ADVERTISEMENT
- Real Recipes from Real People -

Dearest Jackie: You always make me laugh. I absolutely

Misc.
agree that beef tenderloins are quite expensive on this days. I reserve tenderloin recipes for special occassions only.

Happy Thanksgiving dear Jackie & also to your husband,

Gladys/PR
MsgID: 0067839
Shared by: Gladys/PR
In reply to: Thank You: Oh, yum, Gladys :-)!!!!! This tenderloi...
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Butterscotch Pudding (using crushed butterscotch candy)
  • BUTTERSCOTCH PUDDING "Once you try this homemade version, you may never be able to eat pudding from a boxed mix again. This is smooth and creamy, with a wonderful butterscotch flavor." 1/2 cup dark brown sugar 3 tabl...
  • Baked Stuffed Haddock (baked with stewed tomatoes)
  • BAKED STUFFED HADDOCK 2 pounds haddock fillets 6 tablespoons unsalted butter, divided use 1 small onion, diced 1/2 cup diced celery 1/2 teaspoon dried thyme 4 tablespoons dry sherry 2 cups bread crumbs salt and freshl...
  • Chicken with Sweetcorn Pasta
  • CHICKEN WITH SWEETCORN PASTA 1 red onion, diced a small bunch of Thyme, finely chopped 100ml Balsamic Vinegar 60g Honey 100ml extra virgin olive oil salt and fresh ground black pepper 8 chicken legs, boned with skin l...
  • Apple Envelope (serves 2)
  • APPLE ENVELOPE 3 medium baking apples, tart or sweet 1/4 cup raisins 2 tablespoons honey 1 teaspoon ground allspice Ready-made pastry for single, 9-inch pie crust Milk Sugar Preheat oven to 400 degrees F. Grease a la...
  • Quick and Cheesy Corn Pie (with Bisquick crust)
  • QUICK AND CHEESY CORN PIE FOR THE CRUST: 2 cups biscuit mix (Bisquick) 1/2 cup cold water 2 Tbsp butter, melted FOR THE FILLING: 1/2 cup milk 4 eggs 1 (17 oz) can cream style corn 3/4 cup (6 oz) shredded sharp...
ADVERTISEMENT
  • How to Start a Supper Club
  • HOW TO START A SUPPER CLUB From: Eater's Digest by Lorraine Bodger Consider the supper club. It’s like a book club, but instead of devouring words, supper club (or dinner club or gourmet club) members gobble up good f...
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
  • Dearest Jackie: You always make me laugh. I absolutely
  • 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!