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

Great tip Elizabeth

Misc.


Hi Elizabeth,

I like the idea of adding bread crumbs! Thanks for the recipe and the tip. Do you use a ravioli mold/form?

Betsy



MsgID: 031320
Shared by: Betsy at TKL
In reply to: Recipe(tried): REPLY
Board: International Recipes at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Ravioli filling recipe
  Ruth
2 Recipe: Ravioli Recipes (22)
  Betsy at TKL
3 Recipe(tried): REPLY
  Elizabeth
4 Great tip Elizabeth
  Betsy at TKL
5 Thank You: Thanks
  Ruth
ADVERTISEMENT
Random Recipes
  • Poetic Baklava
  • POETIC BAKLAVA FOR THE SYRUP: 2 cups sugar 1 cup water Splash of lemon juice 1 teaspoon orange blossom water FOR THE NUT MIXTURE: 1 pound walnuts 1 cup sugar 1 teaspoon ground cinnamon FOR THE...
  • Old-Fashioned Pot Roast (oven)
  • OLD-FASHIONED POT ROAST 3 lb. boneless beef rump roast 1/2 tsp. salt 1/4 tsp. ground black pepper 3 medium onions, peeled, quartered 1 cup beef broth Minced fresh garlic, to taste 3 bay leaves 1 tsp. paprika 1/2 tsp. ...
  • Flying Saucers (Platillos Voladores)
  • Flying Saucers (Platillos Voladores) Source: Memories of a Cuban Kitchen by Mary Urrutia Randelman , 1992 Servings 1 2 slices white bread, crusts removed 1 teaspoon mayonnaise 1 teaspoon strawberry preserves 2 t...
  • Rafferty's Potato Soup (2)
  • RAFFERTY'S POTATO SOUP Source: Evansville Courier & Press, Food & Dining by Anne Schleper, Tri-State Tastes; December 11, 2005 6 to 7 potatoes, peeled and diced 1 medium onion, diced water 1 (8 ounce) package crea...
ADVERTISEMENT
  • Homemade Jerk Rub
  • HOMEMADE JERK RUB 2 tablespoons onion powder 4 teaspoons dry thyme leaves, crushed 1 tablespoon brown sugar 1 tablespoon garlic powder 1 tablespoon ground ginger 2 teaspoons ground allspice 2 teaspoons salt 2 teaspoon...
  • re: pie crust without liquid mixture
  • Hi Cheryl, If you've added extra flour you can cut in a couple of extra tablespoons of lard. Then try adding water, a tablespoon at a time. while tossing the mixture with a fork. The dough should start to come together....
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
  • Great tip Elizabeth
  • 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!