Hotline Topics
-
Where are the plantains in the ingredients?
Recipe Question For: Chicken Stew with Beans, Corn, and Plantains -
Can mayonnaise be made with mustard oil instead of olive oil
-
Has anyone used this method with chicken tenders? If so, do you have any advice on marinating and cooking times, and on cooking temperature? Thank y
Recipe Question For: Finger-Lickin' Finger Lakes Chicken -
I would like to try this method with chicken tenders today.
Recipe Question For: Finger-Lickin' Finger Lakes Chicken -
If I don't have spelt flour can I use whole wheat instead?
Recipe Question For: Zucchini Chocolate Chip Bread -
Can you freeze the raw log of cookies?
Recipe Question For: Vietnamese Iced Coffee Cookies -
Can I use Brown sugar or Cane Sugar as a Substitute?
Recipe Question For: Chocolate Dump-It Cake -
Active Yeast versus Instant for the cinnamon rolls from Erin
Recipe Question For: Cinnamon Rolls -
how to fix cookies when I added too much baking soda?
-
Can I use a pressure canner to can the cucumber jelly recipe or will it ruin it?
-
Will this work with brown rice pasta or lentil pasta water? I can't eat gluten.
Recipe Question For: Pasta With Creamy Crushed Walnut Sauce From Heidi Swanson -
While making Turkey stock the turkey wasn't fully submerged. I I turned off the stove and covered with a lid. It sat for 8 or 9 hours. Is it safe?
-
Making Chocolate syrup too thick
-
Why baking the cake fails when we don’t add baking soda?
-
Is this a freezer friendly sauce?
Recipe Question For: Linguine in Yellow Tomato Sauce -
In the New Desserts version of this cake, it calls for 3 cups of sifted flour, why the difference?
Recipe Question For: Maida Heatter's Lemon Buttermilk Cake -
What are “Italian green peppers?”
Recipe Question For: Salmorejo Cordobés -
Replacing raw egg in tiramisu dessert with flan
-
I usually bake this chicken. Will it work on the grill?
-
When do I add shredded zucchini
Recipe Question For: Double Chocolate Zucchini Bread
Showing 1621-1640 of 5271 results