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

Gina, Now I've a new way to use my jam..

Misc.

I made several quarts of plum jam & have been looking for new ways to use it, thanks for the chicken recipe! Can't wait to try it. Tonight I'm trying a lemon chicken/crockpot recipe that uses frozen lemonaide (supposed to taste like chinese lemon chicken, we'll see...) Also having steamed rice, vegetable medley with sweet red pepper, wheat rolls, and fresh peaches


  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • re: Fruit Cake (like Collin Street Bakery) - Question
  • JF ROBBINS: Good morning. Yes!! the fat has been omitted in this recipe. I am going to add what you do not have. Fruit cakes are very heavy...Sooooo, you must employ a strong flour for your cake recipe. Use 1/2 all-purp...
  • Awesome Rolls are just that!
  • Yes, I have made these. I have a note that they are truly the best I have made. Sorry I didn't see your post until now. Visited your city in May and took a float plane to Taku Lodge. WOW for buns and...
  • Grape and Blackberry Crisp
  • GRAPE AND BLACKBERRY CRISP FOR THE TOPPING: 1 /2 cup rolled oats, old-fashioned or quick oats 1 1 /4 cups flour 3 /4 cup brown sugar, packed 1 /4 teaspoon salt 1 /2 cup butter 1 teaspoon...
  • Crispy Treats Balls
  • CRISPY TREATS BALLS 2 Tbsp. butter or margarine 3 cups JET-PUFFED Miniature Marshmallows 4 cups POST GOLDEN CRISP Sweetened Puffed Wheat Cereal 1/4 cup PLANTERS Salted Peanuts Melt butter in large saucepan on low he...
ADVERTISEMENT
  • Pastia (baked not sweet macaroni pie) Naples rustic
  • I make this recipe several times a year, as did my mother and grandmother. PASTIA (BAKED NOT SWEET MACARONI PIE) 2 lb percotelli (Thick spaghetti), cooked al dente (you will be baking it) 1 large container ricotta 1...
  • Bigos - 'Kiss' Formula (keep it simple sam)
  • 'KISS' BIGOS 1 lb pork, beef or sausage (cut in cubes) 1 envelope onion soup mix 1 jar sauerkraut, rinsed and drained 1 jar mild salsa 1 (10 3/4 oz) can condensed cream of mushroom soup 1 (10 3/4 oz) can condensed cre...
  • Apple-Almond Torte (food processor)
  • APPLE-ALMOND TORTE 2 cups almonds, lightly toasted 1 cup sugar 4 ounces (about 12) Italian ladyfinger cookies (savoiardi), crumbled 2 1/2 teaspoons baking powder 3 tart apples (such as Granny Smith or Pippin), peeled,...
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
  • Gina, Now I've a new way to use my jam..
  • 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!