ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thank you Jim & Ann for the recipes

Misc.
All three of these recipes sound great. I'm going to eventually try them all. Thanks for your help.
Carol
MsgID: 0061074
Shared by: Carol,IL
In reply to: Recipe(tried): Dipping Oil for Bread (like Carrabba's)
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Rhubarb Strata (using bread cubes)
  • RHUBARB STRATA 2 cups rhubarb, cut up 1 cup sugar 3 cups fresh bread cubes, crusts removed 1/2 cup butter or margarine, melted whipped cream or ice cream (optional, for serving) Mix rhubarb and sugar in one bowl. I...
  • Lite North Stars (Pampered Chef)
  • NORTH STARS 1 package (10 ounces) refrigerated dough 1 cup shredded Swiss cheese 1//2 cup mayonnaise 1/2 cup sour cream 1 package (0.7 ounce) dry Italian salad dressing mix 1/2 cup chopped red bell pepper 1/2 cup chop...
  • Potato Waffles - 6
  • I've never heard of Potato Waffles being sold in the US, at least not near me. They sound wonderful! Here are some recipes - most are for regular potato but I did include one for sweet potato. Good luck and please share ...
  • Mediterranean-Style Bow Tie Pasta Salad
  • MEDITERRANEAN-STYLE BOW TIE PASTA SALAD "Serve this as a side dish for grilled meats, poultry and fish, such as lamb chops, chicken breast and salmon steaks." 2 cups bow tie pasta, uncooked 3 tbsp. extra virgin olive...
  • Seafoam Candy (Brown Sugar)
  • SEAFOAM CANDY (BROWN SUGAR) 1 1/2 c. light brown sugar 1/2 c. white sugar 1/2 c. hot water 1/4 c. light corn syrup 1/4 tsp. salt 2 egg whites 1 tsp. vanilla 1/2 c. pecan pieces (optional) Butter sides of heavy quart ...
  • Pepper Jelly Pork Chops (freeze ahead)
  • PEPPER JELLY PORK CHOPS 1 tray (6 to 8 pounds, or 12 chops) pork loin chops, boneless or bone-in 1 cup jalapeno pepper jelly, such as Tabasco brand 2 tablespoons spicy brown mustard 2 tablespoons balsamic vinegar 2 ta...
ADVERTISEMENT
  • Bruschetta (like Moxie's)
  • I haven't worked at Moxie's for a few years, but this is pretty close to what theirs is. BRUSCHETTA (LIKE MOXIE'S) 6 tomatoes - diced 6 jalapeno slices - diced 1 tbsp garlic - minced 1 tbsp sugar - white splash - whi...
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 Jim & Ann for the recipes
  • 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!