ADVERTISEMENT
- Real Recipes from Real People -

ISO: PANCETTA. WHAT IS IT USED FOR

Misc.
I HAVE THREE ROLLS OF PANCETTA. WHAT IS IT USED FOR? I KNOW THAT IT IS PORK, BUT THAT IS ALL THAT I KNOW.
THANKS SO MUCH
MsgID: 03271
Shared by: kathy
Board: International Recipes at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Asparagus Custard Tart for Gina
  • This is a very good recipe Gina, but not nearly as simple (nor as healthy) as grilled asparagus. I didn't use the tarragon when I made it. ASPARAGUS CUSTARD TART Gourmet,March 2005 Makes 8 servings ...
  • White Chocolate and Rosemary Truffles (make ahead)
  • WHITE CHOCOLATE AND ROSEMARY TRUFFLES "These rich and interesting truffles offer a delicate balance of white chocolate with aromatic rosemary. I find that the rosemary tempers the sweetness of the white chocolate so it...
  • Cooked Buttercream Frosting
  • COOKED BUTTERCREAM FROSTING 1 cup fat free milk 7 tablespoons all-purpose flour 12 tablespoons light butter, chilled (do not substitute margarine) 2 1/2 cups powdered sugar 1 teaspoon vanilla extract Cook milk and fl...
  • Strawberry Nut Drops with Strawberry Glaze (cookies)
  • STRAWBERRY NUT DROPS 1 cup sweet strawberries* 1 cup white granulated sugar 1/2 cup butter or margarine, softened 1 tsp almond extract 1 egg 2 cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 cup cho...
  • Chipotle's Barbacoa Burritos (copycat recipe)
  • CHIPOTLE'S BARBACOA BURRITOS BARBACOA: 1/3 cup apple cider vinegar 3 tablespoons lime juice 3 to 4 canned chipotle peppers (no sauce) 4 garlic cloves 4 teaspoons cumin (toast and grind whole...
ADVERTISEMENT
  • Sheepherder's Breakfast
  • This recipe is from Taste of Home Magazine. Unless I was really getting all the excercise of a sheepherder, I think I would reduce the 1/2 cup of bacon drippings drastically! SHEEPHERDER’S BREAKFAST 1 pound sliced ba...
  • Caroline Ingall's Fried Salt Pork with Gravy
  • CAROLINE INGALL'S FRIED SALT PORK WITH GRAVY 1/2 to 1 pound salt pork 1/2 cup all-purpose flour 1 to 1 1/2 cups milk salt and pepper Parboil salt pork slices in water in 12 inch skillet. When water boils pour the 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: PANCETTA. WHAT IS IT USED FOR
  • 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!