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

Hi Joel. So good to hear from you! (nt)

Misc.
nt
MsgID: 086607
Shared by: Gladys/PR
In reply to: Recipe(tried): Last night's Eggplant Parmesan
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chicken and Andouille Gumbo (crock pot)
  • CHICKEN AND ANDOUILLE GUMBO 1 cup coarsely chopped onion 1 cup coarsely chopped celery 1 cup coarsely chopped green pepper 2 cloves garlic, minced 6 tbsp. vegetable oil, divided use 2 1/2 to 3 lbs. chicken parts 1/2 l...
  • Spinach and Green Bananas
  • SPINACH AND GREEN BANANAS 2 pounds green bananas 3 pounds spinach 4 cloves garlic, minced Juice of 1 lemon 3 scallions, minced 1 Habanero chile, pricked with a fork Peel bananas by cutting off both ends with a sharp ...
  • Brussels Sprouts with Bacon and Onions (1987)
  • BRUSSELS SPROUTS WITH BACON AND ONIONS 3 ounces bacon, cut in thin strips 1 small onion, diced 3 tablespoons butter, divided use 1 tablespoon cider vinegar 1 pound Brussels sprouts, trimmed Heat large pot of water to...
  • Green Apple Squares (using diced apple and nuts)
  • GREEN APPLE SQUARES 1/4 cup shortening 1 cup sugar 1 egg, beaten 3 cups finely diced peeled and cored apple (Granny Smith or other) 1/4 cup nuts, chopped 1 teaspoon vanilla 1 cup flour 1/2 teaspoon baking powder 1/2 ...
  • 15 Minute Meatloaf for GT xpress
  • Here is the meatloaf recipe for the GT xpress: 15 MINUTE MEATLOAF 1 pound of ground beef or meatloaf mix (it comes out real juicy with the meatloaf mix) 1 egg 1/3 cup bread crumbs 1/8 cup parmesan cheese Salt & Pepp...
ADVERTISEMENT
  • Moosewood Restaurant Pecan Pumpkin Pie
  • MOOSEWOOD RESTAURANT PECAN PUMPKIN PIE FOR THE CRUST: Favorite pie crust for a 10-inch pie FOR THE PECAN FILLING: 2 large eggs 1/2 cup corn syrup or pure...
  • Banana Nut Bars with Boiled Frosting
  • BANANA NUT BARS 1 cup sugar 1/4 cup vegetable shortening 2 eggs 1/2 cup sour cream 1 cup mashed bananas 2 cups flour 1/4 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 1 tsp. vanilla 1/2 cup black walnuts (if you d...
  • Cordon Bleu Stromboli
  • CORDON BLEU STROMBOLI 1 loaf (1 lb) frozen bread dough, thawed 2 tbsp butter or margarine, softened 8 oz thinly sliced deli ham 1/2 cup shredded swiss cheese 5 oz thinly sliced deli chicken On a lightly floured surfa...
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 Joel. So good to hear from you! (nt)
  • 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!