ADVERTISEMENT
- Real Recipes from Real People -

Gee Moe, nice of you to say so

Misc.

I have quite a few more hazelnut recipes in my files if anyone would like them. These seemed like the best of the bunch!


MsgID: 0042957
Shared by: Linda/Wisconsin
In reply to: Linda all these recipes look delicious!!
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Jam Thumbprint Cookies (rolled in coconut)
  • JAM THUMBPRINT COOKIES 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon kosher salt 1 egg beaten with 1 tablespoon water, ...
  • Antipasto Pasta Salad with Garlic-Basil Dressing
  • ANTIPASTO PASTA SALAD FOR THE SALAD: 5 cups cold cooked pasta twists 2 jars artichoke hearts packed in oil, quartered 1 cup pitted ripe olives (small size) 1 cup cherry tomatoes, quartered 1/4 lb fresh mushrooms, sl...
  • Creamed String Beans (serves 2)
  • CREAMED STRING BEANS 1 cup string beans, cooked 1 egg yolk 1/2 cup Carnation evaporated milk 1/2 tsp lemon juice 1/4 tsp salt If beans are cold, add a little hot water; reheat thoroughly in a saucepan. Drain off any ...
  • Illegal Chocolate Martinis
  • ILLEGAL CHOCOLATE MARTINIS 3 oz. chilled vodka 1.5 oz chilled clear crème de cacao 1/4 oz Cointreau 2 chunks milk chocolate (CB used Hershey's Kisses, but I think Hershey's Kisses are foul… although, it is at the bott...
  • Wedding Cake Martini (like Carabba's)
  • WEDDING CAKE MARTINI Creme de Cacao 1 1/2 oz. Vodka, vanilla 1/2 oz. Pineapple Juice 1 oz. Glass to Use: Cocktail glass Mixing Instructions Shake ingredients in a cocktail shaker with ice. Strain into glass Bas...
  • Chai Crunch (Chex and Cherrios party mix)
  • CHAI CRUNCH 1/2 cup butter or margarine 1/2 cup honey 1 teaspoon instant nonfat dry milk or non-dairy original-flavor creamer, if desired* 1/2 teaspoon EACH ground cardamom, ginger, cinnamon, nutmeg, cloves and dried ...
  • Slow-Roasted Georgia Pecans
  • SLOW-ROASTED GEORGIA PECANS This Southern recipe has been around for generations. The best part about roasting them slowly is that they won't burn as easily. But still, watch them carefully as they cook, allowing the...
ADVERTISEMENT
  • Tofu Scramble Asian-Style (serves 1)
  • TOFU SCRAMBLE ASIAN-STYLE "Serve this calcium-rich scramble with toast or a muffin and a cup of jasmine tea." FOR THE SAUCE: 1 teaspoon light miso 1 teaspoon warm water 1 teaspoon soy sauce Splash of dark sesame...
  • Sweet-Sour Freezer Pickle Chips
  • SWEET-SOUR FREEZER PICKLE CHIPS 2 1/2 pounds pickling cucumbers 1 medium white onions, thinly sliced 2 tablespoons salt 6 cups ice cubes 4 cups sugar 2 cups cider vinegar (5% acidity) Cut ends from cucumbers, then cu...
  • Walnut Crusted Salmon with Stewed Chickpeas and Kale
  • WALNUT CRUSTED SALMON WITH STEWED CHICKPEAS AND KALE "Plan ahead and make the tasty walnut crust mixture at least two hours ahead of dinnertime. The kale and chickpeas may be cooked up to a day in advance, and it seem...
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
  • Gee Moe, nice of you to say so
  • 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!