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

ISO: Osso bcco

Misc.
ADVERTISEMENT
Need recipe for Osso Bucco made with turkry legs
MsgID: 0055323
Shared by: R.Sholaa California
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Osso bcco
  R.Sholaa California
2 Recipe: Turkey Osso Bucco
  Julie, AK.
ADVERTISEMENT
Random Recipes
  • Chewy Peanut-Caramel Bars (food processor)
  • CHEWY PEANUT-CARAMEL BARS FOR THE CRUST: 1 1/4 cups flour 2 1/2 tablespoons sugar Rounded 1/4 teaspoon salt 6 tablespoons unsalted butter, cold and cut into chunks 5 tablespoons heavy cream 1...
  • Garbanzo and Blue Cheese Hummus
  • GARBANZO AND BLUE CHEESE HUMMUS 1 3/4 cups or so cooked garbanzo beans 2 tablespoons roasted or poached garlic 1 teaspoon toasted sesame oil 1 tablespoon fresh lemon juice 1/3 cup (or so) buttermilk, homemade vegetabl...
  • Basic Spaetzle Dough (using a colander)
  • BASIC SPAETZLE DOUGH 3 cups flour, sifted 2 teaspoons salt 1/2 teaspoon baking powder 1 cup milk 4 eggs, slightly beaten Bring a pot of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, sti...
  • Benedictine Sandwich Spread - Variation
  • Add Tabasco to the recipe Ross gave you. Put the onion in the processor and squeeze the liquid out of it too. Work the cream cheese into the onion pulp with a fork. This prevents the spread from being too runny and ...
  • Danish Butter Rings (like Hough Bakery)
  • HOUGH'S DANISH BUTTER RINGS LIKE 5 1/4 cups flour 1/2 cup plus 2 tsp. sugar, divided use 2 tsp. salt 1/2 lb (1 cup) unsalted butter 2 pkg. yeast 1/2 cup warm milk 6 egg yolks, room temperature 1 cup sour cream, room...
  • Farfalle with Salmon, Mint and Peas
  • FARFALLE WITH SALMON, MINT AND PEAS 1 pound farfalle (bow tie pasta) 1 1/2 pounds skinless salmon fillet Coarse salt and fresh ground pepper 2 lemons, zested and juiced 1 (10-ounce) package frozen peas 2 tablespoons b...
  • Rice Recipes
  • August 5, 2008 RECIPE SWAP RICE RECIPES All Recipes Posted This Week - Mix-and-Match...
ADVERTISEMENT
  • Pizza Inn recipes - information
  • I have found that there is information on the the pizza crusts from Pizza Inn available at the Pizza-making forum ( www.Pizzamaking.com )- look for Pizza Inn thin or thick crust. People are also looking for the older sau...
  • Violet Jam
  • VIOLET JAM 1 cup violet blossoms (insecticide-free) 1 1/2 cups water, divided use Juice of 1 lemon 2 1/2 cups sugar 1 (1 3/4-ounce) package powdered pectin Pack as many blossoms as you can into a 1 cup measure. Rinse...
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: Osso bcco
  • 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!