ADVERTISEMENT
- Real Recipes from Real People -

Tabs Coney Island Sauce (you used to get at Tabs Drive-In in Sarnia Ontario)

Misc.
did you get tabs recipe? they made the best coney Islands I have ever ate I would love the recipe if anyone has it tried finding it on line with no luck
MsgID: 1438727
Shared by: marvandy1
In reply to: ISO: Tabs Drive-In Special Sauce
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Silky Pumpkin Pie (baked in a crust or a custard cups)
  • SILKY PUMPKIN PIE 1 refrigerated pie crust (single crust) For the Filling: 1 (15-ounce) can solid-pack pumpkin puree (not pie filling) 1/2 teaspoon salt 1 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspo...
  • Rum Pound Cake
  • This is my favorite pound cake. The rum flavor really comes through. Make sure you brush the rum syrup on when the cake is warm. So yummy! RUM POUND CAKE 2 1/2 sticks (1 1/4 cups) butter, softened 1 3/4 cup sugar 2 e...
  • Easy Pickin' Chicken Pie (using cooked chicken)
  • EASY PICKIN' CHICKEN PIE FOR THE FILLING: 3 cups cubed cooked chicken 1 1/3 cups frozen mixed vegetables, thawed 1 (10 1/4 ounce) can condensed cream of celery soup 1 cup chicken broth 1/4...
  • Spiced Nectarine Compote (microwave)
  • SPICED NECTARINE COMPOTE 3 fresh nectarines 1 cup seedless red grapes (or bing cherries, pitted) 1 (15 oz) can pineapple chunks 1 cup sugar 1/2 tsp ground ginger 1/4 tsp ground allspice or nutmeg 1 cinnamon stick, b...
  • Assorted Recipes (13)
  • February 2, 2008 Recipe Swap SATURDAY RECIPE SWAP (13 ASSORTED RECIPES) All Recipes Posted This Week - Mix-and-Match Menu...
  • Cranberry Crumb Coffeecake (Woman's Day, 1970's)
  • CRANBERRY CRUMB COFFEECAKE Cranberry Topping (recipe follows) Crumb Topping (recipe follows) FOR THE CAKE BATTER: 2/3 cup butter or margarine, softened 1 cup sugar 2 eggs 2 2/3 cups all-purpose flour 1 teaspoon salt...
ADVERTISEMENT
  • Pesto Pretzels (soft pretzels with pesto filling)
  • PESTO PRETZELS FOR THE PRETZEL DOUGH: 1 tablespoon active dry yeast 1 cup warm water (100-115 degrees F) 4 tablespoons light brown sugar, divided use 3 1/2 cups all-purpose flour 2 teaspoons salt FOR THE PESTO...
  • Low Carb Beef Stroganoff (served over spinach)
  • LOW CARB BEEF STROGANOFF 1 tablespoon olive oil 1 onion, chopped 1 1/2 cups mushrooms, sliced 1 pound top sirloin, sliced thinly Salt and pepper to taste 2 tablespoons whole-wheat flour 1 cup beef broth 1/2 teaspoon t...
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
  • Tabs Coney Island Sauce (you used to get at Tabs Drive-In in Sarnia Ontario)
  • 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!