ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Tracey......more

Misc.
Hi there Tracy,
many Thanks for the Mushroom rec.......it looks great and the fact that its low fat is a bonus!I,m from a little place near Honeydew(Randburg)called Sundowner are you familier with the area?Lucky you living in California We,ve an icy cold front thats come up from the cape it was -4C last night!!!!!!Its only 12 C today so I,m making a curry and I,ve old fashioned Pea and Ham soup(my Grannys rec) for Lunch to heat the kids up when they come home from school.Where abouts in Jo,burg did you live?
Well I wish you a great day
Love Julie

MsgID: 061207
Shared by: Julie C./S.Africa
In reply to: Recipe(tried): Port Wine Mushroom Sauce
Board: Vegetarian Recipes at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Julie C./S.Africa
2
  Tracey, CA
3
  eggy/m'sia
4
  Julie C./S.Africa
5
  Julie C./S.Africa
6
  Tracey, CA
ADVERTISEMENT
Random Recipes
  • Crunchy Sesame Seed-Crusted Pork (using pork tenderloin)
  • CRUNCHY SESAME SEED–CRUSTED PORK "Use small pork tenderloins for this recipe, and roast them quickly at a high temperature to keep them tender and juicy. Rolling the cooked pork in the spice mixture after taking it ou...
  • McCall's Frankfurter and Potato Pie (1979)
  • FRANKFURTER AND POTATO PIE 6 large potatoes (3 lb) 1/2 (or a 10-oz pkg) piecrust mix 3 tbsp flour 1/2 c grated cheddar cheese 1 large onion, sliced 1/2 lb frankfurters (5), cut on diagonal 1 tbsp margarine 1 clove gar...
  • 54 Gringo Dip - question
  • I just made this Gringo Dip and it was not right. Gritty texture. I don't get it. Why is this so hard to get. The correct ingredience, anyone Please..... May be the way it gets cooked. I used a double boiler to mak...
  • Grecian Chicken Pilaf
  • GRECIAN CHICKEN PILAF 8 chicken thighs, skinned 1 clove garlic, minced 3 tablespoons tomato paste 1/2 teaspoon cinnamon 1/4 cup red wine 1/4 teaspoon allspice 1/2 teaspoon salt 2 cups warm low sodium chicken broth 1/4...
ADVERTISEMENT
  • Chiltomate (Cooked Tomato and Chile Salsa)
  • CHILTOMATE (COOKED TOMATO AND CHILE SALSA) "Chiltomate is a versatile sauce. It will keep for a week in the refrigerator and may also be frozen for up to 1 month." 1 or 2 fresh habanero or jalapeno chiles 1 large wh...
  • Howling Wings
  • Howling Wings (using chiles, Italian dressing, and caramel topping) 30 chicken wings, drummettes (about 3 Lbs)* 1 (7 ounce) can chipotle chiles in adobo, chopped 1 cup zesty Italian dressing 1 (12 ounce) jar caramel t...
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: Tracey......more
  • 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!