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Forum: Questions? Need Help? Ask Here!

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  1. crock pickles

    I have a crock of dills working, the crock has started to sweat some brown dill smelling crystals. Is it normal?

    Started by 440‎, 2006-09-09
    • Replies: 2
    • Views: 495
    4 Weeks Ago Go to last post
  2. Question - open crock pickles

    I started a batch of pickles in a crock, the salt and vinegar is bleeding thur the crock. why is this?

    Started by lsweet13‎, 4 Weeks Ago
    • Replies: 0
    • Views: 65
    4 Weeks Ago Go to last post
  3. Question - potato salad

    How to fix too much dry mustard in potato salad?

    Started by carolsuze‎, 2015-05-23
    • Replies: 3
    • Views: 135
    2015-05-24 Go to last post
  4. Cool Question - My mother's punch

    Hi, I'm new and I hope I'm posting this in the correct place. If not, I'm truly sorry. A little background before I show my total ignorance. ...

    Started by jdowson@cox.net‎, 2015-05-10
    • Replies: 7
    • Views: 178
    2015-05-13 Go to last post
  5. Need recipe for a differant Devils Float

    Back 15 years ago an ex boyfriend made me a cake and I have kicked myself ever since for not getting the recipe. It goes something like this....make...

    Started by bntyhunter‎, 2005-04-28
    • Replies: 4
    • Views: 705
    2015-05-12 Go to last post
  6. Question - Brunswick Stew

    I want to make a stew from a recipe from this website. It is a crock pot stew and the recipe calls for pork and beef bar b q I need to know is this...

    Started by RDInscoe‎, 2015-05-06
    • Replies: 2
    • Views: 109
    2015-05-07 Go to last post
  7. Sweet milk

    What Is sweet milk? I found it in a recipe and don't know what it is or how to make it. Thanks tom

    Started by Thomas J Thomson‎, 2015-05-03
    • Replies: 2
    • Views: 140
    2015-05-05 Go to last post
  8. Question - How do I thaw a frozen pie?

    I froze a chocolate meringue pie (so already baked). Do I thaw it at room temp. or bake the frozen pie so crust isn't soggy? Covered or uncovered?

    Started by Maggiepie‎, 2015-05-01
    • Replies: 3
    • Views: 132
    2015-05-02 Go to last post
  9. 1 pkg dry yeast actual amount?

    Does anyone know the amount in 1 pkg of dry yeast? I'm trying to measure from a jar but have no idea how much is in 1 pkg???? Plz, Plz & thank...

    Started by dolanna‎, 2015-04-23
    • Replies: 2
    • Views: 115
    2015-04-25 Go to last post
  10. Question Question - How long to cook 7.5 lb boneless chuck roast in slowcooker?

    I've never used a slow cooker before. Just bought one yesterday. Never cooked a roast before, even in the oven. How long do I need to leave it in...

    Started by newatthis‎, 2015-04-02
    • Replies: 4
    • Views: 218
    2015-04-09 Go to last post
  11. Question - 18th Century Recipe Help

    I have found a recipe from 18th Century Cornwall England, titled Downing Pudding. I don't bake much, so I need more precise instructions on how to...

    Started by aedowning‎, 2015-04-06
    • Replies: 6
    • Views: 705
    2015-04-07 Go to last post
  12. Question - healthy spice (or other flavor) cake, etc

    I need a heart-healthy recipe for spice cake or other tasty cakes. I use Betty Crocker boxed mix, substituting Eggos and canola oil but feel it still...

    Started by Donaldo‎, 2015-03-23
    • Replies: 8
    • Views: 256
    2015-04-06 Go to last post
  13. Question - Egg strata

    I lost my recipe and have tried many others but they are too wet and mushy. What's the best ratio of milk to eggs to have a firm strata .

    Started by Hairkaren‎, 2015-03-31
    • Replies: 0
    • Views: 102
    2015-03-31 Go to last post
  14. cooking in large quanities

    I have a hotel pan 12th X2 and I was wondering do I just double the recipe for a cake that's cooked in a 9X2 baking dish and have it come out right,...

    Started by Donna1957‎, 2015-03-18
    • Replies: 5
    • Views: 156
    2015-03-21 Go to last post
  15. Question - Poke Cake with Pudding

    I've never made a poke cake with pudding, only jello. Do you pour the pudding on when the cake is warm or completely cooled? I'm thinking it should...

    Started by salsa89‎, 2015-03-08
    • Replies: 1
    • Views: 108
    2015-03-08 Go to last post
  16. Question - Xanthan Gum Substitutions/Equivalences

    What is the substitution/equivalence amount for xanthan gum when using (1) corn starch or (2) gelatin? Are there other ingredients that are better...

    Started by RedCardinal‎, 2010-10-02
    corn starch, gelatin, substitutions, xanthan gum
    • Replies: 7
    • Views: 6,081
    2015-03-08 Go to last post
  17. Prevent sour cream mold?; Freeze perogie dough? Prevent strawberry mold?

    Hi; Can anyone tell me how to prevent sour cream from molding if not used too often? Question tw0- Can I freeze perogie dough? Question three-...

    Started by mrdibs‎, 2015-02-25
    • Replies: 9
    • Views: 346
    2015-03-04 Go to last post
  18. Question - dairy and Gluten substitures

    I would like to make the no crust pumpkin pie recipe from your cooks.com site but need a good substitute for Milk---if I use almond milk will I have...

    Started by vicki7228‎, 2015-02-17
    • Replies: 6
    • Views: 235
    2015-02-23 Go to last post
  19. Question - diabetic cooking

    Does anyone know what is the diabetic equivalent for brown sugar?

    Started by edie65‎, 2015-02-21
    • Replies: 2
    • Views: 123
    2015-02-22 Go to last post
  20. crock pot vs. Slow Cooker

    The Slow Cooker has holes in the lid. The Crock Pot doesn't. Is this correct and if not, Why are there holes in the Lid

    Started by gbrainard5575‎, 2015-02-21
    • Replies: 1
    • Views: 162
    2015-02-22 Go to last post

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