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

Jeanne, the Porcini sauce was really good,

Misc.
but, knowing my husband, I had some marinara sauce warmed for him to spoon over. I also made 1/2 the recipe and the jack cheese worked fine. My husband says he likes my Cooking Light Spinach/Mushroom Lasagna recipe better. I liked this one, too, but it was a lot more work. I really liked the porcini sauce & no, I haven't made it for pasta before, can you post the recipe, or is it just made up as you go?It was interesting that the layers weren't repeated over and over except the cheese and noodles. We have quite a bit left over since I served it with salad and rustic bread with olive oil/balsamic dipping sauce.(Afterwards we rented the really lame (we thought) movie, Signs. We aren't big into scary movies anyway, but this wasn't really scary and quite slow. But, Mel Gibson IS Mel Gibson. It was fun cooking with you, we should try it again!
MsgID: 0813554
Shared by: Micha in AZ
In reply to: Micha, the lasagna was really good...but...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Candy Cane Pie (no bake)
  • CANDY CANE PIE 3/4 cup crushed candy canes 1 cup milk 2 teaspoons unflavored gelatin 1/4 cup cold water 1 1/2 cups heavy (whipping) cream, whipped 23 chocolate wafers In a saucepan, combine the candy canes and milk. ...
  • Deep Dish Apple Cobbler
  • DEEP DISH APPLE COBBLER 5 Granny Smith apples thinly sliced 3 tablespoons sugar 2 teaspoons lemon juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 large eggs 1 cup sugar 2 tablespoons butter, melted 1 t...
  • Dorset Inn Aunt Phinney's Granola
  • AUNT PHINNEY'S GRANOLA 8 cups uncooked rolled oats, not instant 1 1/4 cups firmly packed brown sugar 1 1/2 cups unprocessed bran 1 1/2 cups wheat germ 3/4 cup chopped walnuts 1/2 cup raw sunflower seeds 3/4 cup ...
  • Chicken Pilaf, Valencia Style (Arroz Con Polio)
  • CHICKEN PILAF, VALENCIA STYLE (ARROZ CON POLIO) 2 1/2 to 3 pound chicken, out up 2 teaspoons salt, divided use 1/8 teaspoon pepper 1/2 pound Spanish or Italian sweet sausage, cut into 1/2-inch pieces 2 tablespoons oli...
  • Coffee Bars with Coffee Icing
  • COFFEE BARS 1/2 cup shortening 1 cup brown sugar 1 egg 1/2 cup strong and hot coffee 1 2/3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup raisins 1/4 cup...
ADVERTISEMENT
  • Crisco Pie Crust (1941)
  • Crisco Pie Crust (1941) 2 cups flour 1 teaspoon salt 2/3 cup Crisco (solid vegetable shortening) 3 to 4 tablespoons water 1. Sift flour -- measure 2 cups; sift again with salt. Measure Crisco. (Easy way to measure Cri...
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
  • Jeanne, the Porcini sauce was really good,
  • 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!