ADVERTISEMENT
- Real Recipes from Real People -

BB...

Misc.

Thanks so much! I'm going to try it tonight!


MsgID: 0042826
Shared by: Penny
In reply to: Recipe: Crab Cakes by Emeril for Penny...
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Middle Eastern Meatballs - Article: Inventing a Recipe
  • Middle Eastern Meatballs - Article: Inventing a Recipe "I am often asked how I create recipes. One that I developed, for a cocktail party during last month’s holidays, is a hot hors d’oeuvre. The recipe started with t...
  • Banana One Muffins
  • BANANA ONE MUFFINS 1 1/4 c. self rising flour 2 or 3 ripe to over ripe bananas 1 c. Fiber One cereal 1 c. raisins 3 tbsp. sugar or Sugar Twin 1/4 c. olive oil 1 egg 1/2 c. milk In large mixing bowl place 1 cup Fiber...
  • Flourless Carrot Cake (using almonds and lemon)
  • FLOURLESS CARROT CAKE 1 cup almonds, with skins 2 large carrots, peeled and trimmed finely grated zest of 1/2 lemon juice of 1/2 lemon 1 tsp vanilla 3 large eggs, separated 2/3 cup sugar, divided use 4 tbsp corns...
  • Iced Cappuccino (using Irish cream, blender)
  • ICED CAPPUCCINO 1/2 ounce chopped ice 2 ounces Bailey's Irish Cream 5 ounces double-strength coffee, cooled 1 ounce half-and-half 2 teaspoons sugar Whipped cream (optional, for serving) Ground cinnamon (optional, for...
  • Dunkaccino Clone
  • This is the only recipe I found. Good luck and please share your results if you experiment with it. Halyna DUNKACCINO CLONE Source: mikedidonoto.com, May 16th, 2006 Basically, the Dunkaccino is a combination of co...
ADVERTISEMENT
  • Tangerine Jelly
  • This starts out the same way, but then you strain out the peel.. TANGERINE JELLY 6 cups chopped tangerines, pulp,around 4 pounds 1 cup chopped lemons, pulp (2-3 large lemons) 1/2 cup thinly sliced tangerine peel (a...
  • Brie Crisps
  • BRIE CRISPS "Use your leftover Brie to make these lovely wafers." 4 ounces Brie, rind removed, room temperature 1/2 cup butter, room temperature 2/3 cup flour 2 generous dashes ground cayenne pepper (or to tas...
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
  • BB...
  • 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!