ADVERTISEMENT
- Real Recipes from Real People -

Oh dear Sue, you had really made me laugh! Try the black bean &

Misc.
Chorizo Soup & you will see that it is absolutely great! Leftovers are great for freezing too.

Your friend,

Gladys/PR
MsgID: 0813876
Shared by: Gladys/PR
In reply to: Sounds wonderful as usual!
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Ybor City / Carmine's Style Deviled Crab - 3 recipes
  • As a previous poster noted, Ybor City style deviled crab is VERY distinct from deviled crab cakes. While Carmine's hasn't given up their secret, here are some suitable recipes! YBOR CITY STYLE DEVILED CRAB Columbia Re...
  • Deep Fried Risotto Balls (Italian)
  • DEEP FRIED RISOTTO BALLS "The Italian name for this dish translates as "telephone wires", which refers to the strings of melted mozzarella cheese, the surprise contained within the risotto balls." 2 tablespoons olive...
  • Au-Gratin Potatoes
  • AU-GRATIN POTATOES 6 cups potato slices 4 tbsp. margarine 4 tbsp flour 1/2 tsp salt- pepper to taste 2 cups milk 1 cup cubed Velveeta Preheat oven to 350 degrees F. Boil potato slices until just tender. Drain; set...
  • Hot Orange Chicken (stir fry)
  • HOT ORANGE CHICKEN FOR THE CHICKEN MARINADE: 1 1/2 Tbsp tapioca or cornstarch dissolved in 1/3 cup cold water 1 Tbsp rice wine or dry sherry 2 Tbsp soy sauce 1/2 tsp baking soda 1/2 salt 1/2 tsp sugar 1 lb boneless,...
ADVERTISEMENT
  • Pasta with Caramelized Onions and Herbs (James McNair)
  • PASTA WITH CARAMELIZED ONIONS AND HERBS 1/2 cup extra virgin olive oil 3 pounds yellow onions, cut in half lengthwise, peeled and thinly sliced 2 pounds sweet Walla Walla onions, prepped same as yellow onions 2 tables...
  • GT Express Manual and Recipe Book
  • Hi Linda, Here is the manual: GT Express Manual and Recipes Happy Cooking! Betsy IN REPLY TO: I would love to get more recipes,...
  • Supper Omelet with Chicken Sauce (1956)
  • SUPPER OMELET WITH CHICKEN SAUCE FOR THE CHICKEN SAUCE: 2 tbsp butter 2 tbsp flour 1/4 tsp salt 1 cup milk 1 cup diced cooked chicken 1 (2 oz) can chopped mushrooms 2 tbsp chopped green...
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
  • Oh dear Sue, you had really made me laugh! Try the black bean &
  • 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!