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

answer to Lindas question

Misc.
The soup we had only had the kielbasa cut up ham chunks(diced) and cut up eggs, a dollop of horseradish to add tang.
MsgID: 3149922
Shared by: Tadziu___SC
In reply to: ISO: Polish Kielbasa Soup - Questions
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (17)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Maple Breakfast Buns
  • MAPLE BREAKFAST BUNS FOR THE DOUGH: 2 pkg. active dry yeast 1 1/4 cups warm milk 3 1/2 to 4 cups Pillsbury's Best Bread Flour or All Purpose Unbleached Flour 1/2 cup rolled oats 1/4 cup...
  • Zucchini Provolone Plus
  • ZUCCHINI PROVOLONE PLUS 2 tablespoons olive oil 1 dozen fresh mushrooms, sliced 3 large green onions, sliced 1 clove garlic, minced 3 medium zucchini, sliced 3 medium yellow squash, sliced salt and pepper, to taste 1 ...
  • Tortellini with Chicken and Pesto
  • TORTELLINI WITH CHICKEN AND PESTO FOR THE PESTO:* 2 large bunches fresh basil (about 4 cups loosely packed leaves) 2/3 cup olive oil 2/3 cup grated Parmesan cheese 4 garlic cloves 2 tablespoons pine nuts FOR THE T...
  • Rice, Lettuce, and Mushroom Broth
  • RICE, LETTUCE, AND MUSHROOM BROTH "If you find yourself with too much lettuce and some leftover rice, here's a great way to use both." 8 to 10 ounces white or cremini mushrooms, cleaned and sliced (use presliced if d...
  • Refrigerated Herb Rolls (with celery seed and thyme)
  • REFRIGERATED HERB ROLLS 3 1/4 to 3 1/2 cups bread flour, divided use 1 package dry yeast 2 teaspoon celery seed 1 teaspoon dried thyme, crushed 11/4 cups milk 1/4 cup sugar 1/4 cup shortening 1 teaspoon salt 1 ...
ADVERTISEMENT
  • Boiled Arborio Rice with Smoked Salmon and Capers
  • BOILED ARBORIO RICE WITH SMOKED SALMON AND CAPERS 4 quarts water 1 1/2 cups uncooked Arborio rice 2 teaspoons salt, plus more to taste 3 ounces thinly sliced smoked salmon, cut into 1/4-inch cubes 2 tablespoons unsalt...
  • Herb-Seasoned Chicken Breasts
  • HERB-SEASONED CHICKEN BREASTS 4 boneless, skinless chicken breasts (1 pound) 1 teaspoon Italian seasoning 1/2 teaspoon garlic-pepper blend 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 cup chicken broth 1 package (8 ounc...
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
  • answer to Lindas question
  • 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!