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Can I put into a chili recipe only half of the recommended ground beef (add 1 lb instead of 2) keeping the remainder of the recipe the same?
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Printing a recipe in a print publication?
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When do you use the shrimp sauce?
Recipe Question For: Smashed Fried Chicken With Chiles -
How to ask questions about products
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Making creme brulee for 2 instead of 8–how do I adjust cooking time?
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What do you think about using white chocolate vs dark so they are lighter and would look prettier rolled in pastel tinted coconut for Easter??
Recipe Question For: Dark Chocolate & Coconut Bites -
Any idea when/if the midnight blue Dansk butter warmer might be back in stock??
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Inquiry Regarding Shipping To Lebanon
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Help! Runny Ermine frosting and needed this afternoon
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Doubling the recipe and deciding whether I should marinate overnight or not.
Recipe Question For: Sheet-Pan Chicken With Figs & Bread Arugula Salad -
Working in Food processing industry
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How long can this sauce keep in the fridge?
Recipe Question For: Asparagus With Lemon-Pepper Marinade From Bryant Terry -
Would using frozen sweet potato slices work in this recipe or would they be too mushy?
Recipe Question For: Sweet Potato and Pancetta Gratin -
flours in your recipe for porcini popovers
Recipe Question For: Porcini Popovers -
Can I cook this in a sheet pan instead of cast iron?
Recipe Question For: Weeknight Chicken Parm -
RE: Stick of butter amount measurement
Recipe Question For: These Oysters ROCK! Oysters Rockefeller -
Can I make this recipe with matzo cake flour for Passover
Recipe Question For: Marie-Hélène's Apple Cake From Dorie Greenspan -
Hi! I am wondering what “2 cups all-purpose flour“ would be in grams, for this specific recipe. Or, how do you measure flour- scoop or dip & sweep?thx
Recipe Question For: "The Polo Bar"-Inspired Coconut Cake -
Vegan tahini cookies—why milk?
Recipe Question For: Vegan Tahini & Olive Oil Chocolate Chip Cookie -
Hello, kindly tell me the type of cider to use… filtered, sweetened, unfiltered?
Recipe Question For: Cider Caramel Apple Pie by Erin McDowell
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