ADVERTISEMENT
- Real Recipes from Real People -

Karen -

Misc.
Hi Karen - Progresso is our most commonly sold Italian flavored bread crumb - it has all the common Italian seasonings already in it - you could do almost the same thing with fresh bread crumbs by adding garlic powder, basil, oregano, parsley and even jarred parmesan cheese.

Hope this helps -
MsgID: 0812362
Shared by: juneFL
In reply to: one more thing!
Board: What's For Dinner? at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Roz/La. (soon to be Ok.)
2
  Gina, Fla
3
  Nan(SC)
4
  Karen - England
5
  Karen - England
6
  juneFL
7
  Jackie/MA
8
  Gina, Fla
9
  Roz/La (soon to be Ok.)
10
  Karen - England
11
  Gina, Fla
12
  Karen - England
ADVERTISEMENT
Random Recipes
  • All Mixed Up
  • I make this all the time and it is GREAT and exremely cheap. The most expensive item is the meat. You need: 1 lb ground beef (the fattiest kind is the cheapest) 1 small box store brand seasoned rice (I prefer mushroom!...
  • Goat Cheese Spread with Herbs and Olive Oil
  • GOAT CHEESE SPREAD WITH HERBS AND OLIVE OIL 8 ounces goat cheese (about 1 cup) 2 tablespoons heavy (whipping) cream, more if needed 2 tablespoons extra-virgin olive oil plus more for drizzling 2 tablespoons dry white ...
  • Honey Whole Wheat Bread (1970's Pillsbury recipe)
  • HONEY WHOLE WHEAT BREAD (1970's Pillsbury recipe) 2 pkg yeast 1/2 cup warm water 1/3 cup honey 1/4 cup shortening 1 tbsp salt 1 3/4 water 3 cups whole wheat flour 3 to 4 cups white flour Dissolve yeast in warm...
  • Honey-Brined Pork Tenderloins
  • HONEY-BRINED PORK TENDERLOINS 4 cups water 1/4 to 1/2 cup kosher salt 1/2 cup honey 2 tsp. Thai or Vietnamese hot chile sauce* 2 tsp. freshly ground black pepper 1 package pork tenderloin (not flavored) In a saucepan...
ADVERTISEMENT
  • Haitian-style Squash Soup
  • Haitian-style Squash Soup 3 pounds beef short ribs, cut into 2-inch lengths 1 lime, sliced 4 (or less) garlic cloves, peeled 2 green onions, including green parts (chop off ends if scraggly), cut into 1-inch pieces ...
  • 75-Minute Pizza Dough (food processor)
  • 75-MINUTE PIZZA DOUGH 1 1/2 cups warm water, about 105 degrees F 1 envelope (2 1/4 teaspoons) rapid-rise dry yeast 1 tablespoon sugar 2 tablespoons olive oil 4 cups bread or all-purpose flour, plus extra for preparing...
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
  • Karen -
  • 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!