ADVERTISEMENT
- Real Recipes from Real People -

YUM!

Misc.
This sounds just great! I've printed it off and put the ingredients I'm missing onto the week's grocery list. DH and I are off to do our errands in just awhile, and after having a baked chicken dinner tomorrow, I will use the leftover to make this yummy sounding casserole later in the week. Thanks once again for another mouth-watering recipe!


  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Gertie's Crab Cakes with Tartar Sauce
  • GERTIE'S CRAB CAKES WITH TARTAR SAUCE "Gertie Cleary hailed from Baltimore's Greenmount Avenue and her cooking was legendary throughout St. Ann's parish and northeast Baltimore. Her crab cakes are my absolute favorite...
  • Chinese-Spiced Beef Stew (with broccoli and snow peas)
  • CHINESE-SPICED BEEF STEW 2 pounds boneless beef chuck, cut into 1 1/2-inch pieces 2 tablespoons vegetable oil, divided use 1/3 cup dry sherry 2 tablespoons sugar 3 tablespoons soy sauce 1 piece fresh ginger, peeled an...
  • El Torito's Mexican Caesar Salad
  • This is a favorite salad of mine too! I found it years ago via the San Diego tribune as submitted by El Torito, so it's not even a copycat! Enjoy! EL TORITO’S MEXICAN CAESAR SALAD Serves 6 to 8 FOR THE...
  • Blackberry Iced Tea
  • BLACKBERRY ICED TEA "This recipe for Blackberry Iced Tea adapted from Southern Living magazine uses baking soda to preserve the vibrant colors of the berries in the tea." 3 cups fresh or thawed frozen blackberries 1 ...
ADVERTISEMENT
  • Yorkshire Pudding from Joy of Cooking 1964
  • I have made this recipe so many times that the page opens by itself. HINT: If you do not have enough drippings, add butter to the drippings you do have and sprinkle some granulated beef bouillon over it...
  • Caribbean Pasta with Shrimp
  • CARIBBEAN PASTA WITH SHRIMP 1 1/2 lbs raw medium shrimp 4 cloves garlic, finely minced 1/4 cup minced shallots 1 tbsp finely minced ginger 3 tbsp flavorless cooking oil 8 oz your favorite pasta 1/2 cup cilantro...
  • Dark Chocolate-Zucchini Bundt Cake
  • DARK CHOCOLATE-ZUCCHINI BUNDT CAKE 2 1/4 cups unbleached all-purpose flour 3/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 2 cups lightly ...
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
  • YUM!
  • 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!