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

Recipe(tried): Browned flour

Misc.

Yes. I always have to use more to get the consistency desired.



MsgID: 031894
Shared by: Poosha
In reply to: browned flour tip
Board: International Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Browned Flour (Canada)
  Joan
2 Recipe(tried): browned flour
  Poosha
3 browned flour tip
  Seppo
4 Recipe(tried): Browned flour
  Poosha
ADVERTISEMENT
Random Recipes
  • International Recipes (15+)
  • February 17, 2008 Recipe Swap INTERNATIONAL RECIPE SWAP - 15 RECIPES Recipes from Previous International Recipe Swaps (click here) ...
  • Raisin-Olive Empanaditas (using ground beef)
  • RAISIN-OLIVE EMPANADITAS 1/2 pound lean ground beef 1/4 cup minced onions 2 tablespoons chopped raisins 2 tablespoons chopped green olives 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup cottage cheese 1 hard-bo...
  • Penne with Tuna and Mozzarella (Italian)
  • PENNE WITH TUNA AND MOZZARELLA "This tasty sauce is quickly made from kitchen staples, with the addition of fresh mozzarella. If possible, use tuna canned in olive oil." 1 pound penne or other short pasta 1 tablespoo...
  • Pasta with Caramelized Onions and Herbs (James McNair)
  • PASTA WITH CARAMELIZED ONIONS AND HERBS 1/2 cup extra virgin olive oil 3 pounds yellow onions, cut in half lengthwise, peeled and thinly sliced 2 pounds sweet Walla Walla onions, prepped same as yellow onions 2 tables...
  • Crab and Cheddar Casserole (from Lean and Luscious)
  • CRAB AND CHEDDAR CASSEROLE 3 tbsp all-purpose flour 2/3 cup non fat dry milk 1/4 tsp dry mustard 1/8 tsp salt 1/8 tsp ground black pepper 1 cup water 3 ounces fat free or low fat cheddar cheese, shredded 12 ounces cra...
ADVERTISEMENT
  • Virginia's Bourbon Pound Cake (tube or Bundt, 1970's)
  • VIRGINIA'S BOURBON POUND CAKE 1 pound (2 cups) butter, softened 3 cups sugar, divided use 8 eggs, separated 3 cups sifted all-purpose flour 2 teaspoons vanilla 2 teaspoons almond extract 1/3 cup bourbon 1/2 cup choppe...
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
  • Recipe(tried): Browned flour
  • 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!