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

What a lovely meal Gladys(Nt) (nt)

Misc.
nt
MsgID: 086248
Shared by: Julie C./S.Africa
In reply to: Recipe(tried): Visit to a Beach Apartment.
Board: What's For Dinner? at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pasta Antipasto
  • PASTA ANTIPASTO 1/2 lb. rotelle macaroni* 1 cup (8 oz.) Italian salad dressing, divided use 1 cup sliced mushrooms 1 cup pitted ripe olives 1/2 cup roasted red bell pepper, cut into strips 3 medium tomatoes, slice...
  • Spicy Shrimp with Green Onion (using curry powder)
  • SPICY SHRIMP WITH GREEN ONION 2 tbsp all-purpose flour 1/2 tsp curry powder 1/8 tsp ground cayenne pepper Salt, to taste 3/4 lb shrimp (about 12), shelled and deveined 2 tbsp peanut oil 1 bunch green onions, cut into ...
  • Lemon Chiffon Pie (using Jello and Cool Whip)
  • LEMON CHIFFON PIE 2/3 cup boiling water 1 (4-serving size) package Jell-o Lemon Flavor Gelatin 2 teaspoons grated lemon peel 2 tablespoons fresh lemon juice 1/2 cup cold water Ice cubes 1 (8 oz.) tub Cool Whip, thawed...
  • Popcorn Crunch (Ideals Candy Cookbook, 1970's)
  • POPCORN CRUNCH 2 quarts popped corn 1 1/2 cups pecan halves 2/3 cup whole almonds 1 1/3 cups sugar 1/2 cup light corn syrup 1 cup margarine Dipping chocolate (optional) Mix together popped corn and nuts; set aside. ...
  • Kale Chips with Lemon and Ginger (baked)
  • KALE CHIPS WITH LEMON AND GINGER "These might taste a bit indulgent, but in fact this is one salty-crunchy snack that's quite healthy. You can reduce the amount of olive oil to a mere misting from a sprayer if you pre...
  • Cream of Tomato Soup from 1932
  • CREAM OF TOMATO SOUP FROM 1932 This recipe received honorable mention in a weekly recipe contest sponsored by the San Jose News newspaper in 1932. 3 tablespoons butter 4 tablespoons flour 1/2 teaspoon salt 1/8 teaspo...
ADVERTISEMENT
  • Chicken Casserole (using parsley and tarragon)
  • CHICKEN CASSEROLE 2 chicken breast halves 2 medium potatoes 4 carrots 1/3 cup minced parsley 1/4 tsp. tarragon 1 small minced onion 1 clove garlic 1 (8 oz.) can tomato sauce water or wine Rub a small casserol...
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
  • What a lovely meal Gladys(Nt) (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!