ADVERTISEMENT
- Real Recipes from Real People -

To Leslie (again)

Misc.

I am not from the southwest (wish I was) but I have done a lot of that type of cooking because I love the flavors - chiles, black beans, cilantro. It is also fun to cook. My husband loves it too. We live in NJ - faraway from the Southwest.

I am just a foodie and a recipe-aholic and love to cook. I cook dinner every night of the week (except for one Saturday every other week when I go to my mother-in-laws house) and lunch about 6 days out of the week. I do a lot of cooking. I love to cook but I also have a huge cookbook collection and get a lot of inspiration from there (and the internet).

I'm glad you enjoy the recipes I post, as do others. I enjoy putting the recipes together and I enjoy writing them up and posting them so others out there can enjoy them too.

I hope the Bourbon Chicken was good too.

Love, RisaG



MsgID: 081930
Shared by: RisaG
In reply to: Thank You: Thanks again
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  RisaG
2
  Jennifer/MI
3
  Leslie
4
  RisaG
5
  Leslie
6
  RisaG
ADVERTISEMENT
Random Recipes
  • Hot Potato Salad (Lea & Perrins)
  • HOT POTATO SALAD 3 strips bacon 1 small onion, minced 1 small green bell pepper, minced 1 cup mayonnaise 1 tablespoon cider vinegar 2 tablespoons water 1 tablespoon Lea & Perrins Worcestershire Sauce 1/2 teaspoon dry...
  • Creamed Corn with Bacon and Blue Cheese
  • CREAMED CORN WITH BACON AND BLUE CHEESE 5 medium ears fresh corn, husks and silk removed 4 ounces (about 4 slices) bacon, cut into 1/2-inch pieces 1 medium shallot, minced 1 medium garlic clove, minced 1 1/2 cups heav...
  • Meat Sauce (Mueller's Macaroni, 1937)
  • MUELLER'S MEAT SAUCE 1 pound beef or veal 1/2 cup olive oil 1 clove garlic 1 green bell pepper, chopped 1 onion, chopped 1 quart canned tomatoes, strained 3/4 can tomato paste 2 teaspoons salt 1 tablespoon sugar 2 cup...
  • Strawberry Cake (Pastel de Fresa)
  • STRAWBERRY CAKE (PASTEL DE FRESA) 1 3/4 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 sticks (3/4 cup) margarine, softened 1/2 cup sugar, divided use 1 egg 1 teaspoon grated lemon peel 1 cup milk FOR...
  • Spaghetti Bolognese (Weight Watchers)
  • SPAGHETTI BOLOGNESE 3/4 pound ground lean beef 1 onion, finely chopped 2 garlic cloves, minced 1 carrot, chopped 3 cups sliced mushrooms 1 (14 1/2 oz) can diced tomatoes 1 tablespoon tomato paste 1/2 teaspoon dried b...
  • Spiced Almond Cake with Almond Glaze (using cake mix)
  • SPICED ALMOND CAKE 1 (18.25 oz.) box yellow cake mix 2 tsp. ground cinnamon 1 tsp. ground allspice 1/2 tsp. ground nutmeg 1 1/3 cups water 3 eggs 1/3 cup vegetable oil 2 tsp. pure almond extract 1/2 cup slivered almon...
  • Red White and Blue Dessert (using crescent roll dough)
  • RED WHITE AND BLUE DESSERT 3 pkg. (8 oz. each) cream cheese 1 1/2 c. sugar 1 1/2 tsp. vanilla 1 egg 2 pkg. (8 oz. each) Pillsbury crescent rolls 1 pt. fresh blueberries or thawed and drained frozen blueberries 1 qt. s...
ADVERTISEMENT
  • Spicy Baked Penne and Swiss Chard
  • SPICY BAKED PENNE AND SWISS CHARD 8 ounces dried penne pasta 2 teaspoons olive oil 2 links hot Italian sausage (8 oz. total), casings removed 2 cloves garlic, peeled and minced 2 cups chopped rinsed Swiss chard leaves...
  • Cima alla Genovese (Genoese Stuffed Veal Breast)
  • CIMA ALLA GENOVESE (GENOESE STUFFED VEAL BREAST) Salt 1 calf's brain, about 1/2 lb. 1/4 lb. veal sweetbreads 2/3 cup peas, fresh or frozen 2 tbsp. extra-virgin olive oil 1/2 lb. veal loin, finely chopped 5 eggs, ligh...
  • Spinach-Bacon Deviled Eggs
  • SPINACH-BACON DEVILED EGGS 12 hard-cooked eggs, peeled, cut in half and yolks mashed in a bowl 1/2 cup frozen chopped spinach, thawed, drained and squeezed dry 1/4 cup mayonnaise 1/4 cup real bacon bits 2 1/2 tbsp. ci...
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
  • To Leslie (again)
  • 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!