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

ISO: demi glaze

Misc.
I was looking at a recipe for chicken marsala with demi glaze. Not sure what demi glaze is.Can anyone let me know?

Thanks so much
Marainne
MsgID: 0052775
Shared by: marianne pa
In reply to: Recipe: 33 Assorted Recipes
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: 33 Assorted Recipes
  Betsy at TKL
2 ISO: demi glaze
  marianne pa
3 Recipe(tried): Demi-Glace
  Wendy-Melbourne Australia
ADVERTISEMENT
Random Recipes
  • Horsey Salsa
  • HORSEY SALSA 3 cups finely dice tomatoes, peeled and drained 1 cup finely minced onion, can use white, yellow, red or green 1/2 cup finely grated carrot 1/4 cup finely minced red and yellow bell peppers 1/8 to 1/4 cup...
  • Esalada de Pollo Cubana: Cuban Chicken Salad
  • This salad is delicious & had been used by all Caribbean countries as a light, delicious, filling salad. Buen Provecho! Esalada de Pollo Cubana Cuban Chicken Salad 1 whole leftover cold/shredded chicken 1 cold/cubed ...
  • Ambrosia Gelatin Mold
  • AMBROSIA GELATIN MOLD 1 (8-serving size) box lemon flavor gelatin 1 1/2 cups boiling water 1 (17 1/4 oz.) can pineapple tidbits, packed in juice 2 cans (11 ounces each) mandarin oranges, drained 3 cups miniature marsh...
  • Six-Layer Dinner (no meat)
  • SIX-LAYER DINNER "This is a dish that Montana organic grain farmer Alice Berner makes to take out to her husband, Bud, and the others when they're working in the fields. As simple to make as slicing the vegetables, it...
  • Almost Like Mom's Macaroni and Cheese (serves 2)
  • ALMOST LIKE MOM'S MACARONI AND CHEESE Olive oil spray (or 1 1/2 tablespoons mild-flavored olive oil) plus 1 tablespoon oil (for tossing later) 1 tablespoon plus 1 1/2 teaspoons salt, divided use 1/2 pound small elbow ...
  • Cheese-Corn Fritters (1950's)
  • CHEESE-CORN FRITTERS 1 1/2 cups sifted all-purpose flour 2 eggs, beaten 2 teaspoons baking powder 3/4 teaspoon salt 1/8 teaspoon ground black pepper 1 1/2 cups shredded sharp Cheddar cheese 2 eggs, beaten...
ADVERTISEMENT
  • Homemade Ribbon Candy
  • HOMEMADE RIBBON CANDY "This is a pulled candy. You could flavor it any which way, but I chose peppermint with a red, white, and green color palette." 3 cups granulated...
  • Savory Steak Mozzarella (Hunt's, 1982)
  • SAVORY STEAK MOZZARELLA 2 lbs. top round steak 1/2 cup flour, divided use 1/4 cup Wesson Oil 1 teaspoon salt 1/4 teaspoon savory 1/4 teaspoon ground black pepper 1 cup water 1 (15 oz.) can Hunts Whole Tomatoes 1 (8 oz...
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
  • ISO: demi glaze
  • 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!