ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thanks Jackie, This looks tasty!!!

Misc.
Hi Jackie,

How great to hear the weather is already turning in your neck of the woods. I actually was able to sit in my backyard, under the trees and read the paper this morning while enjoying a Florida breeze...I am so looking forward to Fall.

The recipe sounds delicious and I will try it with cut-up chicken breasts since that is all we like around here. I am going to try it with the orzo.

Thanks for sharing!

~Gina
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Citrus-Mint Chicken
  • CITRUS-MINT CHICKEN 2 whole chicken breasts, halved, skinless and boneless 1 lemon, juiced; peel 1/2 cup flour 1 tablespoon lemon pepper 1/8 cup oil 1/8 cup margarine 1/4 teaspoon instant chicken bouillon 1/4 cup hot ...
  • Garlicky No-Cook Pasta Sauce
  • GARLICKY NO-COOK PASTA SAUCE 8 cloves garlic (or more to taste) 4 fresh tomatoes, chopped 2 tablespoons sliced black olives 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 pound pasta of your choice, cooked (...
  • Crazy Quilt Salad (bean salad)
  • CRAZY QUILT SALAD FOR THE SALAD: 1 (16 oz) can kidney beans rinsed and drained 1 (15 oz) can lima beans, rinsed and drained 1 (14 1/2 oz) can green beans, drained 1 (14 1/2 oz) can wax beans drained 1 cup thinly sli...
  • Concord Grape Pie (Jean Pare recipe)
  • CONCORD GRAPE PIE "Grape skins actually taste good in this pie." Pastry for a 2-crust pie 5 cups Concord grapes (about 2 pounds) 1 cup white granulated sugar 1/3 cup all-purpose flour Grape Skins seeded grape pulp 1/...
  • Cheddar Popovers (lowfat, using egg whites)
  • LOWFAT CHEDDAR POPOVERS 3 egg whites 1/2 cup fatfree milk 1 tablespoon reduced calorie margarine, melted 1/3 cup bread flour 2 tablespoons whole-grain wheat flour 1/8 teaspoon salt Vegetable cooking spray 2 tablespoon...
ADVERTISEMENT
  • Chilied Flank Steak
  • CHILIED FLANK STEAK "Flank steak, a flavorful but not-so-tender cut, benefits from an overnight stint in a marinade. Scoring the flank steak helps keep it from shrinking too much as it cooks. Top round, often sold as ...
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 Jackie, This looks tasty!!!
  • 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!