ADVERTISEMENT
- Real Recipes from Real People -

I wish you & your mam a wonderful evening! Enjoy my friend! (nt)

Misc.
ADVERTISEMENT
nt
MsgID: 0813063
Shared by: Gladys/PR
In reply to: Yes! I am Making This Tonight with Flan...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Georgetown VFD Bar-B-Que Sauce (makes 2 1/2 quarts)
  • GEORGETOWN VFD BAR-B-QUE SAUCE The firemen of the Georgetown Volunteer Fire Department only like to see one kind of smoke: that from barbecue pits. Every fall, the firefighters cook a barbecue dinner to raise funds. ...
  • Rocky Mountain Risotto (using dried porcini mushrooms)
  • ROCKY MOUNTAIN RISOTTO 6 cups water 1 cube vegetable boullion 1/4 ounce dried porcini mushrooms 2 to 3 tablespoons olive oil 1 to 2 cloves garlic, minced 1 medium shallot, minced dried herbs such as sage and oregano A...
  • Sweet and Sour Turkey Thighs
  • SWEET AND SOUR TURKEY THIGHS 3 1/2 to 4 pounds turkey thighs (2 thighs) 1/2 cup seasoned flour 1 medium onion, chopped 1 1/2 cups water 3/4 cup catsup 1/2 cup cider vinegar 1 tbsp, honey 1/2 tsp. ground cloves 1 tsp. ...
  • Savory Olive Oil Challah
  • Savory Olive Oil Challah Adapted from a recipe by Maggie Glezer Source: Wine News Feb/Mar 2003 2 teaspoons or one packet instant yeast 8 cups unbleached bread flour 2 1/2 cups warm water 1 cup extra-virgin olive oi...
ADVERTISEMENT
  • Cheese-Corn Fritters (1950's)
  • CHEESE-CORN FRITTERS 1 1/2 cups sifted all-purpose flour 2 eggs, beaten 2 teaspoons baking powder 3/4 teaspoon salt 1/8 teaspoon ground black pepper 1 1/2 cups shredded sharp Cheddar cheese 2 eggs, beaten...
  • Anna's Beef Birds (with dill pickle and bacon)
  • ANNA'S BEEF BIRDS 2 lbs. beef round or rump, cut 1/2 inch thick 1 large dill pickle, cut in quarters, then in 1 inch-long pieces 1 onion, cut in long pieces 1 slice bacon, cut crosswise in small long pieces Water (as ...
  • Oven Fried Eggplant (Betty Crocker, 1980's)
  • OVEN FRIED EGGPLANT 1/2 cup dry bread crumbs* 1 teaspoon salt* 1/4 teaspoon ground black pepper* 1 egg 1 small eggplant (about 1 pound), peeled Heat oven to 375 degrees F. Grease jelly roll pan (15 1/2 x 10 1/2 x1-in...
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 wish you & your mamá a wonderful evening! Enjoy my friend! (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!