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

Thank You: Thanks for the information and tips once again, Gladys! (nt)

Misc.
ADVERTISEMENT
nt
MsgID: 3127367
Shared by: june/FL
In reply to: Dearest June: I use the regular can of s...
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (25)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Crock Pot and Slow Cooker Recipes
  Betsy at Recipelink.com
2 Thank You: Thanks for all the recipes dearest Betsy. Today my printer will be very busy! (nt)
  Gladys/PR
3 Recipe(tried): Barbecue Ribs (crock pot)
  Gladys/PR
4 Recipe(tried): Chicken Cacciatore (crock pot)
  Gladys/PR
5 Recipe(tried): Chicken Noodle Soup (crock pot)
  Gladys/PR
6 Recipe: Curried Veal Shanks (crock pot)
  Gladys/PR
7 Recipe: Chicken in a Pot (crock pot)
  Gladys/PR
8 Recipe: French Onion Soup (crock pot)
  Gladys/PR
9 Recipe(tried): Pot Roast of Beef, Pork, or Veal (crock pot)
  Gladys/PR
10 Recipe: Dutch Red Cabbage (with apples and cloves) (crock pot)
  Gladys/PR
11 Recipe: Ham Hocks and Lima Beans (crock pot)
  Gladys/PR
12 Recipe: Steak Soup (crock pot)
  Gladys/PR
13 Recipe: Smothered Steak (crock pot)
  Gladys/PR
14 Recipe: Pot-Au-Feu (crock pot)
  Gladys/PR
15 Thank You: Have fun Gladys and thank you for all these wonderful recipes! (nt)
  Betsy at Recipelink.com
16 Thank You: Gladys - question on the Chicken cacciatore (crock Pot)
  june/FL
17 Recipe: Lazy Red Wine Crock Pot Roast
  Betsy at Recipelink.com
18 Recipe: Cajun Shrimp Dip (crock pot)
  Betsy at Recipelink.com
19 Recipe: Asian Spiced Chicken Wings (crcok pot)
  Betsy at Recipelink.com
20 Recipe: Fabulous Cheese Fondue (crock pot)
  Betsy at Recipelink.com
21 Recipe: Homestyle Apple Brown Betty (crock pot)
  Betsy at Recipelink.com
22 Recipe: Stuffed Artichokes (crock pot)
  Betsy at Recipelink.com
23 You are always welcome dearest Betsy (nt)
  Gladys/PR
24 Dearest June: I use the regular can of spagetti sauce
  Gladys/PR
25 Thank You: Thanks for the information and tips once again, Gladys! (nt)
  june/FL
26 Recipe: Crock Pot and Slow Cooker Recipes
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Williams-Sonoma Bourbon-Glazed Ham
  • BOURBON-GLAZED HAM 1 fully cooked, bone-in whole ham, about 20 pounds 2 1/2 cups firmly packed dark brown sugar 1/3 cup bourbon 15 to 20 whole cloves Preheat oven to 325 degrees F. Line a shallow roasting pan with al...
  • Stuffed Baked Potatoes (with vegetables and ricotta)
  • STUFFED BAKED POTATOES 2 baking potatoes 1 clove garlic, finely minced 1 cup chopped brocolli, spinach, or mixed veggies* 1/4 cup milk or soy milk, warmed Few tablespoons of ricotta cheese (optional) Salt and pepper S...
  • French's Deviled Eggs (using sour cream and mustard)
  • FRENCH'S DEVILED EGGS 6 large eggs, hard-cooked, halved lengthwise 3 tbsp. light sour cream 1 tbsp. French's Classic Yellow Mustard 1/4 tsp. salt paprika or finely minced fresh parsley (optional, for garnish0 Remove ...
  • Fresh Fruit Pan Chutney
  • FRESH FRUIT PAN CHUTNEY "The chutney is particularly good served hot or cool, with chicken, pork or ham." 2 tablespoons balsamic vinegar 1 cup chicken stock 1 mango (medium-ripe) 1/2 of a medium melon (or 2 pears)* 2...
  • Very Easy Chicken
  • VERY EASY CHICKEN 4 Boneless Skinless Chicken Breasts (rinsed) 4 Tbsp. Butter or Margarine (Butter tastes best) Season Salt Set stovetop burner to Med-Hi. Melt Butter and make sure it covers the bottom of pan. Sprin...
  • Fix for too spicy chili, Chesnut/Denver
  • Here most folks would say serve plenty of Long Neck Beer, but I say add chunks of potatoes and removed them while they are still firm. This helps to absorb some of the heat. Another solution is to serve with huge dollo...
ADVERTISEMENT
  • Four-Citrus Granita (food processor)
  • FOUR-CITRUS GRANITA 1 1/4 cups fresh orange or tangerine juice 1/2 cup fresh grapefruit juice 3 tablespoons fresh lemon juice 1 tablespoon fresh lime juice 3/4 cup water 3/4 cup sugar Mix the citrus juices together i...
  • Family-Style Beef Brisket Dinner (using onion soup mix)
  • FAMILY-STYLE BEEF BRISKET DINNER 1 envelope Lipton Onion Recipe Soup Mix 3/4 cup water 1 (3 pound) brisket of beef 1 pound potatoes, cut into chunks 4 pound carrots, cut into chunks Preheat oven to 325 degrees F. In...
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 information and tips once again, Gladys! (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!