ADVERTISEMENT
- Real Recipes from Real People -

ISO: Question for Risa

Misc.
Risa What kind of seasoning did you use?
MsgID: 0055687
Shared by: Verla, Il
In reply to: Recipe(tried): Great Appetizer
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Black Brandywine Tomato Jam and Blue Cheese Bruschetta
  • BLACK BRANDYWINE TOMATO JAM AND BLUE CHEESE BRUSCHETTA 5 pounds Black Brandywine tomatoes, halved 2 tablespoons light olive oil, such as Carapelli 1/2 cup Kendall-Jackson Vintner's Reserve cabernet or other dry red wi...
  • Cake Mix Cookies (Re: Cake mix shelf life)
  • I like to buy cake mix when it's on sale, but then I often lose track of how long it's been sitting around. So when I bring it home, I've learned to stash it in the freezer right away. Saves wondering whether it's fres...
  • Lazy Pita Breads (using frozen bread dough)
  • LAZY PITA BREAD My sister has found a "lazy" way to make pita. Buy the frozen loaves of bread take one 1-pound loaf (white or wheat, defrosted according to package directions). Divide the loaf into 6 pieces flatten e...
  • Canyon Ranch Spa Yellow Pepper Salsa
  • CANYON RANCH SPA YELLOW PEPPER SALSA 1 large yellow bell pepper, diced 1/2 cup diced peeled jicama 1/2 cup chopped green onions 1/4 cup orange juice 1/2 teaspoon minced, canned chipotle pepper Pinch of salt Pinch of...
ADVERTISEMENT
  • Bacon Scallion Mashed Potatoes like Applebee's (repost)
  • Bacon Scallion Mashed Potatoes like Applebee's Board: Copycat/Restaurant Recipe Requests at Recipelink.com From: Jan, So. Calif. 9-24-2003 Servings: 4 2 Lbs. potatoes, peeled, cut into 1-inch cubes 4 cloves garlic, peel...
  • Velvet Lemonade (blender)
  • VELVET LEMONADE "My all-time favorite thirst quencher is lemonade. I make it from a secret recipe given to me by Mustafa, the owner of an Egyptian restaurant in my neighborhood. Of course, he uses the traditional ingr...
  • The Gumbo Shop's Seafood Okra Gumbo
  • THE GUMBO SHOP'S SEAFOOD OKRA GUMBO 2 pounds fresh or frozen shrimp, heads on (about 40 to 50 count per pound) 2 small blue crabs, fresh or frozen 3 quarts water 2 tablespoons cooking oil 1 quart fresh or frozen okra,...
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: Question for Risa
  • 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!