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

dear susan: this salad dressing looks ->

Misc.
exactly what i would do for a vietnamese or thai salad as well. yum! wendy will need to buy a good cut of beef and sear it to her liking (ie med. rare). let rest for 5 minutes and thinly slice the beef. serve at room temperature. (my mouth is watering now!)

by the way, were you the one posted the Kasutera cake (Japaese Honey cake)? i've attened a baking class lately and a Japaese honey cake was included. do you want me to post it here just for comparason? let me now.

ps: pls. also ask Betsy for my e-mail address. i'd like to keep in touch with you, if you don't mind.

my response will be a bit slow for the next week or so as i am busy baking cakes for sale!

Merry Christmas!
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Smokin' Chipotle Pork Stew
  • SMOKIN' CHIPOTLE PORK STEW 2 tablespoons olive oil 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes 2 medium onions, diced 1 (12-ounce) bottle or can of beer 5 to 7 chipotle peppers in adobo sauce plus 3 tab...
  • Brio Tuscan Grille Lobster Ravioli with Crab Insalata
  • LOBSTER RAVIOLI WITH CRAB INSALATA Source: Brio 1 tbsp extra virgin olive oil 1 clove garlic, thinly sliced 2 leaves fresh basil, chopped 1 (28 oz) can imported Italian plum tomatoes, whole, squeeze by hand 1 pinch s...
  • Mushrooms Stuffed with Hot Sausage
  • MUSHROOMS STUFFED WITH HOT SAUSAGE 2 pounds large mushrooms Vegetable oil 1 pound hot Italian sausage 10 scallions, minced 2 tbsp. butter 2 tbsp. fresh chopped parsley 1 cup Italian breadcrumbs 1/2 cup Parmesan cheese...
  • Chicken Etouffee (using chicken breasts and rice)
  • CHICKEN ETOUFFEE 1/3 cup vegetable oil 1/3 cup all purpose flour 1/2 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper (or mild hot pepper) 2 tsp minced garlic 1 (1 1b) can diced tomatoes 8 oz...
ADVERTISEMENT
  • Baked Crackery Cod
  • BAKED CRACKERY COD 4 ounces Breton, Ritz or similar crackers 1 teaspoon chili powder 2 teaspoons Worcestershire sauce 3/4 cup mayonnaise 4 fresh cod fillets (5- or 6-ounces each) Salt and white pepper to taste Put c...
  • Old-Fashioned Butterscotch
  • OLD-FASHIONED BUTTERSCOTCH 2 cups brown sugar 1/4 cup molasses 1/2 cup butter 2 tablespoons water 2 tablespoons vinegar Place all ingredients in a large saucepan. Stir ingredients over high heat until the sugar is di...
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
  • dear susan: this salad dressing looks ->
  • 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!