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

Thank You: Thank you, Lisa!

Misc.






MsgID: 011307
Shared by: Janet
In reply to: Re: LISA
Board: Vintage Recipes at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Vegetable Dips
  Michelle
2 Recipe(tried): Re: Vegetable Dips
  Jo/AZ
3 Re: Vegetable Dips
  Lisa, UK
4 LISA
  Janet
5 Re: LISA
  Lisa, UK
6 Thank You: Thank you, Lisa!
  Janet
7 No Problem Janet Glad to be of help...*grin*
  Lisa, UK
ADVERTISEMENT
Random Recipes
  • Juicy Meat Loaf (using oats and tomato juice)
  • JUICY MEAT LOAF 1 1/2 pounds ground beef 3/4 cup Quaker or Mother's Oats (quick or old fashioned, uncooked) 2 eggs, beaten 1/4 cup chopped onion 2 teaspoons salt 1/4 teaspoon ground black pepper 1 cup tomato juice ...
  • Blender Lemon Pie
  • BLENDER LEMON PIE "The filling is similar to a lemon meringue pie with a chess topping! If you love lemon pie, this will be one of your all-time favorites." 1 (9 inch) frozen deep-dish pie crust, baked and cooled* ...
  • Just Wonderful Lemon-Garlic Pork Chops
  • JUST WONDERFUL LEMON-GARLIC CHOPS 1/3 cup fresh lemon juice 1 tablespoon minced garlic (about 6 cloves) 1 tablespoon dried tarragon 4 boneless loin pork chops, about 1-inch thick Combine lemon juice, garlic, and...
  • Tomato and Eggs Alfredo
  • TOMATO AND EGGS ALFREDO "This breakfast sandwich stack includes a toasted English muffin, crisp bacon, a wedge of a tomato/egg omelet, Alfredo sauce and a slice of tomato. It's great for a weekend brunch; if you prefe...
  • Sauteed Spinach with Mushrooms
  • SAUTEED SPINACH WITH MUSHROOMS 1 tsp. olive oil 1 tsp. toasted sesame oil 1 1/2 cups sliced mushrooms 1 Vidalia onion, thinly sliced 2 cloves garlic, sliced 1 (10 oz.) package frozen chopped spinach, thawed and ...
ADVERTISEMENT
  • Stuffing Meat Loaf (using stuffing cubes)
  • STUFFING MEAT LOAF 2 pounds 96% lean ground beef 4 cups seasoned bread stuffing cubes (dry) 2 each eggs 2/3 cup and 1/2 cup chili sauce, divided use 2 tablespoons Worcestershire sauce 1/2 cup onion, finely chopped 1/2...
  • Indian Fry Bread - Thank You
  • Hi!! Just the other day I was remembering my mom/son camping trip when he was 10 years old. Yesterday, July 4, 2006 he turned 18 years old and as I thought of that memorable trip I craved a piece of that wonderful fry b...
  • McDonald's French Fries (supposed to be authentic)
  • This recipe originally came from a no longer existing web site called McBurgers (I copied it about 6 years ago). The person who posted it (sorry, I didn't save their name) claimed to have an instruction book that was giv...
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, Lisa!
  • 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!