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

Lily, this isn't a salad, but it's wonderful...

Misc.
I saw this on food tv and finally got around to making it today. Very yummy! Here's the link, it's called Pear Crostata with Honey, Blue Cheese and Almonds. My honey had sugared and I was afriad of melting the butter in the pie crust if I warmed it up, so I used raw sugar, for both the honey and the sugar called for to sprinkle over the finished tart. I also used the Safeway store brand of pre-rolled refrigerated pie crust. Easy to work with and fast.
MsgID: 0070982
Shared by: Micha in AZ
In reply to: ISO: blue vein cheese salad
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Gobbler Cobbler (using cooked turkey and Bisquick)
  • GOBBLER COBBLER 2 1/2 cups turkey gravy (leftover or commercially prepared) 3 cups cooked turkey chunks 1 1/2 cups frozen peas 1 1/2 cups sliced mushrooms 2/3 cup Sonoma dried tomato bits 1/4 cup water 2 tablespoons c...
  • Olive Garden House Dressing for Deb in Las Vegas
  • I have tried MANY versions of Olive Garden's Salad Dressing and this is very close, I think. Give it a try and see what you think... OLIVE GARDEN HOUSE DRESSING 8 ounces Paul Newman's Vinegar and Oil Dressing 10 mill...
  • Low Fat Mashed Potatoes and Gravy (Susan Powter)
  • LOW FAT MASHED POTATOES 8 medium-size russet potatoes 1/4 cup non fat milk 1/2 cup nonfat sour cream 1/8 cup chopped fresh parsley 1 tsp onion powder 1/2 tsp garlic powder Salt and pepper (to taste) Boil potatoes unt...
  • Sauce-Pot Meat Balls (Hunt's recipe, 1960's)
  • SAUCE-POT MEAT BALLS 1 package dry onion soup mix 1 1/4 cups water 2 cans (8 oz. each) Hunt’s Tomato Sauce 1 lb. ground beef 1 teaspoon garlic salt 2 teaspoon thyme 1/4 teaspoon ground black pepper 1 tablespoon cho...
ADVERTISEMENT
  • Swiss Chard with Hot Seasoned Vinegar
  • SWISS CHARD WITH HOT SEASONED VINEGAR FOR THE SEASONED VINEGAR: 2 Habanero or jalapeno peppers 1 cup white vinegar 4 thyme sprigs 2 cloves garlic, crushed FOR...
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
  • Lily, this isn't a salad, but it's wonderful...
  • 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!