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

Thank You: Vegetarian Stuffing

Misc.
ADVERTISEMENT
this is close enough to it. thank you, the next time I make this I'll try it with the optional ingredients you listed.

MsgID: 0073214
Shared by: NANCY AZ
In reply to: Recipe: Vegetarian Stuffing (using bread and cre...
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Butternut Squash for Soup
  • Two ways: I have bought the frozen butternut squash in the frozen section of grocery store (when it's on sale)...taste like the fresh and you don't have to peel You can buy the fresh butternut squash and cut it in larg...
  • solution to runny plum jam
  • Susan, Through many years of fooling with recipes (as I don't like to add the sugar they call for) I have found out that if I add a extra box of sure jell it sets. When making a double batch for instance it calls for 6...
  • Chunky Butternut Squash and Apple with Honey (steamed)
  • CHUNKY BUTTERNUT SQUASH AND APPLE WITH HONEY "This unusual combination of squash cooked with chunks of apple and roughly mashed with honey and butter is amazing and addictive. Add a pinch of a favorite spice if you ar...
  • Turkey Barley Skillet Supper
  • TURKEY BARLEY SKILLET SUPPER 2 teaspoons olive oil 3/4 cup chopped onion 8 ounces sliced fresh mushrooms 1 teaspoon dried oregano leaves, crushed 1 teaspoon salt 3/4 teaspoon ground black pepper 1/2 cup water 1 teaspo...
ADVERTISEMENT
  • McCall's All-American Potato Salad
  • MCCALL'S ALL-AMERICAN POTATO SALAD "Make this salad a day ahead to let the flavors blend. Garnish with bacon, eggs and parsley before serving." 4 pounds large red potatoes, scrubbed 1/2 cup cider vinegar 3 tablespoon...
  • Country Hearth Bread (100% whole wheat flour)
  • COUNTRY HEARTH BREAD "In the old days, bread such as this was baked in quantity on flat stones in an open fire or in a wood-fired brick oven. Although our baking methods today are more streamlined and bread baking is ...
  • Baked Asparagus with Toasted Walnuts
  • BAKED ASPARAGUS WITH TOASTED WALNUTS 2 1/2 pounds asparagus salt and freshly ground pepper 1 tablespoon butter, cut in small pieces 3 tablespoons walnut oil (or olive oil) 1 1/2 tablespoons lemon juice salt and freshl...
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: Vegetarian Stuffing
  • 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!