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

Mel, I thought of one more idea for you:-)

Misc.
I was thinking that if either of the other options that I posted aren't what you are looking for that you could use Phyllo dough. Here, they do sell little frozen phyllo shells that are about the size that would be made in a mini-muffin pan. They would be bite sized and you could heat them, with the filling in them, in the oven. So my idea is that you could make miniature shells by using layers of phyllo dough and butter, place them in mini-muffin tins and bake. This isn't really a recipe - just an idea. Good luck:-)!!
MsgID: 0066254
Shared by: Jackie/MA
In reply to: ISO: vol-u-vonts
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Peanut Butter and Chocolate Bread (yeast bread)
  • PEANUT BUTTER AND CHOCOLATE BREAD 1 package Fleischmann's Active Dry Yeast 1/4 cup water 1 cup milk 1 egg 1 teaspoon vanilla extract 2/3 cup crunchy peanut butter 3 cups bread flour 3 tablespoons light brown sugar 2 t...
  • Spicy Black Beans and Rice (using Italian sausage)
  • SPICY BLACK BEANS AND RIC e 1/4 pound hot Italian turkey sausage links 2 teaspoons olive oil or vegetable oil 1 large onion, chopped 1 green bell pepper, diced 1 teaspoon minced garlic 2 cans (19 ounces each) black be...
  • Beef Burgundy Stew with Rice Verte (1971)
  • BEEF BURGUNDY STEW WITH RICE VERTE 1 1/2 pounds lean beef chuck, cut in cubes 2 teaspoons bottled browning sauce (Kitchen Bouquet), optional 2 teaspoons vegetable oil 1 (1 pound) can tomatoes 1/2 cup Burgundy wine 1 b...
  • No Tomato Barbecue Sauce
  • NO TOMATO BARBECUE SAUCE 1/2 cup salad oil 1/2 cup lemon juice 1/2 cup wine vinegar 1/4 cup soy sauce 1 tsp Tabasco pepper sauce salt to taste Combine all ingredients. Excellent for basting all meats and poultry....
  • Old Bay Crab Cakes
  • OLD BAY CRAB CAKES 2 slices dried bread, crusts removed small amount of milk 1 tablespoon mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon McCormick Parsley Flakes 1 tablespoon baking powder 1 teaspoon Old B...
ADVERTISEMENT
  • Carne Guisada (using top sirloin) (Mexican stew)
  • CARNE GUISADA 2 pounds top sirloin (cut into 1-inch cubes) 1 tablespoon salt 1/2 tablespoon pepper 1/2 tablespoon granulated garlic 1 tablespoon olive oil 1 medium onion, chopped 1 bell pepper, chopped 2 tomato...
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
  • Mel, I thought of one more idea for you:-)
  • 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!