ADVERTISEMENT
- Real Recipes from Real People -

Teri P. I don't have a problem .

Misc.

Hi Teri,
There is not a www, just type it the way I posted it. I just tried and did not have a problem getting through.


MsgID: 033761
Shared by: Elly, Ohio
In reply to: Recipe(tried): Ukranian recipes
Board: International Recipes at Recipelink.com
  • Read Replies (36)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Starbucks Coffee amount
  • I was recently in a Starbucks, and ordered a tall Blonde (their new milder blend) and they did not have a pot brewed so they made me a cup and I noticed they put in 1 heaping coffee measure of coffee for I think maybe a ...
  • Asian-Style Fresh Mushroom and Scallion Skewers
  • ASIAN-STYLE FRESH MUSHROOM AND SCALLION SKEWERS 12 ounces fresh white mushrooms 2 bunches large (about 10) green onions 2 medium-sized yellow and/or green bell peppers 1/4 cup soy sauce 3 tablespoons sugar 1 tablespo...
  • Pickled Pepper-Onion Relish (re: pepper spread)
  • You can certainly use hot peppers instead of bell peppers in this recipe. Perhaps it is similar to what you need. Pickled Pepper-Onion Relish 6 cups finely chopped onions 3 cups finely chopped sweet red peppers 3 cu...
  • Chinese Salt and Pepper Roast Chicken
  • CHINESE SALT AND PEPPER ROAST CHICKEN [Chicken is sprinkled with salt and pepper and refrigerated for 24 hours before roasting.] 1 (3 1/2 to 4 pound) chicken, rinsed and patted dry with paper towels Kosher salt and fr...
  • Stewed Beans (Habichuelas Guisadas)
  • STEWED BEANS (HABICHUELAS GUISADAS) 1 tablespoon olive oil 1 packet Goya Sazon with Achiote 2 ounces tomato sauce 1 tbsp alcaparrado (Spanish olives and capers) 1 tablespoon Sofrito (...
  • Baked Fish Dijon (with garlic, dill, and parmesan)
  • BAKED FISH DIJON juice from 1 lemon 1 tablespoon olive oil 1 tablespoon Dijon mustard 1 teaspoon dill weed 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 1/2 pounds firm white fish fillets such as: flou...
ADVERTISEMENT
  • True Indian Chicken Curry
  • TRUE INDIAN CHICKEN CURRY 8 chicken breast halves, boneless, skinless Marinade: recipe follows 1 tablespoon oil 2 medium onions, thinly sliced 1/2 cup water 1 teaspoon salt 6 cups cooked rice fresh cilantro sliced al...
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
  • Teri P. I don't have a problem .
  • 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!