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Below are the Terms and Conditions for use of http://www.sapidrecipes.com/  . Please read these carefully. If you need to contact us regarding any aspect of the following terms of use of our website, please contact us on the following email address - andrewramy68@gmail.com.


By accessing the content of http://www.sapidrecipes.com/ ( hereafter referred to as website ) you agree to the terms and conditions set out herein and also accept our Privacy Policy. If you do not agree to any of the terms and conditions you should not continue to use the Website and leave immediately. 

You agree that you shall not use the website for any illegal purposes, and that you will respect all applicable laws and regulations. 

You agree not to use the website in a way that may impair the performance, corrupt or manipulate the content or information available on the website or reduce the overall functionality of the website. 

You agree not to compromise the security of the website or attempt to gain access to secured areas of the website or attempt to access any sensitive information you may believe exist on the website or server where it is hosted. 

You agree to be fully responsible for any claim, expense, losses, liability, costs including legal fees incurred by us arising from any infringement of the terms and conditions in this agreement and to which you will have agreed if you continue to use the website. 

The reproduction, distribution in any method whether online or offline is strictly prohibited. The work on the website and the images, logos, text and other such information is the property of http://www.sapidrecipes.com/ ( unless otherwise stated ). 

Disclaimer 

Though we strive to be completely accurate in the information that is presented on our site, and attempt to keep it as up to date as possible, in some cases, some of the information you find on the website may be slightly outdated. 

http://www.sapidrecipes.com/ reserves the right to make any modifications or corrections to the information you find on the website at any time without notice. 

Change to the Terms and Conditions of Use 

We reserve the right to make changes and to revise the above mentioned Terms and Conditions of use.

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Goulash

Ingredients 2 lb. beef chuck or rump (or 1 lb. each) 3 tbsp. vegetable oil 1/2  c. finely chopped onion 1 tbsp. paprika 1 tsp. salt 1 tsp. caraway seeds 2 tbsp. tomato paste 1 c. beef broth 4 medium potatoes 8 c. (2 qts.) water 1 medium green pepper, seeded and cut into strips pinched noodles Method 1. Cut meat into 1/2-inch cubes. 2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onion and cook until transparent. 3. Add beef cubes, paprika, salt, and caraway seeds and cook for about 10 minutes, stirring frequently. 4. In a small bowl, stir tomato paste into 1/2 c. beef broth. Add to beef mixture and stir. Simmer for 30 minutes. 5. Peel potatoes and cut into bite-sized pieces. 6. Add potatoes, remaining beef broth, and 8 c. water to kettle. Bring to a boil and simmer for 15 minutes. 7. Return soup to a boil, add pepper strips and pinched noodles, and cook for 10 more minutes, until noodles are tender.

Cheesy Catfish

Ingredients Makes 8 servings 1 egg 1 tbsp milk 3/4 cup grated Parmesan cheese 1 1/4 cups all-purpose flour 1 1/2 tsp salt 1 1/2 tsp pepper 1 tsp paprika 8 catfish fillets 1/4 cup melted margarine   Preparation    Preheat oven to 350 degrees Fahrenheit.  Beat the milk and egg together and set aside. In another bowl, blend the paprika, salt, pepper, flour, and cheese.  Dip the catfish in the egg mixture, then in the flour mixture until thoroughly coated.  Place fish in a single layer in a baking dish. Pour the melted butter over the fish. Bake for 15 minutes or until  brown. 

Clam Spaghetti

Ingredients 1 lb package spaghetti 2 tbsp olive oil 2 chopped garlic cloves garlic 2 6 ½ oz cans chopped clams 1/2 cup chopped fresh parsley 1/2 cup grated Parmesan cheese parsley for garnish   Preparation  Cook spaghetti as directed on the package until al dente, drain, and set aside.  Heat oil in skillet over medium heat, saute the garlic for 1 minute or until soft; add the clams along with juice.  Cook, stirring often until the liquid has reduced to around ½ cup. In a bowl, toss the cooked spaghetti with the sauteed clams. Chop the parsley.  Garnish the spaghetti with the parsley and Parmesan cheese.