ADVERTISEMENT
- Real Recipes from Real People -

Re: ISO Pancetta P.S.

Misc.

Whatever you do - don't waste it - do SOMETHING with it - have you looked at the price per pound on that stuff?? :-[
MsgID: 03275
Shared by: juneMA
In reply to: Re: ISO
Board: International Recipes at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Sourdough English Muffins (Dolores Casella)
  • SOURDOUGH ENGLISH MUFFINS "For those persons interested in making English muffins with their starters, the following recipe comes from Dolores Casellas. I have made several batches from this recipe, and like the end ...
  • The Ultimate Shrimp Artichoke Spread
  • THE ULTIMATE SHRIMP ARTICHOKE SPREAD 1/2 cup shredded sharp cheddar cheese 1/2 cup grated Parmesan cheese 1 (7-oz.) can artichoke hearts, chopped 1/4 tsp. garlic powder 1/2 cup reduced fat mayonnaise 1/4 cup chopped g...
  • Chocolate Chip Pistachio Pound Cake (9x5-inch loaf)
  • CHOCOLATE CHIP PISTACHIO POUND CAKE "Chocolate chip pound cake was a very popular after-school snack in my house when I was young. I so distinctly remember breaking it into bite-size pieces in order to get the full eff...
  • Spinach Oven Omelet (using cottage cheese)
  • SPINACH OVEN OMELET "Serve your oven omelet with a fruit salad and muffins for a quick summer supper or brunch." 4 large eggs, beaten 1 (10 ounce) package frozen chopped spinach*, thawed and drained well (squeeze def...
  • 15 Minute Meatloaf for GT xpress
  • Here is the meatloaf recipe for the GT xpress: 15 MINUTE MEATLOAF 1 pound of ground beef or meatloaf mix (it comes out real juicy with the meatloaf mix) 1 egg 1/3 cup bread crumbs 1/8 cup parmesan cheese Salt & Pepp...
ADVERTISEMENT
  • Chiffon Cake Jelly Roll
  • CHIFFON CAKE JELLY ROLL "Chiffon, rather than sponge cake batter is used." 1 cup sifted cake flour 3/4 cup granulated sugar 1 1/2 teaspoons...
  • Brandied Cheese Spread (food processor)
  • BRANDIED CHEESE SPREAD 8 ounces smoked Cheddar cheese, chilled 8 ounces Gruyere cheese, room temperature 1 small shallot 1 (8 oz.) package cream cheese, cut into 1-inch pieces 4 ounces blue cheese, crumbled 1/2 cup bu...
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: ISO Pancetta P.S.
  • 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!