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Request: (1 recommendation)

ot- okay- here's the deal...the coon is arguing with the ferrel cat for food- and the baby hummers are fighting at all the feeders as ma and pa are setting the second round of eggs---


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Last updated: Aug. 3, 2015 12:49 pm
Posted: Aug. 3, 2015 12:47 pm

Requested by:

Photo by nanny129
Home Town: Memphis, Tennessee, USA
Living In: Douglasville, Georgia, USA
 
Question: (0 answers)

Apparently, you have switched the page for mobile devices. I have used my tablet for years on the counter beside the cooktop to follow your recipes. The mobile format does not allow this anymore. I'm sure many others are sharing this frustration.


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Posted: Aug. 3, 2015 12:39 pm

Asked by:

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Request: (2 recommendations)

Basic stuffed mushrooms?


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Last updated: Aug. 3, 2015 12:49 pm
Posted: Aug. 3, 2015 12:22 pm

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Photo by Chef Mom

Cooking Level: Expert

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Question: (2 answers)

What is cooking time for pork tenderloin ( two 1 lb pieces with sauce)in crock pot? recipe Amazing Pork Tenderloin in Slow Cooker says 4 hrs on LOW. I think they meant 4 hrs on HIGH.


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Last updated: Aug. 3, 2015 12:35 pm
Posted: Aug. 3, 2015 11:30 am

Asked by:

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Request: (2 recommendations)

Hi, then there is nanny's hill - Is she Jack or Jill!!!!! OR the Grand old Duke of York??? -- Up and down - up and down and now deserted!!!!! Is Freddie now living there??? grill or be damned -- that is the question!!!!Cheers.


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Last updated: Aug. 3, 2015 12:07 pm
Posted: Aug. 3, 2015 11:08 am

Requested by:

Photo by Don

Cooking Level: Expert

Home Town: Dumfries, Dumfriesshire, Scotland, U.K.
Living In: Marbella, Andalucia, Spain
 
Request: (2 recommendations)

Hi, beginning August --Summer is here!!! -- note exclamations Savvy!!! --- time for reflection --- Why NOT I SAY!!!! --- WE all want the best for our selves and our families and friends!!! ---- We are WE!!!! the best!!!!! --- Now stay and think Young!!!!!!! --- Only you can do it!!!!!!! cheers.


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Last updated: Aug. 3, 2015 11:53 am
Posted: Aug. 3, 2015 11:00 am

Requested by:

Photo by Don

Cooking Level: Expert

Home Town: Dumfries, Dumfriesshire, Scotland, U.K.
Living In: Marbella, Andalucia, Spain
 
Request: (4 recommendations)

Hi everyone,I'm looking for an EAST breakfast recipe.I had one once that called for crescent dinner rolls for the crust and an egg and ham mixture(I think). Any recipes will be greatly appreciated.Thanks so much !!!!!


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Last updated: Aug. 3, 2015 11:43 am
Posted: Aug. 3, 2015 10:40 am

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Question: (3 answers)

I am a school cook. They have once again changed the flour we can use for baking. We are now using white whole wheat/enriched 60/40. My issue is, I'm not sure how to change the amount of yeast, salt, sugar, and liquids for breads nor how to change my dessert recipes using this new flour instead of all-purpose flour. Any and all help would be much appreciated. Thank you much :)


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Last updated: Aug. 3, 2015 12:48 pm
Posted: Aug. 3, 2015 10:12 am

Asked by:

Photo by Rhonda H.

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Request: (5 recommendations)

My "baby"DS has his birthday on Saturday (20 years old) and has requested a Chocolate Mousse Cake. I have seen some on here, but asking you my dear Peeps for your t'n't recipe! TIA as always!


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Last updated: Aug. 3, 2015 12:32 pm
Posted: Aug. 3, 2015 9:25 am

Requested by:

Photo by love to cook

Cooking Level: Expert

 
Request: (2 recommendations)

I know many others are getting frustrated with being thrown over to the mobile site when not requesting to use it ... I am too. Wrote in to A.R. and this was the response.


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Last updated: Aug. 3, 2015 10:53 am
Posted: Aug. 3, 2015 9:06 am

Requested by:

Photo by Linda (LMT)

Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA
 
Question: (2 answers)

Help............recently I am unable to expand the reviews shown with the daily recipe, it leaves me wondering what else was being said about the recipe.


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Last updated: Aug. 3, 2015 10:56 am
Posted: Aug. 3, 2015 8:49 am

Asked by:

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Question: (1 answer)

Anyone notice the Dinomites fluffy balls all over the review section?!!


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Last updated: Aug. 3, 2015 10:27 am
Posted: Aug. 3, 2015 8:48 am

Asked by:

Photo by Ohiocook

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA
 
Request: (1 recommendation)

To all of you who helped with my baked curly fry question, step inside. I've tried three different methods today...Here's the outcome.


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Last updated: Aug. 3, 2015 8:20 am
Posted: Aug. 3, 2015 5:32 am

Requested by:

Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
 
Request: (3 recommendations)

funny of the day>>if you dare----


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Last updated: Aug. 3, 2015 8:24 am
Posted: Aug. 3, 2015 5:10 am

Requested by:

Photo by nanny129
Home Town: Memphis, Tennessee, USA
Living In: Douglasville, Georgia, USA
 
Request: (14 recommendations)

Good morning my dear peeps; 3rd string here asking "What did you have for dinner last night?"


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Last updated: Aug. 3, 2015 11:04 am
Posted: Aug. 3, 2015 4:14 am

Requested by:

Photo by Nadine

Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada
Living In: Mississauga, Ontario, Canada
 
Request: (14 recommendations)

It's Monday, what's for dinner?!?


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Last updated: Aug. 3, 2015 10:33 am
Posted: Aug. 3, 2015 3:32 am

Requested by:

Photo by korilynne
Living In: New Britain, Connecticut, USA
 
Question: (1 answer)

Good morn'g! See what this celebrity has to say. Here's your quote and have a great day!


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Last updated: Aug. 3, 2015 12:06 pm
Posted: Aug. 3, 2015 3:14 am

Asked by:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Pittsboro, North Carolina, USA
 
Request: (1 recommendation)

Sueb, you up? Good morning. I would like to make your coffee jelly rolls but need an alternative to marshmallows. I don't have them and don't have the ingredients to make them. Also, how much is one envelope of gelatin to you. One envelope for me is 2 tbsp. Thanks!


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Last updated: Aug. 3, 2015 2:44 am
Posted: Aug. 3, 2015 2:21 am

Requested by:

Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
 
Question: (4 answers)

I am making a wedding cake for the first time and it is going to have 3 tiers, with 4 layers in each tier (2 baked cakes sliced in half and filled/frosted) 12", 9", and 6". The bottom tier is going to be an Italian cream cake, the middle will be chocolate rum cake with cherry preserves, and the top will be a lemon cake with lemon filling/frosting and raspberry jam. The reception will be an outdoor venue and the bride and groom don't want fondant. What kind of frosting can I use instead that will hold in early September weather? How far ahead can I make the cakes and if I freeze them will they really taste just as good as fresh ones? I am also using fresh flowers and leafy plants to decorate the cake. Do I need to do anything specific to them to ensure they don't wilt? Any other tips for filling, frosting, and making the actual cake would be appreciated, thank you.


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Last updated: Aug. 3, 2015 8:59 am
Posted: Aug. 2, 2015 7:24 pm

Asked by:

Living In: Spokane, Washington, USA

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Question: (1 answer)

I've been on this site a long time. I am so annoyed with the constant mobile app coming up and having to sign in AGAIN and scrolling down to find the full website. Was there a change that I missed?


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Last updated: Aug. 3, 2015 12:29 am
Posted: Aug. 2, 2015 6:53 pm

Asked by:

Photo by lisa j

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Displaying results 1-20 (of 200) requests
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