ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Russian Salad Dressing - Thanks so much!!!

Misc.
I love home-made salad dressings. They taste sooo much better. Thanks, Tammy
MsgID: 0817319
Shared by: Tammy, Kansas
In reply to: Recipe: Russian Salad Dressing (easy & Red) for ...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Roasted Cauliflower with a Roquefort Crust
  • ROASTED CAULIFLOWER WITH A ROQUEFORT CRUST 1 head cauliflower 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 6-inch piece of a baguette 3/4 cup (4 ounces) crumbled Roqu...
  • Peach Freeze (using yogurt) (blender or food processor)
  • PEACH FREEZE 3 cups peeled, sliced peaches* 5 teaspoons lemon juice, divided use 1/2 cup plain lowfat yogurt 1/4 cup superfine sugar In medium bowl toss peaches with 3 teaspoons lemon juice. Drain peaches and arrange...
  • Easy Grape Salad for Sanda - Michigan
  • Hi Sanda:-) I hope that this is the recipe you are looking for. It calls for both red and green grapes but there is no reason that you couldn't use just green grapes. EASY GRAPE SALAD 1 pound seedless green grapes...
  • Mueller's Italian Skillet Lasagna (not baked)
  • ITALIAN SKILLET LASAGNA "This lasagna skillet recipe only requires one pan and will be ready in a jiffy, so you won’t miss a single moment with the ones you love!" 1 lb ground beef 1 small onion, chopped (optional) 1...
  • Homemade Apple Pie with Butter Crust
  • HOMEMADE APPLE PIE "Does it get much better than warm homemade apple pie with vanilla ice cream dripping down the sides? Bookmark this recipe when you've got extra time to play in the kitchen. It takes a little time t...
  • Tangy Green Beans (6-quart roaster oven)
  • TANGY GREEN BEANS 1 1/2 cups water 1 lb. green string beans, stems removed 1/4 cup sliced water chestnuts 2 tbsp. granulated sugar 1 tbsp. olive oil 1 tbsp. cider vinegar 1 tbsp. teriyaki sauce 1 tbsp. sesame seeds 1...
ADVERTISEMENT
  • Halibut in Creole Sauce
  • CREOLE HALIBUT BITS 1 1/2 to 2 lbs. halibut, cut into 1-inch squares FOR THE CREOLE SAUCE: 1/2 cup chopped onion 1 clove garlic, minced 3 tablespoons cooking oil 1/2 cup chopped green bell pepper 1 bay leaf 1 (16 oz...
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: Russian Salad Dressing - Thanks 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!