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

Eat em Molly! Sorry couldn't resist. ;-) Kathy/MI (nt)

Misc.





MsgID: 0023783
Shared by: Kathy/MI
In reply to: Left over mashed potatoes what to do?
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Almond Coconut Christmas Balls (1978)
  • ALMOND COCONUT CHRISTMAS BALLS 1 1/2 cups confectioner's sugar 1 1/2 cups shredded coconut, divided use 2 tablespoons heavy (whipping) cream 1/3 teaspoon almond extract 1/4 teaspoon melted butter red food coloring gre...
  • Beef Rouladen with Wine Sauce (slow cooker)
  • I kept seeing rouladen in the grocery store, and I was never quite sure what you were meant to do with it...so I tried it one way, with pine nuts and parmesan cheese, but that didn't quite do it for me, so I got creative...
  • Preparing Persimmon Pulp - Tip
  • Preparing persimmon pulp depends on the kind of persimmon. The big baseball size usually have small or no seeds. However, our smaller Appalachian persimmon have seeds that must be removed to make your pulp. Wash. Use fol...
  • Dilly Batter Bread (1960's)
  • DILLY BATTER BREAD "A big rage in the 1960s, this batter bread was a popular spin-off of one of our recipe contest winners. You don’t knead a batter bread, but you’ll need a well- greased baking pan because the dough ...
  • Giant Mushroom Popover
  • GIANT MUSHROOM POPOVER "Make the mushroom mixture the day before and store it in a tightly covered container in the refrigerator. The next day, all you need to do is heat the mushrooms in an ovenproof skillet, prepare...
ADVERTISEMENT
  • Peppery Pork with Garlic and Shallots (Thai)
  • Whereby the lowly plain pork tenderloin assumes a new identity, and steps outside its comfort zone! I saw this is the local newspaper, and FYI it is not spicy, but it is quite salty. I have amended it somewhat because i...
  • Taco Salad (using ground turkey)
  • I love to use ground turkey for taco salads. I take a pound and do half package taco seasoning. I mix it like it says on package, but split in half. Then i layer lettuce, onion, black olives, black beans, or refried b...
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
  • Eat em Molly! Sorry couldn't resist. ;-) Kathy/MI (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!