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

Thank You: caplettes

Misc.
ADVERTISEMENT
Thank you so much! I would love the measurements if you have a chance. We can't wait to make them:)

Merry Christmas!

April
MsgID: 0312151
Shared by: April from Ohio
In reply to: Recipe(tried): Caplettes
Board: International Recipes at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Italian - Caplettes
  Jill Kula
2 Recipe: Cappelletti in Broth
  Terri/GA
3 re: Cappelletti Recipe
  Jill Kula
4 Recipe: Cappellettini in Brodo (Small Hat-Shaped Ravioli in Broth)
  Elly
5 Thank You: Cappellettini Recipe
  Jill
6 re: Caplettes
  Lanee Lucarelli Rocky River, OH
7 Recipe(tried): Italian - Caplettes - Tips
  Kevin Kelly
8 ISO: Caplettes
  April from Ohio
9 Recipe(tried): Caplettes
  Nancy Zacchetti
10 Thank You: caplettes
  April from Ohio
11 ISO: Caplettes (Italian filled noodles)
  Kelli-AZ
12 Thank you for sharing your family recipe with us Kelli! (nt)
  Betsy at Recipelink.com
13 ISO: Caplettes
  Jill Kula, Uniontown, PA
14 Recipe(tried): Caplettes (Italian filled noodles)
  Erin Canton, Ohio
ADVERTISEMENT
Random Recipes
  • Aji (Peruvian Hot Sauce)
  • This is it everyone. The closes I have found to the one served at Peruvian restaurants. Even smalls the same. Enjoy. Even brought home a sample from restaurant to compare. AJI (PERUVIAN HOT SAUCE) This is that won...
  • Pie Crust Baking Tips (re: Soggy pie crust problem)
  • Pricking the crust of a fruit pie isn't generally necessary. That's done mostly when the crust is baked unfilled. You're off to a good start by using a Pyrex pan. Pyrex conducts heat evenly, and you can see how brow...
  • English Trifle (1800's with updates)
  • ENGLISH TRIFLE "This recipe was given to me by my Grandmother who came over to America in 1895 from England. I have altered it slightly. As far as I know it is relatively original, or as original as any type of recipe...
  • Lollly's Lobster Lasagna
  • LOLLY'S LOBSTER LASAGNA FOR THE BECHEMEL SAUCE: 4 tablespoons butter 2 garlic cloves, minced 1 large shallot, minced 4 tablespoons all purpose flour 1/8 cup white wine 1 cup milk 1/2...
  • Quaker's Best Oatmeal Cookies
  • QUAKER'S BEST OATMEAL COOKIES 1 1/4 cups margarine, softened 3/4 cup brown sugar, firmly packed 1/2 cup sugar 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt (optional) 1...
ADVERTISEMENT
  • Slow Cooker Carnitas
  • SLOW COOKER CARNITAS 3 lb pork shoulder or pork butt 4 cups hot chicken broth 2 Tbsp granulated garlic powder 2 Tbsp onion powder 2 Tbsp ground cumin 1 Tbsp ground coriander 1 Tbsp medium hot chili powder 1 tsp ground...
  • Deviled Crab Cakes (4)
  • I could not find Carmine's recipe on the Internet. Perhap's you could experiment with one of these recipes. Good luck. LOUISIANA DEVILED CRAB CAKES Source: Gourmet, April 2001 Makes 2 (light main course) servings. ...
  • Tandoori-Style Chicken Burgers with Cumin-Yogurt Sauce
  • TANDOORI-STYLE CHICKEN BURGERS 1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks 4 scallions, thinly sliced 3 tablespoons chopped fresh ginger (from a peeled 2-inch piece) 2 tablespoons fr...
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
  • Thank You: caplettes
  • 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!