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

Thank You: some answers re: christening party...

Misc.
Well, it is going to be at 1:30ish so i think like a lunch. I would like to have a buffet. My kids will eat anything which I am thankful for but the others will really only eat pizza, spaghetti, or chicken nuggets.
I would appreciate any help that you can give me.
Thanks
MsgID: 095571
Shared by: Jessica, Pittsburgh
In reply to: Jessica ~ A couple of questions
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pork Fajitas (using pork tenderloin)
  • PORK FAJITAS 1 tablespoon chili powder 1/2 teaspoon oregano 1/2 teaspoon paprika 1/2 teaspoon ground coriander 1/4 teaspoon garlic powder 1 pound pork tenderloin, cut into strips 1/2-inch wide and 2 inches long 1 smal...
  • L.A. Schools Coffee Crumb Cake (1980's)
  • L.A. SCHOOLS COFFEE CRUMB CAKE From Los Angeles Unified School District Food Service. 3 3/4 cups flour 1/2 cup plus 2 tablespoons nonfat dry milk 1 1/4 teaspoons salt 1 teaspoon ground nutmeg 1 1/2 teaspoons ground ci...
  • Individual Size Stromboli (using frozen bread dough)
  • INDIVIDUAL SIZE STROMBOLI 1 loaf Bridgford Frozen Bread Dough, White or Honey Wheat, thawed 1 (2.5 oz.) package Bridgford Sliced Ham 1 (2.25 oz.) package Bridgford Sliced Dry Italian Salami 3/4 cup shredded Mozzarella...
  • Salmon with Artichokes (serves 2)
  • SALMON WITH ARTICHOKES For 2. Light, clean, delicate. 12 ounces salmon, grilled, baked, or shallow-fried Olive oil 4 marinated artichoke hearts, sliced in...
  • Martha's Hoagie Haven Cheeseburger Hoagie
  • You're right, Kathy in Osceola, Missouri, there was a Martha's Hoagie Haven in Wrightstown. You have brought back some beautiful memories. Back in September of 1961, that little hoagie shop was right around the corner ...
  • Zesty Onion Meatloaf (using French fried onions)
  • ZESTY ONION MEATLOAF 1 1/2 pounds ground beef 1 1/3 cups French's French Fried Onions, divided use 1 cup marinara sauce, divided use 2 tablespoons Worcestershire sauce 1 egg 3/4 teaspoon salt 1/4 teaspoon pepper Preh...
ADVERTISEMENT
  • Zesty Chicken with Rice and Black-Eyed Peas
  • ZESTY CHICKEN WITH RICE AND BLACK-EYED PEAS 1 tsp. paprika 1/4 tsp. red pepper flakes 1/4 tsp. celery salt (or 1/4 tsp. celery seed plus salt, to taste) 1/4 tsp. mustard seed 1/8 tsp. cinnamon 1/8 tsp. ginger 4 skinl...
  • Crispy Fish in Chips
  • CRISPY FISH IN CHIPS 1 (5 1/2 ounce) bag salt and vinegar flavored potato chips, crushed 1 tablespoon minced fresh parsley 1/4 teaspoon ground black pepper ground cayenne pepper (optional, to taste) 1 1/2 pounds skinl...
  • Holiday Cookie Bars
  • HOLIDAY COOKIE BARS 3/4 c. firmly packed brown sugar 1/2 c. oil 2 eggs 2 tbsp. skim milk 1 1/2 c. all purpose flour 3/4 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. baking soda 1/4 tsp. salt 1/4 tsp. ground...
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: some answers re: christening party...
  • 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!