ADVERTISEMENT
- Real Recipes from Real People -

Sorry, typo, I mean "instant"..nt

Misc.





MsgID: 06274
Shared by: Terry-Ont.
In reply to: Is there "instand" brown rice,
Board: Vegetarian Recipes at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mike's Real Simple Barbecue Sauce with Variations
  • MIKE'S REAL SIMPLE BARBECUE SAUCE 3/4 cup ketchup 1/2 cup brown sugar, firmly packed, or molasses 2 teaspoons Worcestershire sauce 1/4 cup apple cider vinegar or your favorite cola (or better yet, 2 tablespoons each a...
  • Steaks with Mushroom and Peppercorn Sauce
  • STEAKS WITH MUSHROOM AND PEPPERCORN SAUCE 1 teaspoon salt 1 teaspoon ground cumin 1/2 to 1 teaspoon ground black pepper 2 beef round sirloin tip center steaks, cut 1-inch thick (8 oz. each) FOR THE...
  • Cucumber Coulis (blender)
  • CUCUMBER COULIS "This refreshing coulis goes well with cold poached fish, smoked salmon, cold omelettes and pasta salads. It will keep for 48 hours in the fridge, but the water in the cucumber will cause it to separat...
  • Baking time for Tried and True Sheet Cake
  • Hey, Bruce! Your mother's recipe looks like a standard Texas Sheet Cake recipe. There are probably 20 variations on that theme. I made one just yesterday, as a matter of fact. If you ever want to make it yourself, us...
  • Pasta Salvi (like BG Salvi's)
  • Pasta Salvi (like BG Salvi's) 12 oz noodles (preferably Amish-style), uncooked 1 (12-oz jar) Alfredo sauce or white sauce salt and fresh ground black pepper (to taste) vegetable oil for deep frying bread crumbs (prefera...
  • Potatoes Au Gratin using half and half (repost)
  • Hi Susan, I'm not sure if you'll have a problem with the non fat half and half curdling in your recipe. The recipe I use for scalloped potatoes (that uses milk) prevents curdling by baking the potato slices in the oven ...
ADVERTISEMENT
  • Roasted Eggplant Soup
  • ROASTED EGGPLANT SOUP "This recipe can be multiplied by 2 but use a large roasting pan and larger stock-pot. This recipe keeps well refrigerated for 3–4 days." 1/2 lb. plum tomatoes (halved) 1 1/2 pounds eggplant ...
  • Chicken Penne Picante
  • I love this recipe because it can be served cold, hot, or room temperature, so it would be great for a picnic. CHICKEN PENNE PICANTE penne pasta (I can't remember if I use 8 or 16 oz.) cooked chicken (I usually use a...
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
  • Sorry, typo, I mean "instant"..nt
  • 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!