ADVERTISEMENT
- Real Recipes from Real People -

ISO: Hardtack

Misc.
Hi, Im doing a project for my English class and I chose to do about what sailors eat for a living in the ship. I have found out that they eat many different things, but not as delicious as what we eat. I have decided to make Hardtack for my class but I do not have the recipe. If anyone knows how to make hardtack, can you please tell me? I would be really thankful. Well, thanks for reading this anyway!

Sincerely,
Nao.
MsgID: 038262
Shared by: Nao, Japan
Board: International Recipes at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Nao, Japan
2
  Gladys/PR
3
  Gladys/PR
4
  Nao, Japan
5
  Gladys/PR
6
  nao, Japan
7
  Gladys/PR
ADVERTISEMENT
Random Recipes
  • Thai Stir Fry (using chicken breast)
  • THAI STIR FRY 1 (1 lb) package chicken breast tenders 1 tablespoon oil 1/2 cup red and yellow bell peppers strips 1 clove garlic, minced 1 tablespoon chopped fresh cilantro 1 teaspoon grated fresh ginger 2 tablespoons...
  • Pollo al Asador (Mexican)
  • POLLO AL ASADOR "On the main street of Ensenada, the smell of grilling chicken starts wafting on the breeze just before the sun reaches its zenith, a siren scent that draws you halfway across town to where a busy asad...
  • Herbed Drop Biscuits
  • HERBED DROP BISCUITS 3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 3/4 teaspoon salt 7 tablespoons butter, unsalted 1/4 cup minced fresh oregano 1/4 cup minced fresh parsley 1/4 cup minced...
  • Hungarian Mushroom Soup (blender or food processor)
  • HUNGARIAN MUSHROOM SOUP 1 pound button mushrooms, or a combination of button and shiitake or creminl, wiped clean 3 teaspoons olive oil, divided use 1 cup finely chopped onions 1 medium carrot, peeled and finely diced...
  • Spicy Ham Chili (using black beans and corn, crock pot)
  • SPICY HAM CHILI "Smoky ham joins all the usual suspects for a slowly cooked spicy stew that's great served over hot rice." 1 pound ham, cut into 1/2-inch cubes 2 tablespoons olive oil 1 large onion, chopped 1 jalapen...
ADVERTISEMENT
  • Bacon Rollups
  • BACON ROLLUPS 2 pkg (3 oz each) cream cheese with chives, softened 1 tbsp milk or mayonnaise 25 slices mixed-grain sandwich bread, crusts removed, cut in half 25 slices bacon, cut in half parsley sprigs (optional) Pr...
  • Gingered Candied Carrots
  • GINGERED CANDIED CARROTS 18 medium-sized carrots, peeled 4 cups canned chicken or vegetable broth 2 cups water, more if necessary 6 tablespoons unsalted butter 6 tablespoons brown sugar 3 tablespoons maple syrup 2 tab...
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: Hardtack
  • 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!