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

Thank You: That's great Sue - thank you for letting us know!

Misc.
Dear Sue,

Thanks so much for taking the time to let us know how the recipe turned out and for sharing your changes to it, we appreciate it!

Betsy
MsgID: 0078705
Shared by: Betsy at Recipelink.com
In reply to: Recipe(tried): Chicken with Lime Butter -- Thank You - ...
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Recipe for Chicken with Lime Butter
  Sue, Minneapolis
2 Recipe: Chicken with Lime Butter
  Betsy at Recipelink.com
3 Thank You: Chicken with Lime Butter
  Sue, Minneapolis
4 You're welcome Sue! (nt)
  Betsy at Recipelink.com
5 Recipe(tried): Chicken with Lime Butter -- Thank You - Tried it!!!!!
  Sue, Minneapolis
6 Thank You: That's great Sue - thank you for letting us know!
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Pickled Beets (no canning, makes 1 quart)
  • PICKLED BEETS "These pickled beets need only to sit overnight in the refrigerator and will keep for at least a week. Pickled beets are great in salads or as a side dish for cold meats. If you like, you can chop these ...
  • Biscuits and Sawmill Gravy (using ground pork sausage)
  • BISCUITS AND SAWMILL GRAVY "If you ask me really how you can get a cookbook published, make sure there's a cookbook editor in your friend's kitchen when you bring over your offering for a potluck supper. This is the r...
  • Chunky Chipotle Pork Chili
  • CHUNKY CHIPOTLE PORK CHILI 1 small onion, chopped 2 teaspoons bottled minced garlic (4 cloves) 1 tablespoon cooking oil 12 ounces pork tenderloin, cut into 3/4-inch cubes 2 teaspoons chili powder 2 teaspoons ground cu...
  • One stick of butter equals...
  • Hi Natalie, One stick of butter = 1/2 cup 8 tablespoons 1/4 pound 4 ounces 113 grams Happy Cooking! Betsy IN REPLY TO: Hi there could you please tell me how much is a...
  • Crispy Treats Balls
  • CRISPY TREATS BALLS 2 Tbsp. butter or margarine 3 cups JET-PUFFED Miniature Marshmallows 4 cups POST GOLDEN CRISP Sweetened Puffed Wheat Cereal 1/4 cup PLANTERS Salted Peanuts Melt butter in large saucepan on low he...
ADVERTISEMENT
  • Amaretto Freeze (blender)
  • AMARETTO FREEZE 1/3 cup Amaretto 1 tablespoon brown sugar 1 quart vanilla ice cream, softened Combine Amaretto and brown sugar, stirring until sugar dissolves. Process Amaretto mixture and ice cream in a blender un...
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: That's great Sue - thank you for letting us know!
  • 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!