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

thanks once again Eggy!

Misc.
ADVERTISEMENT
thanks once again Eggy! What a wonderful source of information you are! I will be sure to give these recipes a try; so much more convenient to have a curry powder mix in the cupboard than have to blend the spices each time!

K
MsgID: 036220
Shared by: Karen - England
In reply to: Recipe: Curry Powder (3)
Board: International Recipes at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe(tried): Malaysian Curry Laksa
  eggy/m'sia
2 Thank You: thanks Eggy........
  Karen - England
3 Recipe: Curry Powder (3)
  eggy/m'sia
4 thanks once again Eggy!
  Karen - England
5 Thank You: you are welcome (nt)
  eggy/m'sia
ADVERTISEMENT
Random Recipes
  • Pizza Burgers (4) (repost)
  • Pizza Witches (3rd recipe on page) (old school lunchroom recipe) Pizza Burgers (like Sloppy Joes) (like Sloppy Joes) ...
  • Any-Kind-Of-Quiche
  • ANY-KIND-OF-QUICHE Be creative with your own combinations. FOR THE CRUST: 1 (3 oz.) pkg. cream cheese 1/2 cup butter 1 cup flour FOR THE...
  • Five-Spice Vegetable Stir-Fry
  • FIVE-SPICE VEGETABLE STIR-FRY FOR THE SAUCE: 1/2 cup plus 1 tablespoon vegetable broth - divided use 3 tablespoons Oriental rice wine vinegar 1 teaspoon Chinese five-spice powder 5 medium cloves...
  • Homemade Cheetos
  • While searching I also found this one, going to give it a go this weekend... A SEATTLE FOOD GEEK RECIPE FOR MAKING YOUR OWN BEECHER'S FLAGSHIP CHEETOS FOR THE POWDERED CHEESE: 50g (1/4 cup + 2 tbsp.) small pearl ta...
  • Sweeter Muffins (Betty Crocker Cookbook, 1956)
  • SWEETER MUFFINS 1 egg 1/2 cup milk 1/4 cup soft shortening 1 1/2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt Preheat oven to 400 degrees F. Grease 12 muffin pan cups. Mix together egg, milk ...
ADVERTISEMENT
  • Mrs. Lenhardt's Chocolate Almond Toffee
  • MRS. LENHARDT'S CHOCOLATE ALMOND TOFFEE 2 1/4 cups granulated sugar 8 ounces (2 sticks) unsalted butter, cut into 1 tablespoon pieces 1/2 cup water 2 tablespoons light corn syrup 2 cups whole almonds, toasted, each cu...
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
  • thanks once again Eggy!
  • 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!