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

Thank You: Thanks!

Misc.

Thank you to everyone for your great ideas. The only problem now is deciding which to try first!


MsgID: 0029758
Shared by: Janine
In reply to: Shredded Beef Tacos
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lemon-Cheese Chiffon (blender) (Jell-O, 1976)
  • LEMON-CHEESE CHIFFON "A fabulous mixture of cream cheese and Jell-0 Lemon Gelatin and ready-to-eat in 30 minutes." 1 (3 oz.) package Jell-O Lemon Flavor Gelatin 1 tablespoon sugar 3/4 cup boiling water 1 1/2 cups cru...
  • Chicken with Sour Cherry Sauce
  • CHICKEN WITH SOUR CHERRY SAUCE 2 tablespoons butter 6 chicken breast halves without skin, boneless 3/4 teaspoon salt 1/2 cup dry white wine 1 pound sour cherries (reserve a few for garnish, if desired) 2 tablespoons c...
  • Quick Peanut Butter Chocolate Swirl Fudge
  • QUICK PEANUT BUTTER CHOCOLATE SWIRL FUDGE 1 (14 oz can) sweetened condensed milk 2 tablespoons butter or margarine 2/3 cup semisweet chocolate chips 1 10-oz-bag peanut butter chips Line an 8-inch square pan with foil...
  • Indian Beef Patties (serves 2)
  • INDIAN BEEF PATTIES FOR THE SAUCE: 1/2 cup plain low-fat yogurt 1/3 cup seeded cucumber, chopped FOR THE PATTIES: 1/4 cup finely chopped onion 2...
ADVERTISEMENT
  • Chicken Enchiladas
  • CHICKEN ENCHILADAS 1 cup cooked, diced broiler-fryer chicken 1/2 cup cooking oil 12 corn tortillas 2 packages (8-oz. each) shredded Monterey Jack cheese, divided 3/4 cup chopped onion 1/4 cup butter 1/4 cup flour 2 cu...
  • Tiramisu (drink)
  • The drink is also one I love, it has Ameretto, Kalua, and Tuaca, a shot of espresso and vanilla ice cream,...
  • Ronzoni Classic Fettuccine Alfredo
  • RONZONI CLASSIC FETTUCCINE ALFREDO 12 oz. Ronzoni Fettuccine, uncooked 1/4 cup (1/2 stick) butter or margarine 1/2 cup grated Parmesan cheese 1/2 cup heavy whipping cream 2 eggs 2 tablespoons chopped fresh parsle...
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: Thanks!
  • 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!