ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thank you, Linda. I'll try it! (nt)

Misc.




MsgID: 113246
Shared by: debm
In reply to: Chicken in the Showtime Rotisserie
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Glazed Carrots with Orange and Cranberries
  • GLAZED CARROTS WITH ORANGE AND CRANBERRIES 1 pound carrots (about 6 medium), peeled and sliced 1/4-inch thick on the bias 1/4 cup dried cranberries (or dried cherries, if you prefer) 1/2 teaspoon salt 2 tablespoons su...
  • Crab and Sweetcorn Soup (Chinese)
  • Crab & SweetCorn Soup SERVES 4 A Classic Chinese or Oriental recipe which is superb if you can use good quality ingredients. The key here is simplicity. If you have bought the crab meat ready prepared, and you already...
  • Bayou Green Beans
  • This is a recipe from Woman's Day magazine. Bayou Green Beans 2 pounds green beans 1/4 pound slat pork or 1 ham hock 1 teaspoon sugar 1/4 teaspoon freshly ground pepper 4 cups boiling water 2 large red bell peppers, ha...
  • Soybean-Raisin Salad (with carrot, apple, and celery)
  • SOYBEAN-RAISIN SALAD 2/3 cup dried soybeans, lima beans, or green peas salt 1 carrot, shredded 1/3 cup sweet pickle relish 1 stalk celery, finely chopped 1 apple, peeled, finely chopped 3 tbsp mayonnaise or salad dres...
  • Ahi Margarita (with tequila marinade, serves 2)
  • AHI MARGARITA "This is nice served with a brown and wild rice mix and a steamed green vegetable." 4 tablespoons tequila 3 tablespoons fresh lime juice 1 teaspoon olive oil 1/4 teaspoon onion powder 1/4 teaspoon papri...
ADVERTISEMENT
  • Spaghetti With Lime And Arugula
  • Spaghetti With Lime And Arugula Coarse salt 1 pound (dry) spaghetti 2 tablespoons extra-virgin olive oil (preferably a fruity variety) 1 tablespoon shredded lime rind 2 medium cloves garlic, finely chopped 1 red m...
  • Preparing Persimmon Pulp - Tip
  • Preparing persimmon pulp depends on the kind of persimmon. The big baseball size usually have small or no seeds. However, our smaller Appalachian persimmon have seeds that must be removed to make your pulp. Wash. Use fol...
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, Linda. I'll try it! (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!