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

Thank You: Thank you dinner rounding out....

Misc.
Some of the invitee's significant others are not interested in steak, so I will be grilling some portobellos and perhaps some chicken in addition to some ribeyes. I will be making Kelly's Red Potato Salad sans dill and artichokes too. I also plan to make as an appetizer while the steaks grill, James Beard's BBQ shrimp in the shells, where you mix shrimp in the shell with a long list of stuff, crab boil, butter, worchestershire, mustard, to name just a few and bake for 20 minutes, serve in shell for guests to peel with lots of napkings and french or sourdough bread to mop up the juices. Very, very wonderful.
MsgID: 0814051
Shared by: Micha in AZ
In reply to: ISO: My husband promised steak, so how about ...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Appetizer Spare Ribs (make ahead)
  • APPETIZER SPARE RIBS 1 1/2 pounds spare ribs 1 (10 oz.) jar plum jelly 1/3 cup soy sauce 1/4 cup dark corn syrup 3 tablespoons minced onion 2 teaspoons ground ginger 2 cloves garlic, minced Instruct butcher to cut ri...
  • Argo Classic Blueberry Pie (Argo Corn Starch recipe)
  • ARGO CLASSIC BLUEBERRY PIE (Argo Corn Starch recipe) Pastry for 9-inch 2-crust pie 3/4 cup sugar 4 tablespoons Argo Corn Starch 6 cups fresh blueberries 1 tablespoon lemon juice 1 to 2 tablespoons sugar (optional) Pr...
  • Civiche
  • Mexican styled civiche is fantastic and very simple. cut the fish into small pieces (talapia is my choice); depending on how much fish or shrimp you have add enough lemons to cover them compeletly 5-10, 1 grapfruit, 1 o...
ADVERTISEMENT
  • Cherry Pudding and Butter-Almond Hot Sauce (1979)
  • CHERRY PUDDING AND HOT SAUCE 2 cups flour 2 cups sugar 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 2 eggs 2 cans cherries; drain, reserve juice 1 cup chopped nuts FOR...
  • Braised Broccoli Leaves
  • BRAISED BROCCOLI LEAVES "Broccoli leaves taste sweeter than kale, with none of its bitterness, and are more tender than collard greens or kale. It is also a versatile vegetable. Putting its elongated, fleshy leaves thr...
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 dinner rounding out....
  • 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!