ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Is it the same?

Misc.
ADVERTISEMENT

Sally:

Is your recipe for Italian Beef the same as Elly's? I am collecting as many as I can and intend to try them one at a time until I get pretty close to the Chicago style(I love to"play" in the kitchen!).



MsgID: 032001
Shared by: Nancy
In reply to: Nancy
Board: International Recipes at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Italian beef sandwich
  Nancy
2 Recipe: Italian Beef Sandwiches
  Repost by Elly
3 Nancy
  Sally in GA
4 Thank You: Elly--Thanks!
  Nancy
5 ISO: Is it the same?
  Nancy
6 Nancy, mine is different (more)
  Sally in GA
7 Recipe(tried): Chicago-Style Beef Sandwiches
  Sally in GA
8 Thank You: Many thanks!
  Nancy
9 Italian Beef
  Susan,IL
ADVERTISEMENT
Random Recipes
  • Oven Baked Pancake Recipes (3) for Carolyn/Texas
  • TASTY OVEN-BAKED PANCAKE 2 cups all-purpose baking mix 2 eggs 1 cup milk 1/2 cup maple-flavored or pancake syrup 1 1/2 cups KRAFT Shredded Cheddar Cheese, divided 1/4 cup OSCAR MAYER Real Bacon Bits Preheat oven to...
  • Old English Sherry Cheese Puffs
  • OLD ENGLISH SHERRY CHEESE PUFFS 1/2 cup water 1/4 cup margarine or butter 1/4 tsp salt 1/2 cup all-purpose flour 1 tbsp sherry 1 (5 oz.) Jar Old English (sharp) pasteurized process cheese spread, softened, divided...
  • Gooey Butter Cookies (using cake mix and cream cheese)
  • GOOEY BUTTER COOKIES 1 (2-layer-size) pkg. yellow cake mix 1 (8 oz.) pkg. cream cheese, softened 1/2 stick (1/4 cup) butter or margarine, softened 1/2 tsp. vanilla 1 egg yolk Powdered sugar (for coating) Combine add ...
  • Trinity High School Peanut Butter Squares
  • TRINITY HIGH SCHOOL PEANUT BUTTER SQUARES 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup margarine or butter, softened 1/3 cup chunky or creamy peanut butter 1 egg 1 cup all-purpose flour 1 cup oats 1/2 t...
ADVERTISEMENT
  • Marinated Peppers
  • MARINATED PEPPERS Bell, Hungarian, banana, or jalapeno 4 lbs. firm peppers* 1 cup bottled lemon juice 2 cups white vinegar (5%) 1 tbsp oregano leaves 1 cup olive or salad oil 1/2 cup chopped onions 2 cloves gar...
  • Two Crust Lemon Pie
  • TWO CRUST LEMON PIE 1 1/4 cups sugar 1/4 cup butter, softened 2 tbsp flour 1/8 tsp salt 1 medium-size lemon, peeled, in paper thin slices 3 eggs, beaten (reserve 1 tbsp egg white for crust) juice from 1 lemon plus wat...
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: Is it the same?
  • 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!