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

Manyhats-Stuffed Flank Steak

Misc.
This is an old favorite of mine. I have made it for many years. I like it best using tomatoe juice cooked in a very slow oven.Thanks for reminding us of how good it is. I shall make it very soon.
All the best,
Claudette

  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Crunchy Tortilla Chicken Fingers
  • CRUNCHY TORTILLA CHICKEN FINGERS 6 ounces tortilla chips 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 large egg 1/2 teaspoon salt 2 pounds chicken tenders 1/3 cup vegetable oil Place the tortill...
  • Jackie's Original Taco Salad - Variation
  • I made Jackie's Original Taco Salad for dinner last night, and my family really loved it! I doubled everything except the cheese and the dressing. I used a grated cheese mix (because I had it on hand). Also, I use...
  • Roast Chicken Delmarva
  • ROAST CHICKEN DELMARVA 3 lb. Delmarva chicken, ready-to-cook lemon 1/4 pork sausage 3 tablespoons chopped onion 1/4 cup butter or margarine 1/2 teaspoon paprika 3/4 teaspoon salt Cream celery leaves-Rosemary fresh or...
  • West Indian Shrimp
  • WEST INDIAN SHRIMP 1 1/2 pounds shrimp, cooked, drained and peeled 2 tablespoons olive oil 1 tablespoon Angostura bitters 1 teaspoon dried chervil 1/2 teaspoon marjoram 1/2 teaspoon thyme 1/2 teaspoon cumin seed 1/4 t...
  • Everything Seed Mixture (using caraway seeds)
  • EVERYTHING SEED MIXTURE "There are so many "everything" puns to be made here, but I will spare you. While perfect on a just-opened avocado, this Everything seed Mixture can be used to doctor store-bought pita or lava...
  • Green Beans with Frizzled Country Ham and Gruyere
  • GREEN BEANS WITH FRIZZLED COUNTRY HAM AND GRUYERE 3 tablespoons lemon juice, or to taste 1 tablespoon white wine vinegar 2 tablespoons minced shallots Salt and pepper as needed 7 tablespoons extra-virgin olive oil, di...
ADVERTISEMENT
  • Brown Rice Pilaf (with onion and mushrooms, baked)
  • BROWN RICE PILAF 1/2 cup brown rice 1/3 cup chopped onion 1/3 cup chopped mushrooms 1/8 teaspoon dried thyme 1 1/4 cups chicken broth 1/2 cup thinly sliced celery Preheat oven to 350 degrees F. Combine the rice, on...
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
  • Manyhats-Stuffed Flank Steak
  • 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!