ADVERTISEMENT
- Real Recipes from Real People -

I hope you like it, too, Gladys!

Misc.
I was a bit skeptical, because I always use fresh stuff, including garlic, but apparently that alters the recipe too much, just to let you know it's a no-no!

Let me know how it goes over with your crowd!

Carolyn!
MsgID: 0815663
Shared by: Carolina, Vancouver
In reply to: Dear Carolina: I love the Garlic Lime Ch...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Olive Tamale Squares (using ground beef, 1940's)
  • I made this dish using canned petite chopped tomatoes, fiesta corn and a Mexican blend shredded cheese...Mmmm! OLIVE TAMALE SQUARES 3/4 cup ripe olives 1/4 cup diced onion 1 cup diced celery 1 clove garlic, minced 3/...
  • Iron Tender Steak Soup (repost)
  • Recipe(tried): Iron Tender Steak Soup Board: Copycat/Restaurant Recipe Requests at Recipelink.com From: Jane - Texas 3-1-2005 Taste of Thomason cookbook includes this recipe for "Irontender" Steak Soup. I've made it man...
  • Hearty Ham and Beef Soup (microwave)
  • HEARTY HAM AND BEEF SOUP "This hearty main-course soup is a good way to use up leftover ham if you don't have any leftover ham, go to deli and ask for 1 slice of cooked ham 1/4 inch thick." 1 tablespoon butter 1 larg...
  • Blueberry Triangle Pastries (using pie crust dough)
  • BLUEBERRY TRIANGLE PASTRIES Pastry for double crust pie 1 cup fresh blueberries, washed and drained 1/4 cup sugar 1 tablespoon cornstarch 1/4 teaspoon ground nutmeg 1 egg, beaten Roll out pastry dough. Place each she...
  • Barbecued Lamb Roast (grill or oven)
  • BARBECUED LAMB ROAST 1 (3-pound) leg of lamb, boned and butterflied Dried thyme Garlic powder Powdered rosemary Pepper 16 cherry tomatoes 16 mushroom caps, steamed 2 to 3 minutes 16 asparagus spears, steamed 3 to 5...
  • Pesto and Mushroom-Stuffed Sweet Potatoes
  • PESTO AND MUSHROOM-STUFFED SWEET POTATOES Makes 3 servings "With just three ingredients, this is one of those beautiful, blissfully easy vegan dinner ideas that practically makes itself. The combination of briny pesto...
ADVERTISEMENT
  • Buttery Scones and Sugared Scones (1980's)
  • BUTTERY SCONES 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup vegetable shortening 1/2 cup currants 1 egg, beaten 1/2 half-and-half Sift together dry ingredients. Us...
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 like it, too, Gladys!
  • 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!