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

Jealous Fan

Misc.

Gina, your recipe looks pretty promising. I have followed your posts and am very jealous. You eat like a champ. Your recipes look very scrumpdeliumptious.

I've got to make time to try some of them.

Thanks for sharing.


MsgID: 084521
Shared by: Grey Wolf
In reply to: Recipe(tried): Turkey Soup & Cornbread....
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Buttermilk Cloverleaf Rolls
  • BUTTERMILK CLOVERLEAF ROLLS 1/2 cup butter 2 cups buttermilk 2 pkg active dry yeast 2 tbsp sugar 2 tsp salt 1/2 tsp baking soda 5 cups flour 1 egg, beaten Heat the butter and buttermilk until lukewarm. Combine with t...
  • Termite Pie (using cake mix)
  • TERMITE PIE by Ed Bailey method SKILLET 1 box cake mix 2 quart zip lock bag 1 cup raisins 2 Tbsp. vegetable oil Need a sweet item for breakfast or night time snack? Mix a cake mix in a zip lock bag following...
  • Buffalo Potato Wedges (grilled)
  • BUFFALO Potato Wedges 1/3 cup butter or margarine, melted 1 tsp cider vinegar or white vinegar 3 to 4 tsp hot red pepper sauce 1/2 tsp salt 4 medium potatoes, unpeeled 1 cup blue cheese dressing or dressing of your ch...
ADVERTISEMENT
  • Red Snapper with Fresh Tomatoes and Black Olives
  • RED SNAPPER WITH FRESH TOMATOES AND BLACK OLIVES 3/4 cup finely chopped yellow onion 3 tablespoons extra-virgin olive oil 1 pound fresh ripe tomatoes 2 teaspoons thinly sliced garlic 12 Kalamata olives 1 1/2 tablespoo...
  • Chicken-Andouille Jambalaya (using chicken breasts)
  • CHICKEN-ANDOUILLE JAMBALAYA 5 tablespoons peanut oil, divided use 2 pounds boneless chicken breast, cut in cubes 1 pound andouille or other spicy smoked sausage 2 onions, chopped 2 stalks celery, chopped 1 carrot, cho...
  • Capellini with Spinach and Pine Nuts
  • CAPELLINI WITH SPINACH AND PINE NUTS 12 ounces capellini or angel hair pasta, uncooked 1 cup pine nuts 1/2 cup extra-virgin olive oil 4 large garlic cloves, minced 1/4 teaspoon hot chili flakes 18 ounces spinach leave...
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
  • Jealous Fan
  • 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!