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

Thank You: Thanks for the recipe!

Misc.
ADVERTISEMENT
Thanks for sending it along. I might be able to modify it and can it anyway. Cilantro doesn't stand up to the cooking process but I might be able to substitute something else. Thanks again! LuAnn
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Coconut Spinach Snapper
  • COCONUT SPINACH SNAPPER 1 tbsp canola oil, divided use 4 snapper fillets (about 6 oz each) 3/4 tsp salt 1/4 tsp black pepper 2 cloves garlic, crushed 1 tsp fresh ginger, peeled and grated 1/2 cup diced red onion, divi...
  • Slow Cooker Moroccan Lamb Stew
  • SLOW COOKER MOROCCAN LAMB STEW "This recipe is scented with cinnamon and cumin. And since it contains yams, tomatoes, onion and prunes, the only side dish it needs is a little rice or couscous to soak up the delicious...
  • Spicy Black Bean Chili (without meat)
  • SPICY BLACK BEAN CHILI 2 tablespoons extra-virgin olive oil 1 tablespoon cumin seed 2 cups chopped onion 1/2 cup chopped green bell pepper 2 cloves garlic, minced 2 cans (15 ounces each) black beans, rinsed, drained 1...
  • Quick Country Apple Tart (using refrigerated pie crust)
  • QUICK COUNTRY APPLE TART About 2 teaspoons all-purpose flour for dusting baking sheet 1 lemon 1 pound tart apples (about 3 to 4 apples), peeled, cored, thinly sliced 1/2 cup sugar, divided use 1 tablespoon all-purpose...
  • Honeyed Chicken (honey-mustard basting sauce)
  • HONEYED CHICKEN 1 (3 lb.) broiler/fryer, cut into serving pieces 1/4 cup butter or margarine 1/4 cup honey 1/4 cup prepared mustard 1/2 to 1 tsp. salt 1 tsp. curry powder Rinse and dry chicken with paper towels. In ...
ADVERTISEMENT
  • Firecracker Shrimp with Hot Pepper Jelly Glaze
  • FIRECRACKER SHRIMP WITH HOT PEPPER JELLY GLAZE 24 jumbo shrimp, (about 1 1/2 pounds) peeled, tails on 1/2 cup mirin (sweetened rice wine) 2 tablespoons toasted sesame oil 1 tablespoons low-sodium soy sauce 1 teaspoon ...
  • Italian Tuna Salad
  • ITALIAN TUNA SALAD 4 sun-dried tomatoes 1/4 red onion, minced 1 (12 ounce) can solid white albacore tuna in water, drained 1 rib celery, chopped 1/4 cup pitted nicoise olives 1 tablespoon capers, rinsed 2 table...
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 recipe!
  • 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!