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

Thank You: Green Goddess Salad Dressing

Misc.
Thanks for this receipe....how long will it keep in the refrig?
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • St. Louis Toasted Ravioli
  • CHARLIE GITTO'S RESTAURANT TOASTED RAVIOLI 2 tablespoons milk 1 large egg, beaten 3/4 cup seasoned bread crumbs 1/2 teaspoon salt 1 (13.75 oz) pkg frozen cheese ravioli, thawed vegetable oil for deep-frying TO SERVE: ...
  • Pumpkin-Cider Soup
  • PUMPKIN-CIDER SOUP "This hearty autumnal soup pairs two of the season's favorite ingredients, pumpkin and apples, although hubbard or butternut squash can easily serve as a substitute for the pumpkin. The cider adds a...
  • Spicy Thai Beef Salad (not Cheesecake Factory)
  • You may have to tweak this recipe. If you do - please share your final results with us. Good luck! Halyna SPICY THAI BEEF SALAD Source: Fred Meyer A fiery salad that combines many wonderful Thai flavors in one cru...
  • Fast Fries
  • FAST FRIES 2 medium potatoes 1 tablespoon olive oil Nonstick cooking spray Salt, ground pepper, paprika and/or Cajun spice (to taste) Preheat oven to 450 degrees F. Coat a shallow nonstick baking pan with cooking spr...
  • Walnut Vegetable Medley
  • WALNUT VEGETABLE MEDLEY 3/4 pound green beans 1 1/2 pounds carrots 2 tablespoons butter or margarine 1/2 teaspoon grated lemon peel 1/2 cup Diamond Walnuts, chopped 1/4 teaspoon seasoned salt Cut beans into 1 1/2-inc...
  • Basic Pizza Dough (using whole wheat flour and herbs)
  • BASIC PIZZA DOUGH "Any pizza can be made using a store-bought crust, but if you have time, try this healthy, basic dough. Use as is, or customize with different fresh herbs." 1/4 active dry yeast (package) 1 1/2 cup...
ADVERTISEMENT
  • Madhur Jaffrey's Naan (using yogurt, 1980's)
  • NAAN 3 3/4 cups unbleached, all-purpose flour 1 tsp. baking powder 1/4 tsp. salt About 1 3/4 cups plain yogurt Soft unsalted butter (optional) Sift the flour, baking powder, and salt into a bowl. Slowly add as much ...
  • Parsley Potato Chips (baked)
  • PARSLEY POTATO CHIPS 2 sticks (1 cup) unsalted butter, melted salt ground black pepper 6 large Idaho potatoes, peeled 1 cup flat leaf parsley, packed Heat oven to 400 degrees F. Line a baking sheet with parchment pa...
  • Pan-Barbecued Chicken Drumsticks
  • PAN-BARBECUED CHICKEN DRUMSTICKS 1 tablespoon peanut or canola oil 8 chicken drumsticks (about 2 pounds), patted dry, at room temperature 3/4 cup prepared barbecue sauce Salt and freshly ground black pepper 1/2 cup ch...
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: Green Goddess Salad 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!