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

LINDA......................

Misc.

Hi Linda,
Got to confess I bought the pork chops already stuffed they were a lot better then if I had done it myself. You got to tell me about your Chicken Broccoli Supreme sounds yummy. Don't tell me you bought it frozen too.lol
Some times you just got to break down feed those husbands don't you, bet he still has a smile on his face.
Your friend.
Molly



MsgID: 08823
Shared by: Molly/OH
In reply to: How did you prepare your pork chops?
Board: What's For Dinner? at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chinese Tuna Steaks on the Grill
  • CHINESE TUNA STEAKS ON THE GRILL 1 tuna steak 1 teaspoon salt 1 teaspoon finely chopped ginger root 1/4 teaspoon ground white pepper 1 teaspoon and 1 tablespoon cornstarch, divided use 2 tablespoons salted black beans...
  • Crispy Baked Fish
  • CRISPY BAKED FISH 1 1/4 pound fresh cod fillets* 1/4 cup egg substitute 1 tablespoon skim milk 1 teaspoon Worcestershire sauce 1 tablespoon fresh lemon juice 1/2 cup stone-ground cornmeal (or cornflake crumbs) 1/2 tea...
  • Chocolate Shortcakes with Fruits
  • CHOCOLATE SHORTCAKES WITH FRUITS FOR THE FRUIT: 2 pint perfectly ripe strawberries, hulled and sliced 1/3 to 1/2 cup sugar, depending on sweetness of fruit 1 pint raspberries 1/2 lb sweet red...
  • Home-Style Bread Pudding with Raisins and Lemon Sauce
  • HOME-STYLE BREAD PUDDING WITH RAISINS 2 1/2 cups skim milk 3 tablespoons butter or margarine 3 eggs 1/2 cup white sugar 1/4 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract 6 cup...
ADVERTISEMENT
  • Cantuccini: Classic Tuscan Biscotti
  • Carol, I never understand why some biscotti recipes call for any butter at all. Since our first trip to Tuscany, this is the only recipe I use for Biscotti. It does not call for shortening of any type. They make the hous...
  • Bahama Breeze Paella
  • BAHAMA BREEZE PAELLA 1/2 pound chicken tenders, cut into quarters 1/2 pound jumbo shrimp, peeled and deveined 1/2 pound jumbo sea scallops, fresh 1/2 pound fresh fish, cut into 1-inch chunks 4 teaspoons Creole sea...
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
  • LINDA......................
  • 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!