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

Sounds interesting, Carolyn! (nt)

Misc.
nt
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Shrimp Broiled with Rosemary (Gamberoni al Forno)
  • SHRIMP BROILED WITH ROSEMARY (GAMBERONI AL FORNO) rosemary leaves 1 1/2 lbs extra-large shrimp (16-20 per lb) 1/4 cup freshly squeezed lemon juice 4 tbsp extra virgin olive oil salt and freshly ground black pepper P...
  • Ninfa's Green Sauce (Similar ?) (repost)
  • I couldn't find the recipe but this might be similar???? Ninfa's Green Sauce 3 medium avocados 3 medium green tomatoes 4 fresh tomatillos 3 cloves garlic 2 to 3 sprigs cilantro 1 to 2 jalapeno peppers 1 1/2 cups sour c...
  • Red Onion Vinaigrette (blender or food processor)
  • Red Onion Vinaigrette 1/2 small red onion peeled, cut in 1/2-inch pieces (about 1 ounce) 1 1/2 teaspoons Dijon-style mustard 1 teaspoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup w...
  • Easy Tomato Sauce
  • EASY TOMATO SAUCE 1 small onion, chopped 2 garlic cloves, minced 1 (28 ounce) can whole tomatoes, cut up 1 carrot, shredded 1 tablespoon dried basil 1 teaspoon dried oregano salt and ground black pepper (to taste) 1/4...
  • Spicy Vegetable Gumbo
  • SPICY VEGETABLE GUMBO 3 tablespoons all-purpose flour 1/4 cup vegetable oil 1/2 cup chopped onion 1/2 cup chopped green pepper 1 clove garlic, chopped 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon thyme 1/4 teaspo...
ADVERTISEMENT
  • Mexican Shredded Pork (1980's)
  • MEXICAN SHREDDED PORK 1/4 cup corn oil 1 large onion, chopped 1 large jalapeno pepper, minced (with seeds) 2 pounds pork shoulder, cut into 2-inch cubes 1 teaspoon chili powder 2 teaspoons ground cumin 1/2 teaspoon gr...
  • Fennel and Coarse Salt Breadsticks
  • FENNEL AND COARSE SALT BREADSTICKS Jason Knapp, Executive Chef of The Governor’s Mansion 2 1/2 teaspoons (1/4 ounce) dry yeast 3/4 cup lukewarm water 1 1/2 teaspoons sugar, divided use 2 1/2 to 3 cups all-purpose flou...
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
  • Sounds interesting, Carolyn! (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!