ADVERTISEMENT
- Real Recipes from Real People -

Anise

Misc.


Pat,
Thanks for all that great information and the recipe !! The only way I'm familar with anise is in Italian anisette cookies, which are called Pizelles (spelling?). And those I dearly love.
If you don't mind me asking.......what are tuna wraps?........and would you be so kind as to share that recipe? (Thanks)



  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Pat, CT
2
  Pat, CT
3
  Kathy
4
  Pat, CT
5
  Kathy
6
  Jackie
7
  sue andress/pie
8
  sue andress/pie
9
  Susaan Warren
10
  Patty-North Ga. Mountains
ADVERTISEMENT
Random Recipes
  • Microwave Saucy Meatballs
  • MICROWAVE SAUCY MEATBALLS 1 lb. lean ground chuck 6 to 8 oz. pork sausage 1/2 cup oats, uncooked 1/2 cup milk 1 egg 3/4 tsp. salt 1/8 tsp. pepper 1 (15 oz.) can tomato sauce Hot cooked spaghetti (for serving) Combine...
  • Honey Hoisin Chicken (crock pot)
  • HONEY HOISIN CHICKEN 2 1/2 to 3 pounds chicken pieces 2 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons honey 2 tablespoons dry white wine 1 tablespoon grated gingerroot 1/4 teaspoon salt 1/8 teaspoon g...
  • Onion Pie (using corn muffin mix)
  • ONION PIE 1 large onion, chopped 1 to 2 tbsp. margarine 1 ( 8 1/2 oz.) package Jiffy Corn Muffin Mix 1 (8 1/4 oz.) can cream-style corn 1/3 cup milk 1 cup sour cream 1/4 tsp. salt 1/4 to 1/2 tsp. dill weed 1 cup shred...
  • Apple Walnut Cobbler (like Houston's) - tips
  • Y'all make the recipe too hard. Houston's doesn't make the cobbler part from scratch, only the caramelized walnut topping. The actual cobbler consists of frozen, disassembled apple pies laid out into a 13 x 9 pan. And I ...
  • Honey-Glazed Ham (crunchy)
  • I couldn't find any information on the Internet about the glaze packet Paula Deen uses in the recipe either. Does it come with the ham? In the meantime, perhaps you could experiment with the following recipe. Good luck a...
ADVERTISEMENT
  • Elegant Cherry Pork Chops (crock pot)
  • ELEGANT CHERRY PORK CHOPS 4 boneless pork chops, 3/4-inch thick Freshly ground black pepper 1 (16 oz.) can cherry pie filling 1 teaspoon instant chicken bouillon granules 1 teaspoon lemon juice 1/4 teaspoon groun...
  • Cuban Style Black Beans with Cuban Sofrito
  • CUBAN STYLE BLACK BEANS WITH CUBAN SOFRITO 1/3 cup sofrito (recipe follows) 3 cans (15-16 ounces each) black beans, rinsed, drained 3/4 cup canned vegetable broth 1 1/2 tablespoons cider vinegar 1 teaspoon cumin 1/2 t...
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
  • Anise
  • 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!