ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Ricardo Sauce

Misc.
Vicki, St Pete FL, Am looking forward to the Ricardo recipe. Hope in your remodeling that you are getting all the great kitchen appliances that you can. Fran, PA
MsgID: 1421950
Shared by: Fran, Fountain Hill, PA
In reply to: ISO: Carrabbas calamari ricardo
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  D bradenton, FL
2
  vicki - st.pete fl
3
  joe upstate ny
4
  joe ny
5
  Fran, Fountain HIll, PA
6
  Fran, Fountain Hill, PA
7
  Fran, Fountain Hill, PA
8
  Fran, Fountain Hill, PA
9
  Patty, Florida
ADVERTISEMENT
Random Recipes
  • Caponata (with a Mexican twist)
  • CAPONATA Note: Ancho chili peppers give this traditional Italian appetizer a Mexican twist. 2 ancho chilies, stemmed and seeded (leave some of the seeds) 1 large eggplant, peeled and diced salt 1/4 cup olive oil 1 m...
  • Easy Chicken Cacciatore (Del Monte, 1988)
  • EASY CHICKEN CACCIATORE 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up 3 tbsp. olive oil 2 cans (14 1/2 oz. each) Del Monte Italian Style Stewed Tomatoes 1 (6 oz.) can Del Monte Tomato Paste 2 cups sliced mushrooms ...
  • Cinnamon Pecan Pie Topping (for Brie, ice cream, etc.)
  • CINNAMON PECAN PIE TOPPING "Pecan pie filling gets new life outside the pie. Served alongside warmed Brie, hot waffles or freshly scooped vanilla ice cream, this crunchy topping is the ultimate in dessert decadence." ...
  • Chicken Satay with Peanut Sauce (Thai)
  • CHICKEN SATAY WITH PEANUT SAUCE MARINADE FOR CHICKEN: 1/2 cup unsweetened coconut milk 1 teaspoon fish sauce 1 teaspoon brown sugar 1 teaspoon curry powder 1 pound boneless, skinless chicken...
  • Sauteed Yellow Squash with Dill with Rice or Noodles
  • CROOKNECK SQUASH WITH DILL AND PAPRIKA 6 medium crookneck squash (1 1/2 lbs) 2 tbsp vegetable oil 1 medium onion, chopped 1 1/4 tsp sweet paprika Pinch of hot paprika or cayenne pepper (optional) Salt and freshly grou...
ADVERTISEMENT
  • Claddagh Irish Pub Spinach Dip - Tip
  • I have previously worked at the Claddagh Irish Pub. And I know the exact ingredients of their fabulous spinach and artichoke dip. I have made it several times for family holidays and functions and it is an absolute hit. ...
  • Crispy Fried Catfish
  • CRISPY FRIED CATFISH 6 medium catfish, cleaned and dressed 1 teaspoon salt 1/4 teaspoon ground black pepper 2 ounces hot sauce 2 cups self-rising cornmeal vegetable oil (for frying) watercress (optional, for garnish) ...
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
  • Thank You: Ricardo Sauce
  • 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!