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

You're vey kind Jan! (nt)

Misc.
nt
MsgID: 3133186
Shared by: Betsy at Recipelink.com
In reply to: betsy gladys and micha- you are a hard a...
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (18)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Italian Olives
  • ITALIAN OLIVES 1 (7 oz.) jar whole green olives 3 cloves garlic, whole 12 whole black peppercorns 2 teaspoons pimiento, drained and chopped 1 teaspoon Italian seasoning Distilled vinegar to cover (white wine or c...
  • Spring Vegetable Stew with Hazelnuts
  • SPRING VEGETABLE STEW WITH HAZELNUTS "Spring fever hits Heartlanders hard. As the days lengthen and our appetites lighten, we yearn for quick, easy fare. Sunchokes, also known as Jerusalem artichokes and Canadian pota...
  • Individual Size Stromboli (using frozen bread dough)
  • INDIVIDUAL SIZE STROMBOLI 1 loaf Bridgford Frozen Bread Dough, White or Honey Wheat, thawed 1 (2.5 oz.) package Bridgford Sliced Ham 1 (2.25 oz.) package Bridgford Sliced Dry Italian Salami 3/4 cup shredded Mozzarella...
  • Eggless Mango Cake Recipes - 4
  • Let us know which one you tried and how it came out! :) MANGO CAKE Source: ABC, Darwin Mangos 1/2 cup butter 1 1/2 cups brown sugar 2 teaspoons bi-carb soda 1/2 cup sultanas 1 cup plain flour 1 cup self-raising flour...
  • Close As You Can Get To Bob Evans Crepes
  • CLOSE AS YOU CAN GET TO BOB EVANS CREPES 1 (4-serving size) box instant vanilla pudding 1 (8 oz) package cream cheese, softened pancake mix strawberry or blueberry pie filling (for serving) Mix pudding as directed on...
  • Best Banana Bread (using yogurt)
  • BEST BANANA BREAD 2 cups all-purpose flour 1/2 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup toasted walnuts or pecans, chopped 3 ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cu...
ADVERTISEMENT
  • Light 'N' Lean Chicken Breasts
  • LIGHT 'N' LEAN CHICKEN BREASTS 4 broiler-fryer chicken breast halves, skinned 1/2 teaspoon pepper, divided 2 cloves garlic, halved 1 cup low sodium chicken broth 1/2 cup dry white wine 3/4 cup skim milk 2 teaspoons ar...
  • Chicken Kitchen Mustard N Curry Sauce - My best attempt
  • I, like many of you, left Miami years ago and crave this Chicken Kitchen sauce. So I made it tonight with Dijon mustard and miracle whip (which is all I had). I think it needs to be about 3 parts mayo to one part mus...
  • Mixed Vegetable Casserole (uisng Ritz crackers)
  • MIXED VEGETABLE CASSEROLE 1/2 cup crushed RITZ crackers 1 tablespoon butter or margarine, melted 1 (16 ounces) bag frozen mixed vegetables, thawed & drained 1 (8 ounces) can sliced water chestnuts, drained (or 1/...
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
  • You're vey kind Jan! (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!