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

Glad I could Help!

Misc.

Michelle,

If you ever need more recipes, let me know. I hvae quite a collection!

Grace



MsgID: 211643
Shared by: Grace in MT.
In reply to: Thank You: thank you
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 how do you cook Elk?
  Michelle
2 Michelle- About Elk...
  Narie/IL
3 Recipe(tried): Cooking Elk
  Grace in MT
4 Thank You: thank you
  Michelle
5 Thank You: Thanks
  Michelle
6 Glad I could Help!
  Grace in MT.
7 Michelle, Elk an dwild meat cooking
  annette hastie
ADVERTISEMENT
Random Recipes
  • Homemade Vanilla
  • If you take a vanilla bean or two and put it in a bottle of volka (I was told to crush the bean I do not) I also use "vanilla" flavored volka. Let it sit for 6 months (I let mine sit for a year and it was great) I also...
  • Halloween Cookies with Royal Icing
  • HALLOWEEN COOKIES WITH ROYAL ICING 3/4 cup granulated sugar 1/2 cup (1 stick) butter, softened 1 large egg 1 teaspoon vanilla extract 2 cups unsifted all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon salt ...
  • Banana Pancakes with Cinnamon Syrup
  • BANANA PANCAKES WITH CINNAMON SYRUP Delicious for brunch. 2 cups flour 2 Tbsp. sugar 1/2 tsp. salt 1 tsp. baking soda 2 cups buttermilk 2 eggs 2 Tbsp. oil 2 mashed bananas Cinnamon Syrup (for serving, recipe...
  • chicken plan for healthy OAMC
  • Chicken Plan for Healthy OAMC To use this plan, read through the recipes, the prep plan and the cooking plan. Make any adjustments you want to the recipe ingredients and quantities. You can always make a smaller amount o...
  • No-Boil Cinnamon-Raisin Bagels
  • NO-BOIL CINNAMON-RAISIN BAGELS 1 package regular or quick-acting active dry yeast 2 cups warm water (120 to 130 degrees F) 1/4 cup plus 2 teaspoons original flavor malted milk powder, divided use 1 tablespoon sugar 1 ...
ADVERTISEMENT
  • Brio Tuscan Grill Shrimp Risotto
  • I used to run a brio tuscan grill Here is the recipe BRIO TUSCAN GRILL SHRIMP RISOTTO 6 oz chicken stock 1 1/2 tbsp lobster butter( compound butter made with lobster base, cayenne, paprika, garlic and salt and pepper...
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
  • Glad I could Help!
  • 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!