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

re: Franco-American Macaroni and Cheese

Misc.
ADVERTISEMENT
They also have the pasta at Kroger
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Zapple muffins (using zucchini)
  • ZAPPLE MUFFINS FOR ZAPPLE SAUCE: 4 cups peeled, seeded and diced zucchini or summer squash 1/3 cup fresh lemon juice 1/2 cup packed light brown sugar 2 teaspoons ground cinnamon 1/4 teaspoon...
  • Orange Gingerbread with Ginger Cream
  • ORANGE GINGERBREAD WITH GINGER CREAM 1/3 cup butter, melted 2/3 cup milk 1 cup dark molasses 1 large egg, lightly beaten 3 cups sifted all-purpose flour 1/2 teaspoon baking soda 2 teaspoons baking powder 1/2teaspoon s...
  • Poppa D's Hot Wings
  • POPPA D'S HOT WINGS 5 lbs. chicken wings ground red pepper (if desired) 1 (6 oz.) bottle of Louisiana hot sauce 1/2 cup butter 2 tablespoons honey salt to taste celery sticks (to serve) ...
  • 90th Birthday Buffet for 80-100 - Tips and Ideas
  • Dear Molly, You have quite a celebration planned! I'm sure this will give your mother, family, and friends some wonderful memories. Here is a little help for you: Buffet Food Amounts for 100-150 people ...
  • Flank Steak Pesto Roulade
  • FLANK STEAK PESTO ROULADE 1 flank steak 1/3 cup homemade or purchased pesto sauce 1/3 cup breadcrumbs 4 slices (about 4 oz.) County Line® Provolone Cheese Slices Salt and freshly ground pepper Olive oil Preheat oven ...
  • Baked Monte Cristo Sandwiches (using ham and cheese)
  • BAKED MONTE CRISTO SANDWICHES 8 slices whole wheat bread 4 slices American cheese 24 slices shaved smoked ham 2 egg whites 1/2 cup 1% lowfat milk Preheat oven to 450 degrees F. Top 4 of the bread slices with the ch...
  • Gringo Dip
  • Hi I'm not sure of the proportions, but I know (more or less) what goes in it (I worked there for a few months): pepper jack cheese pico de gallo (diced tomatoes, diced red onions, jalapenos, cilantro) spinach cayenne ...
ADVERTISEMENT
  • Keeping celery fresh and crisp
  • A month or so ago I read somewhere that wrapping fresh celery tightly in aluminum foil would keep it fresh and crisp. It works!!!!! I had just bought a bunch of celery, I used a small amount of it and wrapped the rest ti...
  • Vermont Cheddar Bread
  • VERMONT CHEDDAR BREAD 3 cups lukewarm water (85 to 100 degrees) 1 1/2 tablespoons instant yeast 1 1/2 tablespoons salt 1 1/2 tablespoons sugar 6 1/2 cups flour 1 cup grated cheddar cheese Cornmeal (for dusting) Flou...
  • Carrots Provencal (using garlic and black olives)
  • CARROTS PROVENCAL "The Mediterranean abounds in olives, and Provencal cuisine in particular makes wide use of this bounty. My friend Marise, a farmer who lives in my village and sells her carrots - picked that morning...
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
  • re: Franco-American Macaroni and Cheese
  • 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!