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

Dear Carolyn, Are you going to cook that Greek

Misc.
MsgID: 0814048
Shared by: Lynda, new Zealand
In reply to: You can grill some veggie kababs...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cointreau-Glazed Peaches (with mascarpone)
  • COINTREAU-GLAZED PEACHES 6 peaches 1 to 2 tablespoons soft brown sugar 1/3 cup Cointreau 1 cup mascarpone cheese ground nutmeg, to dust Line a broiler tray with foil and lightly grease the foil. Preheat the broiler t...
  • Easy Broccoli Custard Bake (using ranch dressing)
  • EASY BROCCOLI CUSTARD BAKE 1 package (10 oz.) frozen chopped broccoli, thawed and drained 1 can (4 oz.) sliced mushrooms, drained 1 cup (4 oz.) shredded reduced-fat Swiss cheese 6 eggs 1/2 cup skim milk 1/2 cup...
  • McCall's Cooking School Sweet and Sour Pork
  • MCCALL’S COOKING SCHOOL SWEET AND SOUR PORK 12 scallions (for garnish) FOR THE PORK: 2 1/2 pounds pork shoulder, cut into 1/2-inch cubes 3 Tablespoons sherry 1 1/2 teaspoons soy sauce 1/2...
  • Quick Elephant Ears (using tortillas)
  • QUICK ELEPHANT EARS 1 1/2 cups sugar 2 teaspoons ground cinnamon oil (for frying) 10 (7 inch) flour tortillas Combine sugar and cinnamon in a shallow bowl or large plate; set aside. In a skillet, heat 1/2 inch of ...
  • Bahama Breeze Jerk Chicken Pasta - lemon juice is used
  • I work at Bahama Breeze and the cook told me the recipe called for Bow tie pasta, jerk marinated chicken, (our jerk marinade is scotch bonnet peppers, thyme, allspice, and scallions.. Also asparagus (tips) mushrooms, par...
ADVERTISEMENT
  • Barbecue 5-Bean Bake
  • BARBECUE 5-BEAN BAKE 1 (16 ounce) can pinto beans, drained 1 (16 ounce) can black beans, drained 1 (16 ounce) can butter beans, drained 1 (16 ounce) can northern beans, drained 1 (16 ounce) can red beans, drained 1 1/...
  • Chocolate Dipped Sugar Cookies
  • CHOCOLATE DIPPED SUGAR COOKIES FOR THE COOKIES: 1 cup Blue Bonnet® - stick, (2 sticks) 1 cup granulated sugar 1 egg 1 egg yolk 1 1/2 teaspoons vanilla extract 2 1/2 cups all-purpose...
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
  • Dear Carolyn, Are you going to cook that Greek
  • 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!