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

Grating coconut . . .

Misc.
ADVERTISEMENT

Hi Sharon, with a name like Cookie Lady, you must be the favorite neighbor on the block. Back to your question, I use a grater that has four sides, one side is for slices, one for grating orange or lemon rind (little round holes with rough edges, one side for coarse shredding and one side for finer grating. I use the side for finer grating. Hope you understand this looooooooong explanation.


MsgID: 124613
Shared by: Nancy/CA
In reply to: Also Nancy...
Board: Chat Board at Recipelink.com
  • Read Replies (26)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Veggie Turkey Pizza
  • VEGGIE TURKEY PIZZA FOR THE DOUGH: 1 (1/4 ounce) package active dry yeast 1 1/2 cups warm water 1 reaspoon sugar 5 tablespoons olive oil, divided 1/3 cup pine nuts, chopped 3 tablespoons...
  • Fudgey Fondue (Hershey's)
  • FUDGEY FONDUE 12 ounces Hershey's semi-sweet chocolate chips 3/4 cup milk 14 ounces Sweetened condensed milk ASSORTED FONDUE DIPPERS: Cake pieces Marshmallows Cherries Grapes* Mandarin...
  • No Bake Cheesecake Pie
  • NO BAKE CHEESECAKE PIE 1 cup vanilla or white chips 2 pkg (8oz each) cream cheese, cubed 1 carton (8oz) frozen whipped topping, thawed 1 graham cracker crust (9inches) 1/3 cup english toffee bits or almond brikle chip...
  • Dog Bone Biscuit Recipes using Peanut Butter (4)
  • PEANUT BUTTER BACON DOG BONES 1 cup rolled oats 1/3 cup margarine 1 cup boiling water 3/4 cup cornmeal 1/2 cup chicken stock (low sodium) 1/3 cup natural peanut butter 1 cup shredded cheddar cheese 1 egg (beaten) 3 c...
ADVERTISEMENT
  • Asparagus Casserole (2)
  • ASPARAGUS CASSEROLE 1 can asparagus spears 4 hard-boiled egg, sliced 1 teaspoon salt dash pepper 1 cup cracker crumbs 1 1/2 cups shredded Cheddar cheese 1 cup mushroom soup Drain the asparagus. Place layers of half o...
  • To substitute tomato paste for tomato sauce
  • 1 (6 oz) can tomato paste plus 1 1/2 cans water equals 1 cup tomato sauce - season as desired. There are varying amounts given for the substitution. Basically you can stir water into tomato paste until you have the sau...
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
  • 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!