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

re: Uruguay Recipe Question

Misc.
dust of baking is just baking powder/baking soda whichever of the two is the same (nt)
MsgID: 0084063
Shared by: jacquie- australia
In reply to: Recipe: Uruguay Recipe
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Steamed Clams Livorno Style (using white wine)
  • STEAMED CLAMS LIVORNO STYLE 1/2 cup olive oil 1 medium carrot, finely chopped 1 medium red onion, finely chopped 1 large clove of garlic, minced 25 sprigs Italian parsley, leaves only, finely chopped 3 bay leaves Salt...
  • Fried Onion Soup with Poached Egg
  • FRIED ONION SOUP WITH POACHED EGG 2 tablespoons unsalted butter 2 tablespoons olive oil 4 yellow onions, sliced into rings Salt and pepper 3 garlic cloves, minced 1 bay leaf 2 teaspoons dried tarragon 2 tablespoons Di...
  • Pork Loin Dijon with Peach Sauce
  • PORK LOIN DIJON WITH PEACH SAUCE 1/4 cup Dijon mustard 1/4 cup mayonnaise 1 (2 lbs.) boneless center-cut pork loin roast 2 cups Italian-seasoned breadcrumbs FOR THE PEACH SAUCE: 1 tablespoon butter or margarine 1 sm...
  • Incredibly Creamy Potato Soup (blender)
  • INCREDIBLY CREAMY POTATO SOUP 1 3/4 cups water, divided use 5 medium potatoes, peeled and cut up 1 medium celery stalk, sliced (1/2 cup) 1 cup milk 3/4 teaspoon salt 1/8 teaspoon white pepper 2 green onions, thinly sl...
  • Oatmeal Loaves (makes 2 loaves, yeast bread)
  • OATMEAL LOAVES "Delicious toasted and for sandwiches too." 1 package active dry yeast 1/4 cup warm water (105 to 115 degrees F) 2 cups milk 1/4 cup packed brown sugar 2 tablespoons shortening, at room temperature 2 1...
ADVERTISEMENT
  • Bone Broth or Stock or Vegetable Broth (Instant Pot)
  • BONE BROTH OR STOCK "The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone...
  • Savory Corn and Broccoli
  • I made this recipe last night for Thanksgiving after finding it here. I shopped at Trader Joes for ingredients and they didn't have creamed corn, so I substituted in their cream corn chowder, which had potatoes and some...
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: Uruguay Recipe Question
  • 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!