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

re: Meat Bases

Misc.
Like the first poster I started making dishes that called for meat base, which I did not find until today at Sam's Club. They had Tone's Beef and Chicken bases for $2.86 each. I hope I haven't violated some rule by quoting price and the store where I purchased them. I've gone thru too many bullion cubes of both and hope I'll like the bases.
MsgID: 25883
Shared by: Byrne Gurnee, IL
In reply to: re: chicken base
Board: Gab About Groceries at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: chicken base
  Bety Totle
2 Recipe: Canned chicken stock should work
  Kelly~WA
3 re: chicken base
  shona
4 betty - chicken base
  gary
5 re: chicken base
  Lisa, California
6 re: Meat Bases
  Byrne Gurnee, IL
7 Thank You: Thank you for the info, Byrne (nt)
  Kelly~WA
ADVERTISEMENT
Random Recipes
  • Chicken Jambalaya (using chicken thighs and drumsticks)
  • CHICKEN JAMBALAYA 6 bacon slices 1/2 cup flour 2 tablespoons flour 1 1/2 teaspoons chili powder, divided use 1/8 teaspoon ground cayenne pepper 4 chicken thighs 4 chicken drumsticks 1 1/2 teaspoons salt 1/8 teaspoon ...
  • Creamy Avocado Dip (using sour cream)
  • CREAMY AVOCADO DIP "A creamier version of guacamole. Use as a dip for tortilla chips, fresh vegetables or as a topper for burgers, tacos or nachos."" 1 medium avocado, peeled and pitted 1/2 cup sour cream 2 tablespoo...
  • Carnival Cruise Lines Pan Seared Maine Lobster
  • I found a similar recipe from Carnival Cruises that might be interesting. PAN SEARED MAINE LOBSTER, TOMATO CONFIT & PORCINI IN GINGER OIL Source: Executive Chef Georges Blanc working with Carnival Cruises Lobster (...
ADVERTISEMENT
  • Whistle Stop Cafe Buttermilk Biscuits (using oil)
  • WHISTLE STOP CAFE BUTTERMILK BISCUITS 2 cups self-rising flour 2 tsp sugar 1 1/2 tsp baking powder 3/4 cup buttermilk 1/4 cup vegetable oil Combine first 3 ingredients in a bowl and make a well in center. Combine b...
  • Ovens of Brittany Croissants and Morning Buns
  • OVENS OF BRITTANY’S CROISSANTS 4 1/4 cups warm water 1 1/3 tablespoons dry active yeast 2 1/2 tablespoons sugar 1/2 cup dry milk solids 1 1/3 tablespoons salt 9 1/3 cups unbleached white flour plus 1/2 cup, divided us...
  • Chicken Cakes Parmigiana (using chopped cooked chicken)
  • CHICKEN CAKES PARMIGIANA 1/2 cup Italian-style bread crumbs 1 egg 2 tablespoons milk 2 tablespoons grated Parmesan cheese 1/2 teaspoon garlic salt 2 cups finely chopped deli rotisserie chicken (from 2 to 2 1/2 lb chic...
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: Meat Bases
  • 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!