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

June and Gina.......WOW!!! Menu

Misc.
As always, I enjoyed your recipes and menu. June, after reading your Menu, I will have Broccoli Salad also. Gina, I am using your Green Beans and Sweet Potatoes. June, welcome back to the Cape. Hope your Thanksgiving is filled with a lot of LOVE, FAMILY and FRIENDS.
MsgID: 0819316
Shared by: Claudette/FL
In reply to: Our 2009 Thanksgiving Menu -
Board: What's For Dinner? at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Peppy Palermo Pasta Salad
  • PEPPY PALERMO PASTA SALAD 1/2 lb. rotini 2 zucchini, cut in half lengthwise and sliced 1 red bell pepper cut into thin strips 1/4 cup chopped red onion 2 cloves garlic, minced 1/3 cup and 2 Tbsp. olive oil, divid...
  • Baked Lentils with Cheese
  • I had a roommate about 25 years ago who made this casserole as a vegetarian meal one day. I had never eaten lentils before; now I crave it and make it regularly. Hope you enjoy it too. (I do cut back on the cheese now...
  • Johnny Carino's 5 Meat Italian Pasta
  • 5 MEAT ITALIAN PASTA FROM JOHNNY CARINO'S From: Johnny Carino's Source: CBS19TV, Texas, Recipes 1 oz. seasoned oil 1 tsp. chopped fresh garlic 1/4 cup chopped italian sausage 1/8 cup diced ham 1/8 cup diced green ...
  • Roast Chicken with Anise (may be Russian)
  • ROAST CHICKEN WITH ANISE 1 whole or cut-up chicken 2 tablespoons butter or margarine 1 tablespoon anise seed Salt and pepper to taste Preheat oven to 350 degrees F. Put the chicken in a Dutch oven or deep casserole ...
  • Electric Skillet Onion Rings
  • ELECTRIC SKILLET ONION RINGS 2 medium onions, cut into 1/4-inch thick slices separated into rings 1/2 cup all-purpose flour 1/2 tsp. baking powder 1/4 tsp. parsley 1/4 tsp. salt dash pepper 1 beaten egg 1/3 cup milk ...
ADVERTISEMENT
  • Black Olive Pesto (food processor)
  • BLACK OLIVE PESTO 3 cloves garlic, peeled 2 anchovy fillets 1 teaspoon pine nuts 1/3 cup pitted black olives 1/3 cup pitted Nicoise olives 1 1/2 teaspoons virgin olive oil 1 1/2 teaspoons fresh lemon juice 1/4 teaspoo...
  • Carraba's Sangria
  • Look at the Carraba's menu: It uses Scarlatto Italian wine. Also Monin sangria mix. recipe is: 2 1/2 cups red sangria mix (Monin) 9 oz. brandy 4 1/2 cups freshly squeezed orange juice 1/2 teaspoon cinnamon 2 bottles...
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
  • June and Gina.......WOW!!! Menu
  • 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!