ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Great recipes, Thanks! nt

Misc.




MsgID: 083608
Shared by: Terry,Tx
In reply to: Recipe(tried): This Weeks Winners
Board: What's For Dinner? at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Grape Harvest Flatbread (Tuscan)
  • GRAPE HARVEST FLAT BREAD "Americans have come to identify all Italian flat breads or hearth breads, other than pizza, as focaccia a Liguarian term. Tuscans, however, call their regional flat bread schiacciata, includi...
  • School Cafeteria Meat Loaf (1950's)
  • SCHOOL CAFETERIA MEAT LOAF 2 pounds ground beef 1/2 pound ground sausage 1/2 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped fresh parsley 1 cup soft bread crumbs 1 cup milk (or 1 cup cooked or canned tomatoe...
  • Asian Spareribs (using hoisin sauce, roaster oven)
  • ASIAN SPARERIBS 8 green onions, thinly sliced 2 tbsp. minced fresh ginger 4 large cloves garlic, minced 1⁄2 cup brown sugar 8 tbsp. hoisin sauce 2 tbsp. sesame oil 1 tbsp. chili puree (or chili paste) 1 tsp....
  • Cuban Chorizo-Stuffed Beef Roast (Boliche)
  • CHORIZO-STUFFED BEEF ROAST (BOLICHE) "My mother might as well be a vegetarian. Growing up she hated meat and was vocal about it. But on special occasions, Tata made boliche. It's a Cuban dish in which a whole eye of r...
ADVERTISEMENT
  • Collection - recipes using pancake mix
  • I did the same thing. Were they Jiffy by chance? LOL Try these: I found Krusteaz intriguing :) Happy baking Recipes Using Krusteaz Pancake and Waffle Mix ...
  • Tenderloin of Beef with Blue Cheese
  • TENDERLOIN OF BEEF WITH BLUE CHEESE FOR THE BEEF: 1/4 cup butter or margarine 1/2 teaspoon coarsely ground pepper 1 teaspoon minced fresh garlic 2 to 3 pounds beef tenderloin, trimmed, tied,...
  • Crisco Single Crust (for 9-inch pie) (Crisco can label)
  • CRISCO SINGLE CRUST 1 1/3 cups sifted regular flour 1/2 teaspoon salt 1/2 cup Crisco vegetable shortening 3 tablespoons water Preheat oven to 425 degrees F. Sift flour before measuring spoon lightly; spoon lightly ...
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: Great recipes, Thanks! 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!