ADVERTISEMENT
- Real Recipes from Real People -

well Risa - loved the sound of the scallop sauce..you have done it again!!! (nt)

Misc.





MsgID: 081596
Shared by: lisa, uk
In reply to: Recipe(tried): Great Week of Recipes
Board: What's For Dinner? at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Toffee Candy like Heath
  • This is the recipe I have always used and found that breaking the candy after leaves the homemade look to it. Did you let it cool at room temp? That always worked best for me. Prep Time:10 min Start to Finish:1 hr 30 mi...
  • Mid-West Style Pork Tenderloin Sandwich
  • Tammy, I am originally from Galesburg, IL. Have relatives that have always lived in Peoria. Do not recall the restaurant you are referring to, but here is the tenderloin sandwich recipe that I frequently use. There are m...
  • Chicken Cracklings
  • CHICKEN CRACKLINGS 4 pounds of chicken parts, cut in small pieces, Adobo Criollo, to taste (as sold in Latin markets) 3 garlic cloves, peeled and crushed 1/2 cup rum or white wine 2 tbsp sour orange 1 cup all purpos...
  • Eggplant Parmesan Rounds (serves 2)
  • EGGPLANT PARMESAN ROUNDS all-purpose flour (for dredging) 2 large eggs, beaten lightly 3/4 cup dry bread crumbs seasoned with salt and pepper 1 pound eggplant, cut into 1/2-inch-thick rounds vegetable oil (for frying)...
  • Eastern North Carolina BBQ Sauce
  • Elaine, the vinegar BBQ sauce you describe is famous in Eastern North Carolina locales such as Rocky Mount, Weldon, and Wilson. Enjoy! 1 cup white vinegar 1 cup cider vinegar 2 tbsp brown sugar 2 tbsp red pepper flakes...
ADVERTISEMENT
  • Bahama Breeze Cobb Salad with Citrus Vinaigrette
  • BAHAMA BREEZE COBB SALAD 2 (6 oz each) boneless, skinless chicken breasts 1 tsp. Creole seasoning blend 8 cups Spring mix of lettuce, washed and dried 8 ounces finely shredded Mexican blend cheese 4 hard boiled eggs...
  • Chiles Rellenos Casserole
  • CHILES RELLENOS CASSEROLE 12 eggs beaten 1 pint sour cream 1 1/2 tsp salt 3 to 4 cans (4 oz each) green chili strips, drained 1/2 lb. sharp cheddar cheese grated 1/2 lb. mild cheddar or Monterey Jack Preheat oven to ...
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
  • well Risa - loved the sound of the scallop sauce..you have done it again!!! (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!