ADVERTISEMENT
- Real Recipes from Real People -

Thank You: To Gladys: Thanks

Misc.

Gladys, I, also, was a vegetarian for quite a few years and am not now. So I always make about 4-5 veggie meals a week. You should have lots of recipes to copy.

Thanks for the compliments. It is fun doing this This Weeks Winners posting every week and doing the cooking. Glad to know others appreciate it too.



MsgID: 084724
Shared by: RisaG
In reply to: Winners from RisaG
Board: What's For Dinner? at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Butterscotch Cake (1941)
  • BUTTERSCOTCH CAKE 1 3/4 cups brown sugar, divided use 3/4 cup butter, divided use 1 1/2 cups milk, divided use 3 cups sifted cake flour 3 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla 3 eggs, well...
  • Nut Sauce for Pasta (blender or food processor, 1970's)
  • NUT SAUCE 2 cups milk, scalded 1/4 cup (1/2 stick) butter, melted 1/4 cup fresh bread crumbs 1 1/2 cups walnuts, coarsely chopped 2/3 cup pine nuts 1 clove garlic 1/2 teaspoon salt 1 pinch marjoram 1 pinch thyme Olive...
  • Tex Mex Muffins (corn muffins with cheddar and chiles)
  • TEX MEX MUFFINS "These are really delicious. I put them with chili the other night and Steve loved them more than the chili. He usually doesn't like muffins." - RisaG., NJ 1 1/2 cups yellow cornmeal 1 tsp. baking so...
  • Chocolate Amaretto Shake (blender)
  • CHOCOLATE AMARETTO SHAKE 1 scoop vanilla ice cream, or to taste* 1 large chocolate ice cream, or to taste 1 cup well-chilled whole milk* 2 tablespoons amaretto 1/4 teaspoon almond extract Whipped cream, chocolate syru...
ADVERTISEMENT
  • Chinese Chicken Strata
  • CHINESE CHICKEN STRATA FOR THE CHICKEN MIXTURE: 3 cups diced cooked chicken 3 tbsp soy sauce 1 1/2 tbsp rice vinegar 1 1/2 tbsp sesame oil 1 tsp chili paste with garlic 1 3/4 tsp dry mustard,...
  • Crab Stuffed Chicken Breasts
  • CRAB STUFFED CHICKEN BREASTS 6 boneless, skinless chicken breasts Salt and ground black pepper, to taste 1/2 cup onion, chopped 1/2 cup celery, chopped 3 tablespoon butter 5 tablespoon dry white wine, divided use 7 1/...
  • Chef's Salad
  • CHEF'S SALAD 1 head lettuce 4 ounces cooked ham, julienne cut 4 ounces cooked chicken, julienne cut 4 ounces cooked turkey, julienne cut 4 ounces cooked roast beef, julienne cut 4 ounces sharp cheddar cheese, julienne...
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: To Gladys: Thanks
  • 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!