Hotline Topics
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I need help in the Crock Pot arena. I bought a huge CorningWare Electrics Crockpot many, many years ago and I threw out the directions about...
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To make this beef and vegetable stew, what cut of beef should I ask the butcher to give me? I.e., I don't want to say, "Please give me some...
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Does anyone have suggestions for dealing with one oven (plus a couple of toaster ovens and a microwave) when entertaining a crowd -- maybe...
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Does anyone have tips on making fresh corn polenta?
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What's a tasty apple for apple pie that won't get mushy?
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Our cocoa tree produce about 100 fruits every year,any idea how to proses or any recipe with fresh fruit farmers usually sell the fruits...
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Has anyone ever tried baking with St. Germaine, the elderflower flavored liqueur or any liqueur/bitters for that matter and if so what do...
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What is (and in) Sriracha Sauce? <br />How does it differ from other hot sauces?
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Does anyone have advice about whether corn you buy at the beginning of the season and corn you buy at the end of the season should be cooked...
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Can I substitute gherkins for pickles in a potato salad?
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I have some roasted butternut squash -- just roasted with a bit of olive oil, salt & pepper. What should I do with it now? I've already eaten...
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I've been an expert apple pie baker for years (at least to my personal taste) and I just made a pie - followed the usual recipe - used the...
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I just bought a beautiful "unused" Romertopf (sp) clay pot in the shape of a large fish at a yard sale for 1 dollar! The woman selling it...
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I have an abundance of roasted kabocha squash. Does anyone know any recipes (besides mashing it up) for already cooked squash?
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any danger in using expired cream of tartar? will it still work? fate of biscuits hangs in balance...
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I am trying to figure out the proper name for those small green chilies (they're thin, about 2 inches in length) used frequently in Indian...
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Q. what kinds of cheese would you recommend for a picnic. Not too stinky and goes will with a nice pino
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OK so I made a pizza with arugula and have about half a bag of it left over and I won't be making pizza again for awhile. Does arugula make...
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How long can you keep an opened container of tahini in the fridge?
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Any recommendations for a good baking stone? The one I have now cracked after only a handful of uses. I'm thinking I need a thicker stone?
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