ADVERTISEMENT
- Real Recipes from Real People -

hi gladys, great dishes at your place!

Misc.
your raisin and pinenuts rice dish sounds like one of the indian dish i often make (except the wine part). you really know how to enjoy your life!

happy new year to you and yoru family too!

eggy/m'sia
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lamb and Bean Salad with Olive and Lemon Dressing
  • LAMB AND BEAN SALAD WITH OLIVE AND LEMON DRESSING FOR THE BEAN SALAD: 1 pound fresh green beans, stemmed, washed, broken into 2-inch pieces 2 cups cooked white beans (great northern or cannellini) or...
  • Mary Rose Sauce (for shrimp cocktail)
  • Hi Vicki, I believe the sauce your friend is remembering is called Mary Rose Sauce. It is typically served with Prawn/Shrimp Cocktail. I had never heard of it until we visited our daughter in Minnesota last year. We wen...
  • Oven Roasted Frites with Herbes de Provence (serves 2)
  • OVEN ROASTED FRITES WITH HERBES DE PROVENCE 1 pound large russet or baking potatoes, peeled (about 2 potatoes) 2 tablespoons olive oil, plus more for the pan (optional) 1/2 teaspoon herbes de Provence, crumbled* Fleu...
  • Peach Apple Salsa
  • PEACH APPLE SALSA Yield: About 7 pint jars 6 cups (2 1/4 pounds) chopped Roma tomatoes (about 3 pounds tomatoes as purchased) 2 1/2 cups diced yellow onions (about 1 pound or 2 large as purchased) 2 cups chopped gr...
  • Creamy Caramelized Garlic Dip (food processor)
  • CREAMY CARAMELIZED GARLIC DIP 1 tsp canola oil 2 1/2 tbsp canola oil 2 heads garlic, halved crosswise 3 tbsp cider vinegar 2 tbsp chopped fresh tarragon leaves 1/4 tsp freshly ground black pepper 2 cups plain nonfat y...
  • Spicy Beancurd Crisps (Chinese)
  • Spicy Beancurd Crisps (Chinese) Source: Debbie Teoh 50g sugar 1 heaped teaspoon salt 1 large egg 20g fermented bean paste (nam yue) 200g semi-hard beancurd 1 1/2 tablespoons black sesame seeds 1 tablespoon white sesam...
ADVERTISEMENT
  • Champagne Cake (6) (repost)
  • I have not tried this but some of the boards said that for a strawberry champagne cake to substitute mashed or pureed strawberries for some of the liquid in the batter and that it would come out beautifully. It sounds d...
  • Pirate's Pie (using tuna)
  • PIRATE'S PIE 1 (6 oz) can albacore tuna, flaked 4 eggs, whipped 1/2 cup green peas (or other vegetable) 2 sliced green onions 1/4 cup sliced mushrooms 1/2 cup grated cheese 3 cups mashed potatoes Preheat oven to 375 ...
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
  • hi gladys, great dishes at your place!
  • 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!