ADVERTISEMENT
- Real Recipes from Real People -

Glad to see your name and recipes again!

Misc.
Welcome home - although I agree with Jeanne/FL - it's still WAY too hot & humid down here in SW FL to think about soups yet - we're supposed to be getting a reprieve mid-week or so, and I'm looking forward to the change of seasons.

Several weeks ago, we had a two or three day cool spell, and I invited the two neighbors on either side of us over for your tried and true Eye of the Round roast company dinner - complete with the spinach noodle casserole and garlic smashed potatoes, and carrots - it was a real hit, and the meat really did become fork tender after the long cooking time. The gravy was excellent, also - and it was just the right thickness without having to fuss at it at the last minute.

Thanks for the recipes - they especially liked the Mustard/Brown Sugar carrots.

Welcome back - June

  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Four-Mushroom Barley Soup
  • After a recent blood test that showed my cholesterol to be elevated, I bought the book, Cholesterol Down: 10 Simple Steps to Lower Your Cholesterol in 4 Weeks -- Without Prescription Drugs by Janet Brill. There are some ...
  • Ideas for Using Leftover Meatloaf
  • Thomas, here's some suggestions I found on the net. Now I'm hungry for meatloaf!!! You can use the leftover meat loaf and mashed potatoes to create a variant of Shepherd's Pie by crumbling the meat loaf mixture and topp...
  • Potsticker and Roasted Pepper Salad
  • POTSTICKER AND ROASTED PEPPER SALAD 1 pound frozen potstickers (any flavor) FOR THE DRESSING: 1 piece (1/8-inch thick) ginger root, minced 2 cloves garlic, minced 1/4 cup hoisin sauce 2...
  • Luxury Scrambled Eggs
  • Luxury Scrambled Eggs Source: Shellagh Connelly, chef/owner of Mildred Pierce Cafe in St. Paul (and a woman who understands breakfast food down to her soul) created the dish for her breakfast menu. Serves 3 to 4 1 larg...
  • Deluxe Restaurant Blueberry Pound Cake Hunt
  • BLUEBERRY POUND CAKE HUNT 1 1/2 cups (3 sticks) unsalted butter, softened 2 1/2 cups granulated sugar 6 large eggs 1 tablespoon vanilla extract 3/4 teaspoon kosher salt 3 cups cake flour 2 cups fresh blueberries Preh...
ADVERTISEMENT
  • Chicken Etouffee (using chicken breasts and rice)
  • CHICKEN ETOUFFEE 1/3 cup vegetable oil 1/3 cup all purpose flour 1/2 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper (or mild hot pepper) 2 tsp minced garlic 1 (1 1b) can diced tomatoes 8 oz...
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
  • Glad to see your name and recipes again!
  • 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!