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

Help with Linguine!!

Misc.

I got some chicken out for supper but I really feel like some pasta does any one have a sauce that is made from scratch I am the one that can't use perservative! Maybe something with the chicken in it. Thanks

MsgID: 05467
Shared by: Margo-Texas
Board: Healthy Cooking at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Raisin Butterscotch Pie (using evaporated milk, 1930's)
  • RAISIN BUTTERSCOTCH PIE 1 1/4 cups brown sugar 1/3 cup flour 1/2 tsp salt 1 1/4 cups evaporated milk 7/8 cup water 3 egg yolks, beaten 1 cup seedless raisins 3 Tbsp butter 3 egg whites 6 Tbsp sugar 1/4 tsp cream of...
  • Ron Paul Restaurant Grilled Salmon with Mint Pesto
  • GRILLED SALMON WITH MINT PESTO "To dress this up more, roast a few bell peppers and puree in a food processor. Spoon a little roasted pepper puree on one side of each fillet and the mint pesto on the other." 2 1/2 po...
  • Freezing Smoked Salmon
  • Yes you can freeze smoked salmon. Guess how long depends on what method you used for freezing and what type of packaging. If packaged well, I would keep for no longer than 6 months. When unthawing, do so in the fridge...
  • Spinach Quiche (My Great Recipes) for Donna
  • Donna, Here you go...enjoy! SPINACH QUICHE This is a variation of the popular classic Quiche Lorraine. The flavors of spinach, onion, nutmeg and Swiss cheese blend with the savory egg and cream custard base. Serve sp...
  • Parmesan Baked Alaska Cod
  • PARMESAN BAKED ALASKA COD 3 Tbsp. each flour and corn meal 1/4 tsp. onion salt 1/8 tsp. pepper 2 Tbsp. butter or margarine 1 lb. cod fillets, thawed, if necessary 1/4 cup grated Parmesan cheese Combine flour, corn me...
ADVERTISEMENT
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
  • Help with Linguine!!
  • 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!