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

Thank You: Diane - Those are wonderful additions to the basic recipe

Misc.
I love all those flavors - have some dried cherries AND cranberries so will have to try those, and the raspberry jam and Dijon sound great, too.

Thanks for posting this new version.

And Gladys, hope you're a little better today. How I would love to see your island paradise! Who knows - someday ----!

Love, June
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • How to make soft bread crumbs
  • Hi Fuschia, You're correct, the bread crumbs that you purchase in the round tubs off the grocery shelf are dried bread crumbs. Soft bread crumbs are made from fresh or day-old (but not hard) bread. To make the crumbs, w...
  • Fresh Herb Buttermilk Biscuits
  • FRESH HERB BUTTERMILK BISCUITS 3 cups all-purpose flour 1 1/2 tbsp double-acting baking powder 3/4 tsp baking soda 3/4 tsp salt 2 tbsp sugar 3/4 cup butter, cold 1/2 cup chopped fresh herbs 3/4 cup buttermilk, di...
  • Grated Pasta Soup (Italian)
  • GRATED PASTA SOUP 1/4 cup unbleached flour 1/2 cup freshly-grated Parmigiano-Reggiano cheese 1/2 cup unflavored bread crumbs 1/2 teaspoon lemon zest 1/8 teaspoon freshly-grated nutmeg salt (to taste) 1 large egg, ligh...
  • Quick Refrigerator Rolls (electric mixer)
  • QUICK REFRIGERATOR ROLLS 2 cups lukewarm water 1/3 cup sugar 1 tsp. salt 2 pkgs. dry yeast 1 egg 6 to 7 cups flour, divided use 1/4 cup melted shortening (margarine, butter or cooking oil may be used) In large bowl o...
  • Earl's Broiled Chicken with Fettucine
  • Broiled Chicken With Fettuccine By: Earl's, Calgary, Alberta, Source: Gourmet, September 1995, You Asked For It Servings: 2 3/4 Cup julienned seeded vine-ripened tomato 1/4 Cup thinly sliced sun- dried tomatoes -- o...
  • Chorizo al Vino (Spanish pork sausage appetizer)
  • CHORIZO AL VINO Spanish Appetizer 1/4 pound chorizo sausage (typical Spanish pork sausage, found in most deli sections, NOT Mexican chorizo) 1/2 cup dry white wine, divided use French bread, sliced Puncture the ...
ADVERTISEMENT
  • Chicken Picadillo
  • CHICKEN PICADILLO "Traditional Mexican picadillo is a ground beef hash that's made with a chili-spiced sauce and sweetened with raisins. This first-rate adaptation combines that same sauce with chicken, apple and a hi...
  • Burgers Au Poivre with Mozzarella and Blue
  • BURGERS AU POIVRE WITH MOZZARELLA AND BLUE 1 pound ground beef (85 percent lean) 1 1/2 teaspoons cracked black pepper TO SERVE: 4 slices Vienna bread 4 slices (4 ounces) Mozzarella...
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: Diane - Those are wonderful additions to the basic 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!