ADVERTISEMENT
- Real Recipes from Real People -

Re: Thanx all!!still need yr.sugg --NEW PANS

Misc.

Pots and Pans----- I have two sets of pots and pans. Magnalite and LeCrueset. When you buy pans buy good quality, even if you buy one or two at a time. The sets that I have are heavy and things seem to cook evenly in them and less burning. I have used my sets for 18 years. I have friends that bought cheeper sets and have have replaced them three times. When I was buying them, one or two at a time, I would buy what would fit my family and cooking needs. As for frying pans I usually pick up some non-stick type and replace them every two years. Good luck in your selection.



MsgID: 111527
Shared by: Berta, Ca
In reply to: Re: Thanx all!!still need yr.sugg --NEW ...
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (17)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cinnamon Spiral Bread (using oats)
  • CINNAMON SPIRAL BREAD 2 cakes compressed yeast (or 2 pkg dry yeast) lukewarm water 2 cups milk, scalded 3/4 cup sugar, divided use 1/3 cup shortening 1 tbsp salt 5 1/2 cups sifted all-purpose flour (plus more as neces...
  • Burgundy Beef Ragout (using top round or sirloin)
  • BURGUNDY BEEF RAGOUT "Hearty and delicious." 1 tablespoon butter or margarine 2 pounds top round or sirloin steak, cut into 1-inch cubes 1 teaspoon Spice Islands Beau Monde Seasoning 1 teaspoon Spice Islands Thyme 1 ...
  • Chicken Breasts with Almonds and Bacon
  • This is so quick and easy but will look as though you have spent hours in the kitchen! CHICKEN BREASTS WITH ALMONDS AND BACON Serves 6 2 cups flour salt and pepper 6 chicken breasts (skin off) olive oil 6 slices midd...
  • Soga's Restaurant Mashed Potatoes
  • SOGA'S RESTAURANT MASHED POTATOES A lot of people lick their plates clean and tell us, "These are the best-tasting mashed potatoes we've ever had." - Chef/Owner Matt Soga, Soga's Restaurant, Davis, CA 3 pounds large ...
  • Pumpkin-Orange Muffins (using oil and fat free milk)
  • PUMPKIN-ORANGE MUFFINS 1 egg 1/2 cup fat free milk 1/2 cup canned pumpkin puree (unsweetened) 1/4 cup canola oil 1 tsp. grated orange rind 1 1/2 cups unbleached flour 1/2 cup sugar 1 tsp. baking powder 1 tsp. ground...
ADVERTISEMENT
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: Thanx all!!still need yr.sugg --NEW PANS
  • 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!