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

Thank You: Thank you Kathy and SGK!

Misc.
ADVERTISEMENT

Kathy and SGK,

I didn't know that it's for sandwich!!! We ate it with butter like the way we do with other rolls (but we really "chewed" the bread...) (Talkign about ignorance!!!) Thanks guys! I will be making a large sandwich with this bread from now on!


MsgID: 025359
Shared by: eggy/oz
In reply to: Recipe: Ciabatta
Board: All Baking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • All-American Deep-Dish Cherry Cobbler
  • ALL-AMERICAN DEEP-DISH CHERRY COBBLER FOR THE CHERRY FILLING: 8 cups fresh pitted sour cherries 1 tablespoon fresh lemon juice 1/4 teaspoon ground cinnamon Pinch of ground nutmeg 1/4 cup...
  • Pan-Seared Red Snapper with Olive Crust
  • PAN-SEARED RED SNAPPER WITH OLIVE CRUST "Pan searing is a great low-fat way to prepare fish. In this savory dish, searing keeps the crumb crust crisp, while sealing in the juices of the tender snapper." 1 1/3 cups fr...
  • Creamy Fettuccine Genose
  • CREAMY FETTUCCINE GENOSE 2 cups broccoli floret 2 tablespoons olive oil 2 shallots, chopped 1 large clove garlic, minced 1 1/2 cups sliced mushrooms 2/3 cup whipping cream 1 pinch crushed hot pepper flakes salt and p...
  • Creole Style Corn (Food Club can label, 1970's)
  • CREOLE STYLE CORN 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped celery 2 to 3 tablespoons butter 1 cup canned tomatoes, well-drained 1 (16 ounce) can Food Club Golden Whole Kernel Corn, d...
  • Creamy Old Fashioned Rice Pudding - Donna....Thanks
  • Donna, Thanks so much for posting this. It is one of the best recipes I have tried for rice pudding. I've been making it for 2 years now and always come back to it when I have leftover milk. It's thick and creamy...the p...
ADVERTISEMENT
  • Baked Potatoes Italian Style
  • BAKED POTATOES ITALIAN STYLE 6 medium red potatoes 1/2 cup olive oil 1 tablespoon rosemary salt and pepper to taste Peel and cut potatoes in wedges, and soak in cold water for 1 1/2 hours. ...
  • Charlisa's Extra-Good Sesame Drop Biscuit or Muffins
  • CHARLISA'S EXTRA-GOOD SESAME DROP BISCUIT OR MUFFINS 2 cups self-rising flour 1 cup butter; at room temperature 1 cup sour cream 1/2 cup sesame seeds, lightly toasted 1 tbsp paprika Preheat the oven to 425 degrees F....
  • Spicy Couscous with Orange Zest
  • SPICY COUSCOUS WITH ORANGE ZEST 1 orange 2 teaspoons olive oil 1/2 teaspoon chili oil, or more to taste 1 (5.8-ounce) package roasted garlic and olive oil couscous mix 2 scallions, sliced (green part only), about 1/4 ...
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 Kathy and SGK!
  • 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!