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

Thank You: Thanks for the book recommendations, Meg, I love Barbara Kinsolver. (nt)

Misc.
nt
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Seafood Lasagna
  • SEAFOOD LASAGNA 4 ounce lasagna noodles 1 (28 ounce) jar spaghetti, pasta sauce or favorite homemade recipe 1 (6 ounce) package cooked salad shrimp, thawed and drained 4 ounces surimi seafood (imitation crab), thawed ...
  • Dense Bread Machine bread - A few more things to check
  • Since you have tried everything else here are a couple more things to check: Bread machines warm the dough during the rise cycle. Maybe it's getting too warm (over 110 degrees F) and killing or affecting the yeast. I wo...
  • Creamy Chicken Pasta Bake (for 100)
  • CREAMY CHICKEN PASTA BAKE Serves 100. 7 pounds 8 ounces spaghetti 12 ounces butter or margarine 7 pounds 8 ounces red and/or yellow bell peppers, diced 1 pounds 8 ounces onions, chopped 1 (50 ounce) can Campbell's C...
  • Stir-Fried Broccoli (with garlic and ginger)
  • STIR-FRIED BROCCOLI 2 teaspoons finely chopped fresh ginger* 3 tablespoons vegetable oil 1/a teaspoon Lawry’s Garlic Powder with Parsley 2 tablespoons water 1 teaspoon sugar 1/2 teaspoon Lawry’s Seasoned Salt 4 to 5 c...
  • Spaghetti Squash Salad
  • SPAGHETTI SQUASH SALAD 1 (3 1/2 lb) spaghetti squash 3 tbsp rice vinegar 1 tbsp peeled, grated fresh gingerroot 2 tsp dark sesame oil 1/2 tsp salt 1/8 to 1/4 tsp dried crushed red pepper 2 small cucumbers, peeled, hal...
  • Habanero Pesto Cream Sauce (not Chevy's)
  • HABANERO PESTO CREAM SAUCE 3 cups tightly packed cilantro leaves 6 cloves garlic 3 habanero chilis, seeded, pithed 3/4 cup olive oil 1/2 cup butter 1/3 heaped cup flour 14 oz (1 can) chicken broth 1 tsp chicken stock ...
ADVERTISEMENT
  • Rosie's Bakery Thin Crisp Chocochips
  • THIN CRISP CHOCOCHIPS "Despite their dainty and elegant appearance, these waferlike cookies completely satisfy your chocolate chip cravings! They're lovely served as an accent with fruit, sorbet, or ice cream, or with...
  • Fresh Clam Chowder
  • FRESH CLAM CHOWDER 36 to 48 hard-shell steamer clams (about 2 1/2 inches wide, total about 2 1/2 pounds) 2 cups chicken broth 1 onion 1 1/2 pounds thin-skin potatoes, such as Yukon Gold 1 tablespoon butter 1 1/2 cups ...
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 the book recommendations, Meg, I love Barbara Kinsolver. (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!