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What to do with a load of leftover remoulade?

Apr 04, 2010 by Perilagu Khan

6

Using a "half there product"; to the finish! anyone else try this?

Apr 02, 2010 by Donna Nutella

3

Toothless Easter?

Apr 03, 2010 by jerrys88

9

Tamale question. I want cheese!

Apr 02, 2010 by MazDee

10

Delicious Italian Meatballs !!

Mar 24, 2009 by cups123

52

4.5 lb center cut boneless pork loin roast - what's the best way to cook it? HELP!

Oct 21, 2009 by GSDlove

18

Flour tortillas came out too stiff - any suggestions?

Mar 21, 2010 by small h

22

Cuban coffee? Vietnamese coffee?

Jan 20, 2008 by nbermas

5

Fresh Horseradish -- THAT bitter?!?

May 06, 2008 by Dmnkly

23

TAGINE Cooking - How To?

Jan 05, 2007 by SilverlakeGirl

32

Easter dinner: what am I forgetting?

Apr 01, 2010 by julesincoq

7

Passover Chocolate flourless cake (or better suggestion welcome)

Mar 22, 2009 by lovessushi

29

Roast beef and Yorkshire pudding - starting with a frozen roast?

Apr 03, 2010 by greygarious

3

Kale flowers from the farmer's market-- what to do?

Apr 03, 2010 by Vetter

2

Overrun of Grade A Ikura (Salmon Roe) What to make?

Apr 03, 2010 by kemi5

1

I have a 4 lb cross rib roast and some questions

Apr 03, 2010 by blkery

4

Darya Restaurant's "Juicy Chicken." (moved from L.A. board)

Apr 03, 2010 by banquisha

0

Recycling rotisserie chicken

Nov 11, 2009 by efdee

24

Need help making a cherry reduction for lamb

Apr 02, 2010 by itryalot

7

Smoked Sausage, German Potato Salad and ?????

Mar 30, 2010 by boyzoma

24

Reheating leg of lamb?

Apr 03, 2010 by bvbellomo

0

Harissa (Tunisian, Morrocco) Piri Piri peppers ??

Apr 03, 2010 by Freq Band

0

Passover appetizers for a bridal shower?

Mar 30, 2010 by DGresh

5

My refried beans are gross-what am i doing wrong?

Apr 02, 2010 by trolley

3

Homemade Stock Not "Gellied" and ?'s

Feb 13, 2008 by reneec83

39