ADVERTISEMENT
- Real Recipes from Real People -

ISO: skewered antipasto

Misc.
A friend made these wonderful skewered antipasto and now can't find the recipe. I want to make them but can't locate anything similar to hes when I search. Please help.
MsgID: 0061184
Shared by: Jan in Ontario
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Jan in Ontario
2
  Jen,FL
ADVERTISEMENT
Random Recipes
  • Nancy's Meatballs (using onion soup mix, broiled)
  • NANCY'S MEATBALLS 2/3 cup evaporated milk 2 tsp. Worcestershire sauce 1 lb. ground beef or turkey 1 envelope dry onion soup mix FOR THE SAUCE: 2 cups ketchup 1 cup brown sugar 1 tbsp. Worcestershire sauce Combine e...
  • Savory Sausage and Mushroom Stuffing
  • SAVORY SAUSAGE AND MUSHROOM STUFFING "You have to look awfully hard to find someone who doesn't love sausage-stuffed mushroom caps...or this stuffing for turkey or stuffed vegetables, especially eggplant or mushroom c...
  • Frozen Fruit Salad Cups
  • FROZEN FRUIT SALAD CUPS 1 (16 oz) bag frozen strawberries, thawed and mashed 1 (6 oz) can frozen lemondade, thawed 1 (6 oz) can frozen orange juice, thawed 1 can crushed pineapple with juice 3 to 4 bananas, sliced 2 c...
  • Chinese Beef and Rice (serves 2)
  • CHINESE BEEF AND RICE 2/3 cup rice 2 tablespoons vegetable oil 1 1/2 teaspoons salt (use less) 1 1/2 cups boiling water 1 bouillon cube 2 teaspoons soy sauce 1 medium onion, chopped 2 stalks celery, chopped 1 green pe...
  • Mexican Pork Steaks (using salsa)
  • MEXICAN PORK STEAKS 4 blade pork steaks, 1/2-inch thick 1 teaspoon vegetable oil 1 cup salsa, chunky 1/3 cup water 2 tablespoons lemon juice 1/2 teaspoon ground cumin Salt, to taste Heat oil in nonstick skillet; bro...
ADVERTISEMENT
  • Chi-Chi's recipie for Chi Con Queso
  • Hello, Wow, I wish I had found this post years ago. I worked as a kitchen manager for Chi-Chi's in the 80's. I was fortunate to have kept a few recipies with me, and I use this one often. CHI-CHI'S CHI CON QUESO ...
  • Pineapple Ginger Chicken Stir-Fry
  • PINEAPPLE GINGER CHICKEN STIR-FRY 1 1/2 pounds boneless, skinless chicken breasts, cubed 2 teaspoons peanut oil 2 cups fresh pineapple chunks 3 tablespoons molasses 2 tablespoons fresh lime juice 1/4 teaspoon red pepp...
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: skewered antipasto
  • 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!