ADVERTISEMENT
- Real Recipes from Real People -

ISO: Deep Fried Pickles - question

Misc.
Until Mayo is emusified???? where does the mayo come into the recipe? I don't see it...
MsgID: 1434069
Shared by: Trish, Lansing, MI
In reply to: Recipe: Fried Pickles with Spicy Dipping Sauce (...
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  samantha,tx
2
  Halyna - NY
3
  Layla Nashville
4
  samantha
5
  Nancy - Texas
6
  Jen
7
  Trish, Lansing, MI
8
  Betsy at Recipelink.com
9
  Linda living in the Midwest...Hootervill
10
  Jen and Jay from Frankfort Ky
ADVERTISEMENT
Random Recipes
  • German Creamed Spinach with Sliced Hard-Cooked Eggs
  • GERMAN CREAMED SPINACH WITH SLICED HARD-COOKED EGGS 2-3 large bunches fresh spinach leaves Coarse salt and freshly ground black pepper, to taste Hard-cooked eggs, for garnish Cream Sauce (recipe follows) Wash spinach...
  • Peperonata
  • PEPERONATA 2 tablespoons butter 2 tablespoons olive oil 1 onion, sliced 8 bell peppers, seeded and sliced 2 pounds tomatoes, blanched, peeled, seeded and chopped 1 teaspoon red wine vinegar 1 teaspoon salt 1/4 teaspoo...
  • Piccalilli and Chow Chow
  • There are several versions of this. PICCALILLI 6 cups chopped green tomatoes 1 1/2 cups chopped sweet red peppers 1 1/2 cups chopped green peppers 2 1/4 cups chopped onions 7 1/2 cups chopped cabbage 1/2 cup c...
  • Pot Roast in Barbecue Sauce
  • POT ROAST IN BARBECUE SAUCE 5 lb beef chuck arm pot roast 2 tbsp cooking fat salt and pepper 1 1/2 cups catsup (or 1 cup catsup and 1/2 cup chili sauce) 1 cup water 1/4 cup vinegar 1/4 cup chopped onion 1 tbsp brow...
  • Layered Corn Casserole (using Gouda cheese)
  • LAYERED CORN CASSEROLE 1 onion, chopped 2 tbsp. vegetable oil 1 lb. ground beef Salt and pepper to taste Pinch cinnamon 1 (1 lb.) can corn, rinsed and drained 1/4 lb. sliced salami, cut in thin strips 1 lb. fresh...
ADVERTISEMENT
  • French Buttercream Cookies for Donna, VA
  • Hi Donna:-) I found this recipe on the internet. Could this be the one you are looking for? FRENCH BUTTERCREAM COOKIES 1 1/2 cups powdered sugar 1 cup margarine, softened 1 egg 1 tsp vanilla 1 tsp baking soda 1 ts...
  • Fix for sinking cherries
  • Those cherries sink because the batter isn't dense enough to hold them in suspension until the cake begins to set in the oven. It's mostly the fault of the recipe, not you. Three things that might help: Make sure to ...
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: Deep Fried Pickles - question
  • 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!