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

re: Sweet Grits

Misc.
Hello,

Could the Sweet Grits have been just grits with butter and sugar stirred in? Can you give us more details about the dish?

Betsy
MsgID: 0071955
Shared by: Betsy at Recipelink.com
In reply to: ISO: sweet grits
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: sweet grits
  C. Kline Illinois
2 re: Sweet Grits
  Betsy at Recipelink.com
3 Recipe(tried): Sweet Grits
  Patsy,La
ADVERTISEMENT
Random Recipes
  • Chicken Imperial
  • CHICKEN IMPERIAL 2 chickens (2 1/2 to 3 lbs.) halved Salt 1 1/2 sticks margarine 2 teaspoons Worcestershire sauce 1 teaspoon curry powder 1/3 cup dry sherry wine 1 teaspoon oregano 1/2 teaspoon dry mustard 1/2 teaspoo...
  • Pork with Caramelized Onions and Apple Rings
  • PORK WITH CARAMELIZED ONIONS AND APPLE RINGS 1 tablespoon butter 4 tablespoons olive oil 2 apples, each cut crosswise into 4 thick slices, cores removed 1 tablespoon sugar 1 sweet onion, sliced thick 1 red onion, slic...
  • Pork, Pineapple and Acorn Squash Stew (crock pot)
  • PORK, PINEAPPLE AND ACORN SQUASH STEW "This flavorful stew simmers the day away in the slow-cooker. Leftovers reheat nicely for lunch tomorrow. Serve over hot cooked rice accompanied with warm corn muffins." 2 pounds...
  • Salt Cod Fritters
  • SALT COD FRITTERS 250 g (1/2 pound) salt cod, chopped, skinned and boned 30 g (1/4 cup) flour 250 cc (1 cup) milk 1-1/2 tbsp olive oil 1 egg yolk 2 egg whites 1/2 garlic clove, crushed 1 tbsp minced parsley 1 liter (4...
  • Homemade Pasta with Seafood Medley
  • HOMEMADE PASTA WITH SEAFOOD MEDLEY In this stylish recipe John Cliff combines homemade tagliatelle with a luxurious seafood topping 350g '00' flour, plus extra for dusting salt and fresh ground black pepper 3 eggs, ...
  • Albertson's French Bread
  • ALBERTSON'S FRENCH BREAD "The aroma of crusty French bread transports you to the picturesque sidewalks of Paris. Moist and chewy inside, with a sesame-studded crust, this bread pairs perfectly with cheeses, salads and...
ADVERTISEMENT
  • Beef Ragout with Black Olives
  • BEEF RAGOUT WITH BLACK OLIVES 2 1/2 pounds boneless beef chuck 2 tablespoons extra-virgin olive oil 1/4 cup minced yellow onion 2 cloves garlic, minced 8 large ripe tomatoes, peeled and coarsely chopped, (or 1 (16 oun...
  • Spanish Olive Chicken
  • SPANISH OLIVE CHICKEN 1 broiler-fryer cut-up chicken 3 tablespoons olive oil 1 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon pepper 3 large tomatoes, each cut in 6 wedges 1/2 cup sliced black olives 1/2 cup white win...
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: Sweet Grits
  • 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!