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

Also, St. Louis, MO;Memphis TN;& AR

Misc.
ADVERTISEMENT




MsgID: 142742
Shared by: Arkansas Gal
In reply to: Where is Macaroni Grill?
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Spinach with Scallions
  • SPINACH WITH SCALLIONS 2/3 cup fat-free chicken broth 1 large bunch spinach, about 12 oz., stemmed 3 large or 4 medium scallions Juice of 1/2 lemon Freshly ground pepper In a medium skillet, boil the broth until it...
  • Grey Poupon Apricot-Honey Dijon Chicken
  • GREY POUPON APRICOT-HONEY DIJON CHICKEN 3 Tbsp. GREY POUPON Dijon Mustard 2 Tbsp. apricot preserves 1 Tbsp. honey 1/2 tsp. ground ginger 4 small boneless skinless chicken breast halves (1 lb. total) Preheat grill to ...
  • Joyce's Chicken (My Great Recipes) for Susan
  • Susan, This is the recipe that I have from My Great Recipes. I hope it's the same recipe. JOYCE’S CHICKEN Skinless chicken breasts are simmered in a flavorful, zesty tomato sauce. 4 chicken breasts, skinned 2 T o...
  • Firecracker Shrimp Bowtie (Not East Side Mario's)
  • I thought this recipe might be similar. Firecracker Shrimp Bowtie 1 oz. vol. Olive oil 10 Shrimp 1 tsp. Firecracker Peppers 2 oz. vol. Bruschetta 1 tbsp. Julienne Basil 4 pcs. Snow peas 9 oz. cooked weight pasta 1 tsp...
  • Exotic Chicken Orange Salad
  • EXOTIC CHICKEN ORANGE SALAD 4 broiler-fryer chicken breast halves 1 large sweet onion, divided 1 cup orange juice 1 teaspoon salt 1/4 teaspoon pepper 4 oranges 1/2 cup light sour cream 2 tablespoons chopped crystalize...
ADVERTISEMENT
  • Crustless Broccoli Quiche (using 1 dozen eggs)
  • CRUSTLESS BROCCOLI QUICHE 1 tbsp. olive oil 1 onion (yellow or white), thinly sliced 2 cloves garlic, minced 1 lb. broccoli, cut into florets 12 eggs (or 6 eggs and Eggbeaters to equal 6 more) 2 cups low-fat milk 2 cu...
  • Jazz Louisiana Kitchen Chicken Ala Mer (copycat recipe)
  • The recipe for the sauce used on Chicken Ala Mer is in Chef Paul Prudhomme’s Louisiana Kitchen on page 254 “Shrimp & Crab Butter Cream Sauce”. You just need to fry a chicken breast like a chicken fried chicken and use th...
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
  • Also, St. Louis, MO;Memphis TN;& AR
  • 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!