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

Attn: Becky/LA

Misc.


I tried your recipe and it was good. Used it on a New York Cheesecake recipe. Will try it on a block of cream cheese or brie cheese next time. Thanks for your time. I really appreciated it.......Elizabeth


MsgID: 0036927
Shared by: Elizabeth/GA
In reply to: Recipe(tried): Praline Sauce
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Praline Carmel Topping
  Elizabeth/GA
2 Try This
  Scott
3 Recipe(tried): Praline Sauce
  Becky,LA
4 Attn: Becky/LA
  Elizabeth/GA
ADVERTISEMENT
Random Recipes
  • Canned Biscuits, Chicken and dumplings, Jane, NC
  • I find the store brand or the cheapest biscuits are better. I roll them out to a thickness of 1/4 inch, cut them into 1 to 2 inch pieces and drop into the boiling broth. I do this and serve immediately after they are c...
  • 4-Layer Rich Gold Cake (1941)
  • RICH GOLD CAKE 4 cups sifted cake flour 4 teaspoons baking powder 1 cup butter 2 cups sugar 5 egg yolks 1 1/2 cups milk 1/2 teaspoon lemon extract 2 egg whites Preheat oven to 375 degrees F. Butter 4 (9-inch) layer c...
  • Virginia Diner Peanut Pie (repost)
  • Virginia Diner Peanut Pie Board: Daily Recipe Swap at Recipelink.com From: Gladys/PR 11-14-2005 MSG ID: 3134868 MSG URL: Virginia Diner...
  • Mildred Schulz's Whole Wheat Batter Bread
  • MILDRED SCHULZ’S WHOLE WHEAT BATTER BREAD 1 1/2 cups lukewarm water 1 package dry yeast 2 tablespoons honey 2 cups whole wheat flour, divided use 1 cup white flour, divided use 1 teaspoon salt 2 tablespoons butter; at...
  • Greek Style Shrimp Scampi (using feta cheese)
  • GREEK STYLE SCAMPI 1 tsp olive oil 5 cloves garlic, minced 2 cans (28 oz each) whole tomatoes drained and coarsely chopped 1/2 cup chopped fresh parsley, divided use 1 1/4 lb large shrimp, peeled and deveined 4 oz cru...
  • Vacation Dinners - Some Ideas for you Annette....
  • Dear Annette, Usually these resorts have a kitchenette with all the utensils, pots, pans and dishes that you need. So, with that in mind, everything else is easy. My family and I have done this when the children were ...
ADVERTISEMENT
  • Pear and Cranberry Tart
  • PEAR AND CRANBERRY TART 1/2 cup corn syrup 1/3 cup plus 1/2 cup sugar 1 tbsp cornstarch 1 1/2 cups cranberries 2 pears, peeled and sliced FOR THE TOPPING: 3/4 cup flour 1/2 cup...
  • Downside-Up Apple Pie
  • DOWNSIDE-UP APPLE PIE Double Crust Pastry, recipe follows FOR THE CARMEL PECAN MIXTURE: 3 tbsp butter, softened 1/2 cup brown sugar, packed 1/2 cup pecan halves ...
  • Hough Bakery Icing (repost)
  • Hough Bakery Icing Board: Copycat Recipe Requests at Recipelink.com From: Halyna - NY 8-18-2005 RE: ISO: Hough Bakery Chocolate Fudge Frosting MSG ID: 1418493 MSG URL: ...
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
  • Attn: Becky/LA
  • 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!