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

re: chinese imperial-found restaurant name

Misc.
the name of the restaurant in new orleans is china imperial it on carrollton thank for the help
MsgID: 1423494
Shared by: loretta houston
In reply to: Re; Chinese Imperial Shrimp - Which rest...
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Chinese Imperial Soup
  loretta- houston
2 Re; Chinese Imperial Shrimp - Which restaurant?
  Halyna - NY
3 Recipe(tried): Asian Salad Bar Soup (microwave)
  Thomas of Delaware
4 re: chinese imperial-found restaurant name
  loretta houston
ADVERTISEMENT
Random Recipes
  • Sugar Free Peanut Butter Cookies (3) (using Sweet N Low)
  • Dear Mo, Here are 3 recipes, the first also using Sweet N Low brown sugar as you mentioned. Of course, while they're titled sugarless or sugar free that will depend on the sugar or other sweetners that may be in the pea...
  • Touch of Grace Biscuits (very light)
  • TOUCH OF GRACE BISCUITS This makes a very light biscuit. So light that it almost crumbles under the weight of a pat of butter. Nonstick cooking spray 2 cups self-rising, low-protein flour, such as White Lily, Martha ...
  • Braggin Rights Chicken-Fried Steak
  • Hi Margo!! I know you posted this recipe about 8 years ago, and I found it on this site about 5 years ago, but I just wanted to let you know that every time I make chicken fried steak, this is the ONLY recipe I use. My...
  • Root Vegetable Chips with Ricotta-Roasted Garlic Dip
  • ROOT VEGETABLE CHIPS WITH RICOTTA-ROASTED GARLIC DIP "Carrots, parsnips, beets, taro, and lotus root all make chips that are not only delicious, but colorful, to boot. Make an assortment, and you'll have a rainbow in ...
ADVERTISEMENT
  • Strawberry Souffle (food processor)
  • STRAWBERRY SOUFFLE 32 medium to large strawberries 1/2 cup sugar, divided use 8 egg whites Pinch cream of tartar 3 tablespoons orange liqueur Preheat oven to 350 degrees F. Wash, trim and slice strawberries. Combine...
  • Cool Watercress Soup (blender or food processor)
  • COOL WATERCRESS SOUP 2 tablespoons butter 2 onions, thinly sliced salt and freshly ground black pepper (to taste) 1 quart chicken stock 1/3 cup short-grained rice 2 bunches watercress (8 cups), thick stems removed and...
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
  • re: chinese imperial-found restaurant name
  • 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!