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

Congratulations for such an elegant & delicious dinner dear Jackie! (nt)

Misc.
nt
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Hospitality Cake (using cake mic)
  • This recipe is from Bake Shop in a Book. HOSPITALITY CAKE 1 pkg. Cherry Cake Mix 2 pkgs. (8 ounces each) cream cheese 1 cup sugar 1/4 teaspoon nutmeg 2 Tablespoons milk 1 cup chopped dark sweet cherries, well drained...
  • Bakeshop Butter Cookies (cookie press or slice-and-bake)
  • BAKESHOP BUTTER COOKIES "This is our family’s favorite cookie - tender, irresistible, and rich with Heartland butter. It’s so beloved by everyone, in fact, that even my childhood dog Jiggs had a thing for them. (He in...
  • Homemade Liverwurst - low salt
  • HOMEMADE LIVERWURST "Liverwurst is one of the most popular of all the German sausages. A thick slice sandwiched between two slices of homemade bread with a slice of Bermuda or Vidalia onion, is wickedly delicious. Th...
  • Irish Stew with Homemade Piccalilli (using lamb chops)
  • IRISH STEW WITH PICCALILLI "This isn’t a dish we would get often at home, which was too bad because we all loved it, especially with piccalilli, a mustard pickle of cauliflower, onions, and other vegetables. A lot of ...
  • Almond Bar Chocolate Sauce
  • ALMOND BAR CHOCOLATE SAUCE 4 milk chocolate bars with almonds (1.05 ounces each) 1/4 cup hot water Melt milk chocolate bars in top of double boiler over hot, not boiling, water. Add 1/4 cup hot water, all at once; s...
  • Valentino's Regular Sauce
  • VALENTINO'S REGULAR SAUCE 1 slice of fresh sweet onion (chopped)1 small toe of garlic, minced 2 Tblsp. olive oil 2 Tblsp, water 1 (8 oz) can of regular tomato sauce 1 1/2 teasp. sugar 3/8 teasp. black pepper 1/4 teasp...
ADVERTISEMENT
  • Molten Chocolate Babycakes (Nigella Lawson)
  • MOLTEN CHOCOLATE BABYCAKES "You can make the batter in advance, put it in the cups and keep in the fridge until baking." Scant 1/4 cup unsalted butter, softened (plus more for greasing cups) 1/2 cup sugar (plus more ...
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
  • Congratulations for such an elegant & delicious dinner dear Jackie! (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!