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

ISO: Scotch Eggs

Misc.

I am searching for a recipe called Scotch Eggs. They are favorites at friends
parties, I think it is Scottish or English origin. Thanks to anyone who can
help.

MsgID: 0037905
Shared by: Loraine B.
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Scotch Eggs
  Loraine B.
2 Recipe: Scotch Eggs
  Donna, Pa
3 Thank You: Donna, PA Thanks for Scotch Egg recipe
  Loraine B.
4 You're very welcome!! Enjoy! (nt)
  Donna, Pa
5 Recipe: Scotch Eggs
  kt/mn
6 Recipe: Loraine - re: Scotch Eggs
  Loraine
ADVERTISEMENT
Random Recipes
  • Beacon Restaurant Onion-Walnut Muffins (food processor)
  • ONION-WALNUT MUFFINS 1 large onion, or more if needed to make 1 cup puree 1/2 cup melted unsalted butter 6 tablespoons sugar 2 extra large eggs 11/2 teaspoons coarse salt 11/2 teaspoons baking powder 11/2 cups Califor...
  • Orzo and Wild Rice (with orange and dried cherries)
  • ORZO AND WILD RICE 4 ounces wild rice 2 medium onions 3 tablespoons olive oil 1 orange 8 ounces orzo 1 cup dried cherries 1/4 cup frozen peas, thawed Salt and pepper Dried or fresh parsley (for garnish) 1/2 cup roaste...
  • Artichokes with Lemon Za'atar Dipping Sauce
  • ARTICHOKES WITH LEMON ZA'ATAR DIPPING SAUCE "If I had to pick one vegetable that was my absolute favorite, it would be the artichoke. Living in California, I'm spoiled because I actually grow them in my backyard. If I...
  • Pork Tortilla Soup (using cooked pork)
  • PORK TORTILLA SOUP 2 teaspoons olive oil 2 cloves garlic, minced 7 cups reduced-sodium chicken broth 1 cup pico de gallo sauce (sold near the salsa) 2 cups diced leftover pork tenderloin 1 cup frozen corn ...
  • Iced Espresso Granita
  • ICED ESPRESSO GRANITA 3/4 cup Domino® Granulated or Superfine Sugar 3 cups water, divided use 2 tablespoons instant espresso powder 1 tablespoon chocolate-flavored syrup 1/2 cup milk Heat sugar and 1 cup of water...
ADVERTISEMENT
  • Gypsy Chicken
  • i work at the cab. the chicken is a 8oz chicken breast pounded like you would for a chix cordon blue. the butter in side is a compound butter with ther ingresients as follows..... garlic, dry basil, dry oregano, crushed ...
  • Grilled Butterflied Cornish Game Hens
  • GRILLED BUTTERFLIED CORNISH GAME HENS 2 Cornish game hens* (about 3 pounds) Seasoned salt and ground black pepper 1/2 cup Dijon mustard Grilled vegetables (optional, for serving) Remove neck and giblets from hens; di...
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: Scotch Eggs
  • 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!