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

Thank You: Mickey. It makes me happy to hear from you again:-)!! (nt)

Misc.
nt
MsgID: 0814311
Shared by: Jackie/MA
In reply to: ummm,yummy recipes Jackie! (nt)
Board: What's For Dinner? at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Salsa Chicken (using apricot preserves, crock pot)
  • SALSA CHICKEN You can modify this recipe to fit your own liking. 1 (16 oz) jar salsa 1 (10 to 12 oz) jar apricot preserves 1/2 cup orange juice 2 boneless, skinless chicken breasts Place all ingredients in crock pot...
  • Slow Cooker Oatmeal with Coconut, Banana and Almonds
  • SLOW COOKER OATMEAL WITH COCONUT, BANANA AND ALMONDS Laura Keogh: "My slow cooker used to live in my appliance blind spot. That is, until I was introduced to this life-saving morning recipe. What better reason to star...
  • Baked Potatoes with Lebanese-Style Beef Filling
  • Baked Potatoes with Lebanese-Style Beef Filling 3 russet (baking) potatoes (about 1/2 pound each), scrubbed, patted dry, and rubbed with vegetable oil 2 teaspoons cornstarch 2 1/4 cups plain yogurt 1 large garlic clove,...
  • Filet Oscar - Now I understand the crab
  • Thank you for the recipe. I have always wondered why Americans use crab meat with their filet Oscar. So it is because of a famous steakhouse in Chicago! This is the story of this delicious dish! It was first served at r...
ADVERTISEMENT
  • Mexican Goulash (using ground beef)
  • MEXICAN GOULASH Served with a salad, this makes a delicious meal. 1 1/2 cup uncooked macaroni 1/2 lb lean ground beef 1/2 cup chopped onion 1/4 cup chopped green bell pepper 3 cups tomato juice (Hunt's no salt) 1/4 t...
  • Buttered New Potatoes and Peas, Watercress
  • BUTTERED NEW POTATOES AND PEAS, WATERCRESS 1 pound small new potatoes 1 cup chicken broth 1 cup water 2 tablespoons olive oil 1 dash salt 1 dash fresh ground pepper 1 cup fresh shelled peas (or frozen) 3 tablespoons ...
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: Mickey. It makes me happy to hear from you 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!