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

Hi Gina!

Misc.
I just wanted to thank you for all the many delicious and interesting recipes that you have posted to the site. I also wanted to say that I have been somewhat curious about you since I have been reading your many commentaaries that accompany your recipes and have tried to imagine what you look like from them. I have really enjoyed your posts since I have started accessing this site for the last two weeks, and would like to ask you for your opinion on adding wines to various recipes. I am not real crazy about Burgundy wine and the flavor it adds to food (too dry). Is there a favorite you have for red wine, and what do you use when it calls for white? I would appreciate any input you can give me. Thank you, and keep up the interesting menus you share!
  • Read Replies (19)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Creamed Cabbage and Hamburger (1982)
  • CREAMED CABBAGE AND HAMBURGER 3/4 lb. hamburger 3 Tbsp. onion, chopped 4 cups chopped cabbage 1 Tbsp. steak sauce 1/2 tsp. celery seed 1/2 tsp. paprika 1/4 tsp. salt 1/4 tsp. pepper 1 (10 3/4 oz.) can condensed cream ...
  • Beef Marinating Tips
  • A WORD ABOUT MARINADES Grilling is a form of dry heat cookery (along with broiling, oven roasting, pan-broiling and stir-frying). Although more suitable for tender cuts of beef, less tender cuts can be cooked with d...
  • Beans with Hot Sauce (hot beans, cold sauce)
  • Hi Rebecca, I hope someone will post the exact recipe you're looking for. Meanwhile, here are 2 recipes for you to check out. The first doesn't have all the ingredients you described and the second uses vinegar and sugar...
  • Spaghetti Pecorino Romano
  • SPAGHETTI PECORINO ROMANO "Balducci's in New York City inspired this recipe. It takes the suburb out of macaroni and cheese and smacks it down in the southern Italian countryside. Serve it with nothing more than an ex...
  • Naked Ravioli with Ricotta (without pasta dough)
  • NAKED RAVIOLI WITH RICOTTA 1 1/2 pounds fresh spinach 1 1/2 pounds Swiss chard 11 ounces Parmesan cheese 1 pound fresh ricotta 5 egg yolks Salt and freshly ground black pepper 1/2 teaspoon grated nutmeg 1 cup all-purp...
  • Stuffed Poblano Peppers
  • What, pray tell, made this recipe spicy? Did you not get the seeds out of the pepper? It was pretty good but I added fresh garlic (sauteed with the meat) and onion, salt and pepper and a spice called "slap yo mamma". ...
ADVERTISEMENT
  • Ginger Beef and Noodle Soup
  • Ginger Beef and Noodle Soup 1 lb. lean ground beef 1/2 tsp. ground ginger 1/2 tsp. salt 1/4 tsp. pepper 1 can (13-14 oz.) beef broth 2 cups water 1 package (3 oz.) beef-flavored instant ramen noodles, broken up ...
  • Cornmeal-Crusted Sole with Chili Vinaigrette
  • CORNMEAL-CRUSTED SOLE WITH CHILI VINAIGRETTE FOR THE FISH: 1/4 cup all-purpose flour 1/4 cup cornmeal, preferably stoneground 3/4 teaspoon salt 4 sole fillets, 5-ounces each 3 tablespoons...
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
  • Hi Gina!
  • 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!