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

Dearest Bunny: I sent you a few days ago some PASTELON

Misc.
and PINON recipes (they are the same thing) but they never arrived. Today I am exausted because I just arrived from Ponce my hometown, where I just bought a house. I am in the process of selling my San Juan property & moving to Ponce, therefore I am traveling continuosly. But I expect to be resting something on Sunday & then I will copy the recipes again for you. I hope that Internet reception will be better in Ponce. So, until Sunday, when I will communicate with you again.

Gladys/PR
MsgID: 038074
Shared by: Gladys/PR
In reply to: ISO: Pastalone
Board: International Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Vegetable Fried Rice
  • VEGETABLE FRIED RICE 2 tablespoons peanut or canola oil 8 ounces extra-firm tofu, cut into 1/2-inch cubes and patted very dry 1 small red bell pepper, diced into 1/2-inch pieces 2 celery ribs, thinly sliced 1...
  • Banana Cake - Banana Bread in the microwave is GOOD!
  • Susan originally posted this recipe. Let me just say I was MORE than leery about making it in the microwave but I had sooo many overripe bananas that I just couldn't throw out. I have made it twice (so far - I'm sure m...
  • Pasta with Greens and Ricotta (blender)
  • PASTA WITH GREENS AND RICOTTA 1 bunch watercress, tough stems removed (about 1 cup chopped) 1 bunch Swiss chard, tough stalks removed (about 4 cups chopped) 2 garlic cloves, minced or pressed 1 tablespoon olive oil Da...
  • Ham and Veggie Strata (make ahead)
  • HAM AND VEGGIE STRATA 2 tablespoons olive oil 1 large onion, chopped 1 medium green bell pepper, chopped 1 tablespoon minced garlic 1 (8 oz) package sliced cooked ham, cut into small bits 3 medium tomatoes, seeded and...
  • Seafood Souffle (Kraft Cookery, 1960's?)
  • SEAFOOD SOUFFLE 1/2 cup evaporated milk 1 cup (3/4-lb.) shredded Cracker Barrel Brand Sharp Natural Cheddar 1/2 tsp. salt dash of pepper 6 eggs, separated 1 cup flaked crabmeat Heat evaporated milk in double boiler. ...
ADVERTISEMENT
  • Happy Father's Day! - 06-21-15
  • Our Daily Recipe Swap Topic for June 21, 2015: HAPPY FATHER'S DAY! (assorted recipes) Father's Day Menus and Recipes ...
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
  • Dearest Bunny: I sent you a few days ago some PASTELON
  • 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!