ADVERTISEMENT
- Real Recipes from Real People -

ISO: Houlihan's pot roast recipe

Misc.
Hi I was wondering if you ever found the recipe for the Houlihan's pot roast? I, too, LOVE that dish and cannot find anything that comes close.
Thank you,
JC
MsgID: 1424816
Shared by: Joan-Cleveland
In reply to: ISO: Houlihan's Down Home Pot Roast? (nt)
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Jicama-Berry Salad with Mint-Orange Vinaigrette
  • JICAMA-BERRY SALAD romaine lettuce leaves and/or white kale 2 cups sliced strawberries 1 cup jicama, peeled, cut into thin bite-size strips FOR THE DRESSING: 3 tbsp white wine vinegar 3 tbsp...
  • Campbell's Chili Chicken Pasta Topper
  • CAMPBELL'S CHILI CHICKEN PASTA TOPPER 1 tablespoon vegetable oil 1 pound boneless chicken breasts, cubed 1 (10 3/4 oz) can condensed Campbell's Cream of Chicken with Herbs Soup 1/2 cup milk 2 teaspoons grated Parmesan...
  • Summer Tomato Pie
  • Thanks for this keeper, Gina! I made it for dinner last night. Of course not being able to leave any recipe alone, I did add salt and pepper to the tomato mixture at the beginning. DH LOVED it and so did I. I kept ...
  • Banana Chips (oven dried)
  • BANANA CHIPS 2 large firm DOLE® Bananas 2 tablespoons fresh lemon juice Cut bananas diagonally into 1/8-inch thin slices. Dip banana slices into fresh lemon juice. Place slices on baking sheets sprayed with vegetab...
  • Edamame Salad with Baby Beets and Greens
  • EDAMAME SALAD WITH BABY BEETS AND GREENS 4 small beets (1 ounce each), trimmed, 1/2 cup greens reserved 2 cups shelled edamame (1/2 pound) FOR THE DRESSING: 1 tablespoon rice vinegar 2 teaspoons...
  • Sweet Oil Pastry Dough
  • SWEET OIL PASTRY DOUGH 2 1/4 cups all-purpose flour 1 tablespoon granulated sugar 1/4 teaspoon salt 1/2 cup vegetable oil* 4 to 6 tablespoons orange juice (or milk or soy milk), divided use Grease two, 9-inch glass p...
ADVERTISEMENT
  • Potato Tuna au Gratin (using au gratin potato mix)
  • POTATO TUNA AU GRATIN 1 package (5 or 6 ounces) Cheddar cheese au gratin potatoes 1 can (12 ounces) Starkist Solid White or Chunk Light Tuna, drained and chunked 1/4 cup chopped onion 1 package (16 ounces) frozen broc...
  • Caribbean Roast Pork Loin
  • CARIBBEAN ROAST PORK LOIN 2 teaspoons olive oil 1 teaspoon pepper 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1 (3 1/2-pound) boneless rolled pork loin roast Preheat oven to 350 degrees F. Combine the oi...
  • Tartar Sauce (using scraped onion)
  • TARTAR SAUCE 1 cup mayonnaise 1 teaspoon scraped onion 1 tablespoon minced dill pickle 1 teaspoon minced parsley 1 teaspoon chopped...
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: Houlihan's pot roast recipe
  • 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!