ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Gladys. This salad sounds yummy:-)!! (nt)

Misc.
nt
MsgID: 23408
Shared by: Jackie/MA
In reply to: Recipe(tried): Sweet Pepper Salad
Board: What's For Lunch? at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Vegetable Gumbo
  • VEGETABLE GUMBO 1 onion, chopped 3 cloves garlic 2 Tbsp. oil 1 green bell pepper, diced 2 cups tomatoes, diced 4 cups vegetable stock 1 cup cooked Lima beans 1 cup fresh corn kernels 1 1/2 cup sliced okra* 1 tsp. salt...
  • Honey Apple Turnovers
  • HONEY APPLE TURNOVERS These are easier than apple pie! You can make fun decorations with the extra scraps of dough. 1 Tablespoon dried currants 3 Tablespoons finely chopped walnuts 1/2 teaspoon ground cinnamon, plus ...
  • Sweet Lemon Chicken (crock pot, Women's Circle, 1980's)
  • SWEET LEMON CHICKEN 1 (2 1/2 to 3 lb. each) ready to cook fryer chicken, cut up 1/4 cup all purpose flour 1 1/4 tsp. salt 2 tbsp. cooking oil 1 (6 oz.) can frozen lemonade concentrate, thawed 3 tbsp. brown sugar 3 tbs...
  • Spaghetti alla Carbonara
  • SPAGHETTI ALLA CARBONARA "Like Fettuccine Alfredo, the eggs here are cooked not in a pan, but by the hot pasta. However, unlike that recipe, this one uses whole eggs and doesn’t require cream. It does use pancetta, whi...
  • Soy Milk Biscuits with Variations
  • SOY MILK BISCUITS WITH VARIATIONS 2 cups unbleached all-purpose flour 3 tsp. baking powder 3/4 tsp. salt 6 Tbsp. soy margarine, chilled 3/4 cup soy milk Preheat oven to 425 degrees F. Lightly grease a baking sheet or...
ADVERTISEMENT
  • Pecan Dreams
  • PECAN DREAMS 1 1/2 cups confectioners' sugar 1 cup all-purpose flour 1 8-ounce package cream cheese, at room temperature 1/2 cup (1 stick) butter, at room temperature 1 cup chopped pecans FOR THE...
  • Oven-Baked Chicken Parmesan (Ragu)
  • OVEN-BAKED CHICKEN PARMESAN 4 boneless, skinless chicken breasts halves (about 1 1/4 lbs.) 1 egg, slightly beaten 3/4 cup Italian seasoned dry bread crumbs 1 jar (26 to 28 oz.) Ragu Pasta Sauce (any flavor) 1 cup shre...
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: Gladys. This salad sounds yummy:-)!! (nt)
  • 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!