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

Thank You: Many thanks, BB - you're very kind!

Misc.

Thanks BB! Your suggestions are GREATLY appreciated! I'm going
to try them out, and select one for final presentation.
You are a very special person to go to the trouble to print out
all those recipes. You're a very nice lady!

MsgID: 0042533
Shared by: Corky
In reply to: ISO: Need Blue Rivvon recipes ASAP!
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Tex-Mex Lasagna (make ahead)
  • TEX-MEX LASAGNA 12 lasagna noodles, uncooked 3 cups tomato sauce or spaghetti sauce 1 cup water 1 (15 1/2 ounce) can kidney beans, rinsed and drained 1 (10 ounce) package frozen corn, thawed 1 package chili seasoning ...
  • Cranberry Apple Stuffing with Variations (crock pot)
  • SLOW COOKER CRANBERRY APPLE STUFFING "Save room in the oven and make Thanksgiving stuffing in the slow-cooker instead. Savory sage, parsley and onion combine with sweet and tangy chopped apples and cranberries for a c...
  • Green Beans Italiano
  • GREEN BEANS ITALIANO 1 stalk celery, sliced 1/2 medium red or green bell pepper, cut in strips 1/4 tsp. oregano, crushed 1 tbsp. olive oil or vegetable oil 1 (14 1/2 oz) can Del Monte Whole or Cut Green Beans, drained...
  • Peking Chicken (using chicken breast and tortillas)
  • PEKING CHICKEN "Peking duck is simplified and made healthier by using chicken. We've also substituted flour tortillas for the customary Mandarin pancakes." 1 cup hoisin sauce 1/4 cup low-sodium soy sauce 1/4 cup rice...
ADVERTISEMENT
  • Quick Barbecued Chicken (Pressure Cooker, 1980's)
  • QUICK BARBECUED CHICKEN 2 to 3 tablespoons oil 3 to 4 pounds chicken parts (preferably thighs and drumsticks), skin removed 2 cups prepared barbecue sauce 1 1/2 cups coarsely chopped onions 1 large green bell pepper,...
  • Dazey Donut Factory Latch Replacement Part Idea
  • Hi Rokket! I have an idea for you... take your Donut Factory to a hardware store and find a small hand held clamp that fits to hold it together. Here's a link to one at Home Depot: 2-inch Spring...
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: Many thanks, BB - you're very kind!
  • 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!