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

ISO: chimmichury sauce

Misc.
I am not exactly sure if this is the sauce recipe that I am requesting, but it sounds close to the pronounciation. It is a sauce used on roasted or grilled pork or beef (I believe from the gauchos of Argentina), and could contain crushed red peppers, minced garlic, water, white wine vinegar, oil, and coarse salt. The mixture should sit in a jar for 3 days before it is ready.

I am interested in more precise measurements and any possible variations on this. Thank you.

Jack
MsgID: 1411357
Shared by: Jack Ebbert-Philadelphia
In reply to: ISO: chimmichurry sauce
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: chimmichurry sauce
  mary sinutko holland
2 Recipe(tried): Chimichurri Sauce recipe for Mary
  Terrie, MD
3 Recipe(tried): Chimmichurry sauce
  Tim Hallett, IL
4 ISO: chimmichury sauce
  Jack Ebbert-Philadelphia
5 Recipe: Chimichurri - Two recipes for Jack.
  Gladys/PR
6 Recipe: Chimichurri Sauce from Boy Meets Grill
  Margie-KY
ADVERTISEMENT
Random Recipes
  • Giada's Salmon Cakes with Lemon-Caper Yogurt Sauce
  • SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE "For all the salmon lovers, like me, this one's for you. The salmon cakes can be prepared in an easy three-step process and served at room temperature." ...
  • Houston's Tortilla Soup
  • I was a manager with Houston's Restaurants for several years and have to say that this soup recipe is pretty close if not right on the money as compared to Houston's soup!...
  • Lasagna La Scala (Kraft Parmesan Cheese, 1981)
  • LASAGNA LA SCALA 1/2 lb. ground beef 1/2 cup chopped onion 1 (16-oz.) can tomatoes 1 (6-oz.) can tomato paste 1 garlic clove, minced 1 1/2 teaspoons oregano leaves, crushed 1/2 teaspoon salt 2 eggs, slightly beaten 1 ...
  • Harvard Beets in Microwave
  • HARVARD BEETS IN MICROWAVE 1 lb can diced or sliced beets 1 tbsp cornstarch 3 tbsp sugar 1/4 tsp salt 3 tbsp vinegar 2 whole cloves 1 tbsp butter or margarine Drain beets, reserving 1/3 cup liquid; set aside. In a...
  • Mock Veal Marsala (using pork cutlets or chops)
  • MOCK VEAL MARSALA 1 1/2 pounds pork cutlets or 2 pounds pork chops 1/4 cup all-purpose flour 1 teaspoon salt Dash ground black pepper 1/4 to 1/2 cup butter or margarine 8 to 12 ounces fresh mushrooms, sliced 1/2 cup c...
  • Sauteed Broccoli Rabe with Parmesan
  • SAUTEED BROCCOLI RABE WITH PARMESAN 1 tbsp unsalted butter 1 tbsp olive oil 1 lb broccoli rabe, rinsed, tough stems discarded and stalks, cut into 3-inch lengths salt and freshly ground pepper 3 tbsp freshly grated pa...
ADVERTISEMENT
  • Strawberry-Banana Bread (bread machine)
  • STRAWBERRY-BANANA BREAD (bread machine) "Because of the strawberries the bread will look like whole wheat when finished." This is for a medium size loaf. 1/3 cup milk 1/3 cup mashed strawberries 1/3 cup mashed banan...
  • Philly Cheese Steak Casserole (with noodles)
  • PHILLY CHEESE STEAK CASSEROLE 3 cups uncooked dumpling or wide egg noodles (6 oz) 1 lb beef boneless sirloin steak, about 3/4 inch thick 1/4 teaspoon pepper 2 medium onions, chopped (1 cup) 1 small green bell pepper, ...
  • Recipes Using Cheese
  • November 12, 2008 RECIPE SWAP SAY CHEESE! - RECIPES USING CHEESE All Recipes Posted This Week - ...
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
  • ISO: chimmichury sauce
  • 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!