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

Salt Pork

Misc.

What did you want to know about Salt Pork?


MsgID: 0046022
Shared by: Lee
In reply to: salt pork
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 salt pork
  Jim Stroud
2 Salt Pork
  Lee
3 salt pork
  Jim Stroud
4 salt pork
  Kim O.
5 Recipe(tried): Spaghetti alla Carbonara
  cchiu
6 salt pork
  LCD
ADVERTISEMENT
Random Recipes
  • Streamlined Anadama Bread (Gold Medal Flour)
  • STREAMLINED ANADAMA BREAD "The Golden Loaf… wonderful shape, wonderful coarse texture, wonderful corn meal flavor. Slices beautifully." 3/4 cup boiling water 1/2 cup yellow corn meal 3 tbsp. shortening 1/4 cup molass...
  • Gluten Free Apple Crisp
  • GLUTEN FREE APPLE CRISP "I like a lot of Streusel Topping on my apple crisp, and this recipe has lots! There’s plenty, even If you use a shallow pan. If you like less topping, halve the streusel recipe." FOR...
  • Lamb Cake Recipe
  • Beth in Kansas City, MO has an iron lamb cake mold. The absolute best cake for the mold is simply a boxed pound cake mix. Make according to directions and it is usually the correst amount for the iron mold. I've been ...
  • Chicken Stuffed with Scrambled Eggs (1970's)
  • CHICKEN STUFFED WITH SCRAMBLED EGGS 5 eggs 1/4 cup heavy (whipping) cream 1/2 teaspoon chopped tarragon Salt and freshly ground black pepper 3 1/2 Tablespoons butter, divided use 1 (2 1/2 lb) chicken 1 small onion,...
  • Maytag Blue T-Bone with Sweet Onion Topping
  • MAYTAG BLUE T-BONE WITH SWEET ONION TOPPING "Blue cheese makes an elegantly traditional topping for a steak, particularly tasty when blended with sweet onions. We favor Iowa's creamy Maytag blue, developed by a washin...
  • African Sierra Leone Jolof Rice
  • AFRICAN SIERRA LEONE JOLOF RICE 1 smoked ham hock (weighing at least a pound) 2 cups chicken bouillon 2 cups beef bouillon 1 (3 to 4 lb.) chicken, cut into serving pieces 1 pound lean stewing beef 4 tablespoons peanu...
  • Electric Skillet Roast Beef or Pork
  • ELECTRIC SKILLET ROAST BEEF OR PORK 1 (3 to 4 pound) beef or pork roast 1 tablespoon cooking oil 1 onion, sliced Salt and pepper Preheat electric skillet at 400 degrees F. Add oil and brown meat well. Turn hea...
ADVERTISEMENT
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
  • Salt Pork
  • 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!