ADVERTISEMENT
- Real Recipes from Real People -

Thank You: This was yummy!

Misc.
Tara, I made this last night for dinner & my husband loved it! Thanks for the great recipe. I may use this for a luncheon next month since it turned out so pretty!
MsgID: 089284
Shared by: Kelli, AL
In reply to: Recipe(tried): Chicken Tortilla Salad
Board: What's For Dinner? at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Tara, Michigan
2
  Rhonda, Ms.
3
  Carol,IL
4
  Debbie D., AL
5
  Kelli, AL
ADVERTISEMENT
Random Recipes
  • Toffee Squares (Occident/Kind Midas Flour, 1960's)
  • TOFFEE SQUARES 1 cup butter, softened 1 cup firmly packed brown sugar 1 teaspoon vanilla 2 cups flour FOR TOPPING: 1 (6-oz.) pkg. semi-sweet chocolate pieces 1 cup chopped walnuts Cream butter, brown sugar and vanill...
  • Leek and Potato Hotpot (Purrusalda)
  • This is one of Spain's most delicious & famous soups, I would say of Basque origin. Leek and Potato Hotpot (Purrusalda) This stew is a meal in itself because it contains proteins, carbohydrates, and fats in the righ...
  • Tamale Pie (1955)
  • TAMALE PIE 1 cup cornmeal 3 cups boiling water 1 1/2 teaspoons salt 1 onion, chopped 1 green bell pepper, chopped 3 tablespoons cooking fat or oil 3/4 pound chopped raw meat (or 1 1/2 cups chopped cooked meat) 1 1/2 c...
  • Hot Oriental Shrimp and Basil Noodles
  • HOT ORIENTAL SHRIMP AND BASIL NOODLES 1/2 pound dried rice vermicelli noodles (or thin noodle threads) 1/3 cup soy sauce 1 teaspoon hot chili-garlic sauce 1 teaspoon freshly squeezed lime juice 1/2 pound small fresh o...
  • Apricot Cereal Bars
  • APRICOT CEREAL BARS 1 cup white sugar 1 cup white corn syrup 1 cup peanut butter 6 cups ready-to-eat breakfast cereal* 1 cup diced, dried apricots Combine sugar and corn syrup in a saucepan over medium high heat. Hea...
ADVERTISEMENT
  • Fresh Clam Chowder
  • FRESH CLAM CHOWDER 36 to 48 hard-shell steamer clams (about 2 1/2 inches wide, total about 2 1/2 pounds) 2 cups chicken broth 1 onion 1 1/2 pounds thin-skin potatoes, such as Yukon Gold 1 tablespoon butter 1 1/2 cups ...
  • Slow Cooker Cinnamon-Raisin Rice Pudding
  • SLOW COOKER CINNAMON-RAISIN RICE PUDDING 2 cups uncooked converted long-grain white rice (such as Uncle Ben's) 3/4 cup granulated sugar 1/2 to 3/4 cup raisins 5 1/4 cups whole milk, divided use (do not use low or nonf...
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: This was yummy!
  • 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!