ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Denise,thanks for the portobello recipe>

Misc.

It sounds very interesting. I've copied and pasted it to my new portobello
file. It's coincidental that you've posted this particular recipe because
although I've never made couscous before I actually bought some a few weeks ago
thinking I'd give it a try. Thanks for taking the time to post. Jan


MsgID: 0040575
Shared by: Jan AZ
In reply to: Recipe: Couscous Stuffed Portobellos
Board: Cooking Club at Recipelink.com
  • Read Replies (23)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • White Cheese Dip
  • Gordo's makes a white mexican cheese, that is sold is the dairy section of most grocery stores - it comes in mild and hot. They sell it in a small tub. It is wonderful and identical to what most Mexican Restaurants use...
  • How to Cook Basic Beans with Soup-Ready Bean Broth
  • BASIC BEANS "This recipe yields a substantial amount of cooked beans and soup-ready broth, setting you up to make an assortment of tasty meals. I like to use some of the beans right away, stash another...
  • Chocolate-Zucchini Layer Cake and Chocolate Frosting
  • FROSTED CHOCOLATE-ZUCCHINI LAYER CAKE "This is a rich, dark chocolate cake. The zucchini is barely noticeable, except to give the cake an unusually moist texture." 4 ounces unsweetened chocolate 1/2 cup canola oil 2...
  • Tiny Roquefort Popovers
  • TINY ROQUEFORT POPOVERS "Most recipes call for pricking popovers as soon as they come out of the oven to prevent them from becoming soggy. These light and lacy popovers won’t need to be pricked. Use mini-muffin pans w...
  • Chicken Wings Canton (microwave)
  • CHICKEN WINGS CANTON 6 chicken wings 1/4 cup soy sauce 1/2 cup fine cracker crumbs 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon ground ginger 1/8 teaspoon freshly ground pepper Cut wings in half; disc...
  • Slow Cooker Sweet and Sour Pork Roast
  • SLOW COOKER SWEET AND SOUR PORK ROAST 3 cups cubed peeled potatoes (Idaho or Yukon gold) 1 cup chopped onion 1 (3 lb.) pork roast, trimmed 4 cloves garlic, minced FOR THE SAUCE: 1 cup...
ADVERTISEMENT
  • Something similar to Milo's Sauce
  • Think gravy when you think of Milo's sauce. I have experimented with a Dales/Worcestershire/ketchup/thickened w/cornstarch a little deglazing of th grill...viola! Something similar. I'm Done! Chris...
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: Denise,thanks for the portobello recipe>
  • 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!