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

re: Tomato Paste

Misc.
tomato paste

10 kg of brix 28
water 50kg
gum 0.5kg
sugar 10kg
salt 1800g
MsgID: 0084335
Shared by: rajiv punjab, india
In reply to: ISO: What is the tomato paste quantity that w...
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Magnolias' Yellow Corn Biscuits
  • MAGNOLIA'S YELLOW CORN BISCUITS 1 cup fresh raw yellow corn kernels 6 tablespoons heavy cream 8 tablespoons cold, diced unsalted butter 1 cup coarsely ground yellow corn meal 2 1/2 cups all-purpose flour 1 tablespoon ...
  • Mahogany Cake (Red Devil's Food) (1932)
  • MAHOGANY CAKE (RED DEVIL'S FOOD) FIRST PART: 1/2 cup Crisco vegetable shortening 1 1/2 cups brown sugar 3/4 cup cocoa 2 tablespoons boiling water 2 egg yolks, well beaten ...
  • Sweet Banana Yeast Bread (using milk and butter)
  • SWEET BANANA YEAST BREAD 2 packages yeast 5 1/2 to 6 cups flour, divided use 3/4 cup milk 1/2 cup butter 1/2 cup sugar 1 tsp. salt 2 eggs 2 ripe bananas, mashed Combine yeast and 2 cups flour; set aside. Heat...
  • Baked Halibut Dinner with Veggie Stuffed Zucchini
  • BAKED HALIBUT DINNER 4 halibut steaks, fresh or frozen (about 2 pounds) 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick melted 2 tablespoons Crisco Oil 1 tablespoon wine vinegar 2 teaspoons lemon juice ...
  • Chicken with Roasted Garlic Sauce
  • CHICKEN WITH ROASTED GARLIC SAUCE 2 Tbsp olive oil, divided use 1 tsp chili powder 1 tsp dried oregano 3/4 tsp salt 1/2 tsp ground cumin 1/2 tsp ground cinnamon 1/8 tsp ground cloves 2 whole garlic bulbs, with skin 1 ...
  • Crispy Rice Squares (using brown rice syrup)
  • CRISPY RICE SQUARES "These are such a staple of childhood that I cannot imagine growing up without them. They graced every single bake-sale table and made it to every potluck dinner. When making these, it's really imp...
ADVERTISEMENT
  • Americana Peanut Cheesecake (no bake)
  • AMERICANA PEANUT CHEESECAKE FOR THE CRUST: 3/4 cup plus 2 tbsp chopped roasted peanuts, divided use 1 cup graham cracker crumbs 1/3 cup butter or margarine, melted ...
  • Shrimp Cream Cheese Appetizers
  • SHRIMP CREAM CHEESE APPETIZERS 1 (8 oz.) pkg. whipped cream cheese 1 red bell pepper, finely chopped 2 oz. cooked salad shrimp 2 Tbsp. onions, finely chopped 2 Tbsp. Worcestershire sauce 1 tsp. lemon or lime juic...
  • Salmon wiggle!
  • Hi Jeanne- If you had what we had when we were growing up in Vermont, it was made with a very simple medium white sauce, which you can find in any recipe book or online, (see one below). When the white sauce was done, my...
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: Tomato Paste
  • 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!