ADVERTISEMENT
- Real Recipes from Real People -

Janie,you are so funny!I know what you

Misc.
ADVERTISEMENT
mean about starting out with a recipe for so much & ending with more by the time you get done with it!I try to cut back on the sweets too,but we love them!So its mainly on Sundays that we have dessert.Hope to chat soon,Mickey
MsgID: 0812591
Shared by: Mickey,Mo.
In reply to: Mickey, I am serious, I can relate.
Board: What's For Dinner? at Recipelink.com
  • Read Replies (26)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Creamy Old Fashioned Rice Pudding - Donna....Thanks
  • Donna, Thanks so much for posting this. It is one of the best recipes I have tried for rice pudding. I've been making it for 2 years now and always come back to it when I have leftover milk. It's thick and creamy...the p...
  • Quick Fried Rice (serves 2)
  • QUICK FRIED RICE 3/4 cup long-grain white rice water 1 tablespoon canola oil, divided use 1/2 tablespoon low-salt soy sauce 1 teaspoon sugar 1/4 cup sliced yellow onion 2 scallions, sliced 1/2 cup fresh bean sprouts 1...
  • Burgoo (Claudia Sander's)
  • Claudia Sanders is the wife of Colonel Sanders of Chicken fame. There are several other recipes for burgoo on the recipe board as well that you can check out. BURGOO (CLAUDIA SANDER'S) 1 lb. lean pork 1 lb. lean bee...
  • Veggie Kebabs with Cumin-Scented Couscous
  • VEGGIE KEBABS WITH CUMIN-SCENTED COUSCOUS FOR THE COUSCOUS: 1 1/2 cups water 1 teaspoon vegetable-flavor instant bouillon 1 teaspoon cumin 1/8 teaspoon pepper 1/4 cup chopped fresh parsley 1 (15 ounce) can garbanzo ...
  • Scalilli and Dordilli
  • Hello: My grandmother was from Calabria also, and made these every year. We made scalilli and Dordilli... Scalilli were basiclly the same dough and finger length with two slits on each end when deep fried they puffed....
  • Creamy Shrimp Nachos
  • CREAMY SHRIMP NACHOS 2 cups (8 ounces) grated queso blanco cheese (or a mixture of queso blanco and Monterey Jack cheese) 1/3 cup mayonnaise 4 oz. cooked shrimp, peeled, deveined and coarsely chopped 1/4 cup minced gr...
ADVERTISEMENT
  • Grileld Honey Chicken with Cherry Sauce
  • GRILLED HONEY CHICKEN WITH CHERRY SAUCE FOR THE CHERRY SAUCE: 1/3 cup Burgundy or other dry red wine 3 tbsp brown sugar 2 tbsp red wine vinegar 2 tbsp unsweetened orange juice 1/4 tsp grated orange rind 2 1/4 cups p...
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
  • Janie,you are so funny!I know what you
  • 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!