I cannot figure out why printing recipe cards is so hard? I purchased the Avery 8386. to print 4x6 recipes for my box. Online, I found a random template for 4x6 recipe cards( I could not find any cool ones). Then I go and copy my recipe and go to paste it on the template and it doesn't paste *INTO* the template (on the lines would be my first choice), it pastes outside the boarders of the recipe card template. I'm hoping to create my new recipe box and print the recipes I use online right onto the cute card but maybe it is too perfect and easy. It is hilarious how difficult something so easy can be! Maybe I'm missing something super obvious but I have asked a bunch of people and....here I am! Help !
My workplace is having a recipe contest for our workplace cafeteria. I'm trying to come up with a good submission. [more inside]
Recommend recipe blogs that use European/UK measurements & pan sizes! [more inside]
We visited the local Mexican market today, and bought a ton of stuff...and I need some help figuring out what to do with it. I need recipes/ideas for what to do with: fresh guava, dried pasilla chiles, a massive pork cheek, frozen shredded coconut, cajeta, and a ton of limes (12 for one dollar!!!). [more inside]
I want to stop drinking Coke and other syrupy sodas. Anybody have easy ideas for soda-replacements? [more inside]
Do you have a recipe for this chocolate pumpkin pecan pie? [more inside]
Help me love squash! Give me your best recipes. [more inside]
Can someone point me to an authentic Pennsylvania Dutch sticky bun recipe? [more inside]
Looking for a plain granola recipe. [more inside]
Recipes for Krab with a K, also known as "fake crab" or "surimi." Preferably not sushi rolls. [more inside]
I have eggplant, bison, and potatoes. Tonight, I want them to join forces to create something delicious. What? [more inside]
How to get a favorite recipe for rajma chaval from Tiffin Tales? My favorite recipe for a red bean curry is now showing up as "this site may harm your computer" in google and is no longer in the google cache. The admin and blog author emails now bounce. Wayback machine does not archive it. No blog-scraping site has copied it. Other recipes online seem quite different. Is there anything else I am forgetting? [more inside]
BakeSaleFilter: I am a confident baker, but I'm a total novice at the art of exchanging baked goods for money. I have three bake sales to participate in the next week. What are your crowd-pleasing-est single serving recipes? (I should mention that two of these sales are giving a prize to the person whose goods sell the quickest. MeFi, I really want that 20% off coupon.)
"Chicken Diane in only 30 minutes!" Please help me track down the name of this 1980s-90s quick-recipe card subscription service advertised on U.S. television. [more inside]
A couple years ago I ate at a restaurant called Bread in NYC. I believe this is the restaurant. They had mindblowingly awesome tomato soup. Do you know the recipe this restaurant uses? [more inside]
My mom is baking a cake for my sister-in-law's baby shower & she has requested an orange-almond cake that she used to get at Asian grocery stores in LA - help??? [more inside]
Give me a great recipe that uses chicken, galangal (fresh) and lemongrass. Other exotic ingredients OK. Probably on rice. Not too much chilli. Thanks!
Help me make a yellow curry that'll knock my kids' socks off. [more inside]
Give me your most complex, time consuming pasta dinner menu/ recipes. [more inside]
Dying of food boredom. Need lowish calorie dinner recipes! [more inside]
My beautiful, leafy tomatoes have blight. My cooker is broken. Help me save as much as I can. I need recipes to preserve green tomatoes that I can do on a one burner camping stove. [more inside]
I have recently discovered green pea pesto and cilantro pesto. Both are amazingly delicious! What are some other non-traditional pesto recipes that will make my taste buds sing?
Are there any groups that try to create copycat recipes of local Chicago restaurant food? [more inside]
Looking for a recipe for fresh-pack turnip pickles designed for hot water processing. [more inside]
Any recommendations for very easy low-carb ovo-lacto vegetarian snacks or meals other than egg dishes or tofu stir fries?
I bought a lot of white chocolate for a friend's wedding cake. The wedding is over, the cake is eaten, and I still have a lot of white chocolate. It's in chips, Callebaut. What can I do with them? [more inside]
Give me your best simple vegetable recipes with only a few ingredients. [more inside]
Quick one - cocktails to go with a fig cake? [more inside]
Can you help me devise/do you already have a recipe for healthy YUMMY quinoa energy bars where most of the fat/calories/etc are the contribution of the quinoa? [more inside]
[cooking filter] Simple but awesome vegetarian (or pescatarian) recipes using a Le Creuset french oven? [more inside]
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use? [more inside]
How do I keep a whole chicken submerged while boiling? [more inside]
At what temperature should I adjust this recipe? [more inside]
Help me plan a meal for a group of people with a rich array of dietary restrictions, please! [more inside]
What are some vegetarian/vegan meals that make people say "huh, I never would have thought of cooking that"? [more inside]
I need a chicken kashmiri recipe, just like the restaurants. Boneless chicken in a milky creamy curry with tomatoes and peas and mango flavor. [more inside]
RecipeFilter: Onions! I recently acquired a few pounds of fresh, homegrown onions from a friend's garden. Tell me how to use them! [more inside]
really cake-y cake. I have had a few really good cakes in the last few years that were less spongy and a bit drier than the ordinary kinds of cake out there. What is the secret to making cake with this texture? Every recipe I try ends up with the softer, spongier cake that we are all used to (and that the box brands aspire to). This cake-y cake seems more old-fashioned--seems a bit more like bread. Can anyone help? I am wondering if it is a recipe issue, or whether it has something to do with time cooking, or how you prepare the ingredients, or oil vs. butter vs. ??? Let me know the secret!
Recommend me an ice cream maker? [more inside]
Looking for very simple recipes for a class. [more inside]
Cardamom rolls - are these a traditional Swedish thing and how can I make them? [more inside]
I'd like to make some chicken at home that's as close to KFC's original recipe chicken as possible. Although I know the actual recipe is not out there, I know there's a lot of discussion on what the 11 secret herbs and spices are. But is there a prevailing theory? If so, what is it? Failing that, what's your own personal recipe to try and emulate the actual recipe?
Recipes for a Griswold double skillet? Help me make the most of this heavy duty piece of cookware. [more inside]
What edible gift can I bring my dad for a belated fathers' day gift? [more inside]
My book club is having an all night BBQ party this Friday and I want to bring something EPIC, preferably a dessert. Help me make something impressive, suitable for a BBQ, awesome to eat whilst drinking/drunk, and (of course) delicious. [more inside]
Bread help: why is my dough so tight even when I withhold flour? [more inside]
What sorts of non-beer foods/recipes might benefit from some hops? [more inside]
What are your best dips to go with raw or steamed vegetables? As part of bringing lunch to work everyday, I'd like that many of those lunches consist of raw or steamed vegetables with a simple sauce or dip. I'm very open-minded to ethnic flavors, spiciness, sweet and umami flavors... surprise me! My preferred vegetables are bell peppers, cucumber, and broccoli, but you are welcome to convince me of other optimal pairings. [more inside]
I have a pound of ground beef and a slow cooker... give me your best chili recipes! [more inside]