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Mystery Meat - what can I do with this?

Feb 19, 2010 by patty1h

7
Feb 21, 2010

Pork Back Fat

Jan 09, 2010 by eight_inch_pestle

6
Feb 21, 2010

Your Best Ideas for Using Strawberries

Feb 20, 2010 by Cherylptw

24
Feb 21, 2010

Pig Butchering

Feb 21, 2010 by ali212

1
Feb 21, 2010

South African Dinner

Oct 05, 2009 by cookieluvntasha

4
Feb 21, 2010

Cheese Fondue + ?? For Dessert....

Feb 19, 2010 by Island Girl

8
Feb 21, 2010

Looking for advice in modifying Bittman's Clementine Clafoutis

Mar 07, 2008 by bite bite

6
Feb 21, 2010

Top Sirloin roast recipe???

Feb 21, 2010 by Neta

1
Feb 21, 2010

Why does my reheated Steel Cut Oats come out gloppy and congealed together?

Feb 20, 2010 by coffeeluva

16
Feb 21, 2010

Sausage, Pepper & Onion ratio

Feb 21, 2010 by ShogunCT

4
Feb 21, 2010

What is everyone making for the Jewish holidays?

Sep 03, 2009 by jackiec

78
Feb 21, 2010

Birthday dilemna

Feb 21, 2010 by dinahs

1
Feb 21, 2010

Lordy Lordy... Wheat Free? What the @#$%^#%?

Aug 20, 2007 by lollya

65
Feb 21, 2010

Canning on a glass top stove - can it be done?

Aug 21, 2009 by lilaki

10
Feb 21, 2010

Faux devonshire cream recipe

Feb 20, 2010 by Sarah

2
Feb 21, 2010

Baking Brioche in Cast Iron?

Jan 29, 2010 by twj

3
Feb 21, 2010

Spaghetti with Brown Butter and Mizithra

Mar 04, 2005 by thejulia

5
Feb 21, 2010

Help--Do I thaw TJ Seafood Blend before using it in recipe

Feb 21, 2010 by nissenpa

3
Feb 21, 2010

Killer Shrimp

Jul 19, 2008 by Servorg

20
Feb 21, 2010

Slow oven roasted lamb

Jan 18, 2010 by Mistral

3
Feb 21, 2010

PASTA - Baked Pasta

Feb 15, 2010 by SilverlakeGirl

16
Feb 21, 2010

What to do with leftover Risotto?

Feb 04, 2010 by Renaehere

12
Feb 21, 2010

Monterey Jack Cheese

Feb 20, 2010 by mtlmaven

3
Feb 21, 2010

Greek yogurt with dried figs, honey and fresh mint

Feb 20, 2010 by limster

5
Feb 21, 2010

Lost recipe help! - moved from Los Angeles area board

Feb 20, 2010 by donald Wilson

4
Feb 20, 2010