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

Thank You: Deep-Fried Pickle Chips

Misc.
Thanks for your help! Judy
MsgID: 0066054
Shared by: Judy in MO
In reply to: ISO: Deep-Fried Pickle chips
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Deep-Fried Pickle chips
  Judy in MO
2 Recipe: Deep Fried Pickles For Judy/MO
  Gladys/PR
3 Recipe: Fried Dill Pickles
  Kelly~WA
4 Thank You: Deep-Fried Pickle Chips
  Judy in MO
ADVERTISEMENT
Random Recipes
  • Baked Cream Cabbage
  • This recipe is from Bread and Butterflies 2. BAKED CREAM CABBAGE 1 medium head cabbage 1/2 cup boiling water 2 Tablespoons margarine 3 Tablespoons flour 1/2 teaspoon salt 1 1/2 cups milk 1/4 cup bread crumbs Shred...
  • Beef Ragout
  • This recipe is from the Favorite Brand Name Recipe Cookbook. Beef Ragout 2 pounds beef cubes (1 1/2-inch) 2 Tablespoons shortening 2 cans (10 3/4 ounces each) cream of mushroom soup 1;/2 soup can water 1 Tablespoon Wor...
  • Coconut Curry Sauce (Like Rainforest Cafe)
  • This is the closest I have found; I LOVE the stuff too! I do use way more curry powder to taste than the recipe calls for. I also put in rough measurements for a smaller batch. COCONUT CURRY SAUCE (Like Rainforest Caf...
  • Pecan-Anise Muffins (1968)
  • PECAN-ANISE MUFFINS 2 cups sifted all-purpose flour 1/4 cup sugar (plus additional for tops, optinal) 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup finely chopped pecans 2 teaspoons grated lemon rind 3/4 teaspoo...
  • Tuscany 2006 Journal Entry #11-Castiglione di Lago
  • Tuscany 2006 Journal Entry #11-Castiglione di Lago Off to the lake town of Castiglione di Lago, a town overlooking Lake Trasimeno that Steve and Bonnie told us about yesterday. Sounds good to us. Steve says it is past P...
  • Quickest BLT Melts
  • QUICKEST BLT MELTS 6 English muffins 1 large ripe tomato (for 6 slices) condiments of choice 6 slices Swiss cheese 18 slices already cooked bacon 6 lettuce leaves Turn on the broiler to high. Cut the muffins in hal...
ADVERTISEMENT
  • Rich Egg Turbans (yeast rolls)
  • RICH EGG TURBANS "Eggy, moist and light as air, these usually disappear before dinner is served, so count on making an extra batch." FOR THE DOUGH: 2 tablespoons dry yeast 1/2 teaspoon sugar 1 1/4 cups warm water 1...
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
  • Thank You: Deep-Fried Pickle Chips
  • 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!