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

Thumbs Up For the Pot Roast!! (nt)

Misc.
nt
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Christmas Menu Tried
  • I wanted to thank you all for your posts and recipes for Christmas. I tried the Foolproof Prime Rib and Herb Rolls from Paula's magazine and both recipes were winners! I could not believe how perfectly the roast turned...
  • Spanish Meatballs in Spicy Tomato Sauce (Albondgas)
  • SPANISH MEATBALLS IN SPICY TOMATO SAUCE (ALBONDGAS) "All over the world you will find meatballs, but none as flavorful as the albondgas of Spain. Originally Moorish - all Spanish words starting with "al" are Arabic in...
  • French Split Pea Soup (crock pot)
  • FRENCH SPLIT PEA SOUP 2 cups split peas 6 cups water or chicken stock 1/2 yellow onion, finely chopped 2 carrots, peeled and finely chopped 2 celery stalks, finely chopped 1 smoked pork chop Salt Rinse and sort throu...
  • Triple-Cheese Macaroni
  • TRIPLE-CHEESE MACARONI 1 (16 ounce) package elbow macaroni, uncooked 2 eggs 1 (12 ounce) can evaporated milk 1/4 cup butter, melted 2 tablespoons prepared mustard 1 teaspoon seasoned salt 1 teaspoon pepper 8 ounces Ve...
  • Wellspring Grocery Kentucky Bourbon Bars
  • KENTUCKY BOURBON BARS 2 1/2 cups flour 2 tablespoons brown sugar 1 1/4 cup butter, chilled and cut into quarter pieces Filling (recipe follows) 3 cups chopped pecans, divided, or 2 cups pecans, divided, plus 1 cup cho...
  • Bye Bye Butter Stuffing
  • BYE BYE BUTTER STUFFING 1 (14 1/2 oz) can Swanson Chicken Broth (1 3/4 cups) Generous dash ground black pepper 1 stalk celery, coarsely chopped 1 small onion, coarsely chopped 4 cups Pepperidge Farm Herb Seasoned Stuf...
ADVERTISEMENT
  • Classic Mock Meat Loaf (meatless, food processor)
  • CLASSIC MOCK MEAT LOAF "Mock meat loaves were common fare for vegetarians in the 60s and 70s, and then they went out of favor. Many deserved to be forgotten, but this walnut loaf is a gem. It has a superb flavor and t...
  • Chicken Scaloppine with White Wine Sauce
  • CHICKEN SCALOPPINE 1/2 cup all-purpose flour 1 teaspoon salt 3/4 teaspoon black pepper 4 (5 ounces each) boneless, skinless chicken breast cutlets 2 tablespoons olive oil 1 cup white wine (or chicken broth) In a shal...
  • Maple-Walnut Crunch Waffles (food processor)
  • MAPLE WALNUT CRUNCH WAFFLES 2 large eggs 1/2 cup maple syrup 1 1/2 cups buttermilk 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup vegetable shortening 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
  • Thumbs Up For the Pot Roast!! (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!