ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

clay pot cookery

Misc.
As mentioned there are a lot of good spots on the web ... but there are also a lot of good books in the public library (bookstores too ... but I like to use the public first!) ... I live north of you in the Lehigh Valley and I know that several years ago I had 2 or 3 books on the subject of clay pot cooking out of the library.

Hope you find what you're looking for.
MsgID: 0047791
Shared by: jil
In reply to: ISO: Remertopf
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Remertopf
  Arthur Tehson; Lansdowne,PA
2 ISO: Clay pot cooking
  Mary in WI
3 clay pot cookery
  jil
4 Clay Pot Cooking
  Linda from Az.
5 Re: my previous message on clay pots
  Linda from Az.
6 Re Rommertopf (Clay Pot)
  Char
ADVERTISEMENT
Random Recipes
  • Meatloaf with Bacon and Brown Sugar Topping
  • MEATLOAF WITH TOPPING FOR THE MEATLOAF: 1 1/2 lb. ground beef (chuck) or turkey 2/3 cup milk 1/2 cup soft bread crumbs 1/2 cup chopped onion 1/4 cup chopped green pepper 1/4 cup tomato...
  • Chocolate Turnovers (using frozen puff pastry dough)
  • CHOCOLATE TURNOVERS 1 sheet (9 1/2 inches square) frozen puff pastry dough, thawed according to package directions flour (as needed) 1 egg yolk 2 tablespoons heavy (whipping) cream 2 1/2 ounces semisweet chocolate, ch...
  • Chicken Soup Salad (using unflavored gelatin)
  • CHICKEN SOUP SALAD 1 envelope unflavored gelatin 1/4 cup water 1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted 1 (3 oz.) package cream cheese, softened 1/2 cup mayonnaise juice of 1 lemon 1/2 teaspoon gr...
  • Baked Fish Dijon (with garlic, dill, and parmesan)
  • BAKED FISH DIJON juice from 1 lemon 1 tablespoon olive oil 1 tablespoon Dijon mustard 1 teaspoon dill weed 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 1/2 pounds firm white fish fillets such as: flou...
  • Sweet Potato-Cranberry Nut Bread
  • SWEET POTATO-CRANBERRY NUT BREAD 3/4 cup fresh sweet potato; peeled, cooked, mashed (1 large) 3/4 cup brown sugar, firmly packed 1/4 cup butter or margarine, melted 3 eggs, slightly beaten 1 tsp grated orange pee...
  • Salad Greens with Hoisin-Plum Dressing
  • SALAD GREENS WITH HOISIN-PLUM DRESSING FOR THE HOISIN-PLUM DRESSING: 2 tablespoons plum sauce 1 tablespoon orange juice 1 tablespoon hoisin sauce 1 teaspoon olive oil (extra-virgin preferred) 1/4...
ADVERTISEMENT
  • Peanut Butter Cookies (using cake mix)
  • PEANUT BUTTER COOKIES 1 package (2-layer size) Duncan Hines Yellow Deluxe Cake Mix 1 cup Jif Peanut Butter 1/2 cup Crisco Oil 2 tablespoons water 2 eggs Preheat oven to 350 degrees F. Combine all ingredients and mix...
  • Wizard of Oz Party Theme Food Ideas
  • Hope some of these ideas help you... Melted wicked Witch punch: green koolaid and lemon-lime soda. Float a plastic witches hat in punch. *Magic Wands: Dip halves of the pretzel sticks in melted white chocolate. Then ...
  • Chicken Wings in a Roaster Oven
  • Hi Rita, It would probably be easiest to to precook the wings and then use the roaster oven to keep them warm. To help keep them moist you could make a seond batch of the sauce and put it in the roaster with the wings o...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • clay pot cookery
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!