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

It's only 8:20, but I agree....

Misc.
ADVERTISEMENT
with manyhats, your menu is making my mouth water!

Have a good one!

Carolyn!
MsgID: 089523
Shared by: Carolyn, Vancouver
In reply to: Recipe(tried): My Favorite Roast Dinner Tonight.... Eye...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mangoes with Cognac
  • MANGOES WITH COGNAC 2 ripe mangoes (about 12 oz. each) 3 Tbsp. sugar 2 Tbsp. Cognac, rum, whiskey or vanilla 3 Tbsp. lime juice 2 to 3 strips lime zest, julienned* (for serving) Fresh mint leaves (for garnish) Peel t...
  • Spiced Pineapple Pork Roast
  • SPICED PINEAPPLE PORK ROAST 4 pounds bone-in pork loin roast 12 ounces pineapple preserves 2 tablespoons honey 1 teaspoon prepared yellow mustard 2 tablespoons red wine vinegar 1/4 teaspoon salt 1/4 teaspoon ground ci...
  • Baking Tip: Substituting Applesauce for Oil in Muffins
  • BAKING TIP: SUBSTITUTING APPLESAUCE FOR OIL IN MUFFINS A hearty YES to substituting applesauce for the oil in muffins and all other quick breads. It works wonderfully, tastes great, and as an added benefit, you can c...
  • Lemon Chess Pie recipes - 4
  • Lemon Chess Pie Board: Cooking Club at Recipelink.com From: Jeanne/FL 6-14-2000 Lemon Chess Pie (not Ukrops) Board: Copycat Recipe...
ADVERTISEMENT
  • Chicken with Raisins and Pine Nuts (Spanish)
  • CHICKEN WITH RAISINS AND PINE NUTS "Some ingredients turn up in Spanish food time and time again, all over the country. Pine nuts and raisins are two such ingredients, always together, like chorizo and chickpeas, and ...
  • Shallow Braised Beef Shanks
  • SHALLOW BRAISED BEEF SHANKS 3 pounds beef shanks, 1 to 1 1/2 inches thick 1 teaspoon salt 1/4 cup flour fat or cooking oil 1/3 cup water 1 large onion, cut into thick slices Cut edges of shanks to prevent curling. Sp...
  • Creamy Cinnamon Rolls (using frozen bread dough)
  • Creamy Cinnamon Rolls 2 loaves (1 pound each) frozen bread dough, thawed 2/3 cup Eagle Brand Sweetened Condensed Milk, divided use 1 cup chopped pecans 2 tsp ground cinnamon 1 cup sifted powdered sugar 1/2 tsp vanilla e...
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
  • It's only 8:20, but I agree....
  • 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!