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

Thank You: french dressing

Misc.
Betsy
Thanks for taking the time to reply.Im not sure its the same one butm im certainly going to try it.Thanks again.Pat

Editor's note:
You're welcome Pat! There are other versions of red French dressing. If you'd like to list some of the ingredients in the one you remember we'll try to find a closer match. - Betsy
MsgID: 0065649
Shared by: pat wolfe england
In reply to: Recipe: Blender French Dressing
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Rival french dressing
  pat wolfe england
2 Recipe: Blender French Dressing
  Betsy at Recipelink.com
3 Thank You: french dressing
  pat wolfe england
ADVERTISEMENT
Random Recipes
  • Rice Oriental Hamburger Helper Variation
  • Your story hit so close to home that I had to reply. I loved the rice oriental as a kid. I was so bummed out when I couldn't find it anymore that I developed a variation of it, which took about 6 attempts to finally ge...
  • swiss puffs
  • Here is what i found SWISS PUFFS by the Editors of Easy Home Cooking Magazine Yield: Makes about 4 dozen 1/2 cup milk 1/2 cup water 1/4 cup (1/2 stick) butter 1/4 teaspoon salt Pinch ground nutmeg Pinch white pepper...
  • Matt's Queso
  • Matt's Queso 1 tsp vegetable oil 1 tsp chopped jalapeno 1 tbs (heaping) chopped bell pepper 1 tbs (heaping) chopped onion 1 tsp (heaping) chopped celery 1/4 tsp granulated garlic 1 cup chicken broth (lo/no...
ADVERTISEMENT
  • Catalina Dressing
  • CATALINA DRESSING 1/2 cup vegetable oil 1/4 cup ketchup 1/4 cup red wine vinegar 1/4 cup finely chopped onion 3 tablespoons sugar 2 teaspoons Worcestershire sauce 1/2 teaspoon salt Combine ingredients in a jar with ...
  • Pork Roast with Georgia Peach Sauce
  • PORK ROAST WITH GEORGIA PEACH SAUCE "Marinate the pork ahead of time for a deep rich flavor." 1/4 cup soy sauce 3 tablespoons sherry 1 large clove of garlic, minced 1 teaspoon dry mustard 1/2 teaspoon ground cinnamon...
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: french dressing
  • 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!