Hotline Topics
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is philadeliphia cream cheese sold in the tub (not whipped) the same as the kind in the bar? my supermarket only has the tub, and the label...
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Reply like this? I have to use three to four times the amount of corn starch to get the same thickness in sauces. 2 = 7 tsp now.
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Just moved to Alberta. I need a lot more corn starch here than I did in Europe. Any suggestions on brand/other stuff (no flour)?
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How do you keep tuna tartare from oxidizing (turning gray)?
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What is the best way to cook this?? The girl at the grocery store gave it to me because I thought it was neat.
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Can I freeze salsa verde like I would pesto?
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Can i use somewhat under-ripe fruit when making a cobbler? Is there something I should do to make them more "cobbler-friendly"?
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I'm canning some crushed tomatoes, using Mrs. Wheelbarrow's method from NPR. My canner's instructions say to place the lidded-up jars in the...
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I have an abundance of habanero peppers right now. What can I do with them that is unique? How can I preserve them?
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My job has erratic hours so I am on the go at odd times and need to sandwich (pardon the pun) in dinner for one between appointments. I find...
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I need to make 8 lunch and 8 dinner menus and I am having a hard time creating varied menus. What is a good way to do this?
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Are cockles the same thing as clams?
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Any suggestions for using green peppers, an abundance of which I get from my CSA. I am not a fan of them raw or stuffed with rice. Vegetarian...
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WHERE CAN YOU BUY HOME MADE FRESH PASTA, NOT FROZEN OR DRY FRESH
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My daughter's class is going on a camping trip & I have been asked to make pancakes for the third morning of the trip for 30 people. The...
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My strawberry jam is all fading! Still tastes OK but so NOT pretty ... any thoughts on how to prevent that in the future? This stuff will...
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I'm making the Wishbone Chicken tonight. I thought I recalled the recipe called for a 6 pound chicken when I was at the store only to get...
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What do you do with leftover egg whites (4) when you make a recipe that uses only the egg yolks?
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What can you substitute for self-rising flour?
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How long can I keep egg whites in the fridge?
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