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ISO: Muchacho Relleno

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I see some posts you made for the recipe Muchacho Relleno, and I was wondering if you could give it to me in English. And I was also a little confused about the actual name of the recipe. Is Muchacho Relleno just the cut of meat, or is there a recipe called Muchacho Relleno? The recipe you titled was Asada Negro, is this the same thing or just uses Muchacho Relleno?

thank you

Amy
MsgID: 0311899
Shared by: Amy Archer, Richmond VA
In reply to: Betty: I have the recipe in Spanish. Can...
Board: International Recipes at Recipelink.com
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Reviews and Replies:
1 ISO: Muchacho Relleno
  Betty Perkins, USA
2 Betty: I have the recipe in Spanish. Can you read it or
  Gladys/PR
3 ISO: Muchacho Relleno
  Lillian - New Jersey
4 ISO: Muchacho Relleno
  Sara Kellner, NYC
5 Recipe: Asada Negro (Muchacho Relleno/Mucacho Redondo) (in Spanish)
  Gladys/PR
6 ISO: Muchacho Relleno
  Amy Archer, Richmond VA
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POST A NEW MESSAGE
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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
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  • 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!