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

Saffron

Misc.
Yes Don, saffron is very expensive, I bought a bottle some time ago and smashed a few stick for a rice dish, I put the bottle away, the next time I went to use it, The bottle was empty. It must have vaporize, No more saffron for me.
Hope you find a good substitude.

Louise
MsgID: 0059737
Shared by: Louise AR.
In reply to: ISO: Is there a substitute for saffron?
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Is there a substitute for saffron?
  Don in SanDiego
2 Substitute....
  Karen - England
3 substitute
  jil
4 saffron
  eggy/m'sia
5 Saffron
  Louise AR.
6 Thank You: Thank you
  Don --San Diego
7 Thank You: Thank you
  Don--San Diego--CA.
8 Thank You: thanks jackie/ma
  fillay/ky
9 fillay/ky You are welcome:-)!! (nt)
  Jackie/MA
ADVERTISEMENT
Random Recipes
  • Ziti with Roasted Garlic and Butternut Squash
  • ZITI WITH ROASTED GARLIC AND BUTTERNUT SQUASH 3 garlic heads Unsalted butter, as needed Olive oil, as needed 1 large butternut squash (about 1 1/2 lbs), peeled, seeded, and cut into small cubes Salt and Freshly-ground...
  • Veggie Kebabs with Cumin-Scented Couscous
  • VEGGIE KEBABS WITH CUMIN-SCENTED COUSCOUS FOR THE COUSCOUS: 1 1/2 cups water 1 teaspoon vegetable-flavor instant bouillon 1 teaspoon cumin 1/8 teaspoon pepper 1/4 cup chopped fresh parsley 1 (15 ounce) can garbanzo ...
  • Daily Recipe Swap Topics List for November 2014
  • Here is our Daily Recipe Swap topic list for November! To add recipes to the swap, please enter here: Daily Recipe Swap (or click on the Board link above), click on the title for the main message for the day's topic, t...
  • Pizza Hut Dessert Pizza
  • PIZZA HUT DESSERT PIZZA FOR THE PIZZA CRUST: 1 cup warm (105 degrees F) water 2 cups flour 1 1/2 tablespoons vegetable oil 3/4 cup cake flour 1 teaspoon salt 1/4 teaspoon active dry...
ADVERTISEMENT
  • Baked Chicken in Horseradish Cream (serves 1 or 2)
  • BAKED CHICKEN IN HORSERADISH CREAM 2 tablespoons butter 2 tablespoons flour 1 cup milk 3 tablespoons prepared white horseradish 2 tablespoons sour cream 1 teaspoon sugar 1 teaspoon Dijon mustard 1 teaspoon white wine...
  • Mexican Side Dish - thanks
  • Tried the salad last night and it was good thank you. I have been searching the web and believe that what I am looking for is a mexican relish or perserve. I found one for carrot and onion relish, but I know there was ji...
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
  • Saffron
  • 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!