ADVERTISEMENT
- Real Recipes from Real People -

Thank You: California Pizza Kitchen Thai Linguine

Misc.
ADVERTISEMENT
I made thai linguine today according to your recipe, simply great! My wife liked it a lot. Two thumbs up!
MsgID: 1436273
Shared by: Birju - NY
In reply to: Recipe: California Pizza Kitchen Thai Linguine
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Vanessa, Melbourne (Australia)
2
  Halyna -- NY
3
  Vanessa, Melbourne (Australia)
4
  Birju - NY
ADVERTISEMENT
Random Recipes
  • P. B. Snax (snack mix with peanut butter)
  • P. B. SNAX 1/3 cup peanut butter 2 tbsp butter or margarine 1 tsp ground cinnamon 1/4 tsp ground ginger 5 cups popped popcorn 2 cups bite-size shredded wheat 1 cup mini pretzels 1 cup multi-colored candy coated ch...
  • Confetti Rice Pilaf (using cooked brown rice)
  • CONFETTI RICE PILAF "Makes a great side dish for grilled meats, poultry or seafood." 2 teaspoons olive oil 1/2 cup diced or julienne carrots 1/2 cup diced or julienne zucchini 1/2 cup diced or julienne yellow squash ...
  • Italian Tomato Soup Stew (using dill pickles)
  • Anne, Montrose, CO I don't know if you are looking for one made with sweet or dill pickles. Both Betsy's Afternoon Stew and this stew recipe sound different/interesting...let us know. ITALIAN TOMATO SOUP STEW 4 tomat...
  • Microwave New England Boiled Dinner
  • MICROWAVE NEW ENGLAND BOILED DINNER 3 1/2 pounds corned beef brisket 3 cups water 1 Bermuda onion, thinly sliced 2 garlic cloves, minced 2 bay leaves black pepper (to taste) 3 potatoes, sliced 4 carrots, sliced 1 cabb...
  • Recipes Using Summer Squash
  • June 12, 2006 Recipe Swap RECIPES USING SUMMER SQUASH (ZUCCHINI, YELLOW CROOKNECK, PATTYPAN, ETC.) This Week's Daily Recipe Swap...
  • Chef Paul Prudhomme's Bronzed Catfish
  • CHEF PAUL PRUDHOMME'S BRONZED CATFISH 4 (5 to 6 ounces each) catfish fillets, about 3/4-inch thick SEASONING MIX: 1 tsp. salt 3/4 tsp. dried basil 1/2 tsp. dried mustard 1/4 tsp. ground black pepper 1/4 tsp. ground ...
ADVERTISEMENT
  • Crusty Macaroni and Cheese
  • CRUSTY MACARONI AND CHEESE 3 tablespoons butter, divided use 12 ounces extra-sharp Cheddar cheese, coarsely grated 12 ounces American cheese OR Cheddar cheese, coarsely grated 1 pound uncooked elbow pasta, boiled in s...
  • Red Velvet Cake Made With Beets
  • RED VELVET CAKE MADE WITH BEETS 1 1/4 cups oil 15 oz. sugar 1/2 tsp vanilla 3 eggs 1 1/4 to 1 1/2 cups beets, cooked, mashed and cooled 15 oz. flour, sifted 3 oz. unsweetened cocoa powder 1 1/2 tsp. baking soda 1...
  • Poblano Chiles Stuffed with Black Beans and Cheese
  • POBLANO CHILES WITH BLACK BEANS AND CHEESE 8 large poblano chilies 1 Tbsp. olive oil 3 cups thinly sliced onions 2 cans (16 oz. each) black beans, rinsed and drained 1/4 tsp. ground cayenne pepper 1 cup shredded Monte...
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
  • Thank You: California Pizza Kitchen Thai Linguine
  • 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!