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  1. Help with 2 recipes (quantities of ingredients)
  2. Cooking Dry Beans - Problems
  3. Tofu Questions ISO TNT answers
  4. Meat Discoloration
  5. Help with rolled spinach recipe
  6. HELP! I need deep fat frying advice!
  7. How can I remove burnt taste in my meat sauce?
  8. Sesame oil questions
  9. I need help cooking American-style dishes
  10. Hummus - Ideas?
  11. Fig Vinegar - any ideas
  12. Can't cook a French omelet
  13. Smokey Skillet
  14. Dawn Power Dissolver
  15. Pan pasta cooking
  16. Mini hot dog buns?
  17. Differences in seaweed?
  18. Sharbat
  19. Using Weber Grill as a warming oven questions
  20. How to soften rock-hard white sugar
  21. Garbanzo Beans -- 2 questions, hummus & gelatin
  22. ISO Rissoles recipe
  23. Coconut Oil Question
  24. Gray potatoes
  25. I Need help with Ravioli Stuffing
  26. Olive oil and foodnetwork...
  27. Popcorn-How Do You Make It?
  28. How to cut in butter without a pastry cutter?
  29. ISO advice using salt in long marinations
  30. How do I cut thin New York deli-style lettuce?
  31. Do you prefer to follow recipes or experiment?
  32. ISO flavorwave turbo oven - rice recipes
  33. Saltpeter
  34. What have I done?
  35. Children and cooking with wine