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

ISO: Pasta Yandolino from Bravo Ristorante

Misc.
Looking for the recipe for this wonderful pasta dish with rigatoni, spinach, feta, tomatoes, grilled chicken and a delicate broth.
MsgID: 1421253
Shared by: Hannah Grace, North Carolina
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Caribbean Coleslaw for D. Eighmey
  • D. Eighmey, here's one version using both condensed and evaporated milk. CARIBBEAN COLESLAW 1/2 head cabbage, shredded fine 4 large carrots, shredded fine 1 (16 ounce) can pineapple chunks, drained ...
  • Tender Yogurt Chicken (using chicken breasts)
  • TENDER YOGURT CHICKEN 6 boneless, skinless chicken breasts 2 teaspoons fresh lemon juice Salt and pepper (to taste) 1/2 cup plain yogurt 1/4 cup mayonnaise 1/4 cup scallions, sliced (plus extra for garnish, if desired...
  • Betty Crocker Old Fashioned Oatmeal Raisin Cookies
  • Are looking for the recipe that had precooked rasins in it. This is the best ever Oameal Cookie Recpipe. I had lost my Sprial Cookie Book also. Found this on the net. Hope it helps OLD FASHIONED OATMEAL RAISIN COOKIES ...
  • Gullet Bread (using baking powder)
  • A friend brought me this bread YEARS ago. I don't make it too often as I can't leave it alone.....but it is great with homemade soups, or just with honey! GULLET BREAD Make a soft dough of: 3 1/2 cups flour 1 1/2 T...
  • Turkey Breast - Roasting Timetable
  • ROASTING A TURKEY BREAST Timetable for Fresh or Thawed Turkey Breast at 325 degrees F. Unstuffed: 4 to 6 pounds - 1 1/2 to 2 1/4 hours 6 to 8 pounds - 2 1/4 to 3 1/4 hours ...
  • Minced Chicken with Prawns
  • MINCED CHICKEN WITH PRAWNS 1 whole chicken breast, boned, skinned, minced 5 tablespoons rice wine, divided use 1/2 teaspoon salt 4 tablespoons cornstarch, divided use 1 pound raw shrimp or prawns, shelled and deveined...
ADVERTISEMENT
  • Black Russian Cake variations
  • There's no set in stone rule here. Many versions of this recipe call for vastly different amounts of liquid and varying liqueurs. I would recommend using Patron for all the alcohol called for and omitting the vodka alt...
  • Pesto Pretzels (soft pretzels with pesto filling)
  • PESTO PRETZELS FOR THE PRETZEL DOUGH: 1 tablespoon active dry yeast 1 cup warm water (100-115 degrees F) 4 tablespoons light brown sugar, divided use 3 1/2 cups all-purpose flour 2 teaspoons salt FOR THE PESTO...
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: Pasta Yandolino from Bravo Ristorante
  • 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!