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

Thank You: Micheline, would you please post your chicken pate recipe - Thanks!

Misc.






MsgID: 011496
Shared by: Janet
In reply to: Recipe(tried): Party Recipe
Board: Vintage Recipes at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Verla
  Verla
2 Party recipe
  Verla
3 Recipe(tried): Party Recipe
  Micheline, Canada
4 Thank You: Micheline, would you please post your chicken pate recipe - Thanks!
  Janet
5 Recipe(tried): Chicken Pate
  Micheline, Canada
6 Party Recipes
  Verla
7 Micheline
  Janet
8 Measurements
  Micheline
9 Thank You: Micheline, thank you! (nt)
  Janet
10 Recipe(tried): broccoli dip and spinach dip
  Jill/TX
11 Got a question
  TAPS
ADVERTISEMENT
Random Recipes
  • Scallops with Spinach and Spicy Orange Sauce
  • SCALLOPS WITH SPINACH AND SPICY ORANGE SAUCE 2 teaspoons butter or margarine, divided use 1 1/2 pounds spinach tough stems removed, well-rinsed and drained 1/4 teaspoon salt 1 pound sea scallops, rinsed, patted dry, t...
  • Vegetable Mixed Grill with Balsamic Marinade
  • VEGETABLE MIXED GRILL "This recipe makes a great vegetarian entee, super antipasto, or serve it with grilled steaks. You can prep the vegetables ahead, and marinate when needed, or pre grill and reheat in the oven to ...
  • Pasta with Courgettes (Pasta with Zucchini)
  • Pasta with Courgettes Spaghetti (or long pasta): 350 g. (12 oz.) Small courgettes (zucchini): 600 g. (21 oz.) Garlic: 3 cloves Onion: 1/2 Extra-virgin olive oil: 5 table spoons Butter: 50 g. (1.5 oz.) Grated peco...
  • Mexican Chicken Soup
  • Mexican Chicken Soup One can (14 1/2 ounces) low sodium chicken broth 1/2 cup shredded cooked chicken 1/2 cup rinsed, drained black or pinto beans 1/2 cup defrosted frozen corn 1/3 cup chopped canned Mexican tomatoe...
  • Chocolate Roll (James Beard - 2 versions)
  • ROULAGE LEONTINE OR CHOCOLATE ROLL Source: James Beard's American Cookery by James Beard "Made famous by Dione Lucas at her Cordon Bleu Cooking School, this flourless chocolate roll has always been associated with her...
  • Meatless Split Pea Soup
  • MEATLESS SPLIT PEA SOUP 2 cups dried yellow split peas 2 quarts water 2 bay leaves 1/8 teaspoon allspice 1 cup chopped potatoes 1/2 cup chopped onion 2 tablespoons butter 1 teaspoon salt 1/8 teaspoon pepper In a soup...
ADVERTISEMENT
  • Tequila Fire Shrimp on Curved Skewers
  • TEQUILA FIRE SHRIMP ON CURVED SKEWERS 1/2 cup garlic oil or olive oil 1/4 cup tequila 1/4 teaspoon cayenne pepper, or more for a spicier taste 2 garlic cloves, minced 1/2 cup Asian hot chili sauce (preferable Sriracha...
  • Mini Vanilla Scones like Starbucks
  • Oh my GOSH!!!!!!! Your scone recipe is awesome. These are waaaaayyyy better than the little Starbucks ones that I have been addicted to. Light, fluffy yet moist and that icing... Mmmmmmmm!!! Touche! and thank you... I'll...
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: Micheline, would you please post your chicken pate recipe - Thanks!
  • 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!