ADVERTISEMENT
- Real Recipes from Real People -

Gladys, re: Potage Crecy

Misc.
You're welcome! I love soups! Especially for the winter. Post any good recipes you have. I love creamy soups the best! Judy
MsgID: 3115859
Shared by: Judy/Quebec
In reply to: Dear Judy: I love the Potage Crecy. Tks ...
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (36)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Gladys/PR
3
  Gladys/PR
4
  Gladys/PR
5
  Gladys/PR
6
  Gladys/PR
7
  Gladys/PR
8
  Gladys/PR
9
  Gladys/PR
10
  Gladys/PR
11
  Gladys/PR
12
  Gladys/PR
13
  Gladys/PR
14
  Gladys/PR
15
  Gladys/PR
16
  Gladys/PR
17
  Gladys/PR
18
  Gladys/PR
19
  Gladys/PR
20
  Gladys/PR
21
  Gladys/PR
22
  Gladys/PR
23
  Gladys/PR
24
  Gladys/PR
25
  Gladys/PR
26
  Gladys/PR
27
  Gladys/PR
28
  Gladys/PR
29
  Micha in AZ
30
  Judy/Quebec
31
  Judy/Quebec
32
  Judy/Quebec
33
  Judy/Quebec
34
  Judy/Quebec
35
  Gladys/PR
36
  Judy/Quebec
37
  Gladys/PR
ADVERTISEMENT
Random Recipes
  • Favorite Fudge (Seventeen magazine, 1960's)
  • FAVORITE FUDGE 2/3 cup (1 can) undiluted evaporated milk 1 1/2 cups sugar 1 (8 to 10 oz.) jar marshmallow cream 1/4 cup butter or margarine 1/2 teaspoon salt 1 (12 oz.) package semisweet chocolate pieces 1 teasp...
  • Sophia Loren's Spaghetti with Uncooked Tomato Sauce
  • SPAGHETTI WITH UNCOOKED TOMATO SAUCE "Cool and refreshing, this is excellent summer fare, especially with a chilled light white wine. You can top the spaghetti with grated Parmigiano, but it isn't essential." 1 1/2 p...
  • Apple-Glazed Cornish Hens
  • APPLE-GLAZED CORNISH HENS Source: From The American Diabetes Association's Easy & Elegant Entrees Servings: 4 2 Cornish hens 6 ounces unsweetened apple juice concentrate, undiluted 1 1/2 Tbsp. water 1 1/2 tsp. cornst...
  • Caramel Sauce - Caramel with plain sugar?? Clint
  • Do you want to make a caramel sauce or caramel candy? For caramel sauce, add enough water to white sugar to wet it and put over heat and watch it like a hawk, once it comes to a boil, when it gets to a rich caramel colo...
  • Spinach with Chiles (with variations, Mark Bittman)
  • SPINACH WITH CHILES "A simple, flavorful preparation that can be cooked slowly or quickly, with or without liquid (see the variations)." 2 tablespoons peanut or neutral oil, like grapeseed or corn 2 dried red chiles,...
  • Mongolian BBQ Sauce (Canyon Ranch)
  • MONGOLIAN BBQ SAUCE SAUCE: 1/2 cup low-sodium tamari sauce 2 Tbsp sugar 1/4 cup rice vinegar 1 Tbs sesame oil 1/2 cup sake 1/3 cup water 1/3 cup ketchup pinch ground coriander pinch...
ADVERTISEMENT
  • Texas Barbecue Sauce (My Great Recipes Cards)
  • TEXAS BARBECUE SAUCE 1 cup ketchup 1 cup Worcestershire sauce 1/2 cup red wine vinegar 3 cloves garlic, minced or pressed 1 tbsp peanut oil 2 tsp chili powder 1 tsp celery salt In a saucepan, combine ketchup, Worcest...
  • Not Just the Regular Stew (Susan Branch recipe, 1980's)
  • NOT JUST THE REGULAR STEW 2 pounds beef tenderloin, cut 1-inch cubes Flour (for dredging) 2 tablespoons butter 2 tablespoons oil 2 cloves garlic, minced 2 cups dry red wine 2 beef bouillon cubes dissolved in 2 cups bo...
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
  • Gladys, re: Potage Crecy
  • 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!