ADVERTISEMENT
- Real Recipes from Real People -

I hope you enjoy it, Gina

Misc.
I like the way that Rachel Ray's salad (or dressing) does a little dance in your mouth :-)!!
MsgID: 0815161
Shared by: Jackie/MA
In reply to: Yummmmmm, Jackie!!
Board: What's For Dinner? at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Irish Harvest Lamb Stew
  • IRISH HARVEST LAMB STEW Makes 24 servings 6 pounds American Lamb cubes 1 1/2 cups vegetable oil 2 1/4 pounds onions, small dice 1/2 cup flour 3 quarts water or lamb broth 1/4 cup salt 1 tablespoon ground black p...
  • Chocolate-Banana Tea Loaves
  • CHOCOLATE-BANANA TEA LOAVES 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for smearing in loaf pans 1 1/4 cups unbleached all-purpose flour, plus more for dusting loaf pans 3/4 cup unsweetened coc...
  • Lowell Inn Crescent Rolls (1960's)
  • LOWELL INN CRESCENT ROLLS 3/4 cup warm water 1/2 cup sugar 2 eggs 4 cups sifted flour, divided use 2 pkg active dry yeast 1 tsp salt 1/2 cup soft shortening Butter Dissolve yeast in warm water. Stir in sugar, salt, ...
  • Navajo Stew (using pork, crock pot)
  • NAVAJO STEW 1 (2 to 2 1/2 pound) Boston pork butt, trimmed of all fat 1 large yellow onion, cut in half and sliced into half moons Water to cover 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained 1 (4 ou...
  • Jamaican Jerk Chicken (food processor)
  • JAMAICAN JERK CHICKEN 2 cut-up fryer chickens, about 3 1/2 to 4 pounds each FOR THE MARINADE: 1 medium onion, coarsely chopped 3 medium green onions, chopped 2 Scotch bonnet chilies, stemmed, seeded...
ADVERTISEMENT
  • Baton Rouge Chicken (using cooked chicken)
  • BATON ROUGE CHICKEN 1 medium onion, chopped 1 stalk celery, diced 1 (14 1/2 oz) can chicken broth 1/2 cup heavy (whipping) cream 2 tbsp all-purpose flour 1 cup frozen peas 1 (4 oz) jar pimientos, drained, finely diced...
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 hope you enjoy it, 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!