ADVERTISEMENT
- Real Recipes from Real People -

ISO: holishkes

Misc.
savoy cooking cabbage
MsgID: 0071925
Shared by: norma london uk
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  norma london uk
2
  Halyna - NY
3
  Halyna- NY
ADVERTISEMENT
Random Recipes
  • Seafood Kabobs Hawaiian
  • SEAFOOD KABOBS HAWAIIAN 1/2 cup dry sherry 1 teaspoon sesame oil 2 tablespoons grated fresh ginger 2 tablespoons tamari soy sauce 2 tablespoons pineapple juice concentrate 1 pound fresh sea scallops or shrimp, pe...
  • Marinated Chicken (Heinz Ketchup, 1988)
  • MARINATED CHICKEN 1/2 cup vegetable oil 1/4 cup Heinz Ketchup ‘N Onions* 2 tablespoons lemon juice 1 teaspoon dried oregano leaves 1/8 teaspoon pepper 2 pounds broiler-fryer pieces For marinade, combine first 5 ingre...
  • Cinnamon Oatmeal Muffins (using cake mix)
  • CINNAMON OATMEAL MUFFINS 1 (18.5 oz) box yellow cake mix 1 1/2 cup water 1/2 cup oats, uncooked 4 egg whites 2 Tbsp cinnamon FOR THE CRUMB TOPPING: 1 Tbsp cinnamon 3 Tbsp flour 4 Tbsp...
  • Green Bamboo / Lucky Bamboo Warnings
  • my husband and son got very sick from green bamboo,when they handled it. I advise you wash your hand good or wear gloves if handling it. A Note from Betsy at Recipelink.com: Hi Barbara, Thank you for posting the wa...
  • Shrimp with Vinegar Cream
  • SHRIMP WITH VINEGAR CREAM "This vinegar cream sauce goes equally well on anything quickly sauteed, such as chicken, pork or vegetables. Experiment with different fruit vinegars, found in gourmet stores and some market...
ADVERTISEMENT
  • Orange Baked Pork Chops
  • ORANGE BAKED PORK CHOPS 6 thick pork chops 1/2 cup orange juice 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dry mustard 1/4 cup brown sugar Trim excess fat from chops and place in large shallow baking dish - th...
  • chicken supreme tip
  • The best thing that I have found for pounding meat is a rubber mallet bought from the hardware store. I place the meat in a zip bag and pound away. A dietitian gave me this...
  • Two-Mustard Chicken (with honey, using chicken breasts)
  • TWO-MUSTARD CHICKEN 1/2 cup Dijon mustard 1/4 cup coarse-grain mustard 1/4 cup honey 8 boneless, skinless chicken breast halves (about 2 1/2 pounds) Heat oven to 375 degrees F. Grease rectangular pan, 13x9x2 inches. ...
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: holishkes
  • 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!