ADVERTISEMENT
- Real Recipes from Real People -

Help-Measurements read as *'s!

Misc.
ADVERTISEMENT

Please help!-I am on a MAC and many of the measurements came out as astericks. THis happens sometimes- i suspect it has to do with MS Word and if the automatic fraction option is set, but I am not sure. The Irish Cream cookies sound incredible but I have no clue as to amounts? Can someone please help? Pretty Please? TIA


  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • UNO's Crab and Shrimp Fondue - Breakdown of Ingredients
  • Using the ingredients listed on both the wholesaler and Uno's website, I believe these are the ingredients in the dip: Cream cheese Mayonnaise Shrimp Crab meat Parmesan cheese Garlic powder Lemon Tomatoes Parsley These...
  • Buttermilk Fried Corn
  • BUTTERMILK FRIED CORN 2 cups fresh corn, cut from cob (about 4 ears) 1 1/2 cups buttermilk 2/3 cup flour 2/3 cup cornmeal 1 tsp. salt 1/2 tsp. pepper Corn oil (for frying) Combine corn and buttermilk in a large bowl....
  • Parmesan Puffs with Marinara Dipping Sauce
  • PARMESAN PUFFS WITH MARINARA 1/2 cup milk 1/4 cup margarine or butter 1/2 cup all-purpose flour 2 eggs 3/4 cup freshly grated parmesan cheese 1 cup marinara sauce, heated (for serving) Preheat oven to 375 degrees F. ...
  • Mustard-Crusted Steak Salad with Blue Cheese (serves 1)
  • MUSTARD-CRUSTED STEAK SALAD WITH BLUE CHEESE 3 cups baby spinach, cleaned and dried 1/4 cup crumbled Blue cheese 1 tablespoon Dijon mustard 3 ounces beef tenderloin, cut across the grain into thin slices 1 slice red o...
ADVERTISEMENT
  • Italian Herb Rub (for steak, pork or chicken)
  • ITALIAN HERB RUB "This versatile blend adds a punch of flavor to steak, pork and chicken." 1 tablespoon Durkee Rosemary Leaf 1 tablespoon granulated garlic 1 tablespoon Durkee Lemon Pepper Seasoning 1 tablespoon Durk...
  • Chicken in Garlic Sour Cream
  • CHICKEN IN GARLIC SOUR CREAM 2 large potatoes, peeled and cut into 1/2-inch cubes 3 tablespoons butter or extra-virgin olive oil 1 chicken, 3-4 pounds, cut into serving pieces (or 2 1/2 to 3 pounds of chicken parts), ...
  • Fiesta Scrambler (using tofu)
  • FIESTA SCRAMBLER 2 packages Mori-nu silken firm or extra-firm tofu 1 tablespoon olive oil 3 scallions 3 large cloves garlic, minced 1/3 cup chopped green bell pepper 1 tablespoon tamari or soy sauce 3/4 cup medium hot...
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
  • Help-Measurements read as *'s!
  • 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!