ADVERTISEMENT
- Real Recipes from Real People -

Hare In Their Soup . . . ?

Misc.

What's the problem . . . don't they know it tastes jus' like chicken . . . (A standard food joke up in these parts; anything weird, odd or you name it, is said to taste just like chicken. This includes frogs' legs, various edible lizards (yuuuck!) and all other monstrosities(?) presented in the name of fine cuisine.)

Cheers!


MsgID: 0023810
Shared by: Sarah
In reply to: Telly Sevalis? (nt)
Board: Cooking Club at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Angel
2
  Molly/OHIO
3
  Ingrid F
4
  Donna,Pa
5
  Jo/Az
6
  Nalani
7
  Pam/Canada
8
  Molly/OH
9
  Donna,Pa
10
  Angel
11
  Hobsan
12
  Jo/AZ
13
  LaDonna
14
  Jo/AZ
15
  Sarah
ADVERTISEMENT
Random Recipes
  • African Groundnut Stew
  • AFRICAN GROUNDNUT STEW This flavorful stew has enough protein to be served as a main course. 1 Tbsp. tablespoon extra-virgin olive oil 1 medium red onion, finely chopped 1 medium green bell pepper, finely chopped 1/...
  • Old Fashion Oatmeal Pie
  • One of the comments I read during my search said it was similar to a pecan pie without the nuts. I hope this is what you were looking for. OLD FASHION OATMEAL PIE Source: Steven Loeffler Servings: 6-8 This great pie ...
  • Aloha Chicken Wings
  • ALOHA CHICKEN WINGS 1 1/2 cups finely chopped DOLE Fresh Pineapple 3/4 cup bottled barbecue sauce 1 tablespoon soy sauce 1/2 teaspoon ground ginger 20 chicken wings (about 3-1/2 lb.) split, discard tips pineapple wedg...
  • Caribbean Salmon Fillets en Papillotte
  • CARIBBEAN SALMON FILLETS EN PAPILLOTTE This zesty tropical recipe found its roots in St. Barth, the French West Indies. The salmon topped with the sauce is sealed in parchment and when baked develops a refined aroma. S...
  • Bourbon Glazed Carrots (food processor)
  • BOURBON GLAZED CARROTS 1 pound carrots, peeled and trimmed 1/4 cup water 1/4 teaspoon salt 1/4 cup bourbon 2 tablespoons butter or margarine 2 tablespoons brown sugar Position reversible slicing/shredding disc in wor...
  • All Pork Recipes
  • November 29, 2007 Recipe Swap ALL PORK RECIPES All Recipes Posted This Week - Mix-and-Match Menu...
ADVERTISEMENT
  • Amy Clawson's Crazy Lemon Cake
  • AMY CLAWSON'S CRAZY LEMON CAKE Source: Carroll County Comet, Oct. 18, 2006 1 lemon supreme cake mix 4 eggs 1 pkg. instant lemon pudding 3/4 Cup canola oil 3/4 Cup water GLAZE: 2 Cups...
  • Szechwan Soup
  • SZECHWAN SOUP Source: Chinese Cooking Class Cookbook Servings: 6 1 oz dried mushrooms boiling water 2 quarts chicken stock 1/2 cup rice wine 4 tsp soy sauce 1/2 tsp Chinese chili sauce 2 1/2 tbsp cornstarch 5 tbsp wat...
  • Lavender Sorbet (ice cream machine)
  • LAVENDER SORBET "A cup of warm Lavender Tea perfectly complements this frosty, palate-cleansing dessert." FOR THE SYRUP: 1 cup water 1/2...
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
  • Hare In Their Soup . . . ?
  • 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!