ADVERTISEMENT
- Real Recipes from Real People -

Jeanne, the rind is on it's way!

Misc.
Friends called last night from Costco and they found the cheese! There were two types, one with a very dark brown rind and one more yellow. The price was twice as much for the brown. Do you know the difference? Just wondering. Thanks again.
MsgID: 094668
Shared by: Micha in AZ
In reply to: Micha, you have my sympathy...
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (18)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Tempting Tunaburgers (Kraft Velveeta, 1979)
  • TEMPTING TUNABURGERS 2 cans (6 1/2 oz. each) tuna, drained, flaked 1 cup dry bread crumbs, divided use 2/3 Kraft Thousand Island Dressing (plus additional for serving...
  • Vegetarian Paella
  • VEGETARIAN PAELLA 2 teaspoons canola oil 8 ounces firm tofu, cubed 1 large sweet red pepper, cut into strips 1 cup chopped onions 2 cloves garlic, minced 2 1/2 cups crushed canned tomatoes (with juices) 1 (10 ounces)...
  • Stuffed Pepper Soup (repost)
  • STUFFED PEPPER SOUP 2 lbs. lean ground beef 1 (28 oz.) can tomatoes, chopped 1 (28 oz.) can tomato sauce 2 cups long grain rice, cooked 2 cups raw green bell pepper, chopped coarsely 1 large onion, medium chop 1 (16 o...
  • Tomato-Basil Butter (food processor)
  • TOMATO-BASIL BUTTER "Can be used in many ways. Put a pat on freshly cooked fish, in soup, in stew, on baked potatoes, in rice, you name it." 1 cup butter, softened 1/2 cup fresh basil leaves 2 tbsp. tomato paste 1/4 ...
  • Letter K Recipes
  • November 9, 2007 Recipe Swap LETTER K RECIPES All Recipes Posted This Week - Mix-and-Match Menu...
ADVERTISEMENT
  • Letter N Recipes
  • December 3, 2007 Recipe Swap LETTER N RECIPES All Recipes Posted This Week - Mix-and-Match Menu...
  • Oven Stew (using condensed tomato soup)
  • OVEN STEW 2 slices bacon 2 large onions 1 1/2 lbs. round steak 3 tbsp. flour 1 (10 3/4 oz.) can condensed cream of tomato soup 1 1/2 cups water Salt, pepper, paprika (to taste) Flour and cold water (as needed) 6 small...
  • Chinese Noodle Salad (using Ramen noodles)
  • Hi Kate - I think this is the one you're looking for - the recipe says to discard the seasoning packet. I used to make this all the time, but kind of forgot about it. It's always been a big hit and people like it. This r...
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
  • Jeanne, the rind is on it's way!
  • 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!