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

Peggy...

Misc.

Hi Peggy!
I have found many recipes for quinoa...but mainly salads and vegetable or fruit dishes...haven't run accross a recipe for cornbread if you are interested in any others let me know..in the meantime I'll keep my eyes open! Good Luck!


MsgID: 051077
Shared by: BB
In reply to: ISO: Quinoa Cornbread
Board: Healthy Cooking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Iowa Corn and Ham Bake
  • IOWA CORN AND HAM BAKE 1 green or red bell pepper, finely chopped 1 Tbsp. butter or margarine 2 cups corn, frozen, thawed or canned, drained* 1 1/2 cups coarsely chopped ham 1 1/2 cups milk 1 1/2 cups shredded Cheddar...
  • Red Velvet Cupcakes with Cream Cheese Frosting
  • RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon unsweetened cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, r...
  • Spring Pasta with Asparagus
  • SPRING PASTA WITH ASPARAGUS 12 ounces fresh or dried angel hair pasta, uncooked Olive oil-flavored cooking spray 1 small red onion, finely chopped (1 cup) 8 medium asparagus, cut in 1/2-inch slices 1/2 cup frozen b...
  • Fresh Fig Cake
  • FRESH FIG CAKE 3 cups all-purpose flour 1 1/2 cups chopped pecans 1 1/2 tsp baking soda 1 tsp baking powder 1 tsp allspice 1 tsp cinnamon 1 tsp ground cloves 1 tsp nutmeg 1/2 tsp salt 2 1/2 cups chopped fresh figs 1 c...
  • Emily's Chicken Soup (1970's)
  • EMILY'S CHICKEN SOUP 1 1/2 lb. boneless, skinless chicken breast (raw), chopped in 1/2-inch cubes 1 (46 oz.) can chicken broth 1 (10 3/4 oz.) can condensed cream of chicken soup 1 1/2 cups noodles, uncooked 1 cup slic...
  • Homemade Tortillas
  • HOMEMADE TORTILLAS 2 cups all-purpose flour 1/2 tsp salt 1 cup water 3 tbsp olive oil In a large bowl, combine the flour and salt. Stir in the water and oil. Turn onto a floured surface; knead 5 to 6 times. Divide ...
  • Portugese Sweet Bread for Lisa :-)
  • PORTUGESE SWEET BREAD 3 yeast cakes 1 cup of lukewarm water 12 cups flour 1 tablespoon salt 3 cups sugar 12 eggs, well beaten 1 pint lukewarm milk 1/2 lb of butter, melted Dissolve yeast in the water and set...
ADVERTISEMENT
  • Cookie press recommendation for Karen
  • Karen, I have the Wilton cookie press, it is not electric and have not had a problem with it. You have to be used to the cookie press, I had a old one , I think it was Mirro with the legs...that worked too....but since h...
  • Keeping waffles crisp till serving
  • It's the nature of waffles to get soggy as they sit, as the steam inside escapes through the outer crispy coat. It's really best to eat them immediately, but I understand how you want to hold them until you have enough ...
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
  • Peggy...
  • 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!