ADVERTISEMENT
- Real Recipes from Real People -

going to try this asap

Misc.
Jackie this sounds like a "keeper"...for myself anyway...my sons live on fast food frozen varieties...Morningstar Farms vegetarian chicken patties their current favorite., I am looking to expand their horizens and tastebuds...sweet potatoes are so good for you and I have been trying to incorporate them into their diet...can't wait for winter to happen., even though I hate snow., my boys love soups of all varieties and at least we get a better spectrum of food groups then...thanks..euni
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mashed Parsnips with Roasted Leeks and Nutmeg
  • MASHED PARSNIPS WITH ROASTED LEEKS AND NUTMEG 1 1/2 pounds parsnips, peeled and cut into 1-inch chunks 1/2 pound potatoes, peeled and cut into 1-inch chunks Olive oil spray 1 large or 2 small leeks, white part only, ...
  • Refrigerating batter using baking powder
  • Hi Yvette, I would use the refrigerated baking powder batter within a day or two. That said, you may be familiar with the make ahead bran muffin recipes that have the batter stored in the refrigerator much longer - some...
  • Pistachio-Crusted Chicken Schnitzel
  • PISTACHIO-CRUSTED CHICKEN SCHNITZEL 4 boneless, skinless chicken breast halves, julienned 1 cup coarsely chopped pistachio nuts 1/2 teaspoon grated lemon zest 1 teaspoon brown sugar 2 tablespoons flour 1/2 teaspoon sa...
  • Tex-Mex Layered Salad
  • TEX-MEX LAYERED SALAD 1 1/2 cups ranch salad dressing (or reduced-fat sour cream) 1/2 cup chopped fresh cilantro 1 teaspoon ground cumin 2 tablespoons fresh lime juice 2 cups chopped tomatoes 1 cup chopped green onion...
  • Fettucine with Shrimp and Scallions (serves 2)
  • FETTUCINE WITH SHRIMP AND SCALLIONS 2 teaspoons finely chopped fresh ginger root 2 green onions, finely chopped 2 tablespoons finely chopped pecan pieces 1 teaspoon peanut oil 1 teaspoon chili sauce 1 teaspoon soy s...
ADVERTISEMENT
  • Hobo Dinners
  • HOBO DINNERS To serve four you will need four 1 pound coffee cans 1 pound ground beef 4 medium potatoes small can green beans small can carrots 2 onions 4 ears of corn (small), or 2 large ones cut in half Make the gr...
  • Mandarin Mousse Mold (using Jell-O and Cool Whip)
  • MANDARIN MOUSSE MOLD 1 1/2 cups boiling water 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Orange Flavor Gelatin 1 cup cold water 1 can (11 oz.) mandarin orange segments, drained 1 tub (8 o...
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
  • going to try this asap
  • 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!