ADVERTISEMENT
- Real Recipes from Real People -

Wow, although Jewish I have never heard of this dish. Sounds wonderful! (nt)

Misc.
nt
MsgID: 037510
Shared by: Pam~Gator Town, FL
In reply to: Recipe: Halva Gateau for E. J. Thornhill
Board: International Recipes at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Polenta Souffle
  • Polenta Souffle 4 1/2 tablespoons butter 3/4 cup polenta (or cornmeal) 1 3/4 cups chicken broth 1 cup heavy whipping cream 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 4 large egg yolks, beaten 5 large egg w...
  • Sweer Potato Crunch Casserole - Thank you
  • Micha, Thanks for the recipe; it is what I was looking for. I used the Evaporated Milk and I added walnuts in the topping. This recipe is a big hit. Dana in Roanoke,...
  • Coffee-Date Bars - Variation
  • I tried these with whole wheat flour, hazelnuts, and a mixture of dates & prunes. My family loved them and Oh! the possibilities! You can sub in any kind of dried fruit with any kind of nut...next on my list is dried c...
  • Smokey Nuts (microwave)
  • SMOKEY NUTS 2 cups warm water 2 oz. liquid smoke (Wrights, Reese, etc.) 5 tbsp. salt 1 1/2 cups almonds 1 1/2 cups English walnuts 1 1/2 cups pecans 1 cup hazelnuts Add liquid smoke to the water and dissolve salt in ...
  • Yoo Hoo Ice Cream
  • Here is my recipe for yoo-hoo ice cream: 8 bottles of yoo-hoo 2 cans (14 oz each) sweetened condensed milk (not evaporated milk) Make sure the yoo-hoo and canned milk are very cold. Stir together in your ice cream fre...
ADVERTISEMENT
  • Basic Beef Fajitas in Dipped Tortillas (Mexican)
  • BASIC BEEF FAJITAS IN DIPPED TORTILLAS 1 medium onion 1 tsp pure chili powder 1/4 cup fresh lime juice 2 1/2 lb skirt steak 2 tbsp olive or peanut oil, if frying the skirt steak 12 scallions, trimmed 12 corn tortillas...
  • Real-Life Lasagna
  • REAL-LIFE LASAGNA 8 ounces uncooked lasagna noodles, broken 1 pound extra lean ground beef (frozen or not) 1 large onion 2 teaspoons bottled minced garlic 1/4 fresh parsley 2 teaspoons Italian seasoning 1 (29 ounce) c...
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
  • Wow, although Jewish I have never heard of this dish. Sounds wonderful! (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!