ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -
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
Posting Guidelines
Privacy Policy / Terms of Service
  • 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!
Latest Posts From All Boards
  • ISO: Polish/Ukrainian Easter Breakfast Cold Platter
  • Hi June, thank you so much for posting your Easter Breakfast recipe â€" it sounds wonderful. I’m actually searching for something similar, but the version I grew up with was served cold. I come from a mixedâ€'tradit...
  • ISO: Southern US White Chicken Stew
  • I’m searching for a recipe that I had as a child. The woman who kept me made it in a large cast iron cauldron in her yard every year. It was primarily white, milky/creamy, not overly spiced or seasoned and contained sh...
  • ISO: Elephant Bar Chicken Tenders
  • Looking for the Elephant Bar chicken tenders - what was the breading? I can only guess it is panko, but what was in it? And what kind of mustard was served with? Anyone out there know anything on...
ADVERTISEMENT
  • Recipe: Hot Cross Buns (Good Housekeeping)
  • HOT CROSS BUNS "Fannie Farmer's original recipe contains raisins and currants but no candied fruit. After the rolls are baked she decorates them with a simple ornamental-frosting cross. Americans have been baking these ...
  • Recipe(tried): Black Eyed Pea Baked White Fish
  • Use Pollock or Cod fillets, dredge in four, top with a layer of mayonnaise and season with lemon pepper. Bake in 350 degree F oven until done. Trust me, that's all there is to it, from a person who may or may not be a f...
  • ISO: How do I avoid watery pasta sauce when serving
  • I make a 4 day slow cooker pasta sauce from our own stewed Roma tomatoes, lightly seasoned with salt and sugar at canning time. To my 4 quarts of tomatoes, I add 1-2 carrots, 3-4 stalks celery, small pack of fresh spinac...
ADVERTISEMENT
  • ISO: Mazzio's Ranch Dressing - This is the REAL recipe
  • The REAL recipe for Mazzio's Ranch Dressing is this. And yes, I did work there, and yes, I made this every single day. This is the BULK recipe, so you will have to scale. 2 Gallons of "HEAVY" Mayonoise <--HEAVY is ...
  • Recipe: County Line BBQ's Green Apple Coleslaw
  • Here is the recipe posted on the County Line website: COUNTY LINE GREEN APPLE COLESLAW 3 cups cabbage, finely shredded (bagged or fresh works fine) 2 cups Granny Smith apples julienned (peeled or not peeled) 1/2 ...
ADVERTISEMENT
  • Recipe(tried): Almost exact Pepes chili con wueso
  • Follow the recipe above, but add about 1/4 to 1/2 cup of Mexican style sour crema. If you use regular sour cream, it’s a bit sour. This is about perfect and very near to Pepe’s near Chicago. Also add some shredded ch...
  • ISO: Baker's Bakery Date Nut Cake
  • Can anyone share dugjohnson’s original recipe? Cookloose.com is no longer a working domain. I DID bake his recipe once and made a bunch of notes to try for alterations - can’t find the fackin thing now. I have a fold...
  • Thank You: Beacon Hill Cookies
  • Thank you so much for posting this recipe. My Baker's cookbook is in storage and I wanted some of these so bad. I searched and searched. Most Beacon Hill cookie recipes don't include the coconut. I made these and the...
  • Thank You: Hungarian Keeflies
  • My family also lived in South Bend and they were hungarian on my father’s side. The women of the family would always get together and make keeflies for the holidays. It was a group effort. It has been years since I had...
  • Dave & Buster's Banana Fosters Pie - I've found it!!!
  • Not sure how long ago you posted this, so you may have already found it too, but its not the recipe. D&B gets their desserts from a supplier, and you can only purchase it from Amazon. It's called Lawlers Desserts, and I...
ADVERTISEMENT
  • ISO: Mike's Bakery Cookies - Too mushy
  • I have made these a few times but they spread out and end up like a brandy snap texture. I’ve increased dry ingredients and backed off on wet but it doesn’t really work. How to I get the classic Mike’s shape and...
Page: 1 of 10323
  • Per Page:
Total Results: 309685