?


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Posted: Jul. 28, 2014 4:18 pm

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Question: (3 answers)

So I have access to several yellow plum trees; I want to preserve them somehow, I dont really like p;u, jam, jelly or preserves. What other ways would they be good? I was thinking of drying some and I canned a few jars in some syrup.


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Last updated: Jul. 28, 2014 4:41 pm
Posted: Jul. 28, 2014 3:52 pm

Asked by:

Photo by Sugar-n-spice

Cooking Level: Expert

Home Town: Washougal, Washington, USA
Living In: Scio, Oregon, USA
 
Question: (3 answers)

How long does it take for potatoes to get soft if your boiling them?


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Last updated: Jul. 28, 2014 4:36 pm
Posted: Jul. 28, 2014 3:41 pm

Asked by:

Photo by thecookandbaker

Cooking Level: Intermediate

Living In: Fortuna, California, USA
 
Question: (5 answers)

Hello! Are there any changes in Mom's Zucchini Bread recipe for those of us that live in the Mile High City, Denver, CO? Since I have a garden, the zucchini is coming in & would like to make zucchini bread. Last week I tried this recipe & was pleased with the outcome. I tried today & after baking for about 75 minutes, it was still doughy inside & the outside hard! The changes I made were: instead of granulated sugar (I ran out) I substituted with Splenda & I used 1-1/4 cup of applesauce. Last week I used: half cup each of oil & applesauce & 1 cup each of granulated sugar & brown sugar. I also used today 4 cups of shredded zucchini. I set the temp on my oven to: 350 degrees. I baked the bread for an hour last week in a glass bread pan, the other one was aluminum. So not sure where I went wrong, but I had to throw out today's mess...hope you can give me some tips, as I'll be bringing more zucchini in!!! Thank you in advance, Angie


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Last updated: Jul. 28, 2014 4:00 pm
Posted: Jul. 28, 2014 3:16 pm

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Question: (1 answer)

Chuckle for the day...


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Last updated: Jul. 28, 2014 4:31 pm
Posted: Jul. 28, 2014 3:15 pm

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Request: (1 recommendation)

Thank you all for the Birthday wishes, it really made day.


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Last updated: Jul. 28, 2014 4:31 pm
Posted: Jul. 28, 2014 2:37 pm

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Cooking Level: Intermediate

Living In: Lawrenceville, Georgia, USA

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Request: (1 recommendation)

Canning question ~ Watermelon Rind Pickles . . . should I add Alum? I'm using the Ball Blue Book recipe. Thanks :)


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Last updated: Jul. 28, 2014 3:35 pm
Posted: Jul. 28, 2014 2:17 pm
 
Request: (2 recommendations)

Looking for a vegetarian dish that is light but has a creamy sort of flavour. I made an alfredo kind of sauce with low-fat greek yoghurt once successfully, but the second time I tried to make it the yoghurt curdled because I forgot to heat it SLOWLY. Anywway, I have a lot of mushrooms, chickpeas, garlic, lemon juice, a bunch of herbs and ricotta. Also milk. So I was wondering if there is way to make a creamy sort of flavoured dish without adding excessive amounts of butter. Also, I don't have a food processor.


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Last updated: Jul. 28, 2014 3:56 pm
Posted: Jul. 28, 2014 2:05 pm

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Request: (2 recommendations)

Polenta Recipes have been trying to experiment with different foods. I bought polenta (raw) for the first time about a month ago, but simply cooked it in boiling water and served it as a side dish alongside a nice stew I made. I enjoyed the texture, and the sauce from the stew gave it a nice flavour but I seen blogs using polenta in so many other cool ways. I was wondering if anyone has a favourite polenta recipe or method of preparing it that is relatively nutritious and is less than 430 calories (or can be modified to be so). This looks really nice- http://allrecipes.com/Recipe/Polenta-and-Vegetable-Casserole/Detail.aspx?event8=1&prop24=SR_Title&e11=polenta&e8=Quick%20Search&event10=1&e7=%2frecipe-exchange%2frequest-a-recipe.aspx&soid=sr_results_p2i6 But I am assuming that the tubes of polenta mean pre-made stuff? This also looks good- I don't have gratin dishes. http://www.myrecipes.com/recipe/fontal-polenta-with-mushroom-50400000108348/ I wondering if it would work just put into a larger dish. Has anyone tried something similar to this? I am vegetarian, but if the meat isn't the main feature of a recipe (such as in a casserole) I can easily modify anything.


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Last updated: Jul. 28, 2014 4:21 pm
Posted: Jul. 28, 2014 2:01 pm

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Request: (1 recommendation)

If anyone likes Bloomin' Onions from Outback ... "Come on over to Outback and get a FREE Bloomin' Onion on Monday, July 28th! It's a Happy Bloomin' Monday™ because Kevin "Happy" Harvick finished in the top 10 this weekend. Just say "Bloomin' Monday" to your server."


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Last updated: Jul. 28, 2014 1:51 pm
Posted: Jul. 28, 2014 1:43 pm

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Photo by Linda (LMT)

Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA
 
Question: (1 answer)

Tonight I'm making chicken pot pie and salad for 10 people. Does anyone know of anything else that would go well with it?


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Last updated: Jul. 28, 2014 3:35 pm
Posted: Jul. 28, 2014 1:32 pm

Asked by:

Photo by thecookandbaker

Cooking Level: Intermediate

Living In: Fortuna, California, USA
 
Question: (1 answer)

How do I organize my recipe box after I have already saved them just as they are? I really want to categorize them.


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Last updated: Jul. 28, 2014 1:26 pm
Posted: Jul. 28, 2014 1:19 pm

Asked by:

Cooking Level: Intermediate

Home Town: Bend, Oregon, USA
Living In: Silver Springs, Nevada, USA

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Request: (0 recommendations)

New Blog Post http://www.myregistry.com/wedding-registry/Seamus-O-Connor-carolyn-hanks-Troy-NH/657691


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Posted: Jul. 28, 2014 12:53 pm

Requested by:

Photo by Seamus O'Connor

Cooking Level: Beginning

Home Town: Cadiz, Andalucia, Spain
Living In: Troy, New Hampshire, USA
 
Request: (2 recommendations)

Shout out to Volleyballmom:


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Last updated: Jul. 28, 2014 1:18 pm
Posted: Jul. 28, 2014 12:15 pm

Requested by:

Photo by bren
Home Town: Gaspe, Quebec, Canada
Living In: Ottawa, Ontario, Canada

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Request: (1 recommendation)

Thank you everyone who tried my husbands chicken adobo and leaving a review...good and bad. Thanks again!!!


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Last updated: Jul. 28, 2014 12:35 pm
Posted: Jul. 28, 2014 12:13 pm

Requested by:

Photo by moaa

Cooking Level: Intermediate

 
Request: (2 recommendations)

scunnie squash bread recepie


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Last updated: Jul. 28, 2014 1:30 pm
Posted: Jul. 28, 2014 12:03 pm

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Request: (3 recommendations)

Happy Monday everybody! I'm preparing to make pork wontons at hubbie's request. I have only made shrimp wontons and have always cooked the shrimp first before assembling. Most of the AR wonton and Chinese dumpling recipes do not indicate cooking the pork first. I'm feeling a little uneasy about this even though they are fried. Some of the wontons will be left "raw" as I will use them for soup later. Your thoughts, please and thank you!


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Last updated: Jul. 28, 2014 3:09 pm
Posted: Jul. 28, 2014 11:48 am

Requested by:

Photo by Cathy Myers

Cooking Level: Intermediate

Living In: Crestline, California, USA
 
Request: (14 recommendations)

Anybody here have an excellent cake recipe that uses box yellow or white cake mix? Thanks!


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Last updated: Jul. 28, 2014 12:10 pm
Posted: Jul. 28, 2014 9:23 am

Requested by:

Photo by foodiemonster

Cooking Level: Expert

 
Question: (3 answers)

how do you remove a recipe from your recipe box cannot find anywhere to delete a recipe


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Last updated: Jul. 28, 2014 11:20 am
Posted: Jul. 28, 2014 8:26 am

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