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

Thank You: RE: Fast food ideas

Misc.
ADVERTISEMENT
Patsy - Chicken is one of our favorites. I will give it a try. Thanks very much for responding to my request. I will let you know how it works out. Thanks again!
MsgID: 0071096
Shared by: Sally (California)
In reply to: Recipe(tried): Fast food ideas for Sally, CA
Board: Cooking Club at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Real Orange Beef (Chinese)
  • REAL ORANGE BEEF "Deservedly popular on restaurant menus everywhere for its combination of rich meaty flavor and a mellow citrus edge, orange beef, when authentically cooked, should be deep-fried first to give the mea...
  • All Mixed Up
  • I make this all the time and it is GREAT and exremely cheap. The most expensive item is the meat. You need: 1 lb ground beef (the fattiest kind is the cheapest) 1 small box store brand seasoned rice (I prefer mushroom!...
  • Mueller's Thin-Spaghetti with Mushroom Sauce (1950's)
  • MUELLER'S THIN-SPAGHETTI WITH MUSHROOM SAUCE 1 (16 oz) package Mueller's Thin-Spaghetti 1/4 cup olive or salad oil 1 clove garlic (whole) 1 medium onion, chopped 1 (4 oz) can sliced mushrooms with liquid 1/4 cup parsl...
  • Greek Pecan Cookies (Karidata)
  • GREEK PECAN COOKIES (KARIDATA) From: Phyllis Wolfe 1/2 lb. sweet butter 1/4 cup sugar 2 cups pecans, chopped 1 1/2 oz. brandy 3 cups flour, sifted (or as needed) Beat butter until creamy. Add sugar, pecans, and brand...
  • Arnold's Meatloaf with Spanish Sauce
  • ARNOLD'S MEATLOAF 3 slices bread 2 eggs 4 pounds fresh ground meat 1 small onion, chopped fine 8 ounces canned whole tomatoes, drained 1 tablespoon salt, or to taste 1 teaspoon freshly ground black pepper Spanish Sauc...
ADVERTISEMENT
  • Cheddar Cheese Buns (baked in a muffin pan, no knead)
  • CHEDDAR CHEESE BUNS 1 envelope dry yeast 1/2 cup water (105-115 degrees F) 3/4 cup grated sharp Cheddar cheese 2 tbsp. butter, melted 1 large egg 1 tbsp. sugar 1 tsp. salt 2 1/4 cups all-purpose flour, divided use Pu...
  • Dobosh - Tip
  • Let cool for 12 hours! If this is the Dobosh that was a staple in my house in the 60's and 70's it was so delicious it would never last that long! I remember it being shaped like a log and had many layers separated by m...
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: RE: Fast food ideas
  • 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!