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

Thank You: Thank you....

Misc.
THANK YOU so much for posting the recipes.

I am sure that these will work - I so appreciate your posting them. Sorry it took me so long to get back here and read them! (I didn't see how to read replies - I'm a beginner!)

Thanks again!
MsgID: 0061588
Shared by: bbaptie/TX
In reply to: Recipe: Mexican Lasagne (3)
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Mexican Lasagne
  Ellen Baptie, Texas
2 Recipe: Mexican Lasagne (3)
  Jeanne/FL
3 Thank You: Thank you....
  bbaptie/TX
4 Recipe(tried): Mexican Lasagna - No pre-cooking required for ground beef
  Jane MacDougall, Duluth, MN
ADVERTISEMENT
Random Recipes
  • Furr's Pecan Surprise Pie (using Ritz crackers)
  • FURR'S PECAN SURPRISE PIE 20 round Ritz crackers, finely crushed 1 cup chopped pecans 1 cup white sugar 1/2 teaspoon baking powder 1/2 teaspoon vanilla extract 3 egg whites 1 (12 ounce) frozen whipped topping, thawed...
  • Jason's Chicken Salad
  • Jason's chicken salad is actually made with lean turkey breast. Pineapple chunks, slivered almonds, celery, onion and a pinch of white pepper, that's the secret. I use miracle whip, the restaurant uses generic mayo, it...
  • Lemon-Thyme Parmesan Crackers (food processor)
  • LEMON-THYME PARMESAN CRACKERS 5 tablespoons butter or margarine 4 teaspoons grated lemon peel 2 teaspoons fresh thyme leaves 1 cup shredded parmesan cheese 1 cup all-purpose flour 1 large egg In a food processor or a...
  • Quick Fried Chicken
  • QUICK FRIED CHICKEN 1 quart buttermilk (or milk) 2 tablespoons Tabasco (or other hot sauce) 1 (3 to 3 1/2 pound) chicken, cut into 8 pieces, and each breast cut in half again (reserve the neck, back, and wing tips for...
ADVERTISEMENT
  • Stuffed Burger Cups (Workbasket, 1972)
  • STUFFED BURGER CUPS FOR THE BURGER CUPS: 2 lbs ground beef 2 eggs 2/3 cups fine corn flake crumbs 1/2 cup catsup 2 tbsp chopped parsley 2 tsp salt 1/4 tsp pepper ...
  • Broccoli Cheese Grits
  • BROCCOLI CHEESE GRITS 1/4 cup finely chopped onion 1 tablespoon margarine or butter 2 cups water 2/3 cup Quaker or Aunt Jemima Enriched Hominy Quick Grits, uncooked* 1/2 teaspoon salt (optional) 3 cups chopped br...
  • Fear factor party idea's (warning - very gross food)
  • Jennie I am having a Fear Factor Birthday Halloween party for my 7 year old at the end of this month. I haven't gotten so many cool idea's from web. Here is a site I found that has some great food ideas: ...
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: Thank you....
  • 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!