ADVERTISEMENT
- Real Recipes from Real People -

Debbie D.

Misc.


These really sound great. I'm gona have to give them a try. I love strawberries!!! and am always secretly waiting for them to come into season. I'm glad you posted the recipe. I think we all will enjoy them.


  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Debbie D., AL
2
  Joel---NYC
3
  Julie/FL
ADVERTISEMENT
Random Recipes
  • Yukon Gold Mashed Potatoes with Roasted Shallots
  • YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS 3 large shallots, peeled 2 teaspoons olive oil 1/2 cup low-fat low-sodium chicken broth 2 teaspoons minced thyme fresh ground pepper 1 dash salt (optional) 3 medium Yuk...
  • Sparkling Limeade (serves 2)
  • SPARKLING LIMEADE FOR THE SIMPLE SYRUP: 1/4 cup sugar 1/4 cup water FOR THE LIMEADE: Finely grated zest and juice from 2 large limes (about 1 1/2 teaspoons...
  • Fried String Beans (not TGI Friday's)
  • FRIED STRING BEANS (not TGI Friday's) 1 pound tender string beans 1 cup all-purpose flour 1 cup olive oil pinch of salt Parboil string beans no more then ten minutes and drain well. Roll in flour and fry in hot...
  • Hot Cross Buns with Almond Icing (food processor)
  • HOT CROSS BUNS 1/2 cup milk 1/4 cup butter or margarine 1/4 cup sugar 1/2 teaspoon salt 1 large egg, beaten 2 1/2 to 2 3/4 cups all-purpose flour 1 package (1/4 ounce) active dry yeast 1/4 teaspoon ground cinnamon or ...
  • Beef Shreds with Green Pepper
  • BEEF SHREDS WITH GREEN PEPPER 1 lb flank steak 2 medium bell peppers 1 clove garlic 4 tbsp peanut oil 1/4 tsp salt FOR THE SAUCE: 1/4 cup stock 1 tsp thin soy sauce 1 tsp chili paste...
ADVERTISEMENT
  • Arancini (Fried Rice Balls)
  • This recipe is from The Frugal Gourmet Cooks with Wine. He says to not be put off by the complexity of the recipe, that it is really very simple. Arancini (Fried Rice Balls) 2 cups short-grain rice 1 teaspoon salt 1/2 ...
  • Jefferson County Public Schools Sloppy Joes (1960's)
  • JEFFERSON COUNTY PUBLIC SCHOOLS SLOPPY JOES (1960's) 3 pounds ground beef 1/4 cup diced onion 24 ounces ketchup 1/2 cup Worcestershire sauce 1 tablespoon dry mustard 1/4 cup brown sugar 1 tablespoon beef base 1 teaspo...
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
  • Debbie D.
  • 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!