ADVERTISEMENT
- Real Recipes from Real People -

kt/mn, yes please post the recipe.

Misc.

Hi kt,
The recipe sounds yummy. I printed copies of the recipes you posted for Pat/AR


MsgID: 082779
Shared by: Elly, Ohio
In reply to: Elly, I have a great recipe for a lemon
Board: What's For Dinner? at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Rosemary Chicken and Roasted Vegetables (Swanson)
  • ROSEMARY CHICKEN AND ROASTED VEGETABLES 1 (3 to 4 lb.) whole broiler-fryer chicken 1 tbsp. butter or margarine, melted 4 medium red potatoes, quartered 2 cups fresh or frozen baby carrots 2 stalks celery, cut into chu...
  • No-Peel Apple Crisp (using oats and walnuts)
  • NO-PEEL APPLE CRISP "Unpeeled apples boost nutrition, have thickening properties and give a rosy pink look to the dish." 1/2 cup all-purpose flour 1/2 cup rolled oats 1 cup coarsely chopped walnut pieces 1 cup sugar,...
  • Moxie's Med Bread - Try this
  • I have come very close to the Med bread recipe. I made a few adjustments though. I found an indian flatbread at a local market that was almost perfect but I almost fell over when I saw how many calories were in it. Try ...
  • Asian Risotto with Shrimp and Chicken
  • ASIAN RISOTTO WITH SHRIMP AND CHICKEN 1/2 pound shiitake mushrooms 1 red bell pepper, stemmed and seeded 1/2 cup pine nuts 1 tablespoon minced fresh ginger 2 cloves garlic, minced 1/2 roast chicken, preferably smoked ...
ADVERTISEMENT
  • Pear Butter (crock pot)
  • PEAR BUTTER 7 large Bartlett pears, peeled, cored, and cut into chunks (7 to 8) 1 1/2 tablespoons lemon juice 1 1/2 cups sugar 1 teaspoon cinnamon Combine all ingredients in slow cooker (crock pot) and stir. Cover ...
  • Shrimp Remoulade (food processor)
  • SHRIMP REMOULADE FOR THE REMOULADE SAUCE: 1 Tbsp white wine vinegar 1 Tbsp prepared yellow mustard 2 Tbsp Creole or country-style Dijon mustard 2 tsp tomato paste 1 small clove garlic, minced Dash Tabasco sauce 1/2 ...
  • Spinach Raspberry Salad
  • SPINACH RASPBERRY SALAD 1 Tbsp. raspberry vinegar 1 Tbsp. red raspberry preserves 2 tsp. olive oil 1 Tbsp. plus 1 tsp. water 1 lb. spinach leaves, washed and torn into pieces, tough stems discarded 2 Tbsp. pecan ...
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
  • kt/mn, yes please post the recipe.
  • 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!