ADVERTISEMENT
- Real Recipes from Real People -

ISO: Halushki recipe tried by penney

Misc.
ADVERTISEMENT
Could you post the recipe exactly as you make it amounts of food etc. also can you use anything else besides egg noodles?
MsgID: 0085069
Shared by: Bonnie
In reply to: Recipe(tried): Halushki
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Zucchini Stuffed with Feta and Roasted Red Peppers
  • ZUCCHINI STUFFED WITH FETA AND ROASTED RED PEPPERS 2 zucchini (6 ounces each) 1/3 cup bottled roasted red peppers, drained, finely chopped 1/3 cup feta cheese, drained finely chopped 1/8 teaspoon dried oregano crumble...
  • Eggs Havana Style (Huevos Habaneros, baked)
  • EGGS HAVANA STYLE (HUEVOS HABANEROS) FOR THE SAUCE: 1/4 cup pure Spanish olive oil 1 small onion, finely chopped 1 small green bell pepper, finely chopped 2 cloves garlic, finely chopped 1 cup tomatoes, canned, drai...
  • Homemade Graham Crackers
  • HOMEMADE GRAHAM CRACKERS Source: Hot Chocolate by Michael Turback Makes 48 crackers 1 cup all-purpose flour 1 1/4 cups whole-wheat flour 3/4 cup firmly packed brown sugar 1 teaspoon baking powder 1/2 teaspoon baking...
  • Asparagus Crepes with Mornay Sauce
  • ASPARAGUS CREPES WITH MORNAY SAUCE FOR THE CREPES: 2 eggs 1/3 cup skim milk 1/3 cup water 2 tablespoons butter, melted 1/2 cup all-purpose flour Melted butter, cooking oil or cooking...
  • Buttered Brussels Sprouts with Parsley and Chives
  • BUTTERED BRUSSELS SPROUTS WITH PARSLEY AND CHIVES "Tender baby brussels sprouts are the best choice when available, so look for nice small ones that are bright green. Their wonderful flavor is enhanced by sweet creame...
ADVERTISEMENT
  • Pomegranate Gelato (ice cream maker)
  • POMEGRANATE GELATO 1 1/2 cups heavy (whipping) cream 1/2 cup whole milk 3/4 cup sugar 1 1/2 tablespoons cornstarch 1/8 teaspoon salt 1 1/4 cups pomegranate juice 1/3 cup pomegranate liqueur such as PAMA 1 teaspoon fre...
  • Dehydrator Barbecue Sauce
  • DEHYDRATOR BARBECUE SAUCE 1 cup dehydrated onions 1 cup ketchup 1/4 cup dehydrated sweet peppers 2 tbsp Louisiana hot sauce 1/4 cup dried parsley 1 tbsp salt 1/2 cup honey 1/2 tsp dried mint 1 tbsp lemon juice 1 cup d...
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: Halushki recipe tried by penney
  • 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!