spicequeen asked:


I don’t want the actual recipes, just the titles of all 500 recipes so I can know if the cookbook is worth buying. It’s very expensive so I don’t wanna buy it and waste my money. I’ve heard some great things about the book and that it has 500 recipes, but I wanna be sure it’s worth it before I spend about 55 U.S dollars on it. I really want a good cookbook so anyone’s help would be greatly appreciated.

Javier

cryslyn_21 asked:


I’m getting ready to have a fun party for woman only and i need some cute recipes.

Margaret

Andrea asked:


I want to find out if there’s a recipe website where I can make a list of ingredients I have in my pantry/refrigerator and it will give me a list of recipes which use only those ingredients? Or a website with something similar? Thanks.

Vanessa

bubbleg14 asked:


If you tell me some recipes or a site with recipes that would be great. Thanks.

Shane

Sarah L asked:


I live in Georgia now but I’m originally from Little Valley New York. Pizza and wings are a big hit up there. We’ve tried many recipes but we just can’t find the right one to achieve the style that resturaunts use in western New York. Does anyone know the recipe for the style I’m talking about?

Cheryl

Julie6962 asked:


I have lots of recipes, but my fudge recipe and oatmeal raisin cookie recipe both have unusual ingredients. Both make a very, very good tasting dessert, everyone wants the recipe and both desserts get eaten in very short order, but no one can guess what the “secret” ingredient is.

P.S. My fudge recipe calls for Velveeta. My cookie recipe uses Miracle Whip.
I’m not so sure what the “secret” ingredient is in haggis. Did you even read the question?

Bertha

jessica asked:


I want to start collecting all my recipes together, but not sure how I should keep them. In a recipe box maybe, or in a small spiral notebook? How do you keep yours?

Christine

kdnolen asked:


I really want to go to colonary arts school when I grow up and I really need some medium/hard recipes.

Allison

Caesi asked:


I am a vegetarian and boyfriend is a meat lover. I’m tired of cooking double meals just to feed the two of us. I want to find a website that has recipes that would be appetizing with no meat that he would like, as well as some recipes that could be cooked meatless.

Jerry

Bradley asked:


One sponge recipe will say to seperate the egg white, beat till forms a peak and then folk the yolk in later. Other recipes will say whisk up the whole egg till it is aerated etc. If you followed the recipe where you separate the egg white from the yolk and you accidentally got a bit of yolk in, then the fat from it will destroy the beating properties and it won’t aerate properly. Why is it different when beating the whole egg for a sponge which turns out with great success?

Javier