ADVERTISEMENT
- Real Recipes from Real People -

Your Fault Angel

Misc.

Now see what you started Angel,all Chucks in a Uproar!!!



MsgID: 13756
Shared by: Sandy
In reply to: Sandy, I kid you not,
Board: What a Great Idea! at Recipelink.com
  • Read Replies (61)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Angel O:-)
2
  sandy
3
  Angel O:-)
4
  Molly/OH
5
  Becky in KY
6
  Angel O:-)
7
  sandy
8
  Sandy
9
  Angel. O:-)
10
  Margie, MD
11
  Kathy/MO
12
  Terri/GA
13
  Angel O:-)
14
  Angel. O:-)
15
  Angel O:-)
16
  Kathy/MI
17
  Terri/GA
18
  Angel, O:-)
19
  Sandy
20
  Sandy
21
  Angel. O:-)
22
  sandy
23
  Angel. O:-)
24
  Sandy
25
  sandy
26
  Terri/GA
27
  Nalani
28
  Angel O:-)
29
  Margie, MD
30
  Nalani
31
  Gail,CO
32
  Terri/GA
33
  Nalani AZ
34
  Molly/OH
35
  Angel O:-)
36
  Angel O:-)
37
  Gail, CO
38
  Angel O:-)
39
  Nalani AZ
40
  Gail CO
41
  Angel O:-)
42
  Clarissa
43
  Clarissa
44
  Angel O:-)
45
  Becky in KY
46
  Elly
47
  Clarissa
48
  Angel O:-)
49
  Clarissa
50
  Angel O:-)
51
  Nalani AZ
52
  Angel O:-)
53
  Clarissa
54
  Angel O:-)
55
  Nalani AZ
56
  Clarissa
57
  Angel O:-)
58
  Sandy
59
  Angel
60
  Elly
61
  Angel
62
  Debi
ADVERTISEMENT
Random Recipes
  • Hamburger Patties, Twice-Topped
  • HAMBURGER PATTIES, TWICE-TOPPED 2/3 cup undiluted evaporated milk 1 1/2 pounds lean ground beef 1/2 cup fine cracker or bread crumbs 1 egg 1/2 cup chopped onion 1 teaspoon garlic salt 1/2 teaspoon salt 1 Tablespoon pr...
  • Eggplant Appetizer (McCall's Cookbook, 1973)
  • EGGPLANT APPETIZER 1 large eggplant 1/2 cup plus 2 tablespoons olive oil or vegetable oil, divided use 2 1/2 cups sliced onion 1 cup diced celery 2 cans (8 oz each) tomato sauce 1/4 cup red wine vinegar 2 tablespoons ...
  • Roasted Vegetables and Linguine Salad
  • ROASTED VEGETABLES AND LINGUINE SALAD 3/4 pound linguine, uncooked 2 tablespoons plus 1 teaspoon olive oil, divided use 3 bunches scallions, trimmed 2 large red bell peppers, seeded 2 large green bell peppers, seeded ...
  • Quesadillas for a Crowd (12 servings)
  • QUESADILLAS FOR A CROWD 4 (10-inch) or 6 (8-inch) or 10 (6-inch) flour tortillas Oil for brushing tortillas Filling of choice (recipes follow) Adjust oven rack to lowest position and heat oven to 500 degrees F. Ligh...
ADVERTISEMENT
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
  • Your Fault Angel
  • 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!