ADVERTISEMENT
- Real Recipes from Real People -

I agree dear Pam, even though I found it at the Internet. (nt)

Misc.
nt
MsgID: 037511
Shared by: Gladys/PR
In reply to: Wow, although Jewish I have never heard ...
Board: International Recipes at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Best recipe for Turkey Cookies
  • I made this recipe several years ago. I love it! Keebler Striped Cookies with stripes going up and down to represent the turkey's tail. Glue with melted chocolate a chocolate covered cheery to the bottom of the front o...
  • Barbecued Brisket (oven, Progressive Farmer magazine)
  • BARBECUED BRISKET 6 pounds beef brisket 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon minced garlic 4 medium onions, thinly sliced 2 cups water, divided use 16 ounces tomato sauce 1/2 cup chopped onion 1/4 cup Worces...
  • Ground Beef, Rice, and Cabbage Hot Pot (crock pot)
  • GROUND BEEF, RICE, AND CABBAGE HOT POT "For firm rice texture, don't overcook this full-bodied beef, cabbage, and rice combo." 1 pound ground round 2 cups finely chopped onion 2 cloves garlic, minced 6 cups fat-free ...
  • Recipes Using Pie Filling - Delicous!
  • I tried this using peach pie filling. It was delicious! My picky husband absolutely loved it, wants me to try it with strawberry next time. SO much better than these oversweet dump cakes and just as easy!! Thank...
  • Chicken with Sun Dried Tomatoes and Cream
  • CHICKEN WITH SUN DRIED TOMATOES AND CREAM 1 1/2 cups marinated sun-dried tomatoes, drained 2 tablespoons olive oil 1 tablespoon minced fresh garlic 10 1/2 ounce canned chicken broth 1 pint whipping cream 2 pounds ski...
  • Emeril Lagasse's Brown Sugar Barbecued Chicken
  • EMERIL LAGASSE’S BROWN SUGAR BARBECUED CHICKEN 1 chicken, broken down into two leg quarters and two breasts 1 tsp. salt 1 tsp black pepper FOR THE SAUCE: 2 cups ketchup 4 oz. brown sugar 1/2...
ADVERTISEMENT
  • Knafe with semolina flour
  • I made this recipe in my kitchen I always loved this kind of knafe and after so many times of trying finally I could perfect it. 3 cups either fine semolina or med. size 1 cup of either butter or clarified butter (I've ...
  • Lemon-Horseradish Sauce (using lemon pie filling)
  • LEMON-HORSERADISH SAUCE A cocktail sauce alternative 1/2 small white onion chopped 1/2 cup lemon pie filling 3/4 tsp. salt 2 tbsp. Dijon mustard (the grainy kind gives a nice texture) 1 tbsp. cider vinegar 8 tbsp. ca...
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
  • I agree dear Pam, even though I found it at the Internet. (nt)
  • 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!