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

I love your style!

Misc.

Sarah we are a bit a like in tasts I think all the stuff you mentioned are my favs too, what about the plumbing departments ?? or lumber yard??
see ya!
page<><
(oh and thanks for the nice compliment)
MsgID: 111196
Shared by: page
In reply to: Can I Walk . . . ?
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Killer Onion and Cabbage Soups
  Sarah
2 Sarah
  page,
3 Re: Killer Onion and Cabbage Soups
  csally
4 Soups on a Gadget Board . . . Oh Dear!
  Sarah
5 Re: Soups on a Gadget Board . . . Oh Dear!
  ja
6 Re: Sarah
  Kathy/Mi
7 ha!
  page
8 ever helpful ...
  page
9 Re: ha!
  Kathy/Mi
10 Can I Walk . . . ?
  Sarah
11 I love your style!
  page
12 Metal 'n Wood . . . Cool!
  Sarah
ADVERTISEMENT
Random Recipes
  • Black Eyed Pea Salad
  • BLACK EYED PEA SALAD 2 cans black-eyed peas or purple hull peas 1 medium tomato diced fine 1 small to medium onion, diced fine 1 green bell pepper, diced fine 1/4 cup red or white vinegar 1-2 tbsp sugar or to taste 1/...
  • Hot and Sour Chicken (crock pot)
  • HOT AND SOUR CHICKEN 4 to 6 boneless, skinless, chicken breasts (1 to 1 1/2 lbs. total) 1 cup chicken or vegetable broth 1 (1 oz) envelope dry hot and sour soup mix Place the chicken in the crock pot. Add the broth. ...
  • Fresh Shrimp and Crab Salad
  • Absolutely delicious! Don't wait for summer, enjoy this all year round. FRESH SHRIMP AND CRAB SALAD FOR THE SALAD: 2 cups cooked, drained and cooled pasta, macaroni shells, spirals, etc., your...
ADVERTISEMENT
  • Endive with Chevre and Shrimp
  • ENDIVE WITH CHEVRE AND SHRIMP 4 Belgian endive 5 oz. soft chevre (goat) cheese 1/3 cup low-fat ricotta cheese Pepper 1/4 lb. cooked shrimp, small Small sprigs fresh dill (optional) Divide endive into individua...
  • Mojito Chicken Burgers with Cubano Slaw
  • MOJITO CHICKEN BURGERS WITH CUBANO SLAW 1 1/4 pounds ground chicken 1 tablespoon fresh lime zest 1/4 cup unsalted dry roasted peanuts, coarsely crushed 3 tablespoons dark raisins 3 tablespoons capers, drained 3 tables...
  • Lemon Meringue Pie (graham cracker crust)
  • LEMON MERINGUE PIE Here is a Lemon Meringue Pie recipe I copied but haven't tried. The comments belong to the person who posted and possibly created the recipe. - Lynn "One pie I never liked was lemon meringue pie. N...
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 love your style!
  • 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!