ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Linda Lou, WA...thank you for your help once again (nt)

Misc.
ADVERTISEMENT
nt
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Yukon Gold Mashed Potatoes with Roasted Shallots
  • YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS 3 large shallots, peeled 2 teaspoons olive oil 1/2 cup low-fat low-sodium chicken broth 2 teaspoons minced thyme fresh ground pepper 1 dash salt (optional) 3 medium Yuk...
  • The Candle Cafe Portobello and Red Pepper Quesadillas
  • PORTOBELLO AND RED PEPPER QUESADILLAS "These quesadillas are perfect for a party. You can serve them as an appetizer, or cut them into smaller wedges for the perfect portable finger food. They're also great when you w...
  • Chicken Curry (Pressure Cooker)
  • CHICKEN CURRY 1 to 2 tablespoon oil or butter 2 large onions, coarsely chopped 2 cloves garlic, finely minced 1 tablespoon finely minced fresh ginger 1 cup chicken stock 1 cup plain yogurt 1 (6 oz.) can tomato paste ...
  • John Wayne Casserole (using biscuit mix)
  • JOHN WAYNE CASSEROLE 2 lbs ground beef 2 pkgs taco seasoning mix 2 cups sour cream 3 cups shredded cheddar cheese, divided use 1 cup mayonnaise 1 cup chopped onion 1 pkg biscuit mix (small pack of Bisquick) 4 fresh t...
  • Olga's Kitchen Gyro Sauce
  • I have been on a quest to replicate the Olga Gyro sauce. In my research I found a suggestion to use "Greek" style, plain yogurt. I tried it, and it is just like the sauce served in the restaurant. You can get it at Wh...
ADVERTISEMENT
  • Cheesecake Factory's Buffalo Blasts (copycat recipe)
  • SO easy and it's as close as I've tasted...I waited months for the recipe and I just decided to have a go at it myself!!! CHEESECAKE FACTORY'S BUFFALO BLASTS (copycat recipe) pack of wonton wrappers (large squares) ...
  • Tiger Shrimp with Feta and Tomato (Greek)
  • TIGER SHRIMP WITH FETA AND TOMATO "Quick to prepare, this Greek dish is as good as it is simple. (Tiger shrimp are simply jumbo shrimp with a more colorful name.)" 1/4 cup olive oil 5 tomatoes, peeled, and chopped 2 ...
  • Mimosa Jell-O Mold (using champagne)
  • MIMOSA JELL-O MOLD 3 pkg (3 oz each) pineapple flavored gelatin 2 cups boiling water 2 cups champagne, chilled 1/2 cup cold water 1 (8 ounce) can pineapple chunks, drained 1 (11 ounce) mandarin oranges, drained 1 cup ...
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: Linda Lou, WA...thank you for your help once again (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!