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What type of cheese goes best ?
Recipe Question For: Coconut-Lime Pork Tacos with Black Beans and Avocado -
On what else might you use the sauce?
Recipe Question For: Pasta With Green Pea Sauce & Lots of Pecorino -
The recipe ingredient list says 9 Tbsp of butter but the instructions only mention 4 Tbsp of butter. Is the 9 a typo?
Recipe Question For: Sheet-Pan Blueberry Pancakes -
I purchased the two roofing pins…they are too big and long for my purpose.How Do I send them back
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Is the added salt really required for the crust, considering the pretzels likely have a lot of salt on them?o lot
Recipe Question For: No-Bake Orange Cream Pie With a Pretzel Crust -
Sorry, not a fan of anchovies. Substitution suggestions?
Recipe Question For: Pasta With Creamy Cherry Tomato Sauce -
malt and celiac. My wife has celiac, so i can't use malt since it has gluten in it, what can i sub it with?
Recipe Question For: Chocolate Ice Cream From Rose Levy Beranbaum -
How can I store the extras for later?
Recipe Question For: Turkey Roll-Ups With Homemade Spinach Wraps -
How to store and freeze a fresh ginger? Thank you.
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Explain the fermentation that occurs in the bread dough?
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Explain the role of water, shortening, sugar, eggs, yeast etc. in bread mixtures.
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Pickles taste like battery acid.
Recipe Question For: Habanero Dill Pickles -
Is the Staub 2 in 1 grill pan cocotte oven saf
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Can the leftovers from this recipe be frozen?
Recipe Question For: Eggplant & Shishito Phyllo Pie From Pierce Abernathy -
What do we think of beer instead of white wine?
Recipe Question For: Ina Garten's Skillet-Roasted Lemon Chicken -
I am not sure how to cook squid larger than topical calamari
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Please post nutritional values on this recipe.
Recipe Question For: Vegan Cauliflower Alfredo Bake -
I am making the mend rich coconut macaroons and the batter seems too loose. cookies coming out flat instead of round
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I only have 226 oz of mascarpone
Recipe Question For: Mascarpone Sorbet From The River Café -
Why must care be taken in separating the egg yolks from the egg whites and those only very fresh eggs are used in sponge and chiffon cakes
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