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

Let's see now -- that'll be about 3 billion calories or so . . .

Misc.
ADVERTISEMENT




MsgID: 0031211
Shared by: leeza
In reply to: All I can say is "WOW"
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Goodbye Turkey Casserole (using Minute Rice, 1980's)
  • GOODBYE TURKEY CASSEROLE 5 tablespoons flour 1 teaspoon salt, divided use 1/4 teaspoon onion salt 1/4 cup melted butter 2 1/2 cups milk 1 1/2 cups turkey broth 1 1/3 cups uncooked Minute Rice 1/2 cup grated American c...
  • Slow Grilled Ham
  • SLOW GRILLED HAM Use a bone in or out, cured or uncured ham. Make several slits in the ham and put whole slices of clove in slits to your taste preference. Mix together in a 9x11-inch cake pan: 1/2 to 3/4 2 liter A&...
  • Milk Lentil Soup (Sealtest, 1940)
  • MILK LENTIL SOUP 1 cup dried lentils 1 small onion 3 cups milk Salt and pepper 1/ cup cooked bacon, cut in small pieces Soak the lentils overnight in water. Drain, cover with fresh water, add sliced onion and cook ...
  • Sunday Dinner - Helena's Hungarian Goulash
  • It's Sunday and it's cold - which made me get out some old recipes, remembering good meals in earlier times. When I saw this stained and torn recipe card, I knew it was just what I wanted for dinner. HELENA’S HUNGARIAN...
  • Crustless Company Quiche (1980's)
  • CRUSTLESS COMPANY QUICHE 6 eggs 1 (5 1/2 ounce) can evaporated milk 1 tablespoon instant minced onion 1 teaspoon dry mustard 1 teaspoon marjoram, crushed 1/2 teaspoon seasoned salt 1/2 teaspoon pepper 1 (1 pound) can...
ADVERTISEMENT
  • Bahama Breeze Jerk Chicken Pasta - Variation
  • This is the best recipe so far that i have found!! My whole family loves this and we agree its as close to the Bahama Breeze recipe. We like to double the lemon though. Bahama Breeze Jerk Chicken...
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
  • Let's see now -- that'll be about 3 billion calories or so . . .
  • 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!