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

ISO: Jackie Olden's Turkey recipe

Misc.
ADVERTISEMENT
Looking for Jackie Olden's Turkey recipe. She had a radio show in LA, and the recipe has been misplaced.
MsgID: 0085586
Shared by: Dennis California
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Jackie Olden's Turkey recipe
  Dennis California
2 Recipe: Jackie Olden's Roast Turkey - Slow Cooking Method
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Spring Thyme Salmon
  • SPRING THYME SALMON 1/3 cup tangerine or orange juice 1 tablespoon olive oil 1 teaspoon thyme leaves 1 teaspoon ground mustard 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 pound...
  • Mediterranean Red Rice Salad
  • Mediterranean Red Rice Salad Choose a type of rice that is firm. We use red rice here, but black rice and wild rice blends are also a good choice. Brown rice that is slightly undercooked will work too. You can substi...
  • Choco-nana Milk Blast (blender)
  • CHOCO-NANA MILK BLAST 1 cup lowfat chocolate milk 1 ripe medium banana 1 cup chocolate lowfat frozen yogurt 1 tbsp chocolate syrup White or multicolored sprinkles (optional) Peel banana; break into chunks and place i...
ADVERTISEMENT
  • Millet with Nuts and Raisins (using chicken broth)
  • MILLET WITH NUTS AND RAISINS 1 cup millet 3 cups chicken stock 1 large onion, chopped 8 tablespoons butter 1 teaspoon salt (or to taste) 1/2 cup golden raisins 1 ounce pistachios or almonds, toasted and slivered, abou...
  • Tuna Ball (appetizer spread, using cream cheese)
  • TUNA BALL 2 cans (6 ounces each) tuna, well drained 1 (8 oz) package cream cheese, softened 2 tablespoons parsley flakes 2 tablespoons onion flakes 2 tablespoons hot sauce (or to taste) 2 tablespoons chili sauce Crack...
  • Grilled Turkey Half with Honey and Lemon Basting Sauce
  • GRILLED TURKEY HALF "Grilled turkey is delicious, and preparing half a bird is really convenient. Your butcher can saw a frozen bird in half for you, or you can cut an unfrozen turkey in half with a large butcher knif...
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
  • ISO: Jackie Olden's Turkey recipe
  • 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!