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

ISO: Stuffed Shrimp with Crabmeat (nt)

Misc.
nt


MsgID: 0070892
Shared by: ROE
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pork Medallions with Marsala
  • PORK MEDALLIONS WITH MARSALA 1 pound pork tenderloin, cut into 1/2-inch slices all-purpose flour 1 clove garlic, minced 1/2 cup sweet Marsala wine 2 tablespoons chopped fresh parsley chopped red onion (optional) Lig...
  • Polish Sausages and Sauerkraut (serves 2)
  • POLISH SAUSAGES AND SAUERKRAUT 1 (1 pound) can sauerkraut 4 medium or 2 long Polish sausages (kielbasa) 1/4 teaspoon caraway seeds 1 1/2 tablespoons sugar 1 1/2 tablespoons chopped onion 2 cups water Put all in...
  • French Onion Dip
  • I grew up in Kansas and my mom would simply take a packet of dry french onion soup mix and dump it into a carton of sour cream and then let it sit for about an hour so the dry onions would soften. It made a great french...
  • Portobello Polenta Pizza (with polenta crust)
  • PORTOBELLO POLENTA PIZZA FOR THE POLENTA CRUST: 2 tablespoons oil, divided use 1 teaspoon salt, divided use 1/2 teaspoon pepper, divided use 1 1/2 cups cornmeal 1 cup vegetable broth ...
  • Cold Salmon Spread (blender or food processor)
  • COLD SALMON SPREAD 2 tablespoons unsalted butter 1/2 cup sliced shallots 1 medium carrot, peeled and thinly sliced 3/4 pound red salmon steak, 1 inch thick 1 tablespoon chicken stock 1/2 pound smoked salmon, diced 4 o...
ADVERTISEMENT
  • Brown Rice Pulao with Vegetables and Cumin
  • BROWN RICE PULAO WITH VEGETABLES AND CUMIN 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1/2 small red onion, thinly sliced 1 garlic clove, minced 1 small tomato, diced 1 cup frozen vegetables (peas, corn or mixe...
  • Holiday Spinach and Artichoke Tart (makes 2)
  • HOLIDAY SPINACH AND ARTICHOKE TART "A perennial party favorite, spinach and artichoke dip gets a hip, tasty makeover when combined with cardamom in this delicious appetizer. Warm up leftovers for brunch the next day." ...
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: Stuffed Shrimp with Crabmeat (nt)
  • 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!