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

Thank You: Thank you all so very much (nt)

Misc.
nt
MsgID: 0049681
Shared by: Jan Pahrump, NV
In reply to: Recipe(tried): Veggie Macaroni Salad
Board: Cooking Club at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Pasta Salad
  Jan - Pahrump, NV
2 Recipe(tried): Pasta Salad
  Carolyn-NJ
3 Recipe(tried): Pasta Salad Mexicali
  Peg/Oh
4 Recipe: Pasta Salads (3)
  Repost
5 Recipe(tried): Spaghetti Salad
  Elly, Ohio
6 my pasta salad creation
  Emilee(Alberta)
7 Recipe(tried): Pop's Macaroni Salad
  Don - NJ
8 Recipe(tried): Veggie Macaroni Salad
  Peg/Oh
9 Thank You: Thank you all so very much (nt)
  Jan Pahrump, NV
10 Recipe: Antipasta Salad
  Jennifer,FL
ADVERTISEMENT
Random Recipes
  • Chocolate-Peanut Shake (blender)
  • CHOCOLATE-PEANUT SHAKE 1 ripe medium banana, cut up 1 cup chocolate fat free skim milk 1/4 cup creamy peanut butter 1 cup chocolate or vanilla low-fat ice cream In a blender container combine banana, chocolate fat fr...
  • Pumpkin Seed Brittle and Peanut Brittle
  • PUMPKIN SEED BRITTLE "This brittle comes out so beautifully translucent it looks like amber stained glass. The cumin is a tasty surprise. The recipe was adapted from Guy Reuge, chef/owner of Mirabelle on Long Island. ...
  • Blazer's Shrimp Dip and Cal Kemp's Sour Cream
  • BLAZER'S SHRIMP DIP For best flavor, prepare 12-24 hours before serving. 1 lb. shrimp, cooked and hand chopped 1 lb. sharp cheddar cheese, shredded 1 pint Kraft mayonnaise 1 shake of Tabasco Cal Kemp's Sour Cream (r...
  • Curried Chicken with Mango Rice
  • CURRIED CHICKEN WITH MANGO RICE 1 teaspoon curry powder, or to taste 1/2 teaspoon salt 1/4 teaspoon black pepper 4 skinless, boneless chicken breast halves 1 cup chicken broth 1/2 cup water 1/2 cup white wine 1...
  • Cauliflower with Scallions and Sesame Oil
  • CAULIFLOWER WITH SCALLIONS AND SESAME OIL 1 firm, white cauliflower head (about 1 1/2 pounds), trimmed of any green leaves 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon peanut oil 2 teaspoons...
ADVERTISEMENT
  • Barbeques Galore Salt and Pepper Ribs
  • BARBEQUES GALORE SALT AND PEPPER RIBS 2 racks beef ribs (5-6 pounds total) coarse salt cracked black peppercorns hot red pepper flakes your favorite barbecue sauce (for serving) Remove membrane from back of rib rack....
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 all so very much (nt)
  • 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!