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

Louise re:King Arthur

Misc.

The phone number for the catalog is 1-800-827-6836. The # for the pan you want
is 5100, it's 24.95. But it sounds as if it is exactly what you want.
Have you tried to make them on a regular sheet pan? I just flatten mine
slightly and they are great.


MsgID: 112778
Shared by: Suzanne:-)Pa.
In reply to: ISO: NEEDED: A pan for hamburger buns-BAKEWAR
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • King Prawn and Coconut Stew (Brazilian)
  • KING PRAWN AND COCONUT STEW "This dish is a mixture of indigenous Indian, African and Portuguese, which makes it a fantastic illustration of the melting pot that is Brazilian cuisine. Originally it would have been coo...
  • Cleaning silver tarnish
  • WOW ~~ blast from the past .... 10 years original post was done. I read all connected .... AS far as getting the tarnish from the rubber banded area. Ginny it takes what we call ELBOW GREASE and haggerty's or other POL...
  • Fried Grits Cakes with Sausage
  • FRIED GRITS CAKES WITH SAUSAGE From Elizabeth Terry, chef at Elizabeth on 37th Street in Savannah, Ga. 1 pound hot sausage meat (no casings) 2 tablespoons finely grated orange zest 4 cups low-sodium chicken broth 1 cu...
  • Daily Recipe Swap Topics List for January 2015
  • HAPPY NEW YEAR! Here is our Daily Recipe Swap topic list for January. To add recipes to the swap, please enter here: Daily Recipe Swap (or click on the Board link above), click on the title for...
ADVERTISEMENT
  • Chicken and Broccoli with Rice (Minute Rice recipe)
  • CHICKEN AND BROCCOLI WITH RICE 1 1/2 cups water 1 1/2 cups dry Minute Rice 1 pound boned chicken breasts, cut into strips 2 tablespoons oil 1 (10 3/4 oz.) can Campbell’s Condensed Cream of Chicken Soup 1/2 cup milk 2...
  • Bob's Cheddar Cheese Bread (gluten free, bread machine)
  • BOB'S CHEDDAR CHEESE BREAD (GLUTEN FREE) "This rich bread is flecked with grated cheese. If you're daring, try adding 2 or 3 tablespoons of diced jalapeno peppers to it. It's also good toasted. We have Bob and Melody ...
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
  • Louise re:King Arthur
  • 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!