ADVERTISEMENT
- Real Recipes from Real People -

Re: ISO-Summer Recipes

Misc.
Cheryl - I've heard that fruit soups (cold) are wonderful in the summertime. I think this summer I will try it. Maybe with raw veggie dippers on the side.
In the summertime, I always have either potato salad or macaroni salad on hand, too.
MsgID: 0022230
Shared by: Jo/AZ
In reply to: ISO: Summer Recipes
Board: Cooking Club at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • PF Chang's Potsticker Sauce (copycat recipe)
  • I found this on the internet. Let me know what you think as I love their dipping sauce too but haven't had it recently!! PF CHANG'S POTSTICKER SAUCE My husband is a big fan of the dipping sauce at PF Chang’s. So we ...
  • Cajun Shrimp and Crawfish Pasta (repost)
  • Outback's recipe is not avaialable on the Internet. This might be a similar recipe you could experiment with. Good luck and let us know your results. Cajun Shrimp and Crawfish Pasta Board: Cooking Club at...
  • Turkey Wings Fricassee (1958)
  • TURKEY WINGS FRICASSEE 4 turkey wings 3 tablespoons cooking fat or oil 2 1/2 cups water 3/4 teaspoon salt ground black pepper 2 tablespoons flour Brown the wings in the fat or oil. Add water, salt, and pepper. Cover...
  • HAPPY FATHER'S DAY!
  • June 15, 2008 RECIPE SWAP HAPPY FATHER'S DAY! Recipes for Father's Day ...
  • Spinach and White Bean Pizza (food processor)
  • SPINACH AND WHITE BEAN PIZZA 1/2 cup sun-dried tomatoes (not packed in oil) 1 pre-baked thin Italian pizza crust, preferably whole-wheat 1 (15 oz.) can navy beans, rinsed, drained 2 cloves garlic 1/2 cup firmly packed...
ADVERTISEMENT
  • Wine-Glazed Chicken with Ravioli and Asparagus
  • WINE-GLAZED CHICKEN WITH RAVIOLI AND ASPARAGUS 4 boneless, skinless chicken breast halves (4 ounces each) Salt and pepper, to taste 2 cups reduced-sodium fat-free chicken broth 1 cup dry white wine 1 cup orange ju...
  • Kedjenou Chicken with Curried Rice
  • KEDJENOU CHICKEN WITH CURRIED RICE 1 Habanero pepper 1/2 cup hot rich chicken stock 1/8 teaspoon dried saffron 1 (28-ounce) can whole plum tomatoes, sliced (or 3 fresh tomatoes, sliced) 3 onions, chopped 4 cloves garl...
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: ISO-Summer Recipes
  • 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!