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Question: (2 answers)

I uploaded a recipe for private use only in the hope I could alter it online by changing the servings to higher portions. Can any one help me by telling me how I do this? On my private message it only shows edit & save. Thank you


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Last updated: Dec. 8, 2014 2:06 am
Posted: Dec. 8, 2014 1:55 am

Asked by:

Home Town: Palmerston North, Manawatu-Wanganui, New Zealand

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Question: (1 answer)

what is the advantage of becoming PRO.


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Last updated: Dec. 8, 2014 11:09 am
Posted: Dec. 8, 2014 1:55 am

Asked by:

Home Town: Palmerston North, Manawatu-Wanganui, New Zealand

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Question: (1 answer)

Perhaps I should put my question another way.... How do I add the change serving and adjust recipe onto a recipe I have in my Recipe Box for Private use only and not Public. I can't find where it is. It has not been added to my private recipe. Thank you


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Last updated: Dec. 8, 2014 3:28 am
Posted: Dec. 8, 2014 1:57 am

Asked by:

Home Town: Palmerston North, Manawatu-Wanganui, New Zealand

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Question: (1 answer)

Good morn'g! My, how Mondays roll around fast. Don't know whether to laugh or cry at this quote. Possible to do both. Hope you have a great day.


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Last updated: Dec. 8, 2014 5:43 am
Posted: Dec. 8, 2014 3:38 am

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA
 
Question: (1 answer)

Hello again everyone. A quick question about freezing dough. ---->


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Last updated: Dec. 8, 2014 5:28 am
Posted: Dec. 8, 2014 5:14 am

Asked by:

Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
 
Question: (2 answers)

I just read the recipe for crab Rangoon and would like to try it. Can I make them and freeze and bake from frozen - like the commercial ones you purchase?


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Last updated: Dec. 8, 2014 8:36 am
Posted: Dec. 8, 2014 5:44 am

Asked by:

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Question: (1 answer)

Can I freeze cut out cookies before baking?


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Last updated: Dec. 8, 2014 7:12 am
Posted: Dec. 8, 2014 5:57 am

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Question: (0 answers)

I thought this was sweet. Anyone with kids or g-kids who watch cartoons may be able to help out: http://allrecipes.com/cook/13290867/blogentry.aspx?postid=337449#comments


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Posted: Dec. 8, 2014 5:57 am

Asked by:

Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
 
Question: (2 answers)

How long will lemon curd keep in the frig? I am having 'a tea' and would like to know how many days ahead I can do the prep for lemon curd?


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Last updated: Dec. 8, 2014 9:18 am
Posted: Dec. 8, 2014 7:06 am

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Question: (2 answers)

I need to make a frosting recipe and I've chosen Royal IcingIII. How can i store this for another use, another time?


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Last updated: Dec. 8, 2014 7:41 am
Posted: Dec. 8, 2014 7:18 am

Asked by:

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Question: (4 answers)

Stuck in with snow flurries today - how long do you bake mini loaves ( 5 3/4 x 3 x 2) of banana bread? Surely not as long as the regular loaf - thought I'd bake a few choc chip banana loaves and put in the freezer for Christmas giving. I've no idea of when to even start checking for doneness with this size. Thanks.


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Last updated: Dec. 8, 2014 9:07 am
Posted: Dec. 8, 2014 7:55 am

Asked by:

Photo by sweet cook

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Question: (2 answers)

manella :)


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Last updated: Dec. 8, 2014 10:03 am
Posted: Dec. 8, 2014 9:00 am

Asked by:

Photo by weeble

Cooking Level: Expert

 
Question: (3 answers)

Hi Everyone!. we are having an Ugly sweater ptluck at work next week and I am thinking to bring hot chocolate. Do you think it would be ok to keep it warm in a slow cooker or do you think it is better to bring it in cold and let everone warm it up in the Microwave..?


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Last updated: Dec. 8, 2014 11:54 am
Posted: Dec. 8, 2014 10:22 am

Asked by:

Photo by jadedgurl

Cooking Level: Intermediate

 
Question: (1 answer)

OT For you Italian music fans, some sad news--->


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Last updated: Dec. 8, 2014 1:58 pm
Posted: Dec. 8, 2014 11:14 am

Asked by:

Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
 
Question: (3 answers)

pecan pies . I have been baking pecan pies -- using brown sugar and natural sugar . Recipe calls for 1 table spoon flour and 1 table spoon con meal , plus the usual 3 eggs vanilla , 1/2 cup melted butter & 1 cup pecans mixed into the filling Pies taste delicious . Only problem is when pie is baked I get a light colored foamy finish on the top > all th epecans are under this frosty looking top ! What can I do to stop this frosty looking top so the pecans that rise to the sirface can be seen ? Please help Doug


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Last updated: Dec. 8, 2014 1:41 pm
Posted: Dec. 8, 2014 11:25 am

Asked by:

Photo by Douglas Rogers

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Question: (3 answers)

1 STICK OF BUTTER EQUALS HOW MANY CUPS


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Last updated: Dec. 8, 2014 1:17 pm
Posted: Dec. 8, 2014 12:11 pm

Asked by:

Photo by Jacque Bratz

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Question: (1 answer)

1 STICK OF BUTER EQUALS HOW MANY CUPS


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Last updated: Dec. 8, 2014 12:32 pm
Posted: Dec. 8, 2014 12:13 pm

Asked by:

Photo by Jacque Bratz

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Question: (3 answers)

Thanks for the help with the baking time. Have submitted a pic of the mini choc chip banana loaves for posting on my profile page. They took exactly 37 minutes at 350. Got 3 mini loaves from my regular recipe amount.


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Last updated: Dec. 8, 2014 3:51 pm
Posted: Dec. 8, 2014 12:45 pm

Asked by:

Photo by sweet cook

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Question: (2 answers)

I wanted to take creme bruee to a party. Will it hold up or will the caramelized top liquify? I don't know because whenever I make creme brulee it is eaten shortly after I caramelize the top. Thanks!


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Last updated: Dec. 8, 2014 1:31 pm
Posted: Dec. 8, 2014 1:05 pm

Asked by:

Photo by K.Ball

Cooking Level: Intermediate

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Question: (2 answers)

Hello AR! I just received my first 3 x mass cards and want to say thank you! I also want to mention I apparently didn't read the rules and did not include a recipe. I suppose that would had made sense but I didn't. So sorry. :( I hope I'm forgiven. I DID include something just not a recipe. :(


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Last updated: Dec. 8, 2014 3:03 pm
Posted: Dec. 8, 2014 1:44 pm

Asked by:

Photo by RatherBeCooking

Cooking Level: Expert

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