ADVERTISEMENT
- Real Recipes from Real People -

Thank You: You are very welcome, dear Norma! Thanks for the

Misc.
wonderful suggestion regarding the chopped pork. I am so glad that the pork meat had been reivindicated because us, in the Latin countries, love the flavor & versatility of the pork meat.

Thanks again dear friend,

Gladys/PR
MsgID: 0813055
Shared by: Gladys/PR
In reply to: Thank You: Thank you, thank you, thank you!
Board: What's For Dinner? at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • No-Knead Herb Sandwich Bread
  • NO-KNEAD HERB SANDWICH BREAD 3/4 cup warm water (105 to 115 degrees F) 2 packages Fleischmann's Active Dry Yeast 3/4 cup warm milk (105 to 115 degrees F) 1/4 cup butter or margarine, softened 3 tablespoons sugar 2 tab...
  • Swift Spaghetti with Zucchini and Artichoke Hearts
  • SWIFT SPAGHETTI WITH ZUCCHINI AND ARTICHOKE HEARTS 1 pound spaghetti or linguine, uncooked 2 teaspoons vegetable oil 2 medium onions, thinly sliced 1 carrot, shredded 2 medium zucchini, coarsely grated 1 (8 1/2 ounce)...
  • The Perfect Man (C&H Sugar Gingerbread Man Cookies)
  • THE PERFECT MAN 1 cup butter or margarine, softened 1 cup packed C&H Dark Brown Sugar 1/2 cup dark molasses 4 cups all-purpose flour 2 1/2 tsp ground ginger 1 1/2 tsp ground cinnamon 1/2 tsp salt 1/2 tsp baking soda I...
  • Hazelnut Toffee
  • HAZELNUT TOFFEE 1 cup chopped hazelnuts, toasted 1/2 cup butter 1 cup packed brown sugar 1 tablespoon water 1 tablespoon hazelnut liqueur 1 (6 oz) package semisweet chocolate pieces (1cup) Line a large baking sheet w...
  • Pork Tenderloin with Warm Apple and Cabbage Slaw
  • PORK TENDERLOIN WITH WARM APPLE AND CABBAGE SLAW FOR THE PORK: 1 tablespoon Dijon mustard 1 teaspoon dried thyme 2 pork tenderloins (about 2 pounds) Salt and freshly ground black pepper (to...
  • Chicken Paste/Dip (low carb) (food processor)
  • CHICKEN PASTE/DIP 4 cooked boneless, skinless chicken breasts, cut in chunks 2 pkg (8 oz each) cream cheese, softened 1 (16 oz) container sour cream 1 packet taco seasoning mix TO...
ADVERTISEMENT
  • Balsamic Vinaigrette (blender)
  • BALSAMIC VINAIGRETTE 1 tablespoon Dijon mustard 3 tablespoons balsamic vinegar 2 garlic cloves 1/2 teaspoon salt 1 cup olive oil Ground black pepper (to taste) Blend first 5 ingredients on HI for a few seconds. Then,...
  • Kaleidoscope of Brie (with 8 toppings)
  • KALEIDOSCOPE OF BRIE 6 pounds Brie Chopped strawberries OR strawberry jam Currant jelly Red caviar Black caviar Dill weed, chopped Slivered almonds, browned in butter Fresh parsley, chopped Green onions, chopped Cockt...
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: You are very welcome, dear Norma! Thanks for the
  • 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!