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

ISO: Red Bean and Andouille Sausage Soup

Misc.
I'm interested in the Red Bean and Andouille Sausage Soup from Mimi's cafes in California.
Please E-mail the recipe if you have it. Thanks so much.
MsgID: 0052033
Shared by: Marie California
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Red Bean and Andouille Sausage Soup
  Marie California
2 Recipe: Red Bean and Andouille Sausage Soup
  Kelly~WA
ADVERTISEMENT
Random Recipes
  • Applesauce or Pineapple Crush Cake
  • APPLESAUCE OR PINEAPPLE CRUSH CAKE 1 cup sugar 1/2 cup shortening or margarine 1 egg 3 cups flour 1 tbsp salt 2 tbsp soda 2 tbsp cinnamon 1 tbsp nutmeg 1/2 tsp cloves 1 1/2 cup hot applesauce or crushed pineapple ...
  • Wafers for Heyday Cookies
  • Just and FYI, I was at a local Asian market this evening and found sheets of wafer like those used in these cookies. This has to beat scraping filling from the vanilla...
  • Roakes Hot Dog Sauce
  • ROAKES HOT DOG SAUCE 4 Beef Garabaldi Tamales 2 cups shredded monterey jack cheese 2 cups water 1 tsp crushed red pepper flakes (w/o seeds) Follow directions on tamale wrapper. When done, scoop out tamales from wrap...
  • Thai-Style Beef and Asparagus Curry
  • THAI-STYLE BEEF AND ASPARAGUS CURRY 1 pound top sirloin, cut crosswise into thin strips 2 teaspoons Thai red curry paste 4 tablespoons Asian stir-fry oil or peanut oil 3 1/2 (12 oz) cups asparagus, trimmed, cut into 1...
  • Mia's Veggie Omelet (using egg whites, serves 1)
  • MIA’S VEGGIE OMELET "This recipe is named for my daughter Mia, who often makes this colorful and nutritious omelet. Serve with two soy sausages, whole-wheat toast, and margarine with plant sterols." 1/4 cup asparagus...
  • Chicken Soup with Tortellini (Betty Crocker recipe)
  • CHICKEN SOUP WITH TORTELLINI "This soup is reminiscent of soups from the Piedmont region of northern Italy" 1 (3 to 4 pound) chicken, cut up 8 cups water, divided use 1 rib celery (with leaves), cut into 1-inch piece...
ADVERTISEMENT
  • News from New Chef Brig
  • Hello All, I am so sorry that I didn't write back sooner. Turns out that Hotel gave me the run around something fierce. That place sounds like trouble so I am glad he lead me on a wild goose chase. I have since seen ...
  • Bean Loaf (no meat, using oat bran, 1980's)
  • BEAN LOAF "Oats, beans and carrots make this deliciously spiced loaf a real high-fiber meal. Try it hot for dinner and have the leftovers in a sandwich the next day." 1 cup rolled oats, uncooked 3/4 cup water 1 (1 lb...
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: Red Bean and Andouille Sausage Soup
  • 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!