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

re: Bakers ammonia

Misc.
Ammonium Carbonate is also known as Baker's Ammonia. You can find it on the internet. King Arthur Flour carries it.
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Soft Swedish Flatbread Recipe
  Carol Ficks Arlington Heights, IL
2 re: Soft Swedish Flatbread Recipe - more information please
  CASS - LAS VEGAS
3 ISO: Soft Swedish Flatbread
  Carol Ficks Arlington Heights, IL
4 Soft Swedish Flatbread: Is it Lefse?
  bg/chicago
5 Recipe: Kake Brod (Swedish Flat Bread), perhaps?
  Jon in Oberlin, Ohio
6 Thank You: Soft Swedish Flatbread
  Carol Ficks, Arlington Heights, IL
7 ISO: Swedish Bread called Tunnbrod
  Dianne - British Columbia
8 Recipe: Tunnbrod / Tunnbrod Recipe for Dianne
  Gladys/PR
9 Thank You: Tunnbrod
  Dianne-British Columbia
10 You are welcome Dianne! (nt)
  Gladys/PR
11 ISO: Ammonium Carbonate for Tunnbrod/Swedish Flatbread
  Mary Hemstreet, Geneva, NY
12 re: Bakers ammonia
  Peg.
ADVERTISEMENT
Random Recipes
  • Lemon Thyme Chicken (roast whole chicken)
  • LEMON THYME CHICKEN 2 onions, sliced 1 (3 to 4 lb.) fryer chicken salt and pepper 3 cloves garlic 1 bunch fresh thyme 1 whole lemon (poke wholes in the lemon with a fork) Chicken broth (for gravy, if desired) Put the...
  • Scallop and Bacon Kebabs with Chili-Onion Marinade
  • SCALLOP AND BACON KEBABS WITH CHILI-ONION MARINADE "The onion marmalade and salad in this recipe are optional if you want a simpler dinner." FOR THE MARMALADE (OPTIONAL): 5 medium onions, peeled, finely sliced 1/4 ...
  • Using baking soda to tenderize meat
  • Four tablespoons of baking soda is way too much. My understanding is the amount should be 1/2 tsp baking soda per pound of meat, otherwise if you put too much you will get that yucky chemical taste. I have used this meth...
  • Shrimp Enchilada Soup
  • SHRIMP ENCHILADA SOUP 5 cups chicken broth 4 ounces tortilla chips (3 cups) 1 pound unpeeled, medium-sized fresh shrimp 2 (4.5 oz each) cans chopped green chiles 1 (10 oz) can diced tomatoes and green chiles 2 table...
ADVERTISEMENT
  • Nantucket Shrimp Boil
  • NANTUCKET SHRIMP BOIL 3 Tablespoons olive oil 1/2 cup Nantucket Rub (by Nantucket Gourmet.com I've tried their Rasta Rub, but not the Nantucket Rub) 2 quarts Whale's Tale Pale Ale 1 lemon, quartered 4 pounds 16/20 ...
  • No Bake Chocolate Cookies (using oats and coconut)
  • NO BAKE CHOCOLATE COOKIES 3 cups rolled oats, uncooked 1 cup coconut 2 cups white sugar 1 cup butter or margarine 1/2 cup evaporated milk (fat free evaporated milk is ok) 5 teaspoons unsweetened cocoa powder Mix oat...
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
  • re: Bakers ammonia
  • 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!