ADVERTISEMENT
- Real Recipes from Real People -

Mickey, both he and our son are hobby blacksmiths

Misc.
Mickey, both he and our son are hobby blacksmiths. They both have other careers and neither is interested in shoeing horses (very hard on one's body), but enjoy working with metal, making tools, gates, artwork, etc. One of the nicest things we have found about the blacksmith trade is that the older blacksmiths are usually more than willing to pass on their knowledge.
MsgID: 0818408
Shared by: Micha in AZ
In reply to: Hello Micha! This does look really good!...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Skillet Shirred Eggs on Frizzled Ham
  • SKILLET SHIRRED EGGS ON FRIZZLED HAM 12 thin slices cooked ham 1 tbsp oil 6 eggs 1 tsp salt 1/8 tsp pepper 6 tbsp half and half (or milk) 1/2 tsp paprika parsley sprigs In medium skillet over high heat quickly brown ...
  • Rice Fritters
  • RICE FRITTERS 2 cups cooked rice 3 beaten eggs 1/2 teaspoon nutmeg (or grated lemon) 1/4 teaspoon vanilla 6 tablespoons flour 1/2 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt oil for deep frying tart jelly (f...
  • Cream Cheese Seven-Layer Mexican Dip (no bake)
  • CREAM CHEESE SEVEN-LAYER MEXICAN DIP 1 (8 oz.) package cream cheese, softened 1 tablespoon taco seasoning mix 1 cup guacamole 1 cup salsa 1 cup shredded lettuce 1 cup shredded sharp cheese (4 oz.) 1/2 cup chopped gree...
  • Pasta E Fagioli with Bacon
  • PASTA E FAGIOLI 1 Tbsp. extra-virgin olive oil virgin olive oil (for drizzling) 3 to 6 lean bacon strips 1 medium onion, chopped fine 1 large rib celery, chopped fine 4 medium cloves garlic, minced (or 1 heaping tsp...
  • Green Beans with Glazed Onions (make ahead)
  • GREEN BEANS WITH GLAZED ONIONS 2 bags (16 ounces each) frozen pearl onions, thawed 1/2 cup balsamic vinegar, divided use 2 tablespoons butter 2 tablespoons vegetable oil 1 teaspoon dried thyme 1 teaspoon ground black ...
ADVERTISEMENT
  • French Asparagus Dip
  • FRENCH ASPARAGUS DIP One 8 ounce package of cream cheese 1/2 cup of sour cream 1/4 cup of mayonnaise One 15 ounce can of asparagus tips 2 teaspoons of curry powder 1/2 packages of French onion soup mix 2 teaspoons of ...
  • Stir-Fried Indonesian Chicken
  • STIR-FRIED INDONESIAN CHICKEN 1 teaspoon plus 1 tablespoon vegetable oil, divided use 1 green onion, thinly sliced 1 garlic clove, minced 1 medium lime* 1 medium orange* 2 tablespoons soy sauce 1 tablespoon honey 1/2 ...
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
  • Mickey, both he and our son are hobby blacksmiths
  • 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!