ADVERTISEMENT
- Real Recipes from Real People -

How many servings?

Misc.
ADVERTISEMENT

Sara, I'd like to try the recipe....how many servings does your recipe make?


MsgID: 0030893
Shared by: Cristina
In reply to: Recipe(tried): Green bean casserole
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Buffalo-Style Beef Tacos
  • BUFFALO-STYLE BEEF TACOS 1 pound ground beef (95 percent lean) 1/4 cup hot pepper sauce for Buffalo wings (such as Frank's Red Hot) 8 taco shells 1 cup thinly sliced lettuce 1/4 cup reduced fat or regular prepared ...
  • Honey Roasted Chex Mix
  • HONEY ROASTED CHEX MIX 3 cups Honey Nut Chex cereal 2 cups Cheerios cereal 1 1/2 cups Bugles original flavor snacks 1 cup pretzels or 1/2 cup honey-roasted peanuts 2 tablespoons light corn syrup 2 tablespoons honey 1 ...
  • Anythings (bar cookies using sweetened condensed milk)
  • ANYTHINGS "Here's a favorite dessert bar of mine. It is real quick and easy." 10 graham crackers, crushed (about 1 1/2 cups crumbs) 1 (6 ounce) package chocolate chips 1 cup chopped pecans 1 (14 ounce) can sweetened ...
  • Wright's Dairy Farm Hermits
  • This recipe is featured in The Providence and Rhode Island Cookbook, 2nd: Big Recipes from the Smallest State. WRIGHT'S FARM HERMITS 3 cups sifted flour 1 tsp ground cloves 1 tsp baking soda 1 tsp cinnamon 1 tsp grou...
  • Farfel Pudding
  • FARFEL PUDDING 2 cups matzah farfel cold water 2 tbsp margarine or oil 2 eggs 1/2 tsp salt 1/3 cup sugar 1 apple, pared, sliced/diced 1 banana, sliced 1/2 cup chopped nuts Preheat oven to 350 degrees F. Grease an 8-i...
ADVERTISEMENT
  • Bangkok Beef and Basil
  • BANGKOK BEEF AND BASIL 1 1/2 pounds beef round sirloin tip center steaks, cut 1 inch thick or beef shoulder top blade steaks (flat iron) 3/4 cup regular or low-sodium teriyaki sauce, divided use 3 tablespoons fresh li...
  • Date Nut Bread in a Can
  • DATE-NUT BREAD IN CAN 1 (8 ounce) package diced Dates 3/4 cup raisins 1 teaspoon baking soda 1 cup boiling water 3/4 cup blackstrap molasses 2 tablespoons soft butter 1 cup granulated sugar 1 teaspoon vanilla extract ...
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
  • How many servings?
  • 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!