ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thanks for the recipe for Gulab Jamuns

Misc.
Thank you so much for your quick reply and the two recipes and helpful tips - I think it is exactly what I am looking for. I will try the second recipe, as the first one seemed a bit complicated for my first try, perhaps I will try it later after success with the second recipe.
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Best Way to Stuff a Shell
  • The best way to fill a shell is to use a Pampered Chef cake decorator or some other brand cake decorator. its like using a caulking gun to fill your shells or manacotti. no stress on the shells and no...
  • Almond Chicken (repost)
  • ALMOND CHICKEN Board: Cooking Club at Recipelink.com From: Hobbs 11-28-1999 1 cup flour 2 tsp. baking powder 1/2 tsp salt 1/4 tsp msg. 1 Tbsp. oil 3/4 cup or more cold water 1/4 c. almond meal 2 raw, boned chicken bre...
  • Zippy Maters
  • ZIPPY MATERS 5 large tomatoes, cut in chunks 1/2 cup cider vinegar 1/4 cup thinly sliced onion 2 tablespoons sugar 1 tablespoon olive oil 1/2 teaspoon celery seeds 1/4 teaspoon salt 1/4 teaspoon pepper Stir together ...
  • Salmon Chowder from 1975
  • SALMON CHOWDER FROM 1975 1 (7 3/4 oz) can Salmon 1/2 cup onion, chopped 1/2 cup celery, chopped 1/4 cup green (bell) pepper, chopped 1 clove garlic, minced 3 tablespoons butter or bacon fat 1 cup potatoes, diced 1 cup...
ADVERTISEMENT
  • Flat Bread recipes (not Brio Tuscan Grille)
  • Flatbread Source: Restaurants & Institutions Chef Edward Lee Restaurant/Operation 610 Magnolia, Louisville, Ky. Yield: 8 12-in. round loaves All-purpose flour 4 cups Quick-rising yeast 1 package Sugar 2 Tbsp. ...
  • Egg Tagine with Olives, Onions and Cilantro (Moroccan)
  • EGG TAGINE WITH OLIVES, ONIONS AND CILANTRO 3 tomatoes, peeled, seeded and coarsely chopped 20 green olives, pitted 2 tablespoons olive oil 2 onions, finely chopped 1/2 teaspoon sugar 2 cloves garlic, minced 1 bay lea...
  • Japanese Amazu Chicken
  • JAPANESE AMAZU CHICKEN 4 boneless, skinless chicken breast halves, cut into 1/2-inch strips 3 large eggs, lightly beaten 3/4 cup cornstarch 1/3 cup vegetable oil 4 cups fresh bean sprouts 1 small salad cucumber 1/3 cu...
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: Thanks for the recipe for Gulab Jamuns
  • 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!