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

Thank You: Jellied Pig's Feet

Misc.
Gladys! Thank you for the 'emergency' reply, am going to try the one with bay leaf, carrot, peppercorns and garlic.

I made flan, yesterday, just for George (Jorje, Jorge?) and he said it truly reminded him of Mexico. Had no problem with it coming loose from the pan and did not break it apart. Am appreciating more and more, the Latin-style cooking, it's so tasty and colorful. It's so great to exchange recipes from cultures, other than my own. My family is Bohemian (from old Bohemia), Irish/English/Scots; so, I am a mutt (and proud of it).

Thank you again, for the speedy reply, I started the pig's feet cooking, as soon as I received your recipe/s.

You are a treasure, Gladys.

Gentle hugs and love to you.

LaDonna
MsgID: 0072621
Shared by: LaDonna/OHIO
In reply to: Recipe: Jellied Pig's Feet (4) for dear LaDonna
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Eastern Shore Crab Soup with Homemade Fish Stock
  • EASTERN SHORE CRAB SOUP "Almost every region around the Bay has its own version of crab soup, and the Eastern Shore, known for its quintessential Chesapeake cooking style, is no exception. Okra and rice set this soup ...
  • Garlicky Kale
  • GARLICKY KALE "Kale is available in a number of varieties. Try serving it with pork, potatoes or beef." 2 pounds kale, stems trimmed and discarded, leaves coarsely chopped 1/4 cup plus 1 tablespoon extra-virgin olive...
  • Honey Oatmeal Gift Bread - June, a tip and a recipe...
  • June, I use a chopstick to wrestle the paddle out of the bottom of my bread loaf. It works well for me. I use a Krups electric slicer, a friend had one and it worked so well on the odd shaped loaf (my machine makes a tal...
  • Bellringer Salad with French Mustard Salad Dressing
  • Bellringer Salad with French Mustard Salad Dressing FOR THE FRENCH MUSTARD SALAD DRESSING: 2 tbsp prepared mustard 1 egg (pasteurized egg product) 1/2 tbsp salt 2 drops hot sauce 3 tbsp cider vinegar 3 tbsp instant mi...
ADVERTISEMENT
  • Sugarcane Shrimp (Chao Tom, Vietnamese)
  • SUGARCANE SHRIMP (CHAO TOM) "Sugarcane is available in cans, peeled and trimmed and ready to eat, so you can easily make this signature Vietnamese presentation at home. A simple, lightly seasoned shrimp mixture is pre...
  • Cheery Cherry Popcorn (using Jello)
  • CHEERY CHERRY POPCORN 2 1/2 quarts air-popped popcorn 1 (3 ounce) package cherry flavored gelatin Butter flavored spray Put popcorn into a very large bowl and spray lightly with butter flavored oil. Sprinkle with ...
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: Jellied Pig's Feet
  • 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!