ADVERTISEMENT
- Real Recipes from Real People -

Sally(Melbourne) re Cilantro

Misc.

The information you have been given is correct, except that here in Australia we refer to the whole plant as coriander. The plant itself is the herb coriander, the seeds as whole coriander seeds & the ground seeds as ground coriander. Hope this clears things up for you.


MsgID: 0045467
Shared by: Joanne, Melb. Australia
In reply to: ISO: Cilantro
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Sally (Melbourne)
2
  Kim O.
3
  Peg
4
  Chas
5
  cchiu
6
  kt/mn
7
  kt/mn
8
  Joanne, Melb. Australia
9
  Sally (Melbourne)
10
  Jeanne/FL
11
  Chas
ADVERTISEMENT
Random Recipes
  • Grilled Cheddar Toasts with Red Onions and Peppers
  • GRILLED CHEDDAR TOASTS WITH RED ONIONS AND PEPPERS 2 large red bell peppers, halved, cored and seeded 2 large red onions, sliced crosswise 1/3 inch thick 1 tablespoon extra-virgin olive oil, plus more for brushing Ei...
  • Chocolate-Orange Pots De Creme
  • Hi Willow:-)I made these a couple of years ago for Valentine's Day. While it probably isn't quite what you are looking for, the pots de creme were delicious! I used Callebaut chocolate rather than the more expensive Valr...
  • Blackberry Cobbler - Blackberry Dumplings (2 recipes)
  • Here are two recipes that were previously posted. BLACKBERRY DUMPLINGS BERRY MIXTURE: 1 quart fresh blackberries 2 cups water Sugar 1 tbsp. cornstarch DUMPLINGS: 1 1/2 cups biscuit mix 1/2 cup flour 1/4 c. sugar 1 egg,...
  • Summer Squash and Bean Saute Over Rice
  • SUMMER SQUASH AND BEAN SAUTE 1 cup long-grain white rice, uncooked 3 cups water, divided use 2 extra large vegetarian vegetable bouillon cubes 2 teaspoons cornstarch 1 tablespoon olive oil or vegetable oil 1 medium on...
ADVERTISEMENT
  • Burmese Nan Yang Restaurant Ginger Salad
  • Burmese Ginger Salad Source: Sunset Magazine, Dec. 1988 Makes 6 first-course servings Less known than the cuisines of its Asian neighbors, the food of Burma deserves recognition. Here, we present a refreshing sampler me...
  • Fix for tunnels in pound cake - Maybe this will help.
  • POKASEEDES: Good morning. There are many reasons why your pound cake ends up with tunnels in the interior. I will only mention two today just 2 reasons. Please next time post your recipe & it's directions so that I ca...
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
  • Sally(Melbourne) re Cilantro
  • 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!