ADVERTISEMENT
- Real Recipes from Real People -

I'm right behind Gladys!...

Misc.
Chalk it up to the time zone difference! It's still only 10:25 AM here, so I still have plenty of time to marinate. Thanks, Gina!
MsgID: 087860
Shared by: Carolyn, Vancouver
In reply to: Recipe(tried): Cuban Skillet Browned Chicken, Asparagus...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Salsa Casera
  • SALSA CASERA 1 white onion, cut into 1/8-inch dice 6 plum tomatoes, cut into 1/4 inch dice 1/4 cup beer 2 large serrano chiles, cut into 1/8 inch dice 2 garlic cloves, minced 2 Mexican limes, juiced 1/4 cup fresh cil...
  • Individual (Cupcake Size) Cheesecakes
  • INDIVIDUAL CHEESECAKES 3 pkgs (8 oz each) cream cheese (softened) 1 1/3 cups sugar 4 eggs 2 tsp. vanilla vanilla wafers pie filling (for topping), if desired Beat cream cheese on meduium until smooth. Add sugar beat ...
  • Baked tuna balls
  • This is not fried in oil, but is a baked healthier version. I love these balls, and make them quite often. My children like them as well, so I thought I'll share it with you all. Hope you enjoy them as much as I do! Bak...
  • Bang Bang Chicken Salad with Honey-Lime Dressing
  • BANG BANG CHICKEN SALAD FOR THE DRESSING: 3 tablespoons soy sauce 2 limes, juiced 2 tablespoons freshly grated root ginger 4 spring onions, finely chopped 2 green chillies, finely chopped (or to...
  • Ham and Cheese Ziti
  • HAM AND CHEESE ZITI 2 1/2 cups uncooked ziti pasta (9 ounces) 1/4 cup margarine or butter 1 clove garlic, finely chopped 1/4 cup Gold Medal all-purpose flour 1/2 teaspoon salt 2 cups milk 1/2 teaspoon Dijon mustard 2 ...
  • Gilbert's Bakery Cuban Sweet Rolls (Pan Suave)
  • CUBAN SWEET ROLLS (PAN SUAVE) From Gilbert's Bakery in Miami "Cuba's answer to challah, is 'pan suave', a soft, dense, semi-sweet egg bread that tastes great by itself and makes great French toast and sandwiches. In M...
  • Beet Green Gratin (using mushrooms and ricotta)
  • BEET GREEN GRATIN 1 tablespoon butter 12 ounces sliced mushrooms 2 cloves garlic, minced 1 pound beet greens, well washed and picked over Kosher salt and fresh ground black pepper 4 egg yolks, beaten 1 cups rico...
ADVERTISEMENT
  • Jerry's Seafood Crab Bomb
  • Here is a link I found where Jerry's GM gives the recipe (below) for the crab bomb. Sysco Chef's Showcase - Jerry's Seafood ...
  • New Orleans-Style Red Beans and Rice
  • NEW ORLEANS-STYLE RED BEANS AND RICE "This long simmering dish lets you out of the kitchen while it cooks." 1 pound dried red beans* 1 pound fresh ham hocks 3/4 teaspoon seasoned salt, divided use 2 teaspoons vegeta...
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'm right behind 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!