Q: Frozen leftovers that contain potatoes always come out with a bad mushy texture. Is there a way I can prevent this?

Sent by Nina
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Q: I just picked up some fresh yeast, and the baker said I needed to use it within 3-4 days!

Do you know of any recipes that could be made on a work-night, or even something I can put together in the morning and then cook or bake later? More

Q: I froze a bag of big beautiful yellow tomatoes to use in the dead of winter. I'd love to make a sauce, but what is the best way to thaw them? Should I leave them on the counter or put the frozen tomatoes directly in the pan and let them thaw as they cook?

Sent by Katherine More

Q: We aren't big yogurt fans in my family, but I like to bake with it. Is it possible to portion it and freeze for future projects? I won't use the whole carton and it will just go bad.

Sent by Mollie More

Q: For dinner this past Christmas, I had pre-chopped all of the vegetables before finding out that several guests wouldn't be coming. I threw the extra veggies in the freezer, hoping that I would figure something out in the future.

So, it's the future. I have parsnips, white sweet potatoes, and par-boiled potatoes sitting in my freezer. Can I do anything with these?

Sent by Ashley More

Q: I recently received a bag of "Schokonudeln" (chocolate noodles). I hate to let anything go to waste, so I'm determined to make something out of these.

I don't think they're sweet. The ingredient list is simply durum semolina, eggs-20%, and cocoa powder-6%. I thought about making some variation of Cincinnati chili, although these aren't spaghetti noodles. Of course, if they turn out to be sweetened, it may be hard to do a savory dish. Any thoughts?

Sent by Crystal More

Q: How do you peel beets? I used to roast beets and found it fairly easy to rub off the skins. I usually microwave them now and sometimes the skins rub off easily, but most of time I have to peel them with a knife. How long do you have to cool them under a cold water rinse? It seems like the longer they cool, the easier it is to slip the skin off. It just doesn't make sense to me.

I love beets but don't make them often enough to keep the process straight. Any suggestions?

Sent by Gail More

Q: My dad gave me 30 bags of rolled barley. Any ideas for what can I make with it?

Sent by Pinguino More

Q: I recently purchased a bag of 100% Whole Grain Organic Sorghum Flour from the local farmers' market, and have had a hard time finding recipes online that call for sorghum flour. Those that I have found also call for many other ingredients and special flours. Any suggestions for some fairly simple recipes that call for sorghum flour?

Sent by Raven More

Q: I bought a few cans of Coco Lopez Cream of Coconut to make cakes for a party. Turned out the guest of honor didn't care for coconut so I changed my plans. But now I'm left with a ton of this stuff.

I love it but I'm having a hard time coming up with ways to use it. All I can think of is the cake I originally planned and Pina Coladas. Has anyone used it in anything else.

Sent by Nancy More