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

I do know how to spell my name. I have a bandaid on my finger and I keep hitting the wrong keys nt

Misc.




MsgID: 0027956
Shared by: Nalani
In reply to: Recipe(tried): And here's another one.
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Roasted Eggplant Soup
  • ROASTED EGGPLANT SOUP 3 medium tomatoes, halved 1 large eggplant (about 1 1/2 lbs), halved lengthwise 1 small onion, halved 6 large garlic cloves, peeled 2 Tbsp vegetable oil 1 Tbsp chopped fresh thyme or 1 tsp dried ...
  • Cheddar Cheese Timbales (Veg-All recipe, 1992)
  • CHEDDAR CHEESE TIMBALES 3 tbsp. butter 3 tbsp. finely chopped onion 3 tbsp. flour 1 tsp. dry mustard 1 (16 oz.) can Veg-All Mixed Vegetables 3/4 cup milk 2 cups grated cheddar cheese 2 eggs, slightly beaten 1/2 cup t...
  • Ham and Spaghetti Alfredo
  • HAM AND SPAGHETTI ALFREDO 8 ounces spaghetti, uncooked 2 cups broccoli florets 1 (10 ounce) container light Alfredo sauce 1/2 pound cooked ham, cut into 1/2-inch cubes 1/4 teaspoon red pepper flakes 1/4 cup grated Par...
  • Thai Stir Fry (using chicken breast)
  • THAI STIR FRY 1 (1 lb) package chicken breast tenders 1 tablespoon oil 1/2 cup red and yellow bell peppers strips 1 clove garlic, minced 1 tablespoon chopped fresh cilantro 1 teaspoon grated fresh ginger 2 tablespoons...
ADVERTISEMENT
  • Swiss Chard with Raisins and Pine Nuts
  • SWISS CHARD WITH RAISINS AND PINE NUTS 1 large red Swiss chard (about 10 to 12 stalks) 1/4 cup pine nuts 2 tablespoons olive oil 1 tablespoon minced garlic 1/3 cup raisins 1/4 teaspoon salt dash ground black pepper R...
  • Ping (ravioli filling)
  • My family also used our Ping recipe to stuff onions (par boiled and then halved into single-layer onion cups). Did anyone else's family also do this? They are delicious, btw. re: Ping - ravioli filling recipe ...
  • Basic White Bread for Lynda
  • BASIC WHITE BREAD 6 cups flour, more or less, divided 1 tablespoon sugar 2 1/2 teaspoons salt 1 envelope active dry yeast 2 cups very warm water, about 120° 2 tablespoons softened butter In a large mixing bowl combin...
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
  • I do know how to spell my name. I have a bandaid on my finger and I keep hitting the wrong keys 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!