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

How About Yellow Squash? (nt)

Misc.
nt
MsgID: 088560
Shared by: Gina, Fla
In reply to: ISO: Vegetable Frittata
Board: What's For Dinner? at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Provencal Chicken with Tomatoes, Olives, and Basil
  • We have had a few cool nights here already. It seemed like a good time to try this recipe. We have actually had it twice. The first time, after browning the chicken, I put the pan, covered, in a 350 degree oven and baked...
  • Portobello Polenta Pizza (with polenta crust)
  • PORTOBELLO POLENTA PIZZA FOR THE POLENTA CRUST: 2 tablespoons oil, divided use 1 teaspoon salt, divided use 1/2 teaspoon pepper, divided use 1 1/2 cups cornmeal 1 cup vegetable broth ...
  • Jam Cake (Mazola Corn Oil)
  • JAM CAKE 1 1/3 cups sifted cake flour 3/4 cup sugar 3/4 tsp. salt 2 tsp. baking powder 1/3 cup Mazola Corn Oil 2 egg yolks 1/3 cup water 1 tsp. vanilla 1/8 tsp. cream of tartar 2 egg whites Jam or jelly (for...
  • Carrot-Pineapple Slaw (using cabbage and walnuts)
  • CARROT-PINEAPPLE SLAW 4 cups shredded carrots 2 cups shredded cabbage 1 (16 ounce) can crushed pineapple, drained, juice reserved 1/2 cup chopped walnuts 1/2 cup low fat mayonnaise 2 tablespoons sugar 2 tablespoons ci...
  • Blueberry Rolls with Rich Shortcake Dough
  • BLUEBERRY ROLLS Source: Better Homes and Gardens New Cook Book, 75th Anniversary Limited Edition by Tricia Laning Servings: 9 From the 1939 Better Homes and Gardens New Cook Hook, this recipe is a family favorite. ...
  • Chinese Noodle Salad (using Ramen noodles)
  • Hi Kate - I think this is the one you're looking for - the recipe says to discard the seasoning packet. I used to make this all the time, but kind of forgot about it. It's always been a big hit and people like it. This r...
ADVERTISEMENT
  • Tostadas with Pork (using ground pork)
  • TOSTADAS WITH PORK 1 pound ground 1. cup chopped onion 1 (8 ounce) jar taco sauce 1 teaspoon salt 1/2 teaspoon chili powder 1/4 cup sliced pitted ripe olives Cooking oil 4 corn or flour tortillas, about 7-inch diamete...
  • Honey Oat Biscotti
  • HONEY OAT BISCOTTI 1/2 cup butter, softened 3/4 cup honey 2 eggs 1 tsp vanilla 2 cups flour 3 tsp ground cinnamon 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 cups rolled oats 1/2 cup nuts,...
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
  • How About Yellow Squash? (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!