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

re: What to eat

Misc.
Wow, congratulations on making such changes in you life! I think I would start out somewhat simply. The first thing that popped to mind was cheese. How about trying various gourmet cheeses. There are so many different flavors and textures. Check at a gourmet grocery or winery. They would have many different items with a focus on quality, not quantity. Maybe also try a variety of different fruits. There are so many types available year round now. Most of all enjoy yourself!
MsgID: 0075665
Shared by: Beth, IL
In reply to: ISO: What to eat?
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Stir-Fried Shrimp with Olives and Smoked Paprika
  • STIR-FRIED SHRIMP WITH OLIVES AND SMOKED PAPRIKA "Make this rustic dish when you crave intense flavors with Mediterranean roots. Paprika gives it magnificent depth of color, and if you have smoked Spanish paprika, you...
  • Saffron Honey-Roasted Chicken
  • SAFFRON HONEY-ROASTED CHICKEN 1 (2 1/2 to 3 pound) chicken Unsalted butter (about 1/2 stick) Kosher salt for sprinkling 1/4 cup honey, approximately 2 tablespoons water, approximately 1/2 teaspoon saffron threads Pre...
  • Crock Pot Corn (using cream cheese)
  • CROCKPOT CORN 1 (1 lb.) bag frozen corn 1 (8 oz.) pkg. cream cheese 1 stick (1/2 cup) butter or margarine Salt and pepper to taste Melt cream cheese and butter in microwave. Spray crock pot with vegetable spray. P...
ADVERTISEMENT
  • Shrimp Scampi Big hit with frat house
  • Tried this recipe last week. I cook for a frat house, made this for them and every single one of them came out and told me how good it was. First time ever for that, so glad that I made it and that it was such a big...
  • Creamy Fusilli with Yellow Squash and Bacon
  • CREAMY FUSILLI WITH YELLOW SQUASH AND BACON "Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like." 8 ounc...
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: What to eat
  • 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!