ADVERTISEMENT
- Real Recipes from Real People -

ISO: Keg's Esgargot

Misc.
I would love to get the exact recipe for the Keg's Escargot...I have family coming for dinner in a few weeks and they love the Keg and this is the favorite recipe.

Thanks!!
MsgID: 1432459
Shared by: Jason Ottawa
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Jason Ottawa
2
  Halyna - NY
ADVERTISEMENT
Random Recipes
  • Thai Tom Yum Soup (using shrimp or chicken)
  • THAI TOM YUM SOUP 4 to 5 cups water 3 shallots, finely chopped 2 stalks lemongrass, bruised and cut into l-inch-long segments 2 tablespoons fish sauce 2 tablespoons minced fresh ginger 20 medium-sized shri...
  • Herbed Lamb Loaf with Minted Mustard Spread
  • HERBED LAMB LOAF 4 cups finely chopped fresh mushrooms 3/4 cup finely chopped onion 3 cloves garlic, minced 1/3 cup Chablis (or other dry white wine) 2 teaspoons dried whole thyme 1 teaspoon salt 1/2 teaspoon dried wh...
  • Florida Coleslaw
  • FLORIDA COLESLAW 1/2 head cabbage 3 onions or scallions with tops, sliced very thick 1 1/2 teaspoons dried dillweed (or 2 tbsp minced fresh dill) 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 tablespoons red ...
  • Outback Steakhouse Lobster and Mushroom Topping
  • OUTBACK STEAKHOUSE LOBSTER AND MUSHROOM TOPPING I have made this on several occasions and Have even substituted shrimp instead of the claw meat. It's so YUMMY!!!! 2 Tbsp butter 4 oz button mushrooms sliced thin 1 ts...
ADVERTISEMENT
  • Cool Whip Frosting
  • I've never bought a cake from the bakery at Kroger but here's a recipe for Cool Whip frosting that I use often. Hope this helps. COOL WHIP FROSTING 1 pkg. (4 serving size) instant vanilla pudding mix 1/4 cup confect...
  • Raspberry Milk Shakes (blender)
  • RASPBERRY MILK SHAKES 1 (10 oz) pkg frozen raspberries 1/2 cup milk 1 quart vanilla ice cream Blend raspberries and milk iin blender; process until smooth. Add ice cream and blend until smooth. Servings: 5 Sourc...
  • Bresse Farmhouse Chocolate Cake
  • BRESSE FARMHOUSE CHOCOLATE CAKE 7 oz bittersweet or semisweet chocolate, broken into small pieces, divided use 1/4 lb plus 1 tsp unsalted butter, divided use 1/4 cup cake flour 1/2 cup plus 1 tbsp superfine sugar, div...
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: Keg's Esgargot
  • 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!