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

This sounds really good, Jackie!

Misc.
I will be trying it soon!
MsgID: 0818859
Shared by: Carolyn, Vancouver
In reply to: Recipe(tried): Roast Chicken Breasts with Garbanzo Bean...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chinese Barbecued Chicken
  • CHINESE BARBECUED CHICKEN 1 split fryer or broiler chicken (about 3 1/2 lbs) 1/2 cup hoisin sauce 3 tbsp soy sauce 3 tbsp rice wine or sake 2 tbsp sugar 2 tbsp ketchup 2 tbsp minced garlic Rinse the chicken and drain...
  • Jerk Marinade (using mango and rum) (blender)
  • JERK MARINADE "Pastes made of spices and herbs are the most popular and authentic jerk flavoring method. Rub the paste all over the surface of the raw meat to add flavor." 6 spring onions 1 large ripe mango, peeled a...
  • Knockwurst with Warm Potato Salad (Jacques Pepin)
  • KNOCKWURST WITH WARM POTATO SALAD 1 to 1 1/2 pounds Red Bliss potatoes (these potatoes absorb dressing well) Water Dash salt FOR THE DRESSING: 1 cup sliced leeks 2 tablespoons plus 1/4 cup olive...
  • Pizza Burgers (like sloppy joes)
  • PIZZA BURGERS 1/4 cup chopped onion 2 tbsp shortening 1 pound ground beef 1 (10 3/4 oz) can condensed cream of tomato soup 1/2 cup shredded sharp cheddar cheese 1/8 tsp. oregano Dash of ground black pepper 8 buns spli...
  • Minestra of Broccoli and Pasta (soup)
  • MINESTRA OF BROCCOLI AND PASTA 1 small head broccoflower, or 1 pound cauliflower or broccoli, cut into small florets to yield about 3 cups 2 teaspoons olive oil 1 medium garlic clove, pressed or finely minced 2 tables...
  • 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 ...
ADVERTISEMENT
  • Chicken Tonight Country French RECIPE!!!!
  • IF ANYONE TRIES THIS OR MODIFIES IT FOR BETTER SUCCESS, PLEASE LET ME KNOW. Based on a comparison of the UK ingredient list (that gives some % of ingredients) and the US ingredient list I had off an old jar, here is wha...
  • Sauteed Brussels Sprouts with Bread Crumbs
  • SAUTEED BRUSSELS SPROUTS WITH BREAD CRUMBS 2 pounds brussels sprouts, trimmed 4 tablespoons butter 1 clove garlic, peeled and crushed 1/4 cup dry bread crumbs 2 tablespoons fresh lemon juice Freshly ground black peppe...
  • Soft Orange Frosted Cookies
  • SOFT ORANGE FROSTED COOKIES 1/2 cup unsalted butter, at room temperature 1/3 cup confectioner's sugar 1 egg 1 1/2 cups all-purpose flour 1/2 cup cornstarch 3/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup ...
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
  • This sounds really good, Jackie!
  • 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!