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

ISO: Pectin French Dressing

Misc.
ADVERTISEMENT
Are there any salad dressing recipes using pectin?
MsgID: 0086879
Shared by: Sandy, Kentucky
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Tropical Fruit Salad (re: Fruit dish to go with quiche)
  • I think fruit would be great with your quiche. Fresh fruit is always good and here's a recipe to make it a little more special. After all it is Christmas! TROPICAL FRUIT SALAD 1/2 of a medium pineapple, peeled, cored...
  • GT Xpress 101 pie mixture (from page 33)
  • "PIE" BATTER (from page 33 of GT Xpress manual) 1 cup milk 1 egg 1/2 cup baking mix/biscuit mix (like Bisquick) Mix all ingredients together in a covered shaker. Extra can be stored in the refrigerator for a day or t...
  • Jell-O Nanaimo Bars
  • JELL-O NANAIMO BARS FOR THE BOTTOM LAYER: 3 oz unsweetened chocolate 1/2 cup plus 1/3 cup butter, divided use 1 1/2 cups graham wafer crumbs 1/2 cup finely chopped toasted pecans ...
  • Lentil Rice Loaf
  • LENTIL RICE LOAF 3 cups water 3/4 cup uncooked lentils, sorted, rinsed* 1 cup uncooked regular rice 1/2 cup finely chopped onion 1/2 teaspoon salt 1 (14 oz.) jar spaghetti sauce** 1/2 cup Progresso Plain Bread Crumbs ...
ADVERTISEMENT
  • Pan Fried Breast of Tofu (marinated tofu slices)
  • PAN FRIED BREAST OF TOFU Source: 20 Minutes to Dinner: Quick, Low-Fat, Low-Calorie Vegetarian Meals by Bryanna Clark Grogan This is a staple in my house. I call it “breast of tofu,” because it takes the place of chi...
  • Swiss Steak for two (fast and easy)
  • My version is similar to the one Betsy posted. Swiss Steak (my version) 2 Sm. Round Steaks Cubed 1/2 Onion Chopped 1 Can Mushrooms Salt And Pepper 1 Pkg. Brown Gravy Mix 1 Can Diced Tomatoes Brown steak and remov...
  • Cream of Crab and Spinach Soup
  • CREAM OF CRABMEAT AND SPINACH SOUP 8 Tbsp. butter 1 onion, finely chopped 1/2 cup flour 1 pint (2 cups) half-and-half* 1 1/2 cups evaporated milk 2 cups crab or shellfish stock 4 oz. fresh spinach 1 lb. lump crab mea...
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: Pectin French Dressing
  • 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!