ADVERTISEMENT
- Real Recipes from Real People -

Mmmm, that pork stir fry!...

Misc.
has my family's name written all over it. Luis' most favourite meat is pork, he would eat it every day if I made it for him. Thanks, Gladys!

tu amiga,

Carolina
MsgID: 0810656
Shared by: Carolyn, Vancouver
In reply to: Recipe(tried): Ethnic Birthday Dinner - Red Bell Pepper...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Panchos Rellenos - Might Try
  • I'm also a big fan of Pancho's Relleno's. I once asked for the recipe, and was told they were made with 1lb of corn starch, 1lb of powdered egg whites and 1 lb of water. The powdered egg whites make a lit of sense bec...
  • Tamale Chicken Packets
  • TAMALE CHICKEN PACKETS 4 sheets (12x18-inches each) Reynolds Wrap Release Non-Stick Foil 1 (15.25 oz.) can whole kernel corn, drained 1/4 cup chopped green bell pepper 1/4 cup sliced ripe olives 2 cups coarsely crushe...
  • Quick Shrimp Gumbo
  • QUICK SHRIMP GUMBO 2 tbsp oil 2 tbsp flour 1 cup okra Salt and pepper to taste 1 (10 3/4 oz.) can chicken and rice soup 1 (10 3/4 oz.) can chicken gumbo soup 2 cans (4 1/2 oz. each) shrimp, carefully Hot cooked rice (...
  • Bourbon-Pecan Chicken
  • BOURBON-PECAN CHICKEN 8 chicken thighs or drumsticks 1/2 cup bourbon 1 1/2 tsp crumbled dried thyme ground cayenne pepper (optional, to taste) 3 shallots, peeled and thinly sliced 1/4 cup oil salt and pepper (to taste...
  • Anita's Pepperoni (simmered with crushed tomatoes)
  • ANITA'S PEPPERONI "This spicy pepperoni dish is fabulous as an appetizer or you can serve it over pasta as a main dish." 1 green bell pepper, diced 1 onion, diced Oil 2 cans (28 oz. each) crushed tomatoes 1/2 cup sug...
  • Easily Elegant Chicken
  • EASILY ELEGANT CHICKEN 2 large boneless, skinless chicken breasts (about 1-1/2 pounds) 1 teaspoon salt, divided 1/2 teaspoon pepper, divided 1/4 cup olive oil 1 cup chopped green peppers 1 cup sliced fresh mushrooms 1...
  • Peanut Butter Soup
  • PEANUT BUTTER SOUP 1 stalk celery, coarsely chopped 1 medium carrot, coarsely chopped 2 tablespoons chopped onion 2 3/4 cups water, divided use 2 chicken-flavored or beef-flavored bouillon cubes 1/2 cup creamy peanut ...
ADVERTISEMENT
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
  • Mmmm, that pork stir fry!...
  • 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!