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

ISO: lobster

Misc.

Im looking for a lobster chowder recipe can't find one anywhere any help would be great.Thanks Debbie T.

MsgID: 0043473
Shared by: Debbie T
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: lobster
  Debbie T
2 Recipe: Lobster Chowder
  Hobbs
3 Recipe: Quick Lobster Chowder
  Joan
4 lobster chowder
  Debbie T
ADVERTISEMENT
Random Recipes
  • Garden Tomato Upside-Down Corn Bread
  • GARDEN TOMATO UPSIDE-DOWN CORN BREAD FOR THE TOMATO MIXTURE: 1 tbsp vegetable oil 1 tsp dried Italian seasoning 2 cloves garlic, minced 5 plum tomatoes, cut in 1/4-inch slices 1/2 tsp salt 1/2...
  • Betty Delmonico's Danish Bundt Cake (1950's)
  • BETTY DELMONICO’S DANISH BUNDT CAKE "Often I recall the wonderful Bundt cake I enjoyed in Copenhagen, Denmark in the spring of 1952. During our three months there we treated ourselves to all the wonderful food in that...
  • Brussel Sprouts, Bacon, and Apples
  • BRUSSEL SPROUTS, BACON, AND APPLES "Three unlikely cohorts–assertive Brussels sprouts, salty bacon, and sweet apples combine to make this winning side dish. The humble sprouts acquire a surprising and delicious flavor...
  • Easy Stroganoff Skillet (using condensed mushroom soup)
  • EASY STROGANOFF SKILLET 1 pound ground beef 1 medium onion, chopped 1 (10 3/4 oz.) can Campbell’s Condensed Cream of Mushroom Soup 1 cup sour cream 1 (10 1/2 oz.) can Campbell’s Beef Broth 1/2 cup water 3 cups uncooke...
  • Peach/Plum Sour Cream Pie
  • We went up to Vermont for the 4th, and I had some fruit that needed to be used up rather than left here to spoil for 4 days, so I made up this recipe that everyone seemed to like. All stuff I had in the refrigerator. P...
ADVERTISEMENT
  • Gooey Coffee Cake (using cake mix)
  • GOOEY COFFEE CAKE FOR THE BATTER: 1 box (2-layer size) yellow cake mix 1 stick (1/2 cup) butter, softened 4 eggs, divided use FOR THE TOPPING: 1 (1 lb.)...
  • Chocolate Chip Pizza Recipe Conversion
  • Here is what I came up with as a conversion/scale-down of the recipe: 3/4 lb butter (melted) = 1 1/2 cups 1/2 lb flour = 1 1/2 cups 1/2 lb sugar and brown sugar (equal parts) = little over 1/2 cup sugar, little over 3/...
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: lobster
  • 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!