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

Thank You: Delicious! thanks for those bars, Gina!

Misc.
I have lots and lots of pumpkin to make stuff with, having cooked and pureed two large and two small pumpkins, and packed the puree into 2-cup portions into my freezers!

Last night I had guests and I made a pumpkin soup that you bake right inside the pumpkin shell, and serve using the pumpkin as the soup tureen. It was kind of cute, but I am not going to post the recipe, because to me the soup itself was not that exciting. I have had, and made, better. But it was a novelty, anyway!

I served pumpkin cake, apple cake, (both your recipes, but with whole wheat flour and soy flour) and mango bars for dessert. I will be adding these lovely bars you posted to my repertoire soon.

thanks again, my friend, and have a lovely day!

Carolyn!
MsgID: 0816769
Shared by: Carolyn, Vancouver
In reply to: Recipe(tried): Lemon Pear Chicken, Confetti Rice, Carro...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Amarillo Chili Mac (quantity recipe - 28 servings)
  • AMARILLO CHILI MAC "Enough to feed an army." 2 1/2 pounds raw elbow macaroni 1 1/4 pounds ground beef 8 cups pre-made chili, or make your own 6 cups stewed tomatoes 1/2 (46-ounce) can tomato juice 1 1/2 teaspoons hot...
  • Chili (crock pot)
  • CHILI (CROCK POT) 3 cans (1 pound each) kidney beans, drained 2 cans (1 pound each) tomatoes, cut up 2 lbs ground beef, browned and drained 2 medium onions, coarsely chopped 1 cup diced celery 1 clove garlic, minced 6...
  • Crabmeat au Gratin (using evaporated milk)
  • CRABMEAT AU GRATIN "If you've eaten many seafood au gratins, you know a good one is a delight, but a poor one is a sticky, gooey nightmare. There are all too many bad ones. This one is great! It has just enough cheese...
  • Chicken Satay with Peanut Sauce (food processor)
  • CHICKEN SATAY WITH PEANUT SAUCE 2 cloves garlic 1 teaspoon coarsely chopped gingerroot 1/4 cup soy sauce 2 tablespoons peanut or vegetable oil 2 teaspoons brown sugar 1 to 1 1/4 pounds chicken breast tenders Peanut Sa...
  • Chicken cacciatore with roasted peppers (slow cooker)
  • I am writing out this recipe for how I will do it next time...it turned out great, but I know where I am going with the recipe now, and this will be even better! CHICKEN CACCIATORE roasted peppers (about 3/4 cup, cho...
  • Banana Chips (oven dried)
  • BANANA CHIPS 2 large firm DOLEŽ Bananas 2 tablespoons fresh lemon juice Cut bananas diagonally into 1/8-inch thin slices. Dip banana slices into fresh lemon juice. Place slices on baking sheets sprayed with vegetab...
ADVERTISEMENT
  • Refried Black Beans and Black Bean Dip
  • For a long time, I have meant to try to replicate the refried beans one finds on any Mexican breakfast buffet. When we travel, I have beans every morning...I am not an "egg" person; beans will stick with you in a simila...
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: Delicious! thanks for those bars, Gina!
  • 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!