ADVERTISEMENT
- Real Recipes from Real People -

Yum, This Sure Sounds Delicious!!! (nt)

Misc.
nt
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Key Lime Italian Ice (blender or food processor)
  • KEY LIME ITALIAN ICE 1 key lime 1 cup sugar 4 cups water 1 dash salt 1/2 cup key lime juice Remove zest, the colored part of the rind, from 1 Key Lime, and cut into small pieces. Place zest and sugar in a blender o...
  • Vegetarian Lasagna (served cold)
  • VEGETARIAN LASAGNA 1 (1 pound) package lasagna noodles Green onions 1 (24 oz.) carton fat free cottage cheese Tomatoes, thinly sliced Zucchini, thinly sliced Yellow squash, thinly sliced Carrots, diced Cucumber, slice...
  • Chicken Souvlaki with Grilled Pita Bread (Greek)
  • CHICKEN SOUVLAKI WITH GRILLED PITA BREAD 3 whole boneless, skinless chicken breasts, cut into 1-inch squares FOR THE MARINADE: 1/2 cup olive oil 1/4 cup fresh lemon juice or red wine vinegar (or half of each) 1/4 cu...
  • Hip Steak defined
  • Here is what Cook's Illustrated has to say: "Several steaks are cut from the sirloin, or hip, section; moving from the front to the rear of the steer, they are pin- or hip-bone steak, flat-bone steak, round-bone steak, ...
  • Badger State Muffins
  • BADGER STATE MUFFINS 1 cup shredded apples, cored but not peeled 2/3 cup sugar 1/2 cup chopped cranberries 1/2 cup shredded carrots 1/2 cup chopped walnuts or pecans 1 1/4 cups flour 1 1/2 teaspoons baking powder 1 te...
  • Rice and Black Bean Pilaf (using brown rice)
  • RICE AND BLACK BEAN PILAF 1 cup brown rice, uncooked 2 1/4 cups low-sodium chicken broth 1 tablespoon olive oil 1 small onion, diced (1 cup) 2 cloves garlic, minced 2 teaspoons fresh chopped oregano, or 1 teaspoon dri...
ADVERTISEMENT
  • Spinach Rice (using brown rice and frozen spinach)
  • SPINACH RICE "A great side dish for chicken or fish." 2 packages (10 ounces each) chopped frozen spinach 2 tablespoons butter 3/4 cup chopped onions 1/2 cup finely chopped celery 1 cup brown rice, uncooked 2 cups wat...
  • Red Potatoes and Peas (with onion and mint)
  • RED POTATOES AND PEAS 3 medium-size red potatoes, scrubbed 1 bunch green onion, chopped 1 (10 oz) pkg frozen peas 2 tsp margarine 2 tbsp chopped fresh mint 1/2 tsp freshly ground pepper Cut potatoes into 3/4-inch pie...
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, This Sure Sounds Delicious!!! (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!