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

Question for Martina

Misc.

Martina, In your recipe for Lamb with Spicy Crust you listed "Aceto Balsamico"
as an ingredient. Do you know what this is called in English? Regarding the
ingredient "Salbei", this is sage in English (just in case you and others would
like to know). Thanks for sharing your recipe.


MsgID: 083688
Shared by: Susan/Va.
In reply to: Recipe(tried): Filet of Lamb with Spicy Crust
Board: What's For Dinner? at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Meyer Lemon-Cranberry Bundt Cake with Lemon Glaze
  • MEYER LEMON-CRANBERRY BUNDT CAKE FOR THE CAKE: 3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan 3 cups cake flour, sifted, plus more for the pan 1 (12 ounce) bag fresh or frozen ...
  • Hot Orange and Cider Punch
  • HOT ORANGE AND CIDER PUNCH 2 cans (6 ounces each) frozen orange juice concentrate thawed 4 cups water 1/2 cup lemon juice 1 1/2 quarts apple cider 1 cup packed brown sugar 1 tablespoon whole cloves 3 peeled oranges ci...
  • Berry Grunt
  • My Father's intended has blackberry bushes in her yard and shared her bounty with me yesterday. They are gorgeous berries. After eating bunches yesterday I turned the rest into Berry Grunt and Berry Crisp this morning. H...
  • Mother Hubbard's Soup (low fat)
  • MOTHER HUBBARD'S SOUP 4 small potatoes, cubed 1 sweet potato, peeled, cubed 2 stalks celery, sliced 1 cup julienned or sliced carrots 2 cups sliced cabbage 8 ounces broccoli tops, cut up (or frozen broccoli cuts) 1 cu...
ADVERTISEMENT
  • Maple Nut Fudge (1942 Good Housekeeping Cookbook)
  • MAPLE NUT FUDGE 2 cups granulated sugar 1 cup maple syrup 1/2 cup whole milk (OR 1/4 cup evaporated milk mixed with 1/4 cup water) 2 tablespoons light corn syrup 1 tablespoon butter 1 teaspoon vanilla 1 cup chopped wa...
  • Twice-Baked Almond Croissants
  • Thanks for the great recipe! I made these last night and we loved them....I didn't have a vanilla bean, so I substituted a 1/2 teaspoon vanilla extract in the syrup recipe and it worked. I thought I'd have to wait till a...
  • Bulgur Pilav, Adana (Turkish)
  • BULGUR PILAV, ADANA 2 1/2 cups coarse bulgur wheat-cracked wheat 5 large onions, chopped 2 large tomatoes, peeled and chopped 1 small, hot italian green pepper, sliced, if desired 10 tbsp margarine 1 1/2 cups beef bro...
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
  • Question for Martina
  • 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!