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  1. HELP quick...no boil noodles
  2. What to do with Leek Fronds (Leaves)
  3. Flour and Sugar questions
  4. Getting Started - What Books
  5. Pauls Dinners
  6. What to do with cooking grease?
  7. I just want to say thank you
  8. Substitutions for milk
  9. Are we going to still be able to get Kosher Salt?
  10. Need help w/ measuring equivalents
  11. What should I serve with seared swordfish?
  12. Evaporated Milk Question
  13. Peppery tomato sauce problem
  14. Tonga - What would you take with you?
  15. Shelf Life of Opened Items in refrigerator
  16. Lobster Bisque
  17. Low Country Boil with Lobster?
  18. Basil & Italian Parsley
  19. Open House Help Needed
  20. Sifting flour question
  21. Scallions / Green Onions HOW to prepare?
  22. Substituting Vinegar with Buttermilk
  23. Hi Everyone
  24. Is Cook's Illustrated really the best?
  25. Help quick with measurements
  26. Perfect Breakfast for Mom
  27. Need help ! Chocolate Truffles
  28. I Promised someone this Recipe for her Wedding Picnic
  29. Onion Rings
  30. Flavoring Meat
  31. Piecrust Ingredient Question
  32. Question regarding Shiitake mushroom "gills"
  33. Meatloaf gravy question!
  34. Best nachos?
  35. Ribs not as good as restaurant?