ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Assorted Recipes (23)

Recipe Collections
RECIPE SWAP: May 1, 2004
Assorted Recipes (23)
MsgID: 3124127
Shared by: Betsy at Recipelink.com
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (23)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Italian Pasta Salad (serves 50)
  • ITALIAN PASTA SALAD 2 lbs plus 8 oz. multi grain penne pasta, cooked 1 3/4 cups plus 2 tbsp. canned olives, sliced and drained 12 1/2 oz. pepperoni, sliced 3/4 cup plus 1 tbsp. Italian salad dressing Cook pasta accor...
  • Imitation Bill Miller's Green Beans (quantity recipe)
  • IMITATION BILL MILLER’S GREEN BEANS 1/3 pound slab bacon, cut in 1-inch pieces 1/4 large onion, diced 2 cloves garlic, diced 2 cans (14 1/2 ounces each) diced tomatoes 1 (6 pound) can green beans 1 cup barbecue sauce ...
  • Hot Tomato Relish (using green tomatoes)
  • We eat this with black eyed peas. It is fantastic!! HOT TOMATO RELISH 1 gallon green tomatoes, chopped into 1/2 inch chunks 1 quart chopped onions, 1/2 inch chunks 1 cup chopped hot peppers, (chop in rings) 1 pint w...
  • Chicken Tetrazzini
  • CHICKEN TETRAZZINI 3 cups cooked chicken, shredded (meat from one 3 1/2-pound chicken) 1 medium onion, chopped 1 pound cremini mushrooms, trimmed and quartered 2 tablespoons sun-dried tomatoes, minced 2 cloves garlic,...
  • Honey-Dijon Barbecued Chicken
  • HONEY-DIJON BARBECUED CHICKEN 1 (2 1/2 to 3-pound) broiler-fryer chicken, quartered 1/2 cup white Zinfandel wine, apple juice, or apple cider 1/4 cup olive oil or cooking oil 1/4 cup honey 1/4 cup Dijon-style must...
ADVERTISEMENT
  • Granola Chewy Bars with Variations (no bake)
  • GRANOLA CHEWY BARS "These granola bars are dense and thick. Redolent with honey and maple, they’re perfect served plain or dipped in chocolate. Use store bought or homemade granola and real maple syrup." 1 1/2 cups s...
  • Easy Chicken Parmesan (Prego spaghetti sauce)
  • EASY CHICKEN PARMESAN 4 skinless, boneless chicken breasts 1 egg (2 egg whites), beaten 1/2 cup dry bread crumbs 2 tbsp, olive vegetable oil 2 cups Prego Traditional Spaghetti Sauce 1/2 cup shredded mozzarella cheese...
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
  • Recipe: Assorted Recipes (23)
  • 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!