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

If, by heavens, you're intrested...

Misc.

this year's Perseid shower will be August 11-14, with the best viewing days on the 12th & 13th. You might see a few shooting stars on the 10th & 15th, as well, but the 11-14th will be the best for viewing if the skies are clear.
Try to get into an area away from city lights to see the best effects of this spectacle.



MsgID: 011477
Shared by: Jo/Az
In reply to: Recipe(tried): Tourmalines Pecan Dip
Board: Vintage Recipes at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Applebee's Bourbon Street Steak (4 copycat recipes)
  • There seem to be different interpretations on Applebee's Bourbon Steak. One camp makes a spiced bourbon infused marinade for the copycat dish. The camp other notes that the name "Bourbon Street" is in relation to the loc...
  • Cream Scones and Homemade Butter
  • This scone recipe comes from an adorable cookbook I just purchased used from Amazon to share with my grandson when we cook together. It’s called The Pooh Cookbook, and was inspired by Winnie-the-Pooh and The House at Poo...
  • Raspberry-Filled White Chocolate Bars
  • RASPBERRY-FILLED WHITE CHOCOLATE BARS 1 cup butter 2 cups white chocolate chips 4 eggs 1 cup sugar 2 cups all purpose flour 1 teaspoon salt 1 teaspoon almond extract 2 cups white chocolate chips 1 cup seedless...
ADVERTISEMENT
  • Spinach Custard Bake (blender or food processor)
  • SPINACH CUSTARD BAKE 1 pound spinach, rinsed, stemmed 1 cup plain yogurt or sour cream or 1 (8 ounce) package cream cheese, diced 3 large eggs 1 small onion, chopped 1/2 teaspoon salt 1/2 teaspoon dried basil Pinch pe...
  • Orange Hot and Sweet Mustard
  • ORANGE HOT AND SWEET MUSTARD Serve this pungent mustard with broiled meats, or add it to sauces or stews just before serving. To make a zesty dip for vegetables or fruits, stir 3 to 4 tablespoons of mustard into 1 c...
  • Catalina Seafood Salad
  • CATALINA SEAFOOD SALAD 3/4 cup cooked shrimp (small shrimp or halved larger shrimp) 3/4 cup cooked scallops (if large, halve or quarter scallops) 1/2 cup Alaskan crabmeat, flaked 3/4 cup thinly sliced plums 1/2 cu...
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
  • If, by heavens, you're intrested...
  • 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!