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

ISO: Fall River style Chow Mein Gravy

Misc.
I used ti live in the Fall River/ New Bedford area of Mass. and i used to buy chow mein gravy mix from a restruant supply in Fall River i really miss the chow mein from back east. If anyone an tell me how it is made i would be so grateful. (what they call chow mein here in B.C. is what we would have called Lo Mein)
MsgID: 1414710
Shared by: Arline B.C. Canada
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Microwave Chicken Stock
  • MICROWAVE CHICKEN STOCK 3 lb chicken parts 4 cups water 1 carrot, chopped coarsely 1 small onion, quartered 2 stalks celery, chopped coarsely 1/2 cup minced fresh parsley 1 bay leaf 1/4 tsp dried thyme 4...
  • Creamy Scalloped Potatoes (Rival crock pot recipe)
  • CREAMY SCALLOPED POTATOES 2 lb potatoes (about 6 medium) 1 cup water 1/2 tsp cream of tartar 1 small onion, thinly sliced 1/4 cup flour 1 tsp salt 1/4 tsp pepper 3 tbsp butter 1 (10 3/4 oz.) can condensed cream of mus...
  • Bouillabaisse (The Joy of Cooking)
  • BOUILLABAISSE "In this classic Provencal fisherman's stew, the only rule is that it should be a mix of different kinds of fish and shellfish paired with a combination of garlic, tomato, saffron, and fennel. The seafoo...
ADVERTISEMENT
  • Doggy Dip (uses yogurt)
  • DOGGY DIP Source: Chicago Canine Dog Recipes 3 tablespoons peanut butter 2 tablespoons honey 1 banana 16 ounces vanilla yogurt 1 tablespoon whole wheat flour Mix the peanut butter, honey, and fruit together until...
  • Greek Potato Salad with Feta Dressing (using yogurt)
  • GREEK POTATO SALAD 1 1/2 lb round red or white potatoes 5 cups water 1/2 cup coarsely chopped cucumber 5 cherry tomatoes, halved 1 small clove garlic 1/4 cup plain low fat yogurt 2 tbsp crumbled feta cheese 1/4 tsp dr...
  • Butter Pecan Cookies
  • BUTTER PECAN COOKIES 2 1/4 cups sifted all purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 cup butter, softened 3/4 cup brown sugar 3/4 cup white granulated sugar 2 eggs 1 tsp. vanilla 1 cup finely chopped pecans Si...
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: Fall River style Chow Mein Gravy
  • 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!