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

ISO: Seafood Pasta with creamy white wine sauce

Misc.
Debbie,
Reguarding: seafood pasta w/ creamy white wine sauce
My name is Bernadette & I too am looking for that exact recipe did you find one? If so would you mind posting it. I'm having a dinner party soon & would love to serve this dish.

Thanks so much,
Bernadette

MsgID: 0072941
Shared by: Bernadette, California
In reply to: ISO: Looking for Seafood Pasta with a Cream W...
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Licorice and Licorice Milk recipe
  • I found several places on the internet that sell the candy licorice you are looking for - just google "licorice cubes" and Divinci sells "licorice syrup" also. Good luck. I'm also including some licorice recipes if you...
  • German Mini-Bundt Cake
  • GERMAN MINI-BUNDT CAKE 2/3 cup butter 2/3 cup sugar 1/2 cup confectioners' sugar 3 eggs, separated 1/2 tsp almond extract 1/2 tsp vanilla extract 2 cups cake flour, sifted 1 1/2 tsp baking powder 1 pinch salt ...
  • The keys to Steak and Shake Chili
  • I agree with the guy who worked at SNS. I've tried to duplicate the recipe. I especially loved the chili 3-ways. Seems the big keys are the shreaded beef (I'd suggest getting a nice stewing beef and slow cooking it an...
ADVERTISEMENT
  • Potato and Pepper Frittata
  • POTATO AND PEPPER FRITTATA 1 teaspoon olive oil 1/2 cup thinly sliced yellow onion 1 (8-ounce) container egg substitute (defrosted if frozen) 2 tablespoons nonfat or low-fat milk 1 teaspoon dried basil, crushed 1/4 te...
  • Madhur Jaffrey's Naan (using yogurt, 1980's)
  • NAAN 3 3/4 cups unbleached, all-purpose flour 1 tsp. baking powder 1/4 tsp. salt About 1 3/4 cups plain yogurt Soft unsalted butter (optional) Sift the flour, baking powder, and salt into a bowl. Slowly add as much ...
  • Low Fat White Gravy
  • LOW FAT WHITE GRAVY 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup water 1 (12 ounce) can evaporated skimmed milk 1 (10 1/2 ounce) can low-salt chicken broth Combine first 3 ingredients in a ...
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: Seafood Pasta with creamy white wine sauce
  • 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!