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

What gadget would you like next?

Misc.

I would like to find out about and perhaps purchase a Plank used in baking fish. I need more info on this because if all you can use it for is baking fish then I would rather spend my money on something else. Like another type of gadget!
MsgID: 11845
Shared by: Kathy/MI
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 What gadget would you like next?
  Kathy/MI
2 G.F. grill and
  page
3 Tortilla maker
  Nancy
4 let us know
  page
5 Re: G.F. grill and
  Sarah
6 Re: Tortilla maker
  Terry,Tx
7 Re: G.F. grill and
  Terry,Tx
8 Wish I could buy store bought!!!
  Nancy
9 no sifter then ...
  page
10 Re: Tortilla maker
  marilyn
11 Re: Yes you do page!
  Kathy/MI
12 ahhh Kathy ... too much!
  page
13 Re: Tortilla maker
  Erlene
ADVERTISEMENT
Random Recipes
  • Minted Vanilla Lemonade and Splenda Simple Syrup
  • MINTED VANILLA LEMONADE Splenda simple syrup (recipe follows) 2 cups fresh lemon juice 2 pints fresh strawberries, hulled and quartered 30 fresh mint leaves 1 vanilla bean, split and scraped 1 orange, peeled and slice...
  • Halibut in Creole Sauce
  • CREOLE HALIBUT BITS 1 1/2 to 2 lbs. halibut, cut into 1-inch squares FOR THE CREOLE SAUCE: 1/2 cup chopped onion 1 clove garlic, minced 3 tablespoons cooking oil 1/2 cup chopped green bell pepper 1 bay leaf 1 (16 oz...
  • Tuna Puttanesca and Penne (Rachael Ray)
  • TUNA PUTTANESCA AND PENNE 1 pound uncooked penne 1 tbsp. extra virgin olive oil (1 turn of the pan) 1 cans (6 oz. each) olive oil packed tuna, lightly drained 4 garlic cloves, chopped 1 tsp. crushed red pepper flakes ...
  • Good and Plenty Restaurant Cracker Pudding
  • I have the exact recipe. GOOD AND PLENTY RESTAURANT CRACKER PUDDING 2 egg yolks* 2/3 cup granulated sugar 1 quart milk 1 1/2 cups coarsely crushed saltine crackers (use the brand name ones) 3/4 cup coconut 1 teaspoo...
ADVERTISEMENT
  • Ham, Cheddar, and Potato Gratin
  • HAM, CHEDDAR, AND POTATO GRATIN 1 1/2 cups chicken broth 1/2 cup heavy (whipping) cream 3 cloves garlic 5 or 6 fresh sage leaves, chopped (or 1 teaspoon dried sage) 1 center-cut ham steak, about 1 1/4 pounds (or 1 1/4...
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
  • What gadget would you like next?
  • 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!