ADVERTISEMENT
- Real Recipes from Real People -

Hello to you too!!!!

Misc.
How nice to have received the roses. My DH took me out to dinner to a favorite restaurant and we had a delicious dinner. Thanks for the HI!!!
MsgID: 0815122
Shared by: Audrey - FL
In reply to: Hi Kelly & Audrey! (nt)
Board: What's For Dinner? at Recipelink.com
  • Read Replies (36)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Gina, Fla
2
  june/FL
3
  Gina, Fla
4
  Gladys/PR
5
  Gladys/PR
6
  manyhats
7
  Audrey, FL
8
  Gina, Fla
9
  june/FL
10
  Kelly~WA
11
  Gladys/PR
12
  Jackie/MA
13
  Gina, Fla
14
  Mickey,Mo.
15
  Mickey,Mo.
16
  Mickey,Mo.
17
  Mickey,Mo.
18
  Mickey,Mo.
19
  Mickey,Mo.
20
  Gladys/PR
21
  Mickey,Mo.
22
  Audrey, FL
23
  Audrey - FL
24
  Gladys/PR
25
  Gina, Fla
26
  Mickey,Mo.
27
  Gladys/PR
28
  Mickey,Mo.
29
  Audrey, FL
30
  Gladys/PR
31
  Gladys/PR
32
  Audrey, FL
33
  Jackie/MA
34
  Gladys/PR
35
  Audrey, FL
36
  Mickey,Mo.
37
  Gladys/PR
ADVERTISEMENT
Random Recipes
  • Armenian Turkey Dumplings
  • ARMENIAN TURKEY DUMPLINGS FOR THE DUMPLINGS: 1 lb. ground turkey 2/3 cup tabbouleh salad mix 1/4 cup parsley, chopped 2 Tbsp. fresh mint, chopped or 1 tsp. dried 1 tsp. paprika 1/4 tsp. ground...
  • Greens and Ricotta Pie (using Swiss chard, no crust)
  • GREENS AND RICOTTA PIE 1 large head Swiss chard (about 1 3/4 pounds) 1 tablespoon olive oil 1 bunch green onions, sliced 1/4-inch thick 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 4 large eggs 1 (15 ou...
  • Sea Scallop and Artichoke Kabobs
  • SEA SCALLOP AND ARTICHOKE KABOBS 6 bamboo skewers FOR THE GARLIC MARINADE: 1/2 cup olive oil or canola oil 3 tbsp freshly squeezed lime juice 3 garlic cloves; minced 1 scallion; minced 1/4 tsp...
ADVERTISEMENT
  • Very Berry Salsa
  • VERY BERRY SALSA 1 pint blueberries 1 pint strawberries 1/4 cup sugar 3 tbsp minced sweet onion 1 tbsp blueberry vinegar (or raspberry vinegar or lemon juice) 1 tsp freshly ground black pepper hot pepper sauce (to tas...
  • Cherry Crisp (using cherry pie filling and oats)
  • CHERRY CRISP 1 can cherry pie filling 2/3 cup firmly packed brown sugar 1/2 cup all-purpose flour 1/2 cup quick oats, uncooked 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/3 cup butter or margarine, softened Vanilla ic...
  • Swans Down Cake Flour Angel Food Cake (1930's)
  • SWANS DOWN CAKE FLOUR ANGEL FOOD CAKE 1 cup sifted Swans Down Cake Flour 1/4 teaspoon salt 1 1/4 cups sifted granulated sugar 1 cup egg whites 1 teaspoon cream of tartar 3/4 teaspoon vanilla 1/4 teaspoon almond extrac...
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
  • Hello to you too!!!!
  • 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!