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

Unbelievable, I Have a Fan Club....

Misc.
ADVERTISEMENT
Gosh, I am blushing a deep red, thank you for your sweet praises....I am just glad that you all like these recipes, it only means you have an exceptionally good palate!!! So very glad there are so many happy tummies out there...Happy Cooking!! Gina

MsgID: 089637
Shared by: Gina, Fla
In reply to: Include me on the list...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Red Lion Inn New England Boiled Dinner
  • NEW ENGLAND BOILED DINNER 1 (4 to 5 pound) corned beef brisket 4 quarts chicken broth 1 teaspoon pickling spices 1 head garlic, unpeeled and cut into quarters 12 small new potatoes, peeled 6 carrots, coarsely chopped ...
  • Granite City Flying Monkey
  • GRANITE CITY FLYING MONKEY Absolut Citron Peach Schnappes Lemonade Raspberry Puree I do 2 shots of citron, 2 shots of schnappes, top with lemonade and leave room at the top to add a bit of raspberry puree. You may ha...
  • Champion House Shrimp #44 Hot and Sour (serves 2)
  • This is the only recipe I could find from The Champion House. CHAMPION HOUSE SHRIMP #44 HOT AND SOUR For those folks on the Toronto board that were looking for it - here you go direct from the now defunct Champion H...
  • Flaxseed Bread
  • FLAXSEED BREAD Moist, chewy fresh bread, with a flavorful, nutty taste. 1 3/4 to 2 cups all-purpose flour, divided use 1 1/4 cups whole wheat flour 1 envelope...
  • Asian Barbecue Steaks
  • ASIAN BARBECUE STEAKS FOR THE MARINADE: 1/2 cup ketchup 1/4 cup chopped green onions 1/4 cup hoisin sauce 1 tablespoon minced fresh ginger FOR THE...
  • Rhubarb Cream Pie (not using milk or cream)
  • RHUBARB CREAM PIE 3 cups cut rhubarb 1 recipe pastry dough for 2-crust 9-inch pie 1 1/2 cups sugar 3 tbsp flour 1/2 tsp nutmeg 1 tbsp butter 2 eggs, beaten Preheat oven to 450 degrees F. Spread rhubarb in pastry-lin...
  • Lemony Artichoke and Onion Gratin
  • LEMONY ARTICHOKE AND ONION GRATIN 4 tablespoons olive oil 1 large yellow onion, cut into 1/4-inch slices 2 (9-ounce) packages frozen artichoke hearts, or 2 (15-ounce) cans artichoke hearts, rinsed and drained 1 large ...
ADVERTISEMENT
  • Bush's Summer Baked Beans with Grilled Chops
  • BUSH'S SUMMER BAKED BEANS WITH GRILLED CHOPS 2 tablespoons smoked paprika 2 teaspoons salt 1 teaspoon ground pepper 1 (28 ounce) can BUSH'S Country Style Baked Beans 2 tablespoons cider vinegar, divided use 6 pork cho...
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
  • Unbelievable, I Have a Fan Club....
  • 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!