ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Ground Meat or Poultry Recipes - 06-06-14 Daily Recipe Swap

Recipe Collections
Our Daily Recipe Swap Topic for June 6, 2014:

RECIPES USING GROUND MEAT
OR POULTRY


Please click the POST REPLY button above to share a recipe.

More to explore:
Featured Recipes
This Week's Mix-and-Match Menu Planner
New Recipe Card Additions
New Recipe Photo Additions
Recipe Archive Calendar
MsgID: 3155662
Shared by: Betsy at Recipelink.com
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Decorating cookies
  • Dear Newbie, Part of the fun of baking is experimenting a little bit. Go ahead and add some food coloring if you want to. Remember that baking will dull the color somewhat, so make it a little strong. One of my favor...
  • Hot and Cold Salad Sampler
  • HOT AND COLD SALAD SAMPLER 1 pound (about 4 cups) frozen potato wedges with skins 1/4 cup light sour cream 1/4 cup prepared reduced calorie Italian dressing TO SERVE: 8 lettuce leaves 12 ounces thinly sliced deli ...
  • Brown Sugar Pound Cake
  • BROWN SUGAR POUND CAKE 3 1/2 cups sifted cake flour 1/2 teaspoon salt 1 1/2 teaspoons freshly grated nutmeg 3/4 teaspoon ground mace 1 1/2 cups (3 sticks) unsalted butter, at room temperature 2 1/2 cups dark brown sug...
  • Carrot Salad with Cilantro Dressing (food processor)
  • CARROT SALAD WITH CILANTRO DRESSING 1 pound carrots, peeled, and cut into 2-inch pieces 1/2 cup coarsely-chopped fresh cilantro, tightly packed 1/3 cup light soy sauce 1/4 teaspoon salt 1 tablespoon granulated sugar 3...
  • Enchilada Casserole (using ground beef and black beans)
  • ENCHILADA CASSEROLE 1 pound ground beef 1 large onion, chopped 2 cups salsa 1 (15 ounce) can black beans, rinsed and drained 1/4 cup reduced-fat Italian salad dressing 2 tablespoons reduced-sodium taco seasoning 1/4 t...
  • Basil-Tomato Salad with Lemon Vinaigrette Dressing
  • BASIL-TOMATO SALAD Lemon Vinaigrette Dressing (recipe follows) 2 tablespoons olive oil 2 cloves garlic, minced 1 small baguette or French Roll, split in half horizontally 1 small head of lettuce torn (6 cups) 2 cups f...
ADVERTISEMENT
  • Potato Salad (serves 50)
  • POTATO SALAD 10 pounds Maine (white) potatoes 1 1/2 dozen eggs 1 1/2 cups celery, finely chopped 1/2 cup parsley, chopped 2 large peppers, finely chopped 3 bunches green onions, bottoms and 1/2 of tops 1 1/2 tablespoo...
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: Ground Meat or Poultry Recipes - 06-06-14 Daily Recipe Swap
  • 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!