ADVERTISEMENT
- Real Recipes from Real People -

terra cotta pot baking

Misc.
Does anyone know if you can use the little terra cotta pots straight from the store for baking or do you have to do something to them before actually using them to bake with? If so, what?
MsgID: 0010652
Shared by: Margaret
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Margaret
2
  Berta,Ca
3
  Berta,Ca
ADVERTISEMENT
Random Recipes
  • Princess Diana's Stuffed Bell Peppers - have to try this
  • I’ve been wanting to try this recipe for months now and I kept putting it off because I was concerned I’d screw it up and / or it’d take too long. I’m not the best cook to say the least. This recipe was easy and it taste...
  • Memere's Coffeecake (Swans-Down)
  • MEMERE’S COFFEECAKE 2 cups Swans Down Cake Flour 1 teaspoon baking powder 1 stick unsalted butter, softened 1 stick margarine, softened 2 cups plus 2 1/2 teaspoons sugar, divided use 3 large eggs 1 teaspoon pure almon...
  • Oven Penitentiary Sauce with Sausage (spaghetti sauce)
  • OVEN PENITENTIARY SAUCE WITH SAUSAGE "Sometimes we had to cook sauce in the oven in the kitchen. That would be after the hacks retrieved the pots and pans we'd "borrowed." For a couple of days we could get only hotel ...
  • Gringo dip
  • Tonight I made my version of Gringo dip 24 oz of pepperjack cheese, cubed 1/8 tsp cayenne pepper 1 c pico de gallo milk I microwaved the cheese (I have no other way of melting it)and added the milk as I was melting. Wh...
  • Substitutions Using Cottage Cheese
  • SUBSTITUTIONS USING COTTAGE CHEESE PASTA ALFREDO: Blend until smooth: one part skim milk to four parts cottage cheese, some grated Parmesan, a little fresh dill, nutmeg and black pepper. Toss with hot...
  • Canning Dried Beans And Peas
  • BEANS OR PEAS--SHELLED, DRIED All varieties QUANTITY: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3-1/4 pounds is needed per canner load of 9 pints--an average of 3/4 pound per quart....
ADVERTISEMENT
  • Chicken Gorgonzola Roulades
  • CHICKEN GORGONZOLA ROULADES 4 boneless, skinless chicken breast halves 1/4 teaspoon salt 1/8 teaspoon pepper 16 large basil leaves 1/2 cup crumbled Gorgonzola cheese 2 tablespoons pine nuts 1 tablespoon olive oil Spic...
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
  • terra cotta pot baking
  • 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!