ADVERTISEMENT
- Real Recipes from Real People -

Debbie & Cynthia - I have the clay

Misc.

cookery cookbook, & it has both roasted chicken in the
microwave and 3 recipes for spare ribs. The hour of this
post should give you an indication that my time is pretty
booked, but I will get those recipes posted by Monday
around noon. Sorry, I can't post them all right now, but
I wanted you to know, they are out there. If I can get
them on here sooner, I will.


MsgID: 0038810
Shared by: kt/mn
In reply to: ISO: Claypot and Spare rib recipe?
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Temphe Vegetable Stir-Fry
  • TEMPHE VEGETABLE STIR-FRY 1/3 cup low-sodium soy sauce 4 teaspoons dry sherry 2 teaspoons sugar 1/2 teaspoon cornstarch 2 teaspoons dark sesame oil 8 ounces tempeh, cut in 1/2 inch cubes 1 1/2 cups broccoli florets 1 ...
  • Pork Chops and Apple Slices (crock pot) (Rival, 1975)
  • PORK CHOPS AND APPLE SLICES 4 pork loin chops (about 1 inch thick), well trimmed 2 medium apples, peeled, cored and sliced 1 teaspoon butter 1/4 teaspoon ground nutmeg (optional) Salt and pepper In skillet, brown por...
  • Convection Oven cooking
  • Dear Katherine, I have been using my convection oven for a couple of years. You can use your regular recipes with adjustments for time and temperature. Generally, you will want to reduce your temperature by about 50 d...
  • Cauliflower with Garlic and Paprika
  • CAULIFLOWER WITH GARLIC AND PAPRIKA 2 pounds cauliflower (small heads), cut into florets 2 teaspoons fresh lemon juice 1/3 cup olive oil 2 or 3 thick slices coarse country bread, crusts removed 1 tablespoon sweet papr...
ADVERTISEMENT
  • Layered Pizza Dip (baked)
  • LAYERED PIZZA DIP FOR THE DIP: 1 (8 oz.) container soft cream cheese with chives and onion 1/2 cup chunky pizza sauce 1/2 cup chopped green bell pepper 2 oz. mozzarella cheese, shredded (1/2 cup) 2 oz. Cheddar chees...
  • Apple Walnut Conserve (canning recipe)
  • APPLE WALNUT CONSERVE 4 1/2 cups finely chopped red tart apples, about 3 pounds 1/2 cup water 1/4 cup lemon juice 1/2 cup raisins 1 package powdered pectin 5 1/2 cups sugar 1/2 cup chopped nuts red food coloring,...
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
  • Debbie & Cynthia - I have the clay
  • 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!