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

ISO: Creamy New Orleans Pralines

Misc.
ADVERTISEMENT
My friend has raved about creamy pralines she had in New Orleans. Anyone have a recipe for them?
MsgID: 1437355
Shared by: AT, Lafayette, LA
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Coconut Buttermilk Pie
  • COCONUT BUTTERMILK PIE 1 1/2 cups sugar 3 tablespoons flour 1/4 teaspoon salt 3 large eggs, beaten 2 tablespoons butter, melted 1 1/2 cups buttermilk 1 teaspoon vanilla 1/2 teaspoon lemon extract 1/2 teaspoon finely g...
  • PF Changs Lettuce Wraps
  • I have made these and they were as good as the ones from P.F. Changs...I highly recommend this one. Thanks for the...
  • Sullivan Street Bakery No-Knead Pizza Dough
  • SULLIVAN STREET BAKERY NO-KNEAD PIZZA DOUGH 3 cups all-purpose or bread flour, more for dusting 1/4 teaspoon instant yeast (such as SAF brand) 1 1/2 teaspoons salt 1 1/2 cups water In a large bowl, mix the flour with...
  • Pork with Kale - 3
  • KALE WITH SMOKED PORK AND SAUSAGE (GRÜNKOHL MIT KASSELER UND METTWÜRSTCHEN) Source: Germany Info "Kale is a hardy member of the cabbage family that is harvested from the middle of October until March. Harvesters wait ...
  • Aluminum-Foil Salmon and Zucchini
  • ALUMINUM-FOIL SALMON AND ZUCCHINI 1 tablespoon extra-virgin olive oil 1 (2 1/4 to 2 1/2-pound) salmon fillet 3 zucchini, cut lengthwise into quarters, then thinly sliced 1/2 cup dry white wine 1 teaspoon kosher salt 1...
ADVERTISEMENT
  • Rustic Tomato Soup (with roasted garlic and white wine)
  • RUSTIC TOMATO SOUP "Roasted tomatoes give this soup a wonderful, smoky flavor." 2 tablespoons olive oil 1 cup chopped onion 1/2 cup dry white wine 2 cans (28 ounces each) Muir Glen Organic Fire Roasted Crushed Tomato...
  • Old-Fashioned Custard Pie
  • OLD-FASHIONED CUSTARD PIE Pastry dough for 1-crust pie (your recipe or store bought) FOR THE FILLING: 2 1/2 cups milk 4 eggs, lightly beaten 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1/4 teaspoon ...
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: Creamy New Orleans Pralines
  • 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!