ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thanks dearest Carolina & Jackie. I also think that the recipe is delicious &

Misc.
also cool for the weather.

Your friend,

Gladys/PR
MsgID: 0815939
Shared by: Gladys/PR
In reply to: Yum, Gladys...now there's a keeper
Board: What's For Dinner? at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Beets and Baby Greens with Olives
  • BEETS AND BABY GREENS WITH OLIVES 2 cups peeled and sliced golden beets 1 cup peeled and sliced red beets 2 tablespoons pitted and minced nicoise olives 2 tablespoons balsamic vinegar 1 tablespoon olive oil (1 to 2) S...
  • Cavatappi Amatriciana (like Carrabba's)
  • I too was looking for this recipe--I found one by Barilla with pancetta in it, and tinkered around with it. I think it pretty well approximates the Carrabba's version. CAVATAPPI AMATRICIANA cavatappi (I use 1/2 to 3...
  • Maple-Sauced Pears (crock pot)
  • MAPLE-SAUCED PEARS 6 pears 1/2 cup packed brown sugar 1/3 cup maple-flavored syrup 1 tablespoon margarine or butter, melted 1 teaspoon grated orange peel 1/8 teaspoon ground ginger 1 tablespoon cornstarch 2 tablespoon...
  • Sherry Cheese Pate - Variation
  • I made this recipe once and now every time I have a dinner party or go to a dinner party, I am asked to make and/or bring the sherry cheese pate . Great recipe whoever posted it. The only thing I did differently was t...
ADVERTISEMENT
  • Whew! Macaroni Salad
  • WHEW! MACARONI SALAD 2 cups macaroni, uncooked 3/4 cup mayonnaise or salad dressing 1/4 cup pickle relish 2 tbsp. horseradish 1 tbsp. sugar shredded cheese (to serve) Cook macaroni according to package directions. Dr...
  • Braised Chicken with Mushrooms and Oven-Baked Polenta
  • BRAISED CHICKEN WITH MUSHROOMS AND OVEN-BAKED POLENTA 4 boneless, skinless chicken breast halves (about 6 oz each) Kosher or sea salt and freshly ground black pepper 2 tbsp olive oil 1 lb mushrooms, wiped clean and sl...
  • Shortcut Salsa Chicken
  • SHORTCUT SALSA CHICKEN 1 Reynolds Oven Bag, Large Size 2 tablespoons flour 1 (16 oz.) jar chunky style salsa 4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds) 1 medium green bell pepper, cut in rings Flou...
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 dearest Carolina & Jackie. I also think that the recipe is delicious &
  • 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!