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  1. Language conversion USA to OZ - Chili Sauce
  2. Sending food care packages cross country?
  3. Cook from frozen (turkey e.g.)
  4. To freeze or not to freeze?
  5. Using pumpkin pie filling in sweet potato casserole
  6. Stuffed Bell Pepper?
  7. Best Rice for Paella?
  8. Help with Banana filling
  9. Brown Cabbage?
  10. Bread Machine Ingredients?
  11. Dipping in chocolate
  12. ISO: Butter recipes (pumpkin? apple?)
  13. Cooking two things at once
  14. Refreeze raw Hamburger
  15. Counter top electric ovens
  16. Pan Fried "Fried Chicken"
  17. Meat Tenderizer
  18. Too much sugar in my pasta sauce....
  19. No Food Mill
  20. Stuffed peppers always too 'dry'
  21. Pork in Smoker
  22. Question about imitation crab meat
  23. Free tap water?
  24. Blanching Chicken Wings?
  25. Acorn squash orange or green?
  26. Questions About: Freezing Butternut Squash
  27. Crispy Sweet Potato Fries
  28. Why is baking so difficult?
  29. What should I make for breakfast, lunch, and dinner for tomorrow?
  30. What is a non reactive pan?
  31. Ketchup Recipe
  32. Crockpot sizing
  33. Help with roasted nuts--Please!!!
  34. Using Bran - any guidelines?
  35. ISO Help with making yogurt