ADVERTISEMENT
- Real Recipes from Real People -

Oh, Peg/Oh!

Misc.
thank-you for the scrumpdillyicious recipes. They sound very tempting! I especially enjoy telling my children, when they ask what's for dinner, answers like, "turkey roulades". They know, and like, what turkey is about, but never having had a roulade forstalls any complaints, at least until they have tasted them! Also, your recipes give me a range of techniques to explore, which will enable me to adapt some of my own recipes for the slow-cooker.

So thanks again, I really appreciate your post!

Cheers!

Carolyn
MsgID: 088206
Shared by: Carolyn, Vancouver
In reply to: Recipe(tried): Great Crockpot Recipes
Board: What's For Dinner? at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Peg/Oh
2
  Carol,IL
3
  Carolyn, Vancouver
4
  Peg/Oh
ADVERTISEMENT
Random Recipes
  • Baked Chicken in Horseradish Cream (serves 1 or 2)
  • BAKED CHICKEN IN HORSERADISH CREAM 2 tablespoons butter 2 tablespoons flour 1 cup milk 3 tablespoons prepared white horseradish 2 tablespoons sour cream 1 teaspoon sugar 1 teaspoon Dijon mustard 1 teaspoon white wine...
  • Bratwurst with Caramelized Shallots and Apples
  • BRATWURST WITH CARAMELIZED SHALLOTS AND APPLES 1/2 lb bratwurst 5 large shallots, peeled, trimmed and separated into sections 1 1/2 tbsp olive oil 1 tbsp unsalted butter 8 cups chicken stock, divided use 2 small pippi...
  • Orange Chili Barbecue Sauce (using orange marmalade)
  • ORANGE CHILI BARBECUE SAUCE "Use as a marinade or basting sauce for baked or grilled chicken, ribs, beef or pork." 1 cup (one 12-ounce jar) SMUCKER’S sweet orange marmalade 1 cup tomato sauce or crushed tomatoes pack...
  • Garry's Tex-Mex Enchiladas (using canned chili)
  • GARRY'S TEX-MEX ENCHILADAS "When I was growing up, these enchiladas with rice and refried beans was the essence of Mexican food. I now make a lot more sophisticated types of enchilada sauces and use different cheeses ...
  • Cart De Frisco Chicken Sandwich
  • OK, I used to work at Cart De Frisco and I made the sandwiches on a daily basis. Before this gets spread all over the internet I worked there close to 20 years ago and this from (hippy) memory NOT EXACT! Chicken thighs...
ADVERTISEMENT
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, Peg/Oh!
  • 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!