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

Recipe: Fluid Flex is...

Misc.
Linda,

"Fluid Flex is a semi-liquid shortening and can be purchased through a bakery products purveyer. Sexton, Rykoff, D.Rosen are examples. Liquid shortening is the generic name if they carry another brand. It does wonders for uniformity of product. You can substitute 3 parts partially hydrogenated shortening (Hi-Ratio Shortening) to 1 part veg oil."

mbrown
MsgID: 04478
Shared by: cchiu
In reply to: ISO: Fluid Flex
Board: Quantity Cooking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Fluid Flex
  Linda
2 Recipe: Fluid Flex is...
  cchiu
3 Fluid Flex
  Linda
ADVERTISEMENT
Random Recipes
  • Hawaiian Mustard
  • HAWAIIAN MUSTARD 1 cup Dijon mustard 1/4 cup drained crushed pineapple 1/4 cup flaked coconut 1 tablespoon soy sauce Mix ingredients together in a small bowl. Transfer to a jar with a tight-fitting lid. Age in a c...
  • White Christmas Cake
  • White Christmas Cake This recipe makes two cakes. Use two 8 or 9-inch cake pans; or one loaf pan - cut lengthwise to create 2 layers. 12 egg whites 3 c. sugar 1 c. butter or margarine 1 c. milk 1 tsp. cream of tartar 1...
  • Maysville's Historic Transparent Pie
  • MAYSVILLE’S HISTORIC TRANSPARENT PIE "Actor George Clooney, a native of Augusta, Kentucky, not only travels to Maysville to purchase transparent tarts, but has brought them to share at movie sets and television studio...
  • Chocolate Raspberry Torte
  • CHOCOLATE RASPBERRY TORTE 1 1/2 pkg. (12 squares) Baker's Semi-Sweet Baking Chocolate, divided use 3/4 cup (1 1/2 sticks) butter or margarine 1 pkg. (4-serving size) JELL-O Brand Raspberry Flavor Gelatin 1/2 cup s...
  • A 20 Minute Chicken Parmesan
  • A 20 MINUTE CHICKEN PARMESAN 4 boneless and skinless chicken breast halves 1 egg, slightly beaten 1/2 cup seasoned bread crumbs 2 tablespoons butter or margarine 1 3/4 cups spaghetti sauce 1/2 cup shredded mozzarella ...
ADVERTISEMENT
  • Red-Cooked Chicken (Chinese)
  • RED-COOKED CHICKEN "Red cooking refers to the reddish color of the chicken when cooked in the following way. The soy sauce actually turns the meat reddish brown. A traditional braising technique, red cooking renders m...
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: Fluid Flex is...
  • 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!