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

Clear Gel question answered

Misc.
http://www.practicallyedible.com/edible.nsf/pages/clearjel

Here is the explanation for what is "clear gel" in the Pappasitos recipe
MsgID: 1435403
Shared by: Debbie from Edmonton, AB
In reply to: Recipe: Pappasito's Beef Enchilada Sauce - THEIR...
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: pappasitos brown chile (gravy) sauce
  Vicki - Seattle, WA
2 Recipe: Pappasito's Beef Enchilada Sauce - THEIRS! not a copycat!
  Jimmy - Southeast Texas
3 Clear Gel question answered
  Debbie from Edmonton, AB
4 Thank You: Pappasito's Enchilada Sauce
  Ann
ADVERTISEMENT
Random Recipes
  • Christmas Ribbon (jello)
  • Hi June, I found this in a jello cookbook. In the picture the layers with the sour cream are not white as you mentioned, but a pretty pink and soft creamy green. The recipe also didn't mention nuts, but you could certain...
  • Barbecued Chicken Thighs
  • BARBECUED CHICKEN THIGHS Thread chunks of red sweet pepper, corn on the cob, and zucchini on skewers for a quick partner to grill with the chicken thighs. FOR THE SAUCE: 3 tablespoons brown sugar 2...
  • Salmon Hash
  • SALMON HASH Cooking for the Week: Leisurely Weekend Cooking for Easy WeekDAY Meals by Kathleen Taggart, Leigh Beisch Servings: 4 Leftover cooked meats and fish of all kinds can be transformed into one of the world’s...
  • Tuscan Sausage Vegetable Soup (Prince Macaroni box)
  • TUSCAN SAUSAGE VEGETABLE SOUP 1 (8 ounce) package Prince Tubettini Pasta or Orzo Pasta 1/2 lb Italian sausages, sliced 1 small zucchini, sliced 1 small yellow summer squash, sliced 1 small onion, chopped 3 cups w...
  • Daily Recipes Swap Topics/Recipe Themes are Back!
  • Hello All, Starting tomorrow (Sunday, July 1) the Daily Recipe Swap Topics/Recipes Themes are back! This week's topics are: Sunday - July 1 Recipes Using Red Foods (tomatoes, strawberries, cherries, etc.) Monday - ...
ADVERTISEMENT
  • Decatur Country Club Boursin Chicken in Phyllo
  • BOURSIN CHICKEN IN PHYLLO "Casey of Decatur Country Club wraps herbs and chicken in a crispy crust of phyllo - great for dinners or formal luncheons." 8 boneless skinless chicken breasts (4 ounces each) 8 ounces bour...
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
  • Clear Gel question answered
  • 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!