ADVERTISEMENT
- Real Recipes from Real People -

no but , Big Boy's is ...

Misc.
I don't have recipe but just thought I'd pass on that Big boy's is from a powdered mix! I don't think I would have guesed it either, "bear creek makes an okay one ...
page<><
MsgID: 0020021
Shared by: page
In reply to: Chili's Broccoli Cheese Soup Recipe
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Kerri Higgins
2
  page
ADVERTISEMENT
Random Recipes
  • Garlic Cloves Braised in Cream
  • GARLIC CLOVES BRAISED IN CREAM 1 bulb garlic cloves, peeled 1 tablespoon butter dash salt 1/2 cup heavy cream Simmer a head of peeled garlic cloves in a small saucepan with a tablespoon of butter and a sprinkling of ...
  • Caramel Cake with Caramel Frosting for Neina
  • Caramel Cake 1 cup sour cream 1/4 cup milk 1 cup butter, softened 2 cups sugar 4 eggs 2-3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon rum extract Caramel ...
  • How to Make Grated or Cream-Style Corn (1960's)
  • HOW TO MAKE GRATED OR CREAM-STYLE CORN With a sharp knife, slit down the center of each row of kernels and push out pulp and juice with dull edge of the knife. Or cut tops off kernels and push out corn pulp and juice ...
  • Savory Vegetables
  • SAVORY VEGETABLES 1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic) 3 cups cut-up fresh vegetables * Mix broth and vegetables in medium saucepan. Over high heat, heat to a boil. Cover an...
  • Fusilli with Parsley and Mushroom Sauce
  • FUSILLI WITH PARSLEY AND MUSHROOM SAUCE 1/2 cup plain low-fat yogurt 1/4 cup grated Parmesan cheese 1/4 cup minced parsley 2 tablespoons sour cream 1/8 teaspoon black pepper 8 ounces fusilli,* rotelle, or spaghetti 1 ...
ADVERTISEMENT
  • Apricot Pineapple Jam
  • APRICOT PINEAPPLE JAM 3 cups prepared fruit (buy about 2 lb. fully ripe apricots) 1 can (20 oz.) crushed pineapple in juice, undrained 1/2 cup fresh lemon juice 1 box powdered Pectin 1/4 tsp.butter or margarine 8 cu...
  • Sticky Fingers' Dry BBQ Rub
  • Could this be the spice mixture added to their french fries? STICKY FINGERS' DRY BBQ RUB 1 Tbsp. paprika 1/2 tsp. salt 1/4 tsp. ground black pepper 1/4 tsp. ground cayenne pepper 1/4 tsp garlic powder Grind the spic...
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
  • no but , Big Boy's is ...
  • 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!