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

A regular log of breakfast sausage.

Misc.





MsgID: 092624
Shared by: Kathy, SC
In reply to: Kathy, in the Oklahoma Dip, do you use
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Guacamole Open Club Sandwich - 1964 #1 winner
  • GUACAMOLE OPEN CLUB SANDWICH 1964 #1 WINNER (IN ALL CATEGORIES) 6 slices Russian rye bread Softened butter 3 cups finely shredded lettuce 3 tomatoes, thinly sliced Sandwich Mix (recipe follows) 1 cup creamy, thick Blu...
  • Tuscan Bean Soup
  • Tuscan Bean Soup 1 lb dried white kidney beans, or 4 can cannellini beans (20 oz ea) 6 oz pancetta or very lean bacon, finel, y diced 1/4 cup olive oil 1 cup finely chopped red onion 1 cup finely chopped celery 1 tbsp ...
  • Fresh Mushroom, Bacon and Egg Puff (make ahead)
  • FRESH MUSHROOM, BACON AND EGG PUFF Must be made 1 day ahead. 4 cups day old white or French bread 2 cups shredded Cheddar cheese 1/2 of a medium-sized onion, chopped 1/2 cup fresh sliced mushrooms 2 garlic cloves,...
  • Morton's Beef Filet Oskar
  • BEEF FILET OSKAR "Without question, this is an indulgent way to serve steak. The filet steaks (filets mignons) are served with lump crabmeat and our very own Béarnaise Sauce. Look for large asparagus because they will...
  • re: Weck canners
  • Last I knew they were backordered and nearly impossible to get. The gals here ordered from Weck online and are still waiting. They ordered last year...
ADVERTISEMENT
  • Oven Chicken Parmesan (Bisquick recipe)
  • OVEN CHICKEN PARMESAN 3/4 cup Bisquick baking mix 1/2 cup grated Parmesan cheese 1/2 teaspoon paprika Salt and pepper 3 pounds chicken, cut-up 2/3 cup evaporated milk 1/4 cup butter, melted Preheat oven to 350 degre...
  • Blue Corn Enchiladas
  • BLUE CORN ENCHILADAS 12 blue corn tortillas 1/4 cup vegetable oil 3 cups red chile sauce 1/2 cup Monterey Jack cheese, shredded 1/2 cup Cheddar cheese, shredded 1 medium onion, minced 4 eggs, fried Shredded lettuce,...
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
  • A regular log of breakfast sausage.
  • 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!