ADVERTISEMENT
- Real Recipes from Real People -

pink ginger used for sushi.how can i make my own? nt

Misc.
ADVERTISEMENT



MsgID: 0026804
Shared by: joy,ca
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Artichoke Zucchini Saute (with tomatoes and white wine)
  • ARTICHOKE ZUCCHINI SAUTE 2 medium California artichokes lemon juice (as needed) 2 teaspoons minced garlic 1 teaspoon minced shallots 1 tablespoon olive oil 1 tablespoon butter or margarine 2 cups sliced zucchini 1/4 c...
  • South Beach Diet Chicken Paella
  • SOUTH BEACH CHICKEN PAELLA "Saffron makes this simple one-pan classic a real treat, lending brilliant color and pungent flavor. This is a great dish to serve for company." ...
  • East Side Marios Linguine Chicken Amitriciana Copycat
  • LINGUINE CHICKEN AMITRICIANA COPYCAT Note from source: A few nights ago I made my version of East Side Marios linguine (linguini?) chicken amatriciana. It was fantastic, I'm proud to report. Thus, I figure I will post...
  • Starbucks Chai Tea
  • However, you can do what Starbucks does and use liquid Tazo chai (black) in the cardboard boxes -- boxes like soymilk comes in. Cut it with milk and you have the real...
  • Feather Bread (makes 2 loaves)
  • FEATHER BREAD This recipe produces two long, soft, rich loaves. 4 to 4 1/4 cups bread flour (or all-purpose flour) 2 pkgs. yeast 1 tablespoon sugar 1 tablespoon salt 1 1/2 cups hot water (120 to 130 degrees F) 1/3 cup...
ADVERTISEMENT
  • Almost Flint-Style Coney Sauce (Hot Dog Chili)
  • ALMOST FLINT-STYLE CONEY SAUCE (HOT DOG CHILI) 1 1/2 lbs ground beef 4 or 5 hot dogs* 1 Tbs shortening 1 Tbs unsalted butter 1 tsp minced garlic** 1 Tbs prepared yellow mustard 6 oz water 6 oz tomato sauce*** 3 Tbs mi...
  • German Potato Salad for a Crowd (serves 20-25)
  • GERMAN POTATO SALAD FOR A CROWD 8 pounds red potatoes, scrubbed but not peeled 1 pound bacon, diced 3 tablespoons flour 1/2 cup sugar 1 tablespoon salt 1/2 cup vinegar 2 1/4 cups water 1 medium onion, diced Minced pa...
  • Sausage and Butternut Squash Stew (crock pot)
  • SAUSAGE AND BUTTERNUT SQUASH STEW For a 3 1/2 to 4 quart slow cooker 1 1/2 pound butternut squash, peeled and cut into 3/4 inch cubes 1 medium potato, cut into 1/2 inch cubes 2 slender carrots, sliced diagonally 3/4 i...
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
  • pink ginger used for sushi.how can i make my own? 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!