ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Jim C, muchly appreciated mate (nt)

Misc.
ADVERTISEMENT
nt
MsgID: 086757
Shared by: Janice, Australia
In reply to: Recipe: Bisquick mix
Board: What's For Dinner? at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Stir-Fried Tofu with Asparagus and Shiitake Mushrooms
  • STIR-FRIED TOFU WITH ASPARAGUS AND SHIITAKE MUSHROOMS 1 tablespoon canola or olive oil 1/2 teaspoon sesame oil 3 cloves garlic, finely chopped 1 teaspoon finely chopped fresh ginger 1/2 teaspoon red pepper flakes 2 gr...
  • Copycat IHOP Harvest Grain and Nut Pancakes - variation
  • Wow, we are having them right now, and they are awesome! I used just a tablespoon or so of both the sugar and the oil, added the berries like I said I would, and had a mixture of almonds, walnuts and pecans. Ok, this wi...
  • Banana Shake (using ice cream, blender)
  • BANANA SHAKE "Frozen bananas are the secret ingredient to this thick and delicious shake. Wrap peeled and sliced overripe bananas in plastic and store in the freezer for an instant boost to any shake or smoothie." 1 ...
  • Shrimp Salad Sandwich
  • This recipe comes from a cookbook my stepmother gave me, Nutbread and Nostalgia, favorite recipes from the Junior league of South Bend, Indiana Shrimp Salad Sandwich 1 lb. small shrimp, cooked and drained 1/3 cup shred...
  • Shrimp and Vegetable Saute
  • SHRIMP AND VEGETABLE SAUTE 1 tablespoon plus 1 teaspoon minced fresh garlic, divided use 1/4 teaspoon black pepper 1/4 teaspoon salt 1 1/4 pounds large shrimp, peeled and deveined 1 small zucchini, cut into sticks 1 s...
ADVERTISEMENT
  • Spaghetti Squash Primavera
  • SPAGHETTI SQUASH PRIMAVERA 2 cups broccoli flowerets 2 cups cooked spaghetti squash 1 cup sliced mushrooms 1 cup julienned yellow squash 1/4 cup sliced green onion 1/2 cup sugar snap peas 2 tablespoons balsamic vinega...
  • China in a Pot (using chicken breast and Ramen noodles)
  • CHINA IN A POT 2 skinless, boneless chicken breast halves (about 2/3 pound), fresh or frozen 1 (14 1/2 ounce) can fat-free chicken broth 1 (14 1/2 ounce) can Swanson's Oriental broth (or chicken broth) 1 cup sliced mu...
  • Spicy Polenta
  • SPICY POLENTA 1 tablespoon virgin olive oil 1 teaspoon hot pepper flakes (or less) 1 teaspoon fresh rosemary, chopped 1 teaspoon chopped flat Italian parsley 3 cloves garlic, chopped 1 teaspoon salt 6 cups boiling wa...
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: Jim C, muchly appreciated mate (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!