ADVERTISEMENT
- Real Recipes from Real People -

ISO: Query - Black Pudding

Misc.
All the normal recipes for black pudding I know but you cant get black pudding in Florida until this weekend we went shopping and found black pudding but it is in liquid form in a skin we fried one not too bad but not right next we are going to boil one and see unless someone knows better
Yours Waiting Joe Tolley
Originally from Brum
MsgID: 039655
Shared by: Joe Tolley Florida
In reply to: AM - Canada...
Board: International Recipes at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Fettuccine Almondine (1960's)
  • FETTUCCINE ALMONDINE 1 pound uncooked thin egg noodles 4 Tbsp butter 1 cup grated parmesan cheese 3/4 cup toasted slivered almonds 1/2 cup heavy (whipping) cream 2 Tbsp sliced green onions Salt and pepper Cook noodle...
  • Cocoa-Spice Snackin' Cake
  • COCOA-SPICE SNACKIN' CAKE 1/4 cup butter or margarine, melted 1/4 cup Hershey's cocoa 3/4 cup applesauce 1 1/4 cups unsifted all-purpose flour 1 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon gr...
  • Freezing juices
  • Yes, freezing is a good way to preserve juices for later use. You can even use them after being frozen for making jams. Freeze in jars or whatever you chose, just be sure to leave enough headspace for expansion. Use 1 ...
  • Cream Cheese Bonbons
  • CREAM CHEESE BONBONS 1 (3-ounce) package cream cheese, softened 2 1/2 cups powdered sugar, sifted 1/4 teaspoon vanilla extract Dash salt Few drops food coloring 1/2 to 1 cup sweetened flaked coconut, for rolling* In ...
  • Oven-Roasted Honey-Glazed Spareribs
  • OVEN-ROASTED HONEY-GLAZED SPARERIBS "You can use spareribs or baby-back ribs with this simple and tasty marinade recipe." About 3 pounds pork spareribs or other ribs, cut into individual ribs FOR THE...
  • Provolone and Olive Biscuits (using buttermilk)
  • PROVOLONE AND OLIVE BISCUITS 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup butter or margarine 1/2 cup shredded provolone cheese (2 ounces) 1/4 cup Kalamata or ripe olives, well drained ...
ADVERTISEMENT
  • Sponge Cake Layer
  • SPONGE CAKE LAYER 4 eggs 1/2 cup sugar 1 tsp. baking powder 1 cup all-purpose flour Preheat oven to 350 degrees. Set rack in middle of oven. Butter 1 (9-inch round, 2-inch deep) cake pan, then line with buttered parc...
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: Query - Black Pudding
  • 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!