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

Thank You: Thanks for letting me know Bonnie. (nt)

Misc.
nt
MsgID: 0066547
Shared by: Gladys/PR
In reply to: Thank You: Texas-Style Chili
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Curried Garbanzo Beans
  • CURRIED GARBANZO BEANS 1 Tbsp. butter or oil 3 cloves garlic, chopped 1 tsp. ground coriander 1 tsp. cumin 1 tsp. turmeric 1/4 tsp. cayenne 3/8 tsp. ground cloves 3/8 tsp. cinnamon 1/3 tsp. ground ginger 3 cu...
  • Snow-Covered Almond Crescents (using cream cheese)
  • SNOW-COVERED ALMOND CRESCENTS 1 (8 oz.) pkg. cream cheese, softened 3/4 cup (1 1/2 sticks) butter, softened 1 cup granulated sugar 2 tsp. vanilla 1/2 tsp. almond extract 2 1/4 cups flour 1/2 tsp. baking soda 1 cup fin...
  • Cajun Catfish Sandwiches with Seasoned Mayonnaise
  • CAJUN CATFISH SANDWICHES "Most supermarkets now sell meaty catfish filets. Often, they are flavorfully marinated and ready to toss in the pan. Beneath the seasoning, they do taste far sweeter than those caught in stre...
  • Tuna Casserole with Chow Mein Noodles -
  • My mom used to make this for us when we were kids and we loved it. It's a modified tuna/noodle casserole with the noodles added. TUNA NOODLE CASSEROLE WITH CHOW MEIN NOODLES Large Pat of butter 1 small onion, chopped...
  • Asian Skewered Chicken
  • ASIAN SKEWERED CHICKEN 6 to 8 wooden or metal skewers 1/4 cup soy sauce 3 tablespoons dry white wine 3 tablespoons lemon juice 2 tablespoons vegetable oil 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/4 teas...
ADVERTISEMENT
  • Easy Rolls (no yeast, using mayonnaise)
  • EASY ROLLS 1 cup self-rising flour* 1/2 cup milk** 1 teaspoon granulated sugar 2 tablespoons mayonnaise Preheat oven to 350 degrees F. Lightly grease a 6-cup muffin tin. Mix together flour and milk. Add sugar and ma...
  • Chateaubriand with Roquefort Butter
  • CHATEAUBRIAND WITH ROQUEFORT BUTTER 550g/1lb 3oz chateaubriand 1 tbsp olive oil Salt and pepper 25g/1oz Roquefort cheese 40g/11/2oz unsalted butter Heat olive oil in a hot frying pan and brown chateaubriand all over...
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 for letting me know Bonnie. (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!