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

Pasta Machine

Misc.

I have a pasta machine and I do not like them at all. The old hand crank is the best. Mine is going on the next garage sale!



MsgID: 111834
Shared by: Verla
In reply to: Popiel machine
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Popeil Pasta Maker Question...
  RisaG
2 Popiel machine
  page
3 Pasta Machine
  Verla
4 I agree with Page
  Susan/San Francisco
ADVERTISEMENT
Random Recipes
  • Lime and Honey Broiled Chicken
  • LIME AND HONEY BROILED CHICKEN 2 broiler-fryer chicken quarters 1/4 cup fresh lime juice 1 tablespoon butter-flavored margarine 1 teaspoon honey 1/4 teaspoon garlic powder 2 tablespoons white wine 1/2 teaspoon salt 1/...
  • Mint Pesto (food processor)
  • MINT PESTO 3 cups fresh mint leaves (spearmint is a good choice), cleaned 4 garlic cloves 1/2 cup pine nuts 1 lemon, juice of salt and freshly ground black pepper (to taste) 3/4 cup freshly grated parmesan 1 cup olive...
  • Snow Muffins (1930's)
  • SNOW MUFFINS In this recipe, the snow takes the place of eggs. 2 cups flour (or more) 1 cup brown sugar 3 teaspoons baking powder 1 teaspoon salt 3 teaspoons butter or shortening, melted 1 cup milk or water 1 1/2 cup...
  • Benedict Crab Cakes with Mock Hollandaise Sauce
  • BENEDICT CRAB CAKES FOR THE CRAB CAKES: 2 cans (6 oz. each) crabmeat, drained and flaked* 1/2 cup finely chopped red bell pepper 1/3 cup Progresso plain bread crumbs 1/3 cup finely chopped...
  • Lemon Jelly (2)
  • LEMON JELLY Makes 2 pints 12 lemons 4 large apples (tart, Granny Smith) water (to cover) 3 cups granulated sugar Slice the lemons, including the rind, seeds and all, thin, and place into a saucepan. Core the apples,...
  • Melting Pot Cheddar Cheese Fondue
  • CHEDDAR CHEESE FONDUE 1 1/2 cups beer 2 cloves garlic 8 ounces sharp cheddar cheese, shredded 8 ounces mild cheddar cheese, shredded 2 tablespoons cornstarch 1 teaspoon whole-grain or Dijon mustard sourdough bread cu...
ADVERTISEMENT
  • P. F. Chang's China Bistro Szechwan Chicken Chow Fun
  • P. F. Chang's China Bistro Szechwan Chicken Chow Fun Source: Valerie in Florida Servings: 2 4 ounces ground chicken (cooked) 14 ounces chow fun noodles 2 tablespoons minced scallions 1 teaspoon minced garlic 1 ...
  • Bowl of Berries Muffins
  • BOWL OF BERRIES MUFFINS 1 1/2 cups hot milk 1 cup oats 2 cups flour 4 tsp baking powder 1/2 cup brown sugar 1 tsp salt 1 egg, beaten 1/4 cup butter, melted 1 cup blueberries or raspberries or sliced strawberries (or...
  • Ace Bakery Oven Roasted Tomatoes
  • OVEN ROASTED TOMATOES "These tomatoes are so easy to prepare and can be used in lots of ways. They make a quick bruschetta when used to top grilled bread...
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
  • Pasta Machine
  • 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!