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

I completely agree dear Phyllis. In PR we add pumpkin to most of our soups and

Misc.
stews. We also boil it & serve it instead of potatoes with olive oil (drizzled over it) and chopped cilantro. Can be served as an accompaniment for chicken or beef or by itself.

Gladys/PR
MsgID: 037503
Shared by: Gladys/PR
In reply to: Thank You: Australian Pumpkin Soup
Board: International Recipes at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • British Cream Scones - Elly - remember Eggy/Malasia?
  • Dear Elly - If you put in a search here for Classic British Cream Scones , back in 2000, Eggy posted a recipe for these, and having had London Cream Scones IN London back a few years, these scones are delicious. So muc...
  • Vanilla Sponge Cake
  • VANILLA SPONGE CAKE 1/2 tablespoon unsalted butter 1/4 cup all-purpose flour, as needed 1/4 cup cornstarch 2 large eggs, separated 1/2 teaspoon pure vanilla extract 6 tablespoons sugar 1 pinch salt Heat oven to 350 d...
  • Oriental Vegetable Packet (oven or grill)
  • ORIENTAL VEGETABLE PACKET 1 sheet (18x24-inch) Reynolds Wrap Heavy Duty Aluminum Foil 2 cups broccoli florets 1 medium red bell pepper, cut into strips 2 cups fresh snow peas 1 medium onion, sliced, separated into rin...
  • Amaretto Baked Brie (with brown sugar and walnuts)
  • AMARETTO BAKED BRIE 1/4 cup amaretto 3 tablespoons brown sugar 1 teaspoon vanilla extract 1 (6-inch) wheel brie cheese (14-16 ounces) 2/3 cup chopped walnuts Preheat oven to 350 degrees F. Microwave amaretto, brown...
  • Lime Frosting
  • LIME FROSTING 1 1/2 cups powdered sugar, sifted 1 tablespoon butter or margarine, softened 1/4 teaspoon finely shredded lime peel (optional) 1 tablespoon lime juice 1 tablespoon milk (or more) Beat together powdered...
ADVERTISEMENT
  • Apples and Cream Crumb Pie with Cinnamon Pastry Crust
  • APPLES AND CREAM CRUMB PIE "Here is perfectly wonderful apple pie with a cinnamon crust and streusel topping. It is a bit more work than some but absolutely worth it." - Martha Sheppard, 1990's 1 1/2 cups sour cream ...
  • Roasted Chicken with Stuffing and Gravy
  • ROASTED CHICKEN WITH STUFFING AND GRAVY 4 tablespoons butter or margarine 1 stalk celery, sliced (about 1/2 cup) 1 medium onion, chopped (about 1/2 cup) 1 1/4 cups water 1 medium carrot, shredded (optional) 4 cups Pep...
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 completely agree dear Phyllis. In PR we add pumpkin to most of our soups and
  • 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!