ADVERTISEMENT
- Real Recipes from Real People -

Kathy, I am interested in those recipes. Please post .

Misc.
ADVERTISEMENT




MsgID: 0031155
Shared by: Denise, Toronto
In reply to: h. levy
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • It's-Greek-To-Me Spaghetti
  • IT’S-GREEK-TO-ME SPAGHETTI 4 cups water 1 (28 ounce) can crushed tomatoes in tomato puree 1 large onion, chopped 2 cloves garlic, minced 2 teaspoons dried oregano 1 teaspoon lemon pepper 1 (16 ounce) package thin spag...
  • Lentil-Tortellini Soup (crock pot)
  • LENTIL-TORTELLINI SOUP "Lentils, Canadian bacon, and cheese-filled tortellini make this soup a hearty meal in itself. A small salad and fruit are all you will need to round it out. Accompany with bread sticks or a cor...
  • Delicious Hot Cocoa (Nestle Cocoa container recipe)
  • DELICIOUS HOT COCOA 1/2 cup sugar 1/3 cup Nestle unsweetened cocoa powder 1/4 cup water 1/8 teaspoon salt 4 cups milk In a large saucepan, combine sugar, cocoa powder, 1/4 cup water and salt. Cook over low heat, stir...
  • Peppermint Patties
  • PEPPERMINT PATTIES 1 (14 oz) can sweetened condensed milk 2 teaspoons peppermint extract 12 drops red food color 1 1/2 to 2 packages (16 oz each) confectioner's sugar (plus more as needed) 1 1/2 cups pecan halves In...
  • Fruit Bars (with fig, prune, date, or apricot filling)
  • FRUIT BARS Makes 4 dozen 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 2 eggs 1/2 tsp vanilla 1 cup whole wheat flour 1 1/4 cups all-purpose flour 1/4 cup toasted unsweetened whea...
ADVERTISEMENT
  • Two Layer Greek Dip
  • TWO LAYER GREEK DIP 2 (8 ounce) containers plain yogurt 1 (8 ounce) package cream cheese, softened 1 (8 ounce) package feta cheese, drained and crumbled 3 cloves garlic, crushed salt and pepper to taste 1 English...
  • Potato Flake Sourdough Starter and Bread (3)
  • POTATO FLAKE SOURDOUGH STARTER AND BREAD Starter (first time): 1 cup warm water 1/2 cup sugar 1 package (2-1/4 teaspoons) dry yeast 3 level tablespoons instant potato flakes Mix and let ferment on counter for two day...
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
  • Kathy, I am interested in those recipes. Please post .
  • 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!