ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Green Food Ideas

Misc.
Hi Pajalind
Well, I just posted a recipe called "Dill Pickle Soup" which is a green
soup. If, you are interested, just scroll down to "request for two soups" by
Jeanette. Other ideas: sugar cookies cut out in shamrocks and iced with green
icing. Green food coloring added to biscuit, roll or bread recipes. Cupcakes
with green icing or green tinted sugar over white icing. Lemonade tinted green.
Pesto sauce over pasta. Gingerbread men, iced green to look like a leprechaun.
Green chili salsa with chips. Hope this helps!
MsgID: 0015246
Shared by: Marcia T
In reply to: ISO: Green Food Recipes
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • The Ultimate Chocolate Malt (blender)
  • THE ULTIMATE CHOCOLATE MALT 2 cups softened vanilla frozen yogurt (or ice cream) 2 cups softened chocolate frozen yogurt (or ice cream) 1/4 cup chocolate malt powder 1 cup low-fat milk Using a blender, add in the fro...
  • Chocolate-Orange Pots De Creme
  • Hi Willow:-)I made these a couple of years ago for Valentine's Day. While it probably isn't quite what you are looking for, the pots de creme were delicious! I used Callebaut chocolate rather than the more expensive Valr...
  • Stuffed Peppers with Ham and Rice
  • Your recipe is not available on the Internet but perhaps you could work with this recipe and tweak it? Please remember to share your results us with us here. STUFFED PEPPERS WITH HAM AND RICE 4 large green bell pepp...
  • Caterer's Crispy Potato Pancakes (quantity recipe)
  • CRISPY POTATO PANCAKES Yield: 100 servings Portion size: 3 ounces Equipment: large stainless steel bowl, large saute pans, spatulas, paper towels, large colander, sheet pans for reheating 25 pounds potatoes...
ADVERTISEMENT
  • Bulgarian Bird of Paradise Bread (Khliab Raiska Ptitsa)
  • BULGARIAN BIRD OF PARADISE BREAD (KHLIAB RAISKA PTITSA) 1 package active dry yeast, 1 Tbsp. 1/2 teaspoon sugar 1/4 cup lukewarm water (110 to 115 F.) 3 to 3 1/2 cups all purpose flour 2 teaspoons salt 1/2 cup unflavo...
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: Green Food Ideas
  • 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!