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

Nutex

Misc.

Thank you for your reply. It is helpful. I understand the difference between
primex and sweetex, but what I want to know is can I use either one of those
in place of nutex. I have recipes that call for nutex. If so in what proportion
would I use primex or sweetex, since I am unable to locate any place that
supplies nutex. Plus I don't want to have to have sitting around a special
shortening such as nutex that is called for in only a couple of my recipes.
Thanks.


MsgID: 04465
Shared by: Linda
In reply to: Shortenings
Board: Quantity Cooking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Nutex
  Linda
2 Shortenings
  joy
3 Nutex
  Linda
ADVERTISEMENT
Random Recipes
  • Coffee-Soy Glaze
  • COFFEE-SOY GLAZE 1/2 cup packed brown sugar 1 tablespoon cornstarch 2/3 cup strong coffee 1/4 cup soy sauce 3 tablespoons wine Vinegar In a small saucepan blend together the brown sugar and cornstarch. Add coffee, so...
  • Sundae Tart (Bisquick box recipe, 1950's)
  • SUNDAE TART "You can slice the shortcake into wedges and top each individually with ice cream and fruit, or you can spread the whole pie pan with ice cream, top with fruit, and then slice it into wedges like a pie." ...
  • Potato Cream Cheese Soup - the best recipe ever
  • I have been looking for a long time for a recipe that is like St. Louis Bread Company's potato cream cheese soup. This IS the exact recipe. This was the most fabulous soup i have ever made. I substituted the ham with ba...
  • Caramelized Onion, Walnut, and Roquefort Tarts
  • CARAMELIZED ONION, WALNUT, AND ROQUEFORT TARTS "This tart makes a nice passed hors d'oeuvre or it can be served as a first course with a small salad garnish. The tart can be made in any type of tart pan or sheet pan a...
ADVERTISEMENT
  • Beach Plum Butter - variation
  • The beach plum jam recipe is good. I modified it because I prefer to use Certo rather than Sure-Jell. I used 4 cups of pulp (following the recipe) which takes about 2 pounds of beach plums. I did NOT use the lemon juice,...
  • Cinnamon-Vanilla Glazed Walnuts
  • CINNAMON-VANILLA GLAZED WALNUTS "These slightly spicy, sweet nuts are a terrific holiday snack or a topping for salads or vegetables such as carrots, winter squash or sweet potatoes." ...
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
  • Nutex
  • 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!