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

ISO: Uses for hoisin sauce

Misc.
I am trying to learn how to use unfamiliar ingredients and have purchased
a jar of hoisin sauce after seeing a recipe using it. I would like
some suggestions for additional uses.....recipes..
MsgID: 0016827
Shared by: marie
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • No-Cook Chunky Tomato Topping (Del Monte, 1988)
  • NO-COOK CHUNKY TOMATO TOPPING Serve at room temperature over hot cooked pasta, fish, chicken, grilled meats or cooked vegetables. Use as a pizza topping, or toss into pasta salad. 2 cans (14 1/2 oz. each) Del Monte D...
  • Lemon Almond Waffles with Lemon Cream (Bisquick recipe)
  • LEMON ALMOND WAFFLES WITH LEMON CREAM Lemon Cream (recipe follows) 2 cups Original Bisquick Baking Mix 1 1/3 cups milk 2 Tbsp. powdered sugar 2 Tbsp. vegetable oil 2 tsp. grated lemon peel 1 egg 1/2 cup slivered almo...
  • Calabacita Quesadillas (with corn, zucchini, and onion)
  • CALABACITA QUESADILLAS 1 tablespoon olive oil 1 small zucchini, thinly sliced 1 small onion, chopped 1 ear corn, husk removed and kernels removed 1/2 teaspoon salt 6 (8 inch) flour tortillas 1 (4.5 oz) can Old El Paso...
  • Easter Lamb Cake Lay Down/Face Down - baking tip
  • I soaked a wooden skewer (so it would not splinter) that you normally use for shish kabobs and baked it in the cake instead of all the tooth picks. Worked great..head stayed intact even when I let a 7 year put the icing...
ADVERTISEMENT
  • Scrambled Hamburger
  • SCRAMBLED HAMBURGER 3/4 to 1 pound hamburger 1 tablespoon butter 2 tablespoons flour 2 to 3 beef bouillon cubes 1 1/2 cups water 1 onion, chopped 1 green bell pepper, chopped potatoes, noodles, biscuits or toast (for...
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: Uses for hoisin sauce
  • 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!