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

Recipe: Egyptian Recipes

Misc.
Annika,

I came accross this website that I thought you might like. http://www.ziplink.net/~ahe/Recipes.html

There are many websites with Egyptian recipes if you go to any search engine and type in "Egyptian Recipes". I found at least 5 sites on Alta Vista alone.

I hope you find some good ones!

yours,
Shelby
MsgID: 034238
Shared by: Shelby-UK
In reply to: ISO: Egyptian food
Board: International Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Egyptian food
  Annika, Sweden
2 Recipe: Egyptian Recipes
  Shelby-UK
ADVERTISEMENT
Random Recipes
  • Brownies (Cuisinart Food Processor recipe)
  • BROWNIES 2 ounces unsweetened chocolate squares, broken in half 1 cup sugar (7 ounces), divided use 1/3 cup hot melted butter or margarine 2 large eggs 1 teaspoon vanilla extract 2/3 cup all-purpose flour (3 1/3 ounce...
  • The Lady and Sons Mother's Nut Rolls
  • MOTHER'S NUT ROLLS FOR THE DOUGH: 5 cups all-purpose flour 3 tablespoons sugar 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 2 packages (1/4 ounce each) dry yeast 1 cup sour cream 4...
  • Honey-glazed Canadian Bacon
  • HONEY-GLAZED CANADIAN BACON 1 pound Canadian bacon (in 1 piece) 2 tablespoons honey 1 tablespoon soy sauce Preheat oven to 375 degrees F. Remove plastic cover from bacon. Insert meat thermometer into center of meat....
  • Cream Cheese-Jam Biscuits
  • CREAM CHEESE-JAM BISCUITS 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons (3/4 stick) butter, softened 1 (3-ounce) package cream cheese, softened Various fruit jams (for fillings...
  • Meat Loaf Italiano (1980)
  • MEAT LOAF ITALIANO 3/4 cup water 1 cup dry bread crumbs 1-1/2 pounds lean ground beef 1 (8 ounce) can tomato sauce 1/3 cup chopped onion 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley 2 large clove...
  • Ice Cream Jello Mold
  • ICE CREAM JELLO MOLD 2 sm. (3 oz. each) pkg. orange Jello 2 c. hot water 1 pt. vanilla ice cream 1 can mandarine oranges Dissolve Jello in hot water. Add 1 pint of vanilla ice cream and mix until ice cream is disso...
ADVERTISEMENT
  • Chicken in Red Chile Sauce (Mexican)
  • CHICKEN IN RED CHILE SAUCE 6 to 8 chicken leg and thigh quarters salt 1/4 cup vegetable oil or lard 1 medium white onion, cut in thin strips 6 cloves garlic, peeled and cut in half lengthwise 8 to 10 dried cascabel ch...
  • Bacon-Wrapped Asparagus
  • BACON-WRAPPED ASPARAGUS 1 pound fresh Michigan asparagus (or other type) 8 to 10 strips bacon Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spea...
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
  • Recipe: Egyptian 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!