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

Thank you John - This would make a good starter for Valentine's Day! (nt)

Misc.
ADVERTISEMENT
nt
MsgID: 0087289
Shared by: Betsy at Recipelink.com
In reply to: Recipe(tried): Spaniard's Cocktail of Shrimp
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe(tried): Spaniard's Cocktail of Shrimp
  John White, Galway NY
2 Thank you John - This would make a good starter for Valentine's Day! (nt)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Remaking Jams and Soft Jellies
  • Have you given it a month or so to gel ? Some take that long. If you want to remake, here are the ways to do it: First, give it 3-4 weeks as some take that long to gel. I don't know if you used commercial pectin or not....
  • Corn and Onion Casserole (using corn muffin mix)
  • CORN AND ONION CASSEROLE 1 tablespoon margarine 1 large onion, sliced 1 cup sour cream 1/4 teaspoon salt 1/2 tablespoon finely chopped fresh parsley 1 1/2 cups shredded cheddar cheese, divided use 1 (8 1/2 oz.) box J...
  • Tuscany Journal Entry #16-Pisa
  • Tuscany Journal Entry #16-Pisa Wednesday, April 5th We do some housekeeping and final packing, bidding goodbye to Chiuse, Nicolo and the cats. Harriet’s instructions to Pisa are pretty flawless. We drop the rental car...
  • Chicken Breasts with Chive and Mustard Sauce
  • CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE 2 tablespoons unsalted butter 4 (8 ounces each) skinless, boneless chicken breasts, slightly pounded, and flattened Fine sea salt and freshly ground pepper 3 tablespoons ch...
ADVERTISEMENT
  • Beyonce's Pasta
  • BEYONCE'S PASTA 1 pound linguine, uncooked 4 Tbsp olive oil 3 Tbsp unsalted butter 1/2 cup shallot or onion, minced 5 or 6 cloves garlic, minced 1 small carton (8 oz) cherry or grape tomatoes 1/4 tsp red pepper flakes...
  • Beans De Luxe (1950's)
  • BEANS DE LUXE "Casserole-cooked with catsup and onions!" 2 tbsp. McCormick-Schilling Minced Onion 1/4 cup bacon fat 2 cans (1 lb. each) Van Camps Pork &...
  • Tender Chocolate Cupcakes
  • TENDER CHOCOLATE CUPCAKES 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup sugar 2 eggs 2 squares (1 ounce each) u...
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
  • Thank you John - This would make a good starter for Valentine's Day! (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!