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

Thank You: Jo

Misc.
Dear Jo,

I'm so sorry to hear about your ordeal and hope that you have had a full recovery. Thank you very much for sharing your experience with us. I know there are still people out there that believe it is safe and it helps for them to hear first hand that it isn't.

For more proof of the problem and for anyone that didn't see a previous post, one of our visitors had a narrow escape when she and her children just went outside to help a neighbor before the can exploded. She said caramel was splattered three rooms away!!

You probably don't care if you even see caramel again! But for anyone interested is the new recipe:

Safe Methods for Making Condensed Milk Caramel
Safe Condensed Milk Caramel

Thanks again,

Betsy
MsgID: 0082224
Shared by: Betsy at Recipelink.com
In reply to: Recipe: never heat unopened cans!!!!!!! (re: mak...
Board: Cooking Club at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Nut Roll (Potica)
  • My Grandmother also made wonderful not roll and I have continued her tradition. I cannot manage the dough like she did (in a large snake) It takes our whole family to help me. BUT---it is wonderful!! I think the diff...
  • Layered Cherry Whip (blender) (Jell-O, 1976)
  • LAYERED CHERRY WHIP "Simple and speedy is this double self-layering dessert. Perfect for last-minute dinner guests because it sets in 15 minutes." 1 (8 oz.) can pitted dark sweet cherries 1 (3 oz.) package Jell-O Che...
  • Curried Cornish Game Hens (Paul Newman article, 1980's?)
  • I just found this and I think it is the original recipe. The author substituted white vinegar for red wine vinegar and I would definitely use the red wine vinegar. She also added burgundy which the original recipe did no...
  • Vallejo HS Best Ever Banana Cake (1952)
  • VALLEJO HS BEST EVER BANANA CAKE This is a very light banana cake recipe from a teacher at Vallejo High School, CA in 1952. 1/2 cup milk 1 tbsp vinegar 2 cups all purpose flour 1 tsp baking soda 1 tsp baking powder 1...
ADVERTISEMENT
  • Ham and Cheese Calzone (using refrigerated pizza dough)
  • HAM AND CHEESE CALZONE 1/3 cup fat-free ricotta cheese 1/2 teaspoon dried oregano -- crushed 1/2 teaspoon freshly ground pepper 3/4 cup shredded part-skim mozzarella cheese 1/4 cup shredded fresh Parmesan cheese 1/4 c...
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: Jo
  • 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!