ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thanks dearest Micha! (nt)

Misc.
nt
MsgID: 0817706
Shared by: Gladys/PR
In reply to: As always, Gladys, this menu sounds wond...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Wild Rice with Shallots and Chestnuts (1980's)
  • WILD RICE WITH SHALLOTS AND CHESTNUTS "Wild rice simmered in chicken stock with chestnuts and shallots." 2 tablespoons butter 4 shallots, minced 5 cups chicken stock Salt 2 cups uncooked wild rice 1 cup chestnuts, fr...
  • Amber Ale Baked Beans (using pinto beans)
  • AMBER ALE BAKED BEANS 2 cups water 4 (16-ounce) cans pinto beans, rinsed and drained 2 bay leaves 1 (14-ounce) can chicken broth 1 medium yellow onion, peeled and quartered 2 bacon slices (uncooked), chopped 2 cups ch...
  • Orange Shortbread Madeleines
  • ORANGE SHORTBREAD MADELEINES 1 cup butter, softened 3/4 cup sifted powdered sugar 1 tsp grated orange rind 1 tsp orange extract 1 3/4 cups all-purpose flour vegetable cooking spray Preheat oven to 325 degrees F. L...
  • Hot Pepper Jelly
  • HOT PEPPER JELLY 2 medium red peppers, seeded, finely chopped (about 1-1/2 cups) 2 medium green peppers, seeded, finely chopped (about 1-1/2 cups) 10 large jalapeno peppers, seeded, finely chopped (about 1 cup) 1 ...
  • Chicken and Escarole Soup with Meatballs
  • CHICKEN AND ESCAROLE SOUP WITH MEATBALLS 1 (4 pound) chicken, cut up 1 large onion, cut in half 1/4 teaspoon whole black peppercorns 1 bay leaf 12 cups water 1 pound ground meat for meatloaf (beef, pork and veal) 2 ga...
  • Spanish Potato Omelette (Tortilla Espanola)
  • SPANISH POTATO OMELETTE (TORTILLA ESPANOLA) 2 Russet potatoes, boiled until tender, peeled, and cubed into 1/4-inch dice 6 eggs 4 tablespoons extra-virgin olive oil 1 Spanish onion, sliced 1/4-inch slices Salt and fre...
ADVERTISEMENT
  • Dronnar (cookies, Swedish Dreams) (1960's)
  • DRONNAR (SWEDISH DREAMS) 2 cups sifted flour 1 tsp. baking powder 1 cup butter 2 tsp. vanilla 3/4 cup sugar 36 blanched almonds Sift and set aside the sifted flour and baking powder. Cream together until soft the b...
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 Micha! (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!