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

ISO: From Scratch and 'basic' recipes

Misc.
I am looking for recipes that are made totally from scratch, for example... using tomatoes instead of tomato paste, using herbs and certain seasonings instead of premade seasoning mixes, etc.

I am also looking for the 'basics' type of recipes, for example... ketchup, barbecue sauce, tomato sauce, spaghetti, tortillas, salso, taco seasoning, etc. etc..

I like to make my own stuff from as little 'premade' items as possible. One reason, I guess is to get rid of all the preservatives they add...

Thanks.

MsgID: 0020832
Shared by: Cheetahs
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Layered Knox Blox
  • My aunt has a recipe she calls knox blocks that I really love and have made several times. It is a layered jello where the middle filling is a cream color. It is made with a package of lemon jello and knox (one packag...
  • Salsa Rice
  • SALSA RICE 2 cups raw long-grain rice 2 1/4 cups water 2 cups salsa Combine rice, water and salsa in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally, then cover with a tight-fitting lid...
  • Assorted Recipes (4)
  • November 15, 2008 RECIPE SWAP SATURDAY RECIPE SWAP - ASSORTED RECIPES All Recipes Posted This Week - ...
  • Vegetarian Chili with Cashews
  • VEGETARIAN CHILI WITH CASHEWS 1 tbsp olive oil 1 medium zucchini, diced 1 medium carrot; diced 1 small red bell pepper, cored, seeded, and diced 1 small stalk celery, diced 1 small onion, diced 1 large garlic clove, m...
ADVERTISEMENT
  • Chicken Cordon Bleu (using stuffing mix) (crock pot)
  • CHICKEN CORDON BLEU 4 boneless, skinless chicken breast halves 1/2 pound deli-sliced cooked ham 1/2 pound baby Swiss cheese, sliced 1 (10 3/4 ounce) can condensed cream of chicken soup 1 box dry stuffing mix, prepared...
  • Sticky Toffee Date Cake with Bourbon Glaze
  • STICKY TOFFEE DATE CAKE WITH BOURBON GLAZE "My friend Laura Donnelly has been the pastry chef at several wonderful restaurants in East Hampton and she also writes about food for the The East Hampton Star. When she's i...
  • Fresh Herb Salad
  • FRESH HERB SALAD FOR THE SALAD: 2 quarts mixed lettuces, torn in bite-size 2 cups fresh strawberries, sliced 2 fresh peaches, peeled, sliced 1 cup loosely packed fresh mint leaves 1 cup loosely packed green basil le...
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: From Scratch and 'basic' recipes
  • 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!