ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Wedding Reception Menu and Recipes

Misc.
I appreciate all of the information and for providing so much detail. This is a tremendous help. When you have a chance

Thanks again!
MsgID: 096623
Shared by: mes Richmond, Va
In reply to: Recipe(tried): Wedding Reception Menu and Recipes
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (25)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Debi - Elmira NY
2
  Patsy, La
3
  Debi- Elmira NY
4
  Andrea, WV
5
  Daphne - Salt lake UT
6
  Debi, Elmira Ny
7
  MAGNOLIA
8
  Deb -Kentucky
9
  Gala
10
  donna phipps fredericksburg, va
11
  mes Richmond, Va
12
  Deb Kentucky
13
  Deb Kentucky
14
  mes Richmond, Va
15
  Deb Kentucky
16
  mes Richmond, Va
17
  Deb-Kentucky
18
  Deb-Kentucky
19
  Deb- Kentucky
20
  Deb- KY
21
  Deb- KY
22
  mes Richmond, Va
23
  Deb KY
24
  Chris
25
  Chris
26
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Light Sponge Cake (wheat-free, gluten-free)
  • LIGHT SPONGE CAKE (wheat-free, gluten-free) "This is excellent on its own just sprinkled with a little powdered sugar and layered with jam, but it also makes a first-class base for a wide range of desserts." ...
  • Pasta Salad Gladys Style (with Balsamic Vinaigrette)
  • PASTA SALAD GLADYS STYLE (with Balsamic Vinaigrette) Servings: 6 1 package cavatelli pasta or any favorite, prepared according to package directions 1/2 red bell pepper, chopped 1/2 onion, chopped 2 tbsp fresh parsley...
  • Artichoke Spinach Dip
  • ARTICHOKE SPINACH DIP 2 packages/boxes frozen spinach 2 small jars marinated artichokes 1/2 red bell pepper, small dice 1 medium onion, small dice 1 small can water chestnuts, small dice 1 egg, beaten 1/2 cup (1...
  • Fresh Pumpkin Turnovers (German to Russian Plachinda)
  • GERMAN TO RUSSIAN PLACHINDA (Fresh Pumpkin turnovers) First, make your dough. 2 cups all-purpose flour 1/2 cup shortening or cold butter (both work equally well) 1 tablespoon sugar 1/2 teaspoon baking powder Pinch of...
  • Spanish Meatballs in Spicy Tomato Sauce (Albondgas)
  • SPANISH MEATBALLS IN SPICY TOMATO SAUCE (ALBONDGAS) "All over the world you will find meatballs, but none as flavorful as the albondgas of Spain. Originally Moorish - all Spanish words starting with "al" are Arabic in...
  • Ice Cream Sandwich Dessert for Carol
  • Hi Carol, This dessert was in a recent "Taste of Home" magazine. Although I have been making this for the past ten years at least, I am sending their recipe since it has actual measurements while I always kind of ad-lib...
ADVERTISEMENT
  • My Grandmother's Spadini
  • MY GRANDMOTHER'S SPADINI Pork cutlets pounded thin Italian bread crumbs Parsley Grated Parmesan Cheese 2 eggs Parsley Imported provolone Extra virgin olive oil Toothpicks Finely chop parsley and add them to the bread...
  • Lidia's Spicy Braised Pork
  • SPICY BRAISED PORK 2 1/2 pounds boneless pork butt (shoulder roast) For marinating the meat: 1 tablespoon coarse sea salt or kosher salt 2 cups red wine, or as needed For cooking the meat: 1 teaspoon coarse sea s...
  • Dobosh - Tip
  • Let cool for 12 hours! If this is the Dobosh that was a staple in my house in the 60's and 70's it was so delicious it would never last that long! I remember it being shaped like a log and had many layers separated by m...
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: Wedding Reception Menu and Recipes
  • 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!