ADVERTISEMENT
- Real Recipes from Real People -

Thank You: WOW dearest Micha. Thanks for your lighter version. They sound great too! (nt)

Misc.
ADVERTISEMENT
nt
  • Read Replies (23)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Buffalo Chicken Lasagna
  • We had this for dinner last night and greatly enjoyed it. Of course, the non-cheese-eater of our household was not home for dinner...so we got to indulge! Cheers! Carolyn! BUFFALO CHICKEN LASAGNA Makes 6 generous po...
  • Our Best No-Butter Brownies (using oil and applesauce)
  • OUR BEST NO-BUTTER BROWNIES "Adding applesauce, corn syrup, and cocoa to our favorite brownie recipe in place of the butter and some of the chocolate significantly reduces the fat content and produces fudgy brownies. ...
  • Melon Sorbet (ice cream machine)
  • MELON SORBET 6 cups cantaloupe or honeydew melon cubes* 1/2 cup light-colored corn syrup 2 teaspoons finely shredded lemon peel 1/4 cup lemon juice In a blender container or food processor bowl, blend or process the ...
  • Gypsy Chicken
  • i work at the cab. the chicken is a 8oz chicken breast pounded like you would for a chix cordon blue. the butter in side is a compound butter with ther ingresients as follows..... garlic, dry basil, dry oregano, crushed ...
  • Easy Teriyaki Wings
  • EASY TERIYAKI WINGS 2 pounds chicken wings 1/4 cup catsup 1/4 cup lemon juice 1/4 cup oil 1/4 cup soy sauce 2 tablespoons brown sugar 1/4 teaspoon garlic powder Remove wing tips from chicken and cut apart at joint; p...
  • Herbed Lamb Shanks with Noodles and Gravy
  • HERBED LAMB SHANKS 4 lamb shanks, about 2 1/2 lbs. 1 tbsp. butter or margarine 2 cups water, divided use 1 tsp. salt 1/4 cup all-purpose flour 2 tbsp. butter or margarine, melted 1 clove garlic, minced 1 tbsp. snipped...
ADVERTISEMENT
  • Chicken Cacciatore (using celery seed, Wesson, 1960's)
  • CHICKEN CACCIATORE 1 frying chicken, cut up 1/2 cup flour 2 tsp. salt, divided use 1/4 tsp. ground black pepper, divided use 1/2 cup Wesson oil 2 onions, chopped 1 (16 oz.) can tomatoes 1 (8 oz.) can tomato sauce, ...
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: WOW dearest Micha. Thanks for your lighter version. They sound great too! (nt)
  • 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!