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

Thank You: Many Thanks Jodie!!! (nt)

Misc.
nt
MsgID: 0810062
Shared by: Gina, Fl
In reply to: Great sounding recipes, Gina!!!! (nt)
Board: What's For Dinner? at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chicory, Turnip, and Lentil Gratin
  • CHICORY, TURNIP AND LENTIL GRATIN This hearty winter dish can double as a main course, especially if you substitute sliced potatoes for the turnips. 1 cup vegetable or chicken broth 1 cup lentils, picked over and was...
  • Jerk Marinade (using mango and rum) (blender)
  • JERK MARINADE "Pastes made of spices and herbs are the most popular and authentic jerk flavoring method. Rub the paste all over the surface of the raw meat to add flavor." 6 spring onions 1 large ripe mango, peeled a...
  • Sugar Hearts (cookies, My Great Recipes Cards, 1980's)
  • SUGAR HEARTS "Buttery and crisp. these cookies have the best flavor if you do not over-brown them." 1 cup sugar 1 cup butter or margarine, room temperature 2 eggs Pinch salt 3 cups all-purpose flour 1 tsp, baking so...
ADVERTISEMENT
  • Mexican Chicken and Rice (using Minute Rice and salsa)
  • MEXICAN CHICKEN AND RICE 1 tablespoon oil 1 pound boneless, skinless chicken breasts, cut in cubes 1 onion, chopped 1 green bell pepper, chopped 1 (10 ounce) package frozen sweet corn, thawed 1 cup chicken broth 1 cup...
  • Crumb-Coated Baked Onion Rings
  • CRUMB-COATED BAKED ONION RINGS "A serving of these freshly made onion rings contains 75 percent less fat and 60 percent fewer calories than a serving of onion rings from Jack in the Box. Using herb-seasoned fat-free c...
  • Hot Antipasto Subs (French's recipe, baked)
  • HOT ANTIPASTO SUBS 1/3 cup French's Bold n' Spicy Brown Mustard or French's Honey Dijon Mustard 3 tablespoons mayonnaise 1/2 teaspoon dried oregano leaves 4 (6 inch) crusty Italian-style rolls, sliced lengthwise in ha...
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 Jodie!!! (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!