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

Molly, Bite your tongue !!!!!!

Misc.


Molly, We are NOT a bad influence on Sharon, Just showing her how to make her life a whole lot easier.
As my dear old mum used to say, "If you are going to cheat, cheat fair", and this is surely cheating fair.
Tip:- Keep all your cleaning things in a (supermarket like)carry basket. If rushed for time, just get it out of the cupboard and plonk it in the middle of the kitchen bench, then take something out of the basket, place beside the basket with a cleaning cloth on top. My mum would be proud. She taught me WELL. Love Angel O:-)



MsgID: 13996
Shared by: Angel O:-)
In reply to: Not quite...
Board: What a Great Idea! at Recipelink.com
  • Read Replies (22)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chili with Dill Dumplings (using butter beans)
  • CHILI WITH DILL DUMPLINGS FOR THE CHILI: 1 pound ground lean beef 1 large (about 8 oz.) onion, chopped 1 large (about 8 oz.) green bell pepper, stemmed, seeded, and chopped 1 tablespoon vegetable...
  • Quesadillas with Collard Greens and White Beans
  • QUESADILLAS WITH COLLARD GREENS AND WHITE BEANS "Quesadillas can be a vegetarian main course when given heft with greens and beans. The combination of collard greens and cannellini makes this filling particularly appe...
  • Omelette Focaccia Sandwiches
  • OMELETTE FOCACCIA SANDWICHES 1 round or square onion or plain focaccia, halved horizontally butter or fresh white goat cheese, for spreading, room temperature FOR THE FILLING: 4 eggs 2 tablespoons...
  • Braised Broccoli Leaves
  • BRAISED BROCCOLI LEAVES "Broccoli leaves taste sweeter than kale, with none of its bitterness, and are more tender than collard greens or kale. It is also a versatile vegetable. Putting its elongated, fleshy leaves thr...
  • Genoese Sauce alla Rae
  • GENOESE SAUCE ALLA RAE Olive oil, for searing 2 1/2 pounds beef chuck, cut into 2-inch cubes 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons unsalted butter 5 pounds onions, sliced thin 5 garlic cloves, c...
  • Spicy Corn Fritters
  • SPICY CORN FRITTERS "They can also be made ahead of time and eaten at room temperature for a picnic. Their flavors of cumin and chili powder become even more pronounced over time." 3 large or extra large eggs, beaten...
ADVERTISEMENT
  • Seabreeze Cupcakes with Lime Frosting
  • SEABREEZE CUPCAKES WITH LIME FROSTING 1 stick (1/2 cup) unsalted butter, at room temperature 3/4 granulated sugar 2 large eggs, separated, at room temperature 1 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder ...
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
  • Molly, Bite your tongue !!!!!!
  • 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!