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Chuck roast on a stovetop and tender... is this possible?

by Katie Nell 10 years ago

I made Marcella's Pot Roast of Beef with Garlic, Anchovies, Vinegar and Pancetta from Marcella Says last night. It c...

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pfink42 commented 1 day ago

How do I make my chocolate peanut oatmeal cookies more dense/firm?

by CuriousNewbies78 2 days ago

16 bars Current ingredient list 1⁄2 cup skim milk 1 cup Kraft peanut butter 17g granulated sugar 1 1⁄4-1 1⁄2 cup...

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Foxeyblue commented 2 days ago

Correct too sweet salad dressing

by lisaleira 9 days ago

Hola! I was looking to make a quick dressing for a raw cabbage salad and for raw kale salad (two separate salads)...

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lisaleira commented 7 days ago

Bread dough question - can I salvage my dough?

by AkL 7 years ago

Hi there. I'm a newbie at making bread, but I love Italian Easter bread (the one with the colored eggs in the shel...

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stradingerm commented 10 days ago

Can This Brisket Be Saved?

by MomofJesse 25 days ago

I cooked a 5-lb. brisket at 325 for three-and-a-half hours and when I took it out, all the liquid had evaporated and ...

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Indy 67 commented 25 days ago

Is there any use for bread dough that did not rise?

by Georgia Sommers 6 years ago

I suppose there isn't much else to say! I'll pitch it if I should but thought I'd see if there are any ideas out t...

blue room commented 28 days ago

Guacamole - Bitter!?

by jounipesonen 5 years ago

Have made a batch of Guacamole -- Avocado - definitely ripe Lemon juice Garlic cloves (maybe a bit too much) Sh...

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RobbieBlake commented 1 month ago

help, my soup is way too acidic!

by kudru 8 years ago

I made a bean soup and got a little over-enthusiastic with the sun-dried tomatoes, and the result is waaaay too tangy...

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NachoRodriguez commented 1 month ago

How do you tame too hot salsa?

by newfoodie 8 years ago

I followed a recipe for roasted tomatillo salsa. The directions warned against removing the jalapeno seeds but I sho...

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annie107 commented 1 month ago

Quick Bread Disaster

by human2 1 month ago

Hi everyone, I decided to try to make a healthy quick bread that brought together some of my favorite flavors from...

hotoynoodle commented 1 month ago

Home Cooking Be the first to comment

How to save your chunky overcooked Dulce de Leche

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by imaina89 1 month ago

I came across this problem, wanting to figure it out too. I tried keeping it in the hot water about 1/3 of the way...

Why didn't my cream puffs puff?

by EggyEggoo 4 years ago

I have made cream puffs many, many times in the past and they're usually successful. I made them the other night and ...

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sr44 commented 1 month ago

How to rescue a over risen dough that's left in room temperature for over 48 hours?

by Lk8 1 month ago

I was too busy and over 48 hours later, it's a big sticky mess that couldn't be worked on or shaped. Does it mean I ...

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Madrid commented 1 month ago

Help reconstruct this spaghetti and meat sauce recipe

by Jaqen 2 months ago

I'm trying to make spaghetti and meat sauce the way I saw it made a long time ago. I thought I would be able to find ...

Thymus commented 1 month ago

What to do with bread dough that won't rise?

by ChervilGeorge 2 months ago

I was attempting to make a sandwich bread but was out of good yeast and had to use one of those packets. It was expir...

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ChervilGeorge commented 2 months ago

Barilla No Boil Lasagna - Help!

by NShewmaker 2 months ago

Hey Everyone, I decided to attempt making a lasagna for the first time but I think I may have totally botched it. ...

MidwesternerTT commented 2 months ago

Why did my alfredo separate?

by Emmmily 8 years ago

I just made some alfredo sauce to go on past a for a late dinner - garlic, butter, milk, chives, parsley, fontina, ro...

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rothiii commented 2 months ago

Why use baker's percentage to compare recipe ratios?

by exex 2 months ago

I have read several articles trying to understand the benefits of using the baker's percentage. Embarrassingly enough...

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Smokeydoke30 commented 2 months ago

Fried Chicken Help Needed

by zackly 2 months ago

So I've never been good at frying chicken. It tastes OK but never seems spicy and crispy enough, like the Colonel's. ...

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MGParker commented 2 months ago

Making salsa verde & I need help, please

by toni6 2 months ago

I want to make salsa verde starting with a base of canned, pureed tomotillos, I'd like it to have that roasted taste,...

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toni6 commented 2 months ago