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

I Set a Plate For you, Manyhats!!! (nt)

Misc.
nt
MsgID: 0810997
Shared by: Gina, Fl
In reply to: Gina, if your doorbell rings...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chocolate Chocolate Brownie Cookies (no flour)
  • I LOVE those cookies! I found a recipe (haven't tried it yet) that I think sounds like it might be close ... Good luck CHOCOLATE CHOCOLATE BROWNIE COOKIES Amy from Bellingham, WA says: "I would have to say that brow...
  • Sicilian Italian Sausage (Veg-All recipe, 1992)
  • SICILIAN ITALIAN SAUSAGE 1 lb. Italian sausage, raw, cut into 1 1/2-inch chunks 1/4 cup olive oil 1 tsp. garlic, minced 1 small onion diced 1/4 cup tomato paste 1 (16 oz.) can tomatoes, diced 1 (16 oz.) can Veg-All Mi...
  • Honey Orange Biscotti
  • HONEY ORANGE BISCOTTI 2 cups flour 1/3 cup sugar 2 tsp baking powder 1 tsp dried grated orange rind 1/3 cup chopped pecans or currants (optional) 1/4 cup plus 2 tbsp fat-free egg substitute 2 tbsp honey 2 tbsp froze...
  • Italian Pinwheel Meat Loaf (using ham and mozzarella)
  • ITALIAN PINWHEEL MEAT LOAF "I've been making this meat loaf for over 20 years. Guests always think I went to a lot of trouble since the spiral slices are so pretty and delicious. but, it's easy to prepare." - Gail Bus...
  • Pan-Broiled Salmon with Orange-Chipotle Mayonnaise
  • PAN-BROILED SALMON WITH ORANGE-CHIPOTLE MAYONNAISE 1 tablespoon vegetable oil 4 (about 6-ounces each) salmon fillets 1 canned chipotle pepper in adobo sauce plus 1 teaspoon of the sauce 1/2 cup reduced-fat mayonnaise ...
  • All-Purpose Chili Sauce (food processor, Thai)
  • ALL-PURPOSE CHILI SAUCE 1 pound red chili peppers, washed and dried 2 cups rice vinegar 1/2 cup sugar 1/3 cup salt 1/3 cup sake 1 cup garlic cloves, peeled Place all ingredients in a blender or food processor and ble...
ADVERTISEMENT
  • Fermenting Green Beans
  • Use 1/2 cup canning/pickling salt to one gallon water. Be sure to remove any scum that accumulates. Keep submurged and covered. It will take about six weeks to ferment. Try to keep the brine as close to 70 degrees as po...
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 Set a Plate For you, Manyhats!!! (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!