ADVERTISEMENT
- Real Recipes from Real People -

Gladys...

Misc.
alas, you give me too much credit, a lot of times I find the recipes in my books or many clipped recipes and then see if I can find the same one on the internet to save me from having to type it(not my greatest talent). Also I know it was a published recipe and may be more accurate. Actually, I am amazed at your skills at finding recipes.

I am convinced almost anything is online, it is just a matter of finding it and I really love the search! I think you are correct about the Sueltze/sultze but my books aren't a help here, not enough German recipes.

MsgID: 036709
Shared by: Jeanne/FL
In reply to: Dear Jen: Apparently you are referring t...
Board: International Recipes at Recipelink.com
  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cuban Black Bean Soup
  • CUBAN BLACK BEAN SOUP (FRUGAL) I have cooked this up lots of times as it is just a good mainstay to help stretch a budget. 1 gallon water 1 1/2 cups dry black beans 1 teaspoon crushed red pepper Salt and pepper, to t...
  • Homemade Sloppy Joe Seasoning Mix
  • HOMEMADE SLOPPY JOE SEASONING MIX 1 tablespoon instant minced onion 1 teaspoon salt 1/2 teaspoon instant minced garlic 1/4 teaspoon celery seed 1 teaspoon green pepper flakes 1 teaspoon cornstarch 1/4 teaspoon dry mus...
  • Old-Fashioned Butterscotch
  • OLD-FASHIONED BUTTERSCOTCH 2 cups brown sugar 1/4 cup molasses 1/2 cup butter 2 tablespoons water 2 tablespoons vinegar Place all ingredients in a large saucepan. Stir ingredients over high heat until the sugar is di...
  • Sees Bordeaux Candies
  • This may not be the exact "Sees" recipe, but it is very easy and tastes wonderful!...
ADVERTISEMENT
  • Surprise Potatoes (shredded potatoes and cream)
  • SURPRISE POTATOES 6 medium-size white potatoes, peeled 1 cup heavy (whipping) cream salt and pepper to taste Preheat oven to 325 degrees F. Grease a 9x9-inch baking pan. Shred the potatoes and rinse in cold water....
  • Sausage-Spinach Stuffed Brioche (1970's)
  • I found that several people have looked for this recipe and I found it in my mother's cut out collection. SAUSAGE-SPINACH STUFFED BRIOCHE FOR THE BRIOCHE DOUGH: 1/4 cup milk 1/3 cup margarine cut in pieces (I thin...
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
  • Gladys...
  • 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!