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

Dear M. Reed: Are you referring to

Misc.
Short Ribs with cannellini? Those are white Italian beans. Please, let me know because I know that I have a recipe somewhere in my old clippings.

Gladys/PR
MsgID: 0061755
Shared by: Gladys/PR
In reply to: ISO: short ribs cannoli
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Eggnog Cheesecake Bars with Nutmeg Crust
  • Eggnog Cheesecake Bars with Nutmeg Crust FOR THE CRUST: 1/3 cup sugar 1/2 cup butter, softened 1 1/2 cups all-purpose flour 1/2 teaspoon ground nutmeg FOR THE FILLING: 1/2 cup sugar 1/2 cup eggnog 2 packages (8 oun...
  • Crustless Asparagus Quiche
  • CRUSTLESS ASPARAGUS QUICHE 1 pound fresh asparagus 3 tablespoons butter 1 teaspoon salt or to taste 1/4 teaspoon pepper 1/3 cup grated Gruyere cheese 3/4 cup minced cooked ham 1 scallion, thinly sliced 3 eggs, beaten ...
  • Cold Chicken and Spicy Sesame Noodles
  • COLD CHICKEN AND SPICY SESAME NOODLES This is a good standby main course, since the chicken and sauce can be prepared quickly or even made a day ahead. All you'll have to do, about an hour before serving, is cook and...
ADVERTISEMENT
  • Pasta Pomodoro (using fresh tomatoes and chickpea)
  • PASTA POMODORO 2 tsp extra-virgin olive oil 2 cloves garlic, peeled and minced 2 large tomatoes, chopped 1 cup fresh basil leaves, chopped 1 cup drained canned chickpeas 3/4 lb dried angel hair or linguine pasta, cook...
  • Pasta Salad with Broccoli and Olives
  • PASTA SALAD WITH BROCCOLI AND OLIVES 3 pounds broccoli florets (about 2 small bunches), cut into bite-size pieces (about 7 cups) FOR THE DRESSING: 1/4 cup lemon juice (from 2 lemons) 1/2 teaspoon...
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 M. Reed: Are you referring to
  • 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!