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

ISO: Rebecca

Misc.
Good question, Rebecca....and one that I can't answer because the reason that I bought this book was for the recipes. I don't see why it would not work because the author did say they tried many machines with these recipes and that indicates that it would. Sorry I can't answer that question based on me trying the base recipe
MsgID: 113765
Shared by: SALLY?BC
In reply to: ISO: pasta question
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Popeil Pasta maker
  Sarah Lee
2 Recipe(tried): Pasta
  SALLY-BC
3 ISO: pasta
  Rebecca/Tennessee
4 ISO: PASTA MACHINE RECIPES
  SALLY/BC
5 ISO: pasta machine recipes
  Rebecca/Tennessee
6 re: PASTA RECIPES
  SALLY/BC
7 Recipe: Pasta Recipes
  SALLY/BC
8 ISO: pasta question
  Rebecca/Tennessee
9 ISO: Rebecca
  SALLY?BC
10 ISO: Kitchenaid Pasta Attachment - How do you do the dough?
  Vicki Bizallion, Pocatello, ID.
11 ISO: pasta machine instructions
  Anita TX
12 Recipe(tried): Pasta for Popeil Pasta Maker
  Kell
13 ISO: Popeil Pasta maker - only spaghetti?
  Erica Meyer Indiana
14 Recipe: Popeil pasta machine manual and recipe for Peanut Butter Cookies
  cathy Illinois
15 Recipe: Popeil Pasta and Sausage Maker Manual and Recipes
  Becky ohio
ADVERTISEMENT
Random Recipes
  • Saucy Beef and Zucchini Skillet (Heinz Ketchup, 1988)
  • SAUCY BEEF AND ZUCCHINI SKILLET 1 medium onion, sliced 2 tablespoons butter or margarine 4 cups sliced zucchini (1/4-inch thick) 1 pound lean ground beef 1 cup Heinz Tomato Ketchup 1/4 cup grated Parmesan cheese 2 tea...
  • Lemon and Blueberry Tea Cake (9x5-inch loaf pan)
  • LEMON AND BLUEBERRY TEA CAKE 1 1/2 cups white granulated sugar, divided use 1/4 cup brown sugar 2 1/3 cups flour, divided use 8 tablespoons butter, room temperature, divided use 1 teaspoon ground cinnamon, divided us...
ADVERTISEMENT
  • Fermenting Green Beans
  • Use 1/2 cup canning/pickling salt to one gallon water. Be sure to remove any scum that accumulates. Keep submurged and covered. It will take about six weeks to ferment. Try to keep the brine as close to 70 degrees as po...
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: Rebecca
  • 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!