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

Thank You: Thank you

Misc.

Thank you for the recipe. I notice this is a flat bread. I have tasted in restraunts foccacia bread in a loaf and assumed that it could be baked that way. Am I wrong or are they calling it a seasoned bread? Is foccacia always flat? I guess that is my question. Theresa


MsgID: 0035815
Shared by: Theresa
In reply to: Recipe: Parmesan Foccacia (bread machine)
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Galician Soup (Caldo Gallego) (Cuban)
  • GALICIAN SOUP (CALDO GALLEGO) 1 pound dried white beans 1 medium ham hock (about 1 pound) 1 small piece pork fat (1/4 pound) 1 medium chorizo (about 4 ounces), peeled and cut into 1-inch chunks 1 large onion, peeled a...
  • How to ripen bananas fast
  • Bananas that aren't overripe just won't give you the same flavor in baked goods. I saw a tip on America's Test Kitchen which I haven't tried as yet, but could work nicely. As you preheat your oven, set the bananas in...
  • Ultimate Sriracha Burger with Sriracha-Blue Cheese Spread
  • ULTIMATE SRIRACHA BURGER "Get the defibrillator ready; you might have a heart attack. If the calories and fat don’t get you, the unbelievable explosion of flavor will. It’s worth it, though. Trust me, I’m a doctor. In...
  • Bogie's Pork Chops with Lemon and Vermouth
  • BOGIE'S PORK CHOPS WITH LEMON AND VERMOUTH 1/2 cup unsalted butter, divided use 2 tablespoons oil 8 boneless pork chops Salt (to taste) 2 teaspoons coarsely ground black pepper 2/3 cup dry vermouth 1/4 cup fresh lemon...
  • Beef Vindaloo
  • BEEF VINDALOO 2 lb boned beef chuck, cut in 1-inch cubes FOR THE MARINADE: 1/2 cup red wine vinegar 14 cloves garlic, coarsely chopped 4 fresh green chilie pepper, coarsely chopped 1/4 cup sugar 1 tbsp English powde...
ADVERTISEMENT
  • Summer Squash and Bean Saute Over Rice
  • SUMMER SQUASH AND BEAN SAUTE 1 cup long-grain white rice, uncooked 3 cups water, divided use 2 extra large vegetarian vegetable bouillon cubes 2 teaspoons cornstarch 1 tablespoon olive oil or vegetable oil 1 medium on...
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: Thank you
  • 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!