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

Thank You: Thanks Hans (more)

Misc.

I called it Parma Ham (aka Prosciutto di Parma), but when I copied the recipe from my cookbook the spacing went a little wobbly on the board so it doesn't really stand out as an ingredient. I have to say that this is my absolute favorite veal dish.


MsgID: 0029996
Shared by: Ashley
In reply to: Saltinboca
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Veal Marsala
  Kim
2 Recipe(tried): Saltimbocca
  Ashley
3 Saltinboca
  Hans Otto
4 Thank You: Thanks Hans (more)
  Ashley
5 Ashley,
  Hans Otto.
ADVERTISEMENT
Random Recipes
  • Quick Chicken Parm (low carb, broiled, no breading)
  • QUICK CHICKEN PARMIGIANA "Chicken "parm" is one of America's most popular dishes, but it always comes breaded and fried. I've low-carbed it here (and slashed the calories) by scrapping the breading but not its essenti...
  • Stuffed Cabbage (Galombkies)
  • Hi Karyn - I'm going to give you a basic recipe that would be for about 4 people and you can expand if needed. Also, don't be horrified at all the cholesterol this recipe has - those previous generations of Polish folks ...
  • Beef Wellington with Brioche Dough (McCall's, 1973)
  • BEEF WELLINGTON Filet of Beef in Brioche Brioche Dough (recipe follows) FOR THE ROAST BEEF: 1 (6 lb filet of beef) 1 teaspoon salt 1/4 teaspoon ground black pepper 1 (7/8 ounce) can truffles 1 egg and 1 teaspoon wat...
ADVERTISEMENT
  • Creamy Pumpkin Soup (food processor)
  • CREAMY PUMPKIN SOUP 3 tablespoons olive oil 1 large onion, chopped 2 each garlic cloves, chopped 2 pounds butternut squash, diced 4 cups stock 1 cup water 1 dash Tabasco sauce salt to taste pimento strips to garnish ...
  • Chocolate Popovers
  • CHOCOLATE POPOVERS 3/4 cup plus 2 tablespoons all-purpose flour 1/4 cup granulated sugar 2 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 4 eggs 1 cup milk 2 tablespoons butter or margarine, melted 1/2...
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 Hans (more)
  • 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!