ADVERTISEMENT
- Real Recipes from Real People -

you're welcome

Misc.
You are very welcome and I hope it goes well. My son also took Spanish this year and I know how hard it can be to find things! I'll be anxious to know how it turns out. Good Luck!
MsgID: 0021763
Shared by: Becky in KY
In reply to: Becky from KY
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  June
2
  Becky in KY
ADVERTISEMENT
Random Recipes
  • Mustard-Crusted Steak Salad with Blue Cheese (serves 1)
  • MUSTARD-CRUSTED STEAK SALAD WITH BLUE CHEESE 3 cups baby spinach, cleaned and dried 1/4 cup crumbled Blue cheese 1 tablespoon Dijon mustard 3 ounces beef tenderloin, cut across the grain into thin slices 1 slice red o...
  • Fresh Raspberry Lemonade (blender or food processor)
  • FRESH RASPBERRY LEMONADE 3 cups fresh raspberries, gently rinsed 1 cup sugar 6 cups cold water 3 cups fresh lemon juice (from about 12 large lemons) 8 large mint sprigs, for garnish Puree the raspberries in a blender...
  • Black Rose Jello Shots...mmmm
  • I have been making the chocolate pudding shots on here for awhile now...thank you they are delish! I just tried a new variation of jello shots. 1 package of Blackberry jello 2 cups hot water 1 cup Tequilla Rose 1 cup B...
  • Lemon Buttermilk Bars
  • LEMON BUTTERMILK BARS 6 tablespoons unsalted butter, at room temperature 1/4 cup granulated sugar, plus 2/3 cup 2/3 cup flour, plus 2 tablespoons 1/8 teaspoon salt 2 eggs 1 tablespoon lemon zest, finely grated 1/3 cup...
  • Golden Onion Soup with Parmesan Croutons
  • GOLDEN ONION SOUP Parmesan Croutons (recipe follows) 1/4 cup butter or margarine 1 tablespoon packed brown sugar 1/2 teaspoon Worcestershire sauce 2 large onions, cut into fourths and sliced (1 1/2 pounds) 2 can...
  • Moxies Garlic Dip - Variation
  • Just want to say that THANK YOU for the recipe! Ive been making loyally for the past couple of months and it tastes exactly like it! Maybe it has mayo in it, maybe it doesnt, but regardless, I just omit the carrots and i...
ADVERTISEMENT
  • Classic Deviled Eggs
  • CLASSIC DEVILED EGGS This basic recipe for deviled eggs with mayonnaise can be modified to be creamier, chunkier, spicier or tailored to flavors of your choosing. 12 hard-boiled eggs 1/2 cup reduced fat, light mayonn...
  • Silky Pumpkin Pie (baked in a crust or a custard cups)
  • SILKY PUMPKIN PIE 1 refrigerated pie crust (single crust) For the Filling: 1 (15-ounce) can solid-pack pumpkin puree (not pie filling) 1/2 teaspoon salt 1 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspo...
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 welcome
  • 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!