ADVERTISEMENT
- Real Recipes from Real People -

thanks, Jackie - it was fun - got enough for tonight, too! (nt)

Misc.
nt
MsgID: 0818905
Shared by: june/CapeCod/FL
In reply to: Recipe(tried): Tuscany Peasant Dish
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  june/CapeCod/FL
2
  Jackie/MA
3
  june/CapeCod/FL
4
  Micha in AZ
5
  Claudette/FL
6
  june/CapeCod/FL
ADVERTISEMENT
Random Recipes
  • Crustless Apple Pie
  • CRUSTLESS APPLE PIE "The pie will puff up as it cooks, then collapse as it cools. Moist and rich, this pie is also easy and tasty -- it's a real winner. Serve it warm or chilled." Whites of 2 large eggs (or egg subst...
  • Molten Chocolate Cake
  • This recipe is from the cookbook, True Tuscan by Cesare Casella Torta di Cioccolato Caldo (Molten Chocolate Cake) The quality of the chocolate is very important here; buy something good, such as Valrhona or El Rey, a V...
  • California Pizza Kitchen Spinach Artichoke Dip
  • CALIFORNIA PIZZA KITCHEN SPINACH ARTICHOKE DIP "A vast majority of CPK employees list this dip as their own and their customers' favorite appetizer. If you like, try serving it with wedges of fresh-baked focaccia in p...
  • Pineapple Yogurt Slimmer Ring
  • PINEAPPLE YOGURT SLIMMER RING 1 (1 lb. 4-oz.) can Dole Crushed Pineapple in Juice 4 packages plain (unflavored) gelatin 1 (46-oz.) can Dole unsweetened Pineapple Juice 1 cup lemon yogurt Mint leaves (for garnish) Dra...
  • Peanut Butter Chocolate Chip Cookie Pizza
  • PEANUT BUTTER CHOCOLATE CHIP COOKIE PIZZA 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 cup butter or margarine, softened 1/2 cup peanut butter 1/2 tsp vanilla 1 egg 1 1/2 cups flour FOR TOPPING: Miniature...
ADVERTISEMENT
  • Olive Garden Penne Romana
  • OLIVE GARDEN PENNE ROMANA Source: Olive Garden ROMANA SAUCE: 1/2 cup extra virgin olive oil 3/4 cup yellow onion, diced 1/2 teaspoon crushed red pepper 1 tablespoon fresh garlic, minced 2 cups...
  • Barley and Asparagus
  • BARLEY AND ASPARAGUS 2 cans (14 oz each) chicken broth 2 tablespoons vegetable oil 1 medium onion, chopped (1/2 cup) 1 medium carrot, chopped (1/2 cup) 1 cup uncooked quick-cooking barley 8 oz asparagus (8 to 10 stalk...
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
  • thanks, Jackie - it was fun - got enough for tonight, too! (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!