Hotline Topics
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Real food pickle! I'm cooking posole (hominy) at the moment and not sure how long to cook. Package suggests two hours, but other recipes...
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Best "Indian" cookbook? I realize that this is somewhat tantamount to asking for the best "American" cookbook but I will submit the question...
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This just may be in my head, but does anybody else notice the funny taste in crockpot cooking? It is always there for me...kind of a mild...
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i bought sausages from the amish, does anyone have any ideas on how to cook them.
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I want to make bisquits, but I don't have butter.
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If I make the topping for brushetta tomorrow night will it be good by weekend? that would 4 days later.
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Related to my red beans and rice. What's the difference between "red beans" and "red kidney beans"? Different taste?
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Any suggestions a ham bone with a little meat on it, that's full of flavor? Peach and pineapple pan drippings are yummy too.
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Whats the best thing to do with leftover Roast Pork Shoulder?
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Is it possible to de-seed big fat eggplants? I usually buy the skinny ones, but was given a couple fatties recently. Cooked 'em up my usual...
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I have a boatload of leftover stale corn muffins. Anyone have a good recipe for a savory bread pudding or strata made with cornbread? Thanks...
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How do I make dumplings?
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i still haven't cooked down that dang turkey carcus. too late? food safety worries...
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What side dishes go well with grilled King Crab Legs?
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What is Adobe chicken? Recipe?
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Thanks for the speedy answer to my question, foodpickle...I feel much more confident about my pie now.
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Only have light Karo syrup for a pecan pie, but prefer dark--will subbing part molasses do the trick?
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I'm making foodie gift baskets as gifts this year, and I'd like to include several varieties of flavored/infused salts. Got some ideas in...
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How can one make one's "Saved" recipes on food52 more usable? I have 350 saved and cannot for the life of me figure out how to search within...
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. Hi foodpickle, can I answers peoples questions? How?
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