ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Gina, thanks for posting the........

Misc.
recipes. I've never made a frittata, but I would like to try and make this one.

Happy Saturday!
MsgID: 086282
Shared by: Debbie D., AL
In reply to: ISO: Gina- Fla
Board: What's For Dinner? at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chile Verde (La Frontera Style)
  • CHILE VERDE (LA FRONTERA STYLE) "This is my recreation of the chile verde made by La Frontera restaurants in Salt Lake City. It is best served over bean burritos, with shredded cheese, diced onions, and salsa as desir...
  • Crunch Cakes (using Rice Chex)
  • CRUNCH CAKES Vintage Rice Chex recipe "a wonderful delicate flavor" 1/2 cup soft shortening 1/2 cup sugar 2 eggs 1 teaspoon vanilla 1/2 cup finely chopped nuts 1-1/4 cups very fine Rice Chex crumbs (about 5 cups Ric...
  • Corn and Bean Chowder (blender, freeze ahead)
  • CORN AND BEAN CHOWDER "This rich and creamy-looking soup - without a drop of cream - is easy to make, taking advantage of the convenience of canned beans and frozen corn." 2 tablespoons olive oil 3 medium carrots, cu...
  • Suncoast Fruit Salad
  • SUNCOAST FRUIT SALAD 1/2 cup sweet orange marmalade 1 (11 oz.) can mandarin orange segments, drained, reserve 1/2 cup syrup 1/2 teaspoon almond extract 3 kiwi fruit, peeled and sliced thin 2 small peaches, cut in thin...
  • Guacamole Crisps with Roasted Peppers
  • GUACAMOLE CRISPS 24 small round tortilla chips 1/2 cup shredded Parmesan cheese 1 large red bell pepper 1 large yellow bell pepper 1 tsp. olive oil 1 tsp. red wine vinegar 1/8 tsp. salt 3/4 tsp. freshly ground black p...
ADVERTISEMENT
  • Molasses Sugar Cookies (with sugar filled thumbprint)
  • MOLASSES SUGAR COOKIES 3/4 cup shortening 1 cup sugar (plus extra for rolling) 1/4 cup molasses 1 egg 2 cups flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon gro...
  • Toast with Turkey Burgers
  • TOAST WITH TURKEY BURGERS "Something from my upbringing led me to like burgers on toast rather than on a bun. Maybe it’s because bread has more flavor than commercial buns. When the bread is toasted over an open flame...
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: Gina, thanks for posting the........
  • 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!