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

ISO: Sour Orange - where do you find that, Gina or Jeanne - (nt)

Misc.
nt
  • Read Replies (29)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: GINA...I am making your delicious pork chops marinated in sour orange
  Jeanne/FL
2 ISO: Sour Orange - where do you find that, Gina or Jeanne - (nt)
  june/FL
3 June, I make a mixture of about half lemon and orange juice.
  Jeanne/FL
4 Thank You: Thanks, Jeanne - Never have seen Seville oranges anywhere - (nt)
  june/FL
5 Actually, I know a bit about those special sour oranges!
  Carolyn, Vancouver
6 Thank You: Thanks, Carolyn, for your interesting information -
  june/FL
7 I have naranjas agrias at my patio. I use the leaves for tea & the fruit
  Gladys/PR
8 Thank You: Yumm - I envy you your patio oranges, Gladys!
  june/FL
9 Recipe(tried): Pernil de Cerdo - Dearest June: Any cut of pork meat is excellent marinated with
  Gladys/PR
10 Dearest June: My apologies. I forgot my comments on my
  Gladys/PR
11 Thank You: Dear Gladys - happiness and sadness;, too
  juneFL
12 Hey Jeanne!
  gina, fl
13 Thank You: Dear June: Thanks for your support! He does not talk except for
  Gladys/PR
14 Thank You: Thanks everyone, this has been so interesting. There are several orange trees
  Jeanne/FL
15 That is wonderful news about your daughter, Gina, and I
  Jeanne/FL
16 Thank You: Thanks for the great information dear Jeanne. I also use the sweet oranges for
  Gladys/PR
17 Hope for Gladys and Family
  SBC /FL
18 Thank You: Dearest SBC: Your wonderful letter has given me a great sense of hope
  Gladys/PR
19 You Are Most Welcome Gladys
  SBC/FL
20 Glady's Nephew
  Bev/KS
21 Thank You: Thanks dearest SBC. Definitely I am e-mailing dear Betsy asking her for
  Gladys/PR
22 Thank You: Thanks dear Bev. I will check what you mention as soon as I finish posting.
  Gladys/PR
23 Thank You: In regard to your letter to Gladys
  Karan (south carolina)
24 Thank You: Dear Karan & SBC: Both of are lovely & wonderful persons. Thanks for letting us
  Gladys/PR
25 Note to Karan/SC
  SBC/FL
26 Gladys nephew
  Connie/IA
27 Thank You: Thanks dear Connie: We already have him in a Gluten, casein
  Gladys/PR
28 You are welcome Gladys
  Connie/IA
29 Dear Connie: that is one of those things that we are almost positive
  Gladys/PR
30 re: Sour Oranges
  Mike/ Pgh, PA
ADVERTISEMENT
Random Recipes
  • Patio Chops and Beans (1950's)
  • PATIO CHOPS AND BEANS "Good as all outdoors!" 1 (1 lb. 15 oz.) can Van Camp’s Pork & Beans 4 pork chops (cut 1/2-inch thick) 1/4 cup Stokely’s Finest Apple...
  • Olive Oil Honey Cake
  • OLIVE OIL HONEY CAKE Source: Cakes from Scratch in Half the Time by Linda West Eckhardt Makes one 9-inch single-layer cake to serve 8 Italians believe olive oil is good for everything. Taste this cake and you’ll kno...
  • Low Fat Cappuccino Trifle
  • LOW FAT CAPPUCCINO TRIFLE 1 package Fat Free Marble Loaf or Pound Cake, cubed 3/4 cup brewed decaffeinated coffee 1 (8 ounce) package Fat free cream cheese, softened 1 1/2 cups cold skim milk 1 (4 serving size) packag...
  • Roselyn Bakery Pecan Tea Cookies with Fondant Icing
  • PECAN TEA COOKIES FOR THE COOKIES: 1 3/4 cups Land-O-Lakes butter 1 1/2 cups granulated sugar 1/4 cups Crisco shortening 1 Tablespoon vanilla 1 1/2 teaspoons salt 1 egg 4 1/2 cups bread flour 3/4 cup small pecan...
  • Egg Salad with Fresh Dill and Green Olives
  • EGG SALAD WITH FRESH DILL AND GREEN OLIVES 8 large hard-boiled eggs, peeled and roughly chopped 1/4 cup mayonnaise 2 tablespoons Dijon mustard 10 pimiento-stuffed green olives, chopped 2 teaspoons olive brine or white...
ADVERTISEMENT
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: Sour Orange - where do you find that, Gina or Jeanne - (nt)
  • 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!