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

Recipe: Great Balls o' Fire! Recipes for Chile & Curry Enthusiasts

Misc.
2003-05-11 RECIPE SWAP:
Great Balls o' Fire! Recipes for Chile & Curry Enthusiasts (thanks to Amenda for the topic suggestion)

MsgID: 3118620
Shared by: Betsy at Recipelink.com
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Great Balls o' Fire! Recipes for Chile & Curry Enthusiasts
  Betsy at Recipelink.com
2 Recipe: Panang Curry
  Betsy at Recipelink.com
3 Recipe: Curried Beef (Pah-naeng Neua)
  Betsy at Recipelink.com
4 Recipe: Chicken Curry with Tomatoes
  Betsy at Recipelink.com
5 Recipe: Low-Fat Meatballs in Hot and Spicy Sauce
  Betsy at Recipelink.com
6 Recipe: Pork Tenderloins with Spicy Hoisin Sauce
  Betsy at Recipelink.com
7 Recipe: Spicy Salsa
  Betsy at Recipelink.com
8 Recipe: Honey Hot Wings
  Betsy at Recipelink.com
9 Recipe(tried): Wild Game Chili with Cornbread Top
  Ameda in Oklahoma
10 Recipe: Orange Beef
  Betsy at Recipelink.com
11 Recipe(tried): Sandwich Salsa
  Ameda in Oklahoma
ADVERTISEMENT
Random Recipes
  • Chicken Salad with Fennel and Walnuts
  • CHICKEN SALAD WITH FENNEL AND WALNUTS 6 chicken thighs, skinned 1 stalk fresh fennel (about 1/2 pound) 4 tablespoons mayonnaise 1 teaspoon chives 3 tablespoons walnuts, toasted and chopped salt and pepper to taste Cu...
  • Peanut Butter M&M Cookies
  • PEANUT BUTTER M&M COOKIES 3/4 cup margarine softened 3/4 cup peanut butter 3/4 cup white granulated sugar 1/2 cup light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 2/3 cups flour, all-purpose all-purp...
  • Rice Pilaf (with peas, carrots, and mushrooms)
  • RICE PILAF 1 cup uncooked Riceland Rice 15 ounces chicken broth 1 cup frozen peas and carrots 1 (2.5 oz) can sliced mushrooms, drained 1/2 teaspoon salt 1/2 cup slivered almonds or pine nuts In medium saucepan, bring...
  • Fideua (Pan-Fried Noodles and Chicken)
  • FIDEUA (PAN-FRIED NOODLES AND CHICKEN) "It looks like paella, but it's made with fine noodles, which makes it a kind of paella-pasta." 6 oz. Goya Fideos or other dry angel-hair pasta, uncooked 2 cups Goya Vegetable...
  • Classic Fudge Frosting (2 cup and 4 cup versions)
  • CLASSIC FUDGE FROSTING TO FILL AND FROST A 4 LAYER CAKE (makes about 4 cups): 1 (8 oz) pkg. (8 squares) Baker's Semi-Sweet Chocolate 1/4 cup (1/2 stick) butter 2 lbs. (8 cups) confectioners'...
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
  • Recipe: Great Balls o' Fire! Recipes for Chile & Curry Enthusiasts
  • 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!