ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thanks, Gina for sharing your Thankgiving

Misc.
Menu and Great Recipes. I plan to make the Coconut Cake. What is the Robertson Lemon Curd? Is this something you purchased, as you did not give a recipe for it? It all sounds so good. How many guest will you have, and how long will it take to prepare all that marvelous food? Do you make a lot of it a head of time and freeze? Keep us all posted. It is always so good to hear from you.
Your Fl Neighbor,
Claudette
MsgID: 0811237
Shared by: Claudette/Fl
In reply to: Recipe(tried): Thanksgiving 2001 Menu...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (29)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Wedding Cake Frosting, Bonni, NH
  • I am not a caterer, but have done several weddings for family and friends. I always use Duncan Hines cake mixes, but make my own fillings and frosting. The frosting recipe I use is: 1 cup shortening (Crisco, if you ...
  • Houston's Grilled Artichokes and Remoulade
  • HOUSTON'S GRILLED ARTICHOKES WITH REMOULADE SAUCE 3 quarts of cold water 1 small fresh lemon, cut in half Pinch of sea salt 6 whole fresh artichokes Drawn butter, aioli , or Remoulade Sauce...
  • Mayonnaise Muffins (1970's)
  • MAYONNAISE MUFFINS 2 cups self-rising flour* 6 Tbsp mayonnaise (don't use salad dressing) 1 cup milk Preheat oven to 400 degrees F. Combine all three ingredients and stir until smooth. Spoon into greased muffin pan...
  • Cauliflower with Garlic and Paprika
  • CAULIFLOWER WITH GARLIC AND PAPRIKA 2 pounds cauliflower (small heads), cut into florets 2 teaspoons fresh lemon juice 1/3 cup olive oil 2 or 3 thick slices coarse country bread, crusts removed 1 tablespoon sweet papr...
  • Cinnamon Pecan Muffins (using Bisquick and sour cream)
  • CINNAMON PECAN MUFFINS 1/2 cup chopped pecans 1/3 cup firmly packed light brown sugar 1 tsp. ground cinnamon 2 cups biscuit baking mix (like Bisquick) 1/3 cup granulated sugar 1 egg 2/3 cup milk 1/4 cup sour cream Pr...
  • Better Butterscotch Brownies
  • BETTER BUTTERSCOTCH BROWNIES 1 1/4 cups all purpose flour 1 1/2 cups firmly packed brown sugar 1 tsp baking powder 1/8 tsp salt 1/4 cup margarine or butter, melted 2 tbsp water 2 tsp vanilla 2 eggs 1/2 cup butterscotc...
  • Chicken Paprikas (using chicken legs and thighs)
  • CHICKEN PAPRIKAS 3 whole chicken legs 6 extra chicken thighs vegetable oil (for sprinkling) 2 tablespoons sweet Hungarian paprika, divided use salt and pepper (to taste) 2 tablespoons canola oil 1 large Spanish onion,...
ADVERTISEMENT
  • Chinese Chicken with Walnuts (serves 2)
  • CHINESE CHICKEN AND WALNUTS White Jasmine long-grain rice (for serving with or under as a bed for the following recipe). 2 Boneless, skinless chicken half breasts cut into 1" pieces (partially frozen for easy cutting...
  • Toasted Angel Cake with Berry Sauce (grilled)
  • TOASTED ANGEL CAKE WITH BERRIES "The following recipe is a light and easy red, white, and blue celebration of color and taste." 7 to 8 ounces angel cake (package of baked) 1 1/2 cups blueberries, washed, picked 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, Gina for sharing your Thankgiving
  • 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!