Hotline Topics
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Halvah or halva pan
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Best recipe for fudge chocolate icing, not too sweet
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Chicken Liver Pate w/Cream Cheese or Butter?
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12 eggs are almost "floating", can I bake with them?
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Chickpeas dry to cooked volume.
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Vacation cooking with no oven
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How to not let food stick to tfal stainless steel
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I have a cut of meat labeled "chuck neck." It's boneless. What can I do with it?
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How to make homemade chicken broth?
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Loquats in dessert?
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Dandelion greens: If mine have been sitting in cold water for a day do they need to be blanched or boiled to cut down on the bitterness?
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Tips for using a lot of sage...
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Would a smoothie maker do as a soup blender
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Low carb sides/accompaniments for Chicago Italian beef--not serving it on rolls.???
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STUFFING A PORK ROAST
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My pizza base taste is so bad , Texture is good but taste is not so good
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Do fresh mushrooms absorb flavors better than canned
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I made a sesame and honey no-churn ice cream and I think I added too much honey, because it isn't freezing. What can I do?
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Sara Jenkins' recipe for pasta carbonara calls for 4 cups cheese to 1 pound pasta. Can you verify that this is correct?
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my artisan bread has no flavor! Please help. I want to make a flavorful rustic bread.
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