ADVERTISEMENT
- Real Recipes from Real People -

WHAT A GREAT RECIPE, CHIQUI

Misc.
This recipe is just what I had in mind and much more. You cannot imagine what you are loosing by not eating the PANZA.After a thorough cleaning process, it is a delicacy worth trying. For example, here in Puerto Rico, the Buches de Bacalao are $68 or $69 dollars( american dollars)the pound. The buches the bacalao are similar to the Panza, and through our Spanish heritage and African influence, we learned to love them.

On Sunday, mami wants something different, and she loves the Callos, so, thanks to you, when I go to Vega Alta, to her home, I will cook your wonderful recipe. Thanks.

Gladys/PR
MsgID: 033998
Shared by: Gladys/PR
In reply to: Recipe: Panza a la Vizcaina
Board: International Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  GladysPR
2
  Chiqui, New Orleans
3
  Gladys/PR
4
  Chiqui, New Orleans
ADVERTISEMENT
Random Recipes
  • Flavored Iced Java - Mocha Syrup recipes (repost)
  • Maybe you could use the recipe listed here and add your favorite coffee flavor instead of the chocolate if you don't like choc. I read the recipe for the ice cubes and I think I will make up some with different flavors, ...
  • Tuna and White Bean Sauce for Pasta
  • TUNA AND WHITE BEAN SAUCE "The inspiration for this filling sauce comes from a salad I had in Southern Spain. I like the combination of flavors so much that I wanted to serve it as a hot dish as well as a cold salad. ...
  • Artichokes Benedict
  • ARTICHOKES BENEDICT 4 medium artichokes 4 slices (1/4-inch thick) Canadian bacon 4 eggs Hollandaise Sauce (recipe follows) Wash artichokes and trim. Stand artichokes upright in deep saucepan large enough to hold snug...
  • BLT Pasta Salad - Excellent Recipe
  • This is an excellent recipe. A wonderful change from the ordinary macaroni salads!!!! Thank you, it is always a hit no matter where I take...
  • Potato Kisses (piped mashed potato mounds)
  • POTATO KISSES 2 cups stiff, smooth mashed potatoes 1/4 cup sour cream 1/4 cup margarine, melted 1 egg yolk, slightly beaten 1/2 teaspoon salt 1/4 teaspoon garlic powder Paprika (for sprinkling on top) 1 tablespoon cho...
ADVERTISEMENT
  • Pasta with Courgettes (Pasta with Zucchini)
  • Pasta with Courgettes Spaghetti (or long pasta): 350 g. (12 oz.) Small courgettes (zucchini): 600 g. (21 oz.) Garlic: 3 cloves Onion: 1/2 Extra-virgin olive oil: 5 table spoons Butter: 50 g. (1.5 oz.) Grated peco...
  • food coloring for cookies
  • Barb, regular liquid food coloring should work fine. Use red and yellow together, starting with a small amount (a few drops) and increasing to the color you want. Use 1 drop of red to 3 drops of yellow for a nice Hallo...
  • Tuna, Roasted Pepper, and Artichoke Pasta
  • TUNA, ROASTED PEPPER, AND ARTICHOKE PASTA 1 pound bowties 1 (6 1/2 ounce) can tuna packed in oil, drained 1 (7 ounce) jar roasted red peppers, cut thin strips 1 (6 ounce) jar marinated artichoke hearts, drained and h...
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
  • WHAT A GREAT RECIPE, CHIQUI
  • 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!