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

re: Bel Cream maker - Did you get one.

Misc.
ADVERTISEMENT
I have a friend who is selling one of these creamers. I was just looking it up as no one else knew what is was. I remember seeing one of these when I was a child.
MsgID: 27428
Shared by: Elspeth NY state
In reply to: ISO: Bel Cream maker
Board: Collectibles & Antiques at Recipelink.com
  • Read Replies (21)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pulled Pork Sliders with Marionberry Mojito Sauce
  • PULLED PORK SLIDERS WITH MARIONBERRY MOJITO SAUCE "Slow cooked Cuban-style pork is baked until it is fork-tender, then slathered with delectable Marionberry Mojito sauce for a South American flavor that you won’t want ...
  • Dunkin Donuts Dunkacino (copycat recipe)
  • DUNKACINO FACSIMILE 1 cup hot water 1 heaping tsp instant coffee 1 heaping tsp Hershey's or equivalent unsweetend cocoa powder 1 teaspoon hazlenut flavored syrup (starbucks $6.25 a bottle) 2 oz half and half 2 heaping...
  • Honey Caramelized Onion Pizza
  • HONEY CARAMELIZED ONION PIZZA prepared/prebaked pizza crust sliced onion butter honey sliced prosciutto sliced fresh tomatoes crumbled Gorgonzola cheese minced fresh thyme Saute sliced onions in a little butter until...
  • Honey, Mint and Cucumber Salad (using yogurt)
  • HONEY, MINT AND CUCUMBER SALAD "Serve with thick cut vegetables, such as pepper, celery and carrot, tortilla chips or why not try broken pieces of spicy pappadams for a healthy midday snack or as a refreshing start to...
  • Vouros Pastry Shop Tsoureki (Greek Easter Bread)
  • VOUROS PASTRY SHOP TSOUREKI (GREEK EASTER BREAD) "For Easter, Yannis Tzigizis plans to make about 1,000 loaves, which he will sell to his customers, several Greek markets, and a few local restaurants." 2 tablespoons ...
ADVERTISEMENT
  • Fluffy Caramel Pie with Gingersnap Crust
  • FLUFFY CARAMEL PIE WITH GINGERSNAP CRUST FOR THE CRUST: 1 1/2 cups crushed gingersnaps (about 30) 1/4 cup butter or margarine, melted FOR THE FILLING: 1/4...
  • Almond and Orange Torta (Bertolli Olive Oil)
  • ALMOND AND ORANGE TORTA 1 1/2 cups all-purpose flour 1/2 cup finely ground whole almonds with skin 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Pinch of ground cloves 1 large egg, at room te...
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: Bel Cream maker - Did you get one.
  • 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!