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

need help from Los Angeles

Misc.
If there are any cooks in Los Angeles, please go to the public library. The main library (city, not county) in Downtown has a book with Tunisian recipes. You wouldn't have to go all the way downtown; you could probably arrange an interlibrary loan through your local branch.

I know this because I had to prepare a Tunisian dish for a school project once. Good luck, Shona!
MsgID: 0047571
Shared by: LCD
In reply to: ISO: Tunisian cuisine
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Eggs and Bacon Chile Rellenos
  • EGGS AND BACON CHILE RELLENOS 4 large fresh poblano chiles* 4 slices bacon, chopped 1/2 medium onion, diced 1/2 cup canned tomato puree 1 medium tomato, diced 8 large eggs 1/4 cup cream 1/2 teaspoon ground cumin 1/4 ...
  • Panda Express Garlic Chicken Breast with String Beans
  • PANDA EXPRESS GARLIC CHICKEN BREAST WITH STRING BEANS 1 lb. boneless, skinless chicken breast halves 2 tbsp. soy sauce 2 tsp. rice wine 1 tsp. toasted sesame oil 2 tsp. cornstarch 1 tsp. sugar 2 tbsp. vegetable ...
  • Orange Granola
  • ORANGE GRANOLA 1 1/2 cups finely chopped mixed dried fruit 2 tablespoons orange juice 1 teaspoon grated fresh ginger 1/2 cup maple syrup, divided use 2 cups rolled oats Preheat oven to 325 degrees F. Coat a jelly-rol...
  • Rice Custard Pudding
  • RICE CUSTARD PUDDING 4 cups milk, scalded 4 eggs, beaten 1 cup sugar (I use 1/2 cup) 1/8 teaspoon salt 1 teaspoon vanilla 2 cups cooked rice 1 cup raisins (I use 1/2 cup) Stir a small amount of the scalded milk into ...
  • Caramel Fudge Brownies (with homemade caramel)
  • CARAMEL FUDGE BROWNIES FOR THE BROWNIE BATTER: 1 cup butter 12 ounces bittersweet chocolate 4 eggs 2 cups sugar 1 teaspoon vanilla extract 1 1/2 cup plus 2 tablespoons all-purpose...
ADVERTISEMENT
  • Brown Sugar Pecan Rounds (Gold Medal Flour bag)
  • BROWN SUGAR PECAN ROUNDS 1/2 cup butter or margarine, softened 1 1/4 cups brown sugar, packed 1 egg 1 1/4 cups Gold Medal flour 1/4 teaspoon soda 1/8 teaspoon salt 1/2 cup coarsely chopped pecans Heat oven to 350 deg...
  • Sangria like Carrabba's (RED) (repost)
  • I could not find any recipe for the white sangria on the Internet. Sangria like Carrabba's Board: Copycat/Restaurant Recipe Requests at Recipelink.com From: hh Orlando, FL 7-22-2005 Carrabba's Sangria is good -- b...
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
  • need help from Los Angeles
  • 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!