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

Micha - your project sounds wonderful!

Misc.
How I wish we had picture/recipelink capability!

Your walls and stenciling and word painting sound wonderful - you must be very creative.

When do you leave for Tuscany?? Have a great trip and come back with some new recipes.

We're hanging in here at home, DH and I recuperating at a snail's pace but a little better each day.

Safe trip - Your friend, June

Editor's note:
We'd be happy to add a photo to a post. Please feel free to e-mail me: betsy@recipelink.com
MsgID: 0813770
Shared by: june/FL
In reply to: Joansy, have you ever used a potato as a...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (18)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Old-Fashioned Pot Roast in Coffee Gravy
  • OLD-FASHIONED POT ROAST IN COFFEE GRAVY 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 beef chuck roast (4 to 5-1/2 pounds), trimmed of excess fat 1/4 cup vegetable oil 1 large onion, coars...
  • Lemon Basil Snaps with Pistachios (cookies)
  • LEMON BASIL SNAPS WITH PISTACHIOS "Reading the Shepherd's garden seeds catalog is a pleasure in itself, but it also offers tempting recipes that focus on vegetables and herbs. These and other recipes have been collect...
  • Hershey's Cocoa Cream Pie
  • HERSHEY'S COCOA CREAM PIE 1/2 cup Hershey's cocoa 1 1/4 cups sugar 1/3 cup cornstarch 1/4 tsp. salt 3 cups milk 3 tablespoons butter or margarine 1 1/2 tsp. vanilla extract 1 baked inch pie crust or graham cracker cru...
  • Bouillabaisse (The Joy of Cooking)
  • BOUILLABAISSE "In this classic Provencal fisherman's stew, the only rule is that it should be a mix of different kinds of fish and shellfish paired with a combination of garlic, tomato, saffron, and fennel. The seafoo...
  • Cauliflower Parmesan
  • CAULIFLOWER PARMESAN 1/4 cup packed seasoned bread crumbs 1 head cauliflower, about 2 3/4 pounds, separated into equal-size flowerets (7 to 8 cups) 1 (26 ounce) jar fat-free chunky marinara sauce 2 cups shredded part-...
ADVERTISEMENT
  • Pizza Dough (one 30 minute rise)
  • PIZZA DOUGH 1 pkg. yeast 1/4 cup warm water 3/4 cup cool water 2 tbsp. olive oil 1 tbsp. honey 1 tsp. salt 3 cups flour Dissolve yeast in 1/4 cup warm water and let proof 10 minutes. Meanwhile, combine cool water,...
  • Welbilt Panettone (bread machine)
  • WELBILT PANETTONE Source: Welbilt 100-4 Bread Machine Manual Makes 1 (1 lb) loaf 2 1/2 tsp. dry yeast 2 cups plus 1 tbsp. bread flour 3/4 tsp. salt 5 tbsp. sugar 3 tbsp. dry skim milk 3/4 cup plus 1 tbsp. lukewarm wat...
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
  • Micha - your project sounds 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!