ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Collection - Recipes Using Holiday Leftovers

Recipe Collections
MsgID: 0087617
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mom's Baked Beans (using dry soup mix)
  • MOM'S BAKED BEANS 1 lb. ground beef 2 (1 lb.) cans pork and beans 1 env. Lipton's dry onion soup mix 1 c. ketchup 2 tbsp. mustard 2 tsp. vinegar Combine all ingredients in a baking dish and top with 2 strips of baco...
  • Polenta with Portobello Sauce (serves 2)
  • POLENTA WITH PORTOBELLO 1 Tbsp. olive oil 8 oz. fresh portobello mushroom 1/2 cup onion 3 cloves garlic 2 Tbsp. dry red wine 2 tsp. fresh oregano (or 1/2 tsp. dried oregano), optional 3 plum tomatoes 1 cup water 1/3 c...
  • Bronzed Salmon in a Butter-Wine Sauce
  • BRONZED SALMON IN A BUTTER-WINE SAUCE 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen 1 tablespoon olive, canola, peanut or...
  • Rosemary Meatballs (using panko)
  • ROSEMARY MEATBALLS "We did side-by-side tastings with meatballs: one included panko and the other, regular bread crumbs. The ones with panko were much lighter and tastier!" 8 ounces ground beef chuck 8 ounces ground ...
  • Strawberry Pastries (using frozen puff pastry dough)
  • STRAWBERRY PASTRIES 1 sheet frozen puff pastry (from a 17 and 1/2 ounce package) 1 (3.4 ounce) package instant French Vanilla pudding 1 cup low-fat milk 1 cup vanilla nonfat yogurt 2 pints fresh strawberries Remove f...
  • Crab and Tomato Napoleons
  • CRAB AND TOMATO NAPOLEONS "Here's a recipe to impress your dinner party guests or just to surprise your family. Buy the very best and freshest crabmeat you can afford and shop for the most flavorful tomatoes of the se...
  • Spago Chicken with Garlic and Parsley
  • SPAGO CHICKEN WITH GARLIC AND PARSLEY 8 cloves garlic 1 chicken, halved 2 tsp Italian parsley, chopped salt and pepper 2 tsp unsalted butter or margarine 1/2 lemon; juice of Prepare grill. Place unpeeled garlic clo...
ADVERTISEMENT
  • McCall's Cooking School Sweet and Sour Pork
  • MCCALL’S COOKING SCHOOL SWEET AND SOUR PORK 12 scallions (for garnish) FOR THE PORK: 2 1/2 pounds pork shoulder, cut into 1/2-inch cubes 3 Tablespoons sherry 1 1/2 teaspoons soy sauce 1/2...
  • Creole Veggie Smoothie (using V8 and Tabasco)
  • CREOLE VEGGIE SMOOTHIE 2 cups V8 juice 1/2 cup fresh carrot juice 1 teaspoon Tabasco sauce 1 teaspoon lemon juice 4 spinach leaves 1 medium sprig parsley 12 ice cubes Add one or two of...
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: Collection - Recipes Using Holiday Leftovers
  • 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!