ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thank you for Dulce de Calabaza !

Misc.
ADVERTISEMENT
Many thanks for the recipe. The second one is most like what I have eaten before. Can't wait to prepare the two large pumpkins left from last fall. I will be able to share the results with my fifth grade students. I like to include foods that help them understand the vast ethnic heritages of the USA.
MsgID: 036894
Shared by: Gwendolyn CA
In reply to: ISO: dulce de calabaza (candied pumpkin)
Board: International Recipes at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Neapolitan Vegetable Mold (using Jell-O)
  • NEAPOLITAN VEGETABLE MOLD 2 packages (3 oz. each) Jell-O Lemon Gelatin 1 tablespoon salt 2 cups boiling water 1 1/2 cups cold water 3 tablespoons vinegar 1 1/2 cups coarsely chopped carrots 1 3/4 cups finely chopped c...
  • Stuffed Cabbage Recipes - Tried and True (repost)
  • Dear Lindsay, Here are a few tried and true recipes that have been shared by our visitors over the years: Stuffed Cabbage Recipes (Tried) If none of them are what you're looking for, please feel free to post...
  • Bisque from leftover beaufort boil
  • There is a great restaraunt here where I live that takes leftover beaufort stew and makes a bisque with it. Cut all of your ingredients up and the corn off the cobb and make a white bisque soup out of it. It is soooo...
  • Pork Scaloppine with Pepper Jelly Sauce
  • PORK SCALOPPINE WITH PEPPER JELLY SAUCE 1 (14 1/2-ounce) can chicken broth 1/2 cup dry white wine 1 teaspoon Kitchen Bouquet 1/2 cup red pepper jelly 1/2 teaspoon arrowroot, dissolved in 1 teaspoon water Freshly groun...
  • Easy Shrimp/Mar Far (Pink) sauce like Kowloon's
  • I don't ever measure this recipe. I always make by taste. Start with making a fry sauce of mayo & ketchup. Then I add wasabi or horseradish (whatever I have in fridge) a tblsp at a time. If you don't like spicy try a tsp...
  • Sheboygan-Style Beer-Soaked Brats
  • SHEBOYGAN-STYLE BEER-SOAKED BRATS 4 cups beer (not dark) 1/4 cup Bavarian mustard 2 tablespoons ketchup 4 large onions, divided use 12 uncooked bratwursts 6 hard rolls, halved and well-buttered In a large, deep, heav...
ADVERTISEMENT
  • Baci Di Dama (Orange Almond Cookies)
  • BACI DI DAMA (ORANGE ALMOND COOKIES) Source: The Encyclopedia of Italian Cooking Makes 12-15 1 cup ground blanched almonds 1/2 cup sugar 1/2 cup minced candied orange peel 1 cup all-purpose flour, sifted, divided use ...
  • Tennessee Tea Cakes (copycat recipe)
  • You can copy the Tennessee Tea Cakes by making a BLONDIE RECIPE with basic ingredients (flour, butter, brown sugar, eggs, and vanilla) instead of brownies, just use all brown sugar. Heat brown sugar and butter togethe...
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 for Dulce de Calabaza !
  • 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!