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

Thank You: Tracey...these lamb sosaties look fantastic, thanks!

Misc.
I will try them very soon...we are starting to get some nice weather out here, and FYI, if you haven't checked; you are getting some nice temps in the high teens forecast for later this week, too!

I am from ON originally. Can't say I don't miss those slushy spring days!

Cheers!

Carolyn!
MsgID: 0817472
Shared by: Carolyn, Vancouver
In reply to: Recipe: Sosaties (Skewered Marinated Lamb with C...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Homemade Hot Dogs (pork and beef)
  • HOMEMADE HOT DOGS 3/4 lb pork butt 1/2 lb beef chuck 1/4 lb pork fat back 1 tbsp light corn syrup 2 tsp sweet Hungarian paprika 1 tsp dry mustard 1 tsp minced garlic 1/2 tsp finely ground black pepper 1/4 tsp ground m...
  • Donna's Rhubarb Scones (Donna Hay magazine)
  • DONNA'S RHUBARB SCONES "I have to confess that the tartness of rhubarb takes the scones up to another level. The dough itself is very moist and unlikely to get really hard if you leave them cold. It doesn't contain of...
  • Mexico Chiquito Cheese Dip
  • Here is the recipe I was given in 1979 and it sure tastes like the stuff at the restaurant. MEXICO CHIQUITO CHEESE DIP 1/2 stick butter 4 Tbsp flour 1 tsp paprika 1 tsp chili powder 1 tsp cumin powder 1 tsp pepper ...
  • Muffin Recipes (11+)
  • March 11, 2008 Recipe Swap MUFFIN RECIPES Muffin Recipes Previously Shared All Recipes Posted This Week - ...
  • Collection - Recipes using Sofrito for Bev/IA
  • Hi Bev:-) The following four recipes were on Goya's website. You could also use sofrito in my Cuban Black Bean and Rice Soup. I can't post that recipe right now, but I'll post it either later tonight or tomorrow for...
  • Grilled Chicken with Corn-Tomato Salsa
  • GRILLED CHICKEN WITH CORN-TOMATO SALSA 6 chicken breast halves 1/2 cup olive oil l teaspoon cracked black pepper 2 cloves garlic, minced 2 sprigs rosemary 3 sprigs thyme 2 tablespoons Dijon mustard Corn-Tomato Salsa: ...
ADVERTISEMENT
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: Tracey...these lamb sosaties look fantastic, thanks!
  • 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!