ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Oh DEAR! Thank you all so much!

Misc.
I'm truly bright pink now! Thank you all so much. Please know that I enjoy all of YOUR posts, too! It's always great to find so many nice people here!!

Have a great weekend, and thanks again.
Terrie


MsgID: 051792
Shared by: Terrie, MD
In reply to: I agree w/Jeanne,Terrie!
Board: Healthy Cooking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Homemade Milk Bread (Betty Crocker cookbook)
  • HOMEMADE MILK BREAD 4 cups bread flour or all-purpose flour, divided use 1 1/3 cups semolina flour 1 tablespoon salt 2 packages active dry yeast 1/2 cup firm butter 2 cups very warm milk (120 to 130 degrees F) FOR TO...
  • Crock Pot Chili Beef Short Ribs
  • CROCK POT CHILI BEEF SHORT RIBS 3 lb short ribs 1 tbsp vegetable oil 2 garlic cloves, chopped 2 tsp chili powder 1/2 tsp salt 1 tsp pepper 1 (15 oz) can tomato sauce 1 onion, sliced 2 cans (1 lb each) red kidney...
  • Creamy Apricot Salad Dressing (microwave)
  • CREAMY APRICOT SALAD DRESSING 2 eggs 1 cup apricot nectar 1 1/2 tsp lemon juice 1/3 cup sugar 1 tsp all-purpose flour 1/8 tsp salt 1 tbsp butter or margarine 1/3 cup chilled heavy (whipping) cream Beat eggs slightly ...
  • 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...
  • Grilled Chicken Waldorf Salad
  • GRILLED CHICKEN WALDORF SALAD FOR THE DRESSING: 2/3 cup Knudsen sour cream 1/4 cup chopped parsley 4 teaspoons lime juice 2 teaspoons sugar 1/4 teaspoon salt ...
  • Bobby's Burger Palace Horseradish Mustard Mayonnaise
  • HORSERADISH MUSTARD MAYONNAISE "You would typically find this sauce served alongside a thick cut of prime rib. The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well tha...
ADVERTISEMENT
  • White Pudding with Custard Sauce
  • WHITE PUDDING WITH CUSTARD SAUCE FOR THE PUDDING: 2 eggs, separated 2 1/2 cups milk, divided use 1/2 cup plus 3 tbsp sugar, divided use 3 heaping tbsp. cornstarch Pinch of salt ...
  • Fried Stuffed Potatoes (Papas Rellenas)
  • Fried Stuffed Potatoes (Papas Rellenas) Source: Three Guys From Miami; Cuban Food with Attitude 4 large potatoes, peeled and boiled 1/2 teaspoon salt 4 eggs beaten Dry bread crumbs 1 lb. Cuban seasoned ground beef o...
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: Oh DEAR! Thank you all so much!
  • 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!