ADVERTISEMENT
- Real Recipes from Real People -

ISO: I would like the chinese fried ice cream recipe

Misc.
ADVERTISEMENT
if it is possible i would like that you send me on the chinese fried ice-cream recipe pls

thanks

regrads marilyn
MsgID: 0311144
Shared by: marilyn paola
Board: International Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Posole (Mexican Soup) Crock Pot
  • POSOLE FOR THE MARINADE: 1/8 cup olive oil 1/8 cup cooking sherry 1 tbsp soy sauce 1 tbsp worcestershire sauce 1/2 tsp garlic powder 1/2 tsp cracked black pepper MIX MARINADE...
  • Slow Cooker Cabbage Rolls (using rice and ground beef)
  • SLOW COOKER CABBAGE ROLLS 12 cabbage leaves FOR THE FILLING: 2 lbs. lean ground beef 1 cup uncooked white rice 1/2 cup milk 1 egg, lightly beaten 1/2 of an onion, grated 1 tsp. salt 1 tsp. garlic salt 1 tsp. ground...
  • Runny Cannoli Filling Solution
  • You are using ricotta from the grovery store, correct? You have to choose one (I think Polly-O is good) that is NOT made with rennet. Also you must put it in a sieve overnight so the water drips off. Also, its not only r...
  • Carson's Ribs House Dressing (Green Goddess Dressing)
  • Yes, I believe this is a Green Goddess dressing recipe. Oddly enough there are many new recipes that call themselves Green Goddess but they are nothing like the original. There are a few old-fashioned GG recipes out the...
  • Italian Skillet Pilaf (Uncle Ben's)
  • ITALIAN SKILLET PILAF 1 pound mild Italian or Polish sausage, cut into 1/2-inch pieces 1 sweet red pepper, cut into julienne strips 1 green pepper, cut into julienne strips 1 large onion, chopped (about 1 cup) 1 clove...
  • Lemon-Cheese Sauce
  • LEMON-CHEESE SAUCE 1 cup sugar 1 stick (1/2 cup) margarine 2 eggs juice of 1 lemon pinch of salt Cook all together until thick but not stiff. Good for cake fillings, spread on pound cake, or as a...
ADVERTISEMENT
  • Honey-Glazed Cornish Hens (Lea & Perrins)
  • HONEY-GLAZED CORNISH HENS 4 Cornish game hens (1 lb each) 3/4 cup Lea & Perrins white wine Worcestershire sauce 5 tbsp Honey TO SERVE: watercress orange zest hot cooked rice Preheat oven to 350 degrees F. Split hen...
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: I would like the chinese fried ice cream 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!