ADVERTISEMENT
- Real Recipes from Real People -

Good to see you back among us, Page

Misc.
Do I remember correctly that you have little girls and vacation at Bear Lake? If so, how are the kids and do you still enjoy "up north"?
MsgID: 1228224
Shared by: manyhats
In reply to: I'm back for a visit ...
Board: Chat Board at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chicken Mousse (using lemon Jell-O)
  • CHICKEN MOUSSE 3 cups chicken broth, divided use 2 packages (3 oz. each) Jell-O Lemon Gelatin 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 3 tablespoons vinegar 1 1/3 cups prepared Dream Whip Whipped Topping Mi...
  • Penne with Tomato-Meat Sauce
  • PENNE WITH TOMATO-MEAT SAUCE "This recipe makes a big batch of tomato sauce, half of which you can freeze for another meal. The small amount of ground pork and veal enriches the sauce's flavor." 1 tablespoon olive oi...
  • Maple-Pepper Steaks (blender)
  • MAPLE-PEPPER STEAKS 1/2 cup maple syrup 1/4 cup olive oil 1 tbsp coarsely ground black pepper 1 tbsp chopped fresh thyme 4 garlic cloves, peeled 1/2 tsp kosher salt 4 (6 oz each) beef tenderloin steaks (1 1/2 inches t...
  • Mamma's Eggplant Sauce (Dom DeLuise recipe)
  • MAMMA'S EGGPLANT SAUCE 1 lb. uncooked spaghetti 1 medium eggplant, peeled and cut into 1 inch cubes* 2 tablespoons flour 2 garlic cloves, minced 6 tablespoons olive oil 1 onion chopped 2 cans (28 oz. each) crushed tom...
  • Chicken in a Pot (3 1/2 quart crock pot)
  • CHICKEN IN A POT For 3 1/2 quart crock pot 2 carrots, sliced 2 onions, sliced 2 stalks celery, cut into 1-inch pieces 1 whole broiler/fryer chicken, 3 to 4 pounds 1 teaspoon salt 1/2 teaspoon ground black pepper 1/...
  • Amish Cashew Crunch
  • I haven't tried this yet but plan to do so soon. Looks pretty basic and should be close to the cashew crunch I have become addicted to. AMISH CASHEW CRUNCH 1 cup butter 1 cup granulated sugar 1 tablespoon light corn...
ADVERTISEMENT
  • Almond Cheesecake Brownies
  • ALMOND CHEESECAKE BROWNIES 4 squares (1 ounce each) semisweet chocolate 5 tablespoons butter or margarine, divided use 1 (3 ounce) package cream cheese, softened 1 cup granulated sugar, divided use 3 eggs, divided use...
  • Banana Nut French Toast
  • BANANA NUT FRENCH TOAST 2 eggs 1/2 cup fat free milk 1 teaspoon ground cinnamon 1/4 cup chopped nuts Vegetable cooking spray 4 slices whole-wheat or cinnamon-raisin bread, cut in half diagonally 2 bananas, chopped int...
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
  • Good to see you back among us, Page
  • 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!