ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thanks.. Kathy

Misc.
I never really thought of doing a spaghetti dinner .How easy :-)Thanks
MsgID: 093571
Shared by: Kim,Ma
In reply to: Recipe(tried): Spaghetti dinner
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Kim,Ma
2
  Kathy, SC
3
  Terrie
4
  Becky,LA
5
  Kim,Ma
6
  Terrie in Maryland
7
  Kim,ma
8
  Kim
9
  Kim,Ma
10
  Jen,FL
11
  Kim
ADVERTISEMENT
Random Recipes
  • Shakeys pizza and some tips
  • SHAKEYS PIZZA & SOME TIPS Source: Steve/pizzamaking.com forum "Somewhere on the forum someone said that Shakey's used nothing but flour, water, salt, and (I believe) oil. No leavening agents were used (i.e., no yeast...
  • Pear Walnut Squares
  • PEAR WALNUT SQUARES 1 3/4 cups flour 3/4 cup powdered sugar 3/4 cup butter, softened 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup chopped walnuts 3 ripe Bartlett pears, peeled, cored and sliced 3 large eggs 1/...
  • Ukrainian Farmer's Cheese Patties (Syrnyky)
  • UKRAINIAN FARMER’S CHEESE PATTIES (SYRNYKY) "These are perfect for family breakfast or a formal brunch. After you have mixed them you can refrigerate them overnight and form them the next day and fry them up before se...
  • Gold Mine Nuggets Cookies (1980's)
  • GOLD MINE NUGGETS COOKIES These cookies are chewy and moist, with a chocolate flavor. The "gold" comes from canned crushed pineapple stirred right into the batter, along with oats, walnuts, cinnamon and chocolate chi...
  • Cherry Bread (quick bread using fresh cherries)
  • CHERRY BREAD "This cake tastes even better the day after it's baked." 1/2 cup butter or margarine, softened 3/4 cup sugar 2 eggs, beaten 1 tablespoon vanilla 1 3/4 cups flour 1/2 tablespoon ground coriander or carda...
ADVERTISEMENT
  • Crescent Chicken Cordon Bleu (Pillsbury, 1984)
  • CRESCENT CHICKEN CORDON BLEU 1 1/2 cups chopped, cooked chicken 1 1/2 cups chopped, cooked ham 1 (6 oz.) jar (1 cup) Green Giant Sliced Mushrooms, drained (or 1 cup sliced fresh mushrooms) 1 cup (4 oz.) Kraft shredded...
  • Hot Dog Cheesies (broiled sandwiches)
  • HOT DOG CHEESIES Cook a hot dog a usual. Spread butter and mustard on a slice of bread and top with a slice of cheese. Place cooked hot dog on top. Fold up 2 corners of bread over the hotdog and secure with a toothp...
  • Chile-Lime Baked Fries
  • CHILE-LIME BAKED FRIES 2 potatoes 1 tablespoon canola oil 1/4 teaspoon salt 1/4 teaspoon ground pepper 2 tablespoons mayonnaise Juice of 1 medium lime 1/2 teaspoon of chile powder (your choice of chiles) Preheat oven...
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.. Kathy
  • 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!