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

ISO: Green peanut/cilantro sauce

Misc.

Tiburon, Ca has a restaurant called Guayama's where I ate the most delicious
chicken breast in a peanut sauce. It contained oil,onions,garlic,cilantro and
peanuts(?). I would love to have a recipe for this green sauce which I am sure
could be used on pork or chicken.

MsgID: 0040416
Shared by: Gale
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Green peanut/cilantro sauce
  Gale
2 Recipe: Peanut Sauce - 9 recipes
  Hobbs
3 Ghananian Peanut Sauce
  hawa/Malaysia
4 RE: Peanut/cilantro sauce
  gale
5 re: Peanut sauce
  gale
ADVERTISEMENT
Random Recipes
  • Butter Toffee Popcorn - Totally Awesome
  • Fantastic Recipe!!!! I leave out the baking soda because I don't like the bit that it gives to it, but it is an AWESOME recipe. I use homemade vanilla and homemade butter and I pop the popcorn in an air popper. I fin...
  • Zippy Ruby Salad (using pineapple, beets, and Jello)
  • ZIPPY RUBY SALAD 1 (15 1/2 oz) can crushed pineapple 1 (16 oz) can sliced beets 1/4 cup lemon juice 1/4 cup vinegar 1 (6 oz) pkg cherry-or raspberry-flavored gelatin 1 tbsp sugar 1/2 cup chopped pecans or walnuts Dra...
  • Skillet Corn Bread (no oven, 1980)
  • SKILLET CORN BREAD 1 (12-ounce) can vacuum-packed golden kernel corn with sweet peppers, divided use 4 tablespoons butter or margarine, divided use 2/3 cup milk 1 egg 1 1/4 cups yellow cornmeal 3/4 cup all-purpose flo...
  • Jamboree Chili (quick, using salsa and tomato sauce)
  • JAMBOREE CHILI 8 ounces extra-lean ground sirloin beef or turkey breast 1/2 cup chopped onion 1 (16 ounce) can red kidney beans, drained and rinsed 1 (15 ounce) can Hunt's tomato sauce 1 cup chunky salsa (mild, medium...
ADVERTISEMENT
  • Little Spareribs, Shanghai Style
  • I have made these for years and years. I make them in an electric skillet instead of a wok. I have often doubled and tripled the recipe, using whatever my skillet will hold in one layer. They can be made ahead, & the rec...
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: Green peanut/cilantro 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!