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

re: Zankou's Garlic Sauce

Misc.
ADVERTISEMENT
Elsewhere on the web, someone discussed the recipe and said the above recipe needs a binder. Experiments by the poster suggested potato was the binder, but another thought mashed potato flakes were very close. The last message claimed the binder was potato starch.

Vicki
MsgID: 0072984
Shared by: Vicki, Anaheim, CA
In reply to: Recipe(tried): Zankou Garlic Sauce
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Zankou's Garlic Sauce
  Vicki Kobayashi, Anaheim
2 ISO: Garlic Sauce Questions
  Julie,AK
3 Recipe: Garlic sauce guess
  Terrie, MD
4 garlic sauce and THAT restaurant
  eggy/m'sia
5 ISO: Garlic Sauce Question
  Jeremy, Los Angeles
6 Thank You: Eggy, I'll never stop going . . .
  Chris - North Hollywood
7 Thank You: hi chris
  eggy/m'sia
8 Recipe(tried): Zankou Garlic Sauce
  Marisa, formerly Cali
9 re: Zankou's Garlic Sauce
  Vicki, Anaheim, CA
ADVERTISEMENT
Random Recipes
  • TGIF's Spinach and Artichoke Dip (repost)
  • TGIF'S SPINACH AND ARTICHOKE DIP Board: Copycat/Restaurant Recipe Requests at Recipelink.com From: Kim, WA 1-14-2002 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup parmesan cheese (grated) 1/2 cup mozzarella chee...
  • Frittata di Spaghetti (Italian)
  • FRITTATA DI SPAGHETTI 6 to 8 ounces cooked linguine, spaghetti or other pasta, with or without sauce, leftover or freshly cooked, at room temperature 4 eggs, lightly beaten Freshly ground black pepper (to taste) 1/4 c...
  • Dannon Muffins
  • DANNON MUFFINS 1 1/2 cups all purpose flour 3/4 cup sugar 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2/3 cup Dannon Plain Nonfat or Lowfot Yogurt 2/3 cup skim milk 1/2 cup blueberries or grated apple (if...
  • Chipotle-Tangerine Vinaigrette (blender)
  • CHIPOTLE-TANGERINE VINAIGRETTE 1 3/4 cups fresh tangerine juice or fresh orange juice 1 teaspoon chipotle in adobo, minced 1/3 cup olive oil 2 teaspoons grated tangerine or orange zest 1 teaspoon grated lime zest 1 ta...
ADVERTISEMENT
  • Tofu Fritters with Sweet Chili Sauce (Asian)
  • TOFU FRITTERS WITH SWEET CHILI SAUCE vegetable oil, for deep-frying FOR THE TOFU FRITTERS: 21 oz. (600g) firm tofu, chopped 1 1/4 cups (250g) cooked jasmine rice 1 egg 2cm piece fresh ginger...
  • Sausage-Spinach Stuffed Brioche (1970's)
  • I found that several people have looked for this recipe and I found it in my mother's cut out collection. SAUSAGE-SPINACH STUFFED BRIOCHE FOR THE BRIOCHE DOUGH: 1/4 cup milk 1/3 cup margarine cut in pieces (I thin...
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: Zankou's Garlic Sauce
  • 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!