ADVERTISEMENT
- Real Recipes from Real People -

Send Some Sunshine Julie!! (nt)

Misc.
nt
MsgID: 087356
Shared by: Gina, Fla
In reply to: What a lovely soup Gina
Board: What's For Dinner? at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Gina, Fla
2
  PAM/WI
3
  Julie C./S.Africa
4
  Carol IL
5
  Gina, Fla
6
  Gina, Fla
7
  Debbie D., AL
ADVERTISEMENT
Random Recipes
  • Houston's Tortilla Soup - Variation
  • I LOVED this recipe. It was very similar if not identical to the soup at Houston's. I'm in heaven! I just made two huge batches to serve to the teachers at our middle school and have received many compliments and requ...
  • How to Bake a Cake in an Electric Skillet
  • BAKING IN YOUR ELECTRIC SKILLET: Certain kinds of cakes, such as coffee cakes, cake mixes, and any muffin or modified conventional method cake can be acceptably baked in an electric skillet. The bottom and sides will ...
  • Three Potato Salad (Hellman's recipe)
  • THREE POTATO SALAD : 3 lbs. assorted potatoes (all-purpose, red and/or sweet potatoes or yams), unpeeled and cut into 1-inch pieces 1/2 cup Hellmann's or Best Foods Real Mayonnaise 1 Tbsp. Dijon mustard 1/4 cup sliced ...
  • Garlic Butter Noodles
  • GARLIC BUTTER NOODLES 7 ounces dry egg noodles 3 tablespoons butter 1/2 cup chopped green onion (scallions) 3 garlic cloves, finely minced 2 tablespoons brown sugar 1 teaspoon Maggi Sauce (or soy sauce) 1 tablespoon v...
  • Chicken Toscana Soup (like Macaroni Grill)
  • CHICKEN TOSCANA SOUP (like Macaroni Grill) My sister and I had this soup at Macaroni Grill on Saturday and we couldn't stop thinking about it. The menu described it as having garlic parmesan gnocchi which I could not ...
ADVERTISEMENT
  • Cranberry Glazed Brie (repost)
  • Kristi, I love serving appetizers to my guests, this is a recipe I have used often with rave reviews. You can make the marmalade ahead and refrigerate it or freeze it for longer storage. Wheat thins are very good with th...
  • Louisiana Seafood Pasta
  • LOUISIANA SEAFOOD PASTA "Here’s my take on the very rich, Creole-seasoned, chock-full-of-seafood pasta dish that became popular in the early 1980s, and remains so today. When crawfish are in season, use them instead o...
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
  • Send Some Sunshine Julie!! (nt)
  • 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!