ADVERTISEMENT
- Real Recipes from Real People -

Patty, comin' right up on your e-mail!

Misc.




MsgID: 0036077
Shared by: Sybil/Hoboken,NJ
In reply to: SYBIL/Hoboken NJ re recipe
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Dante Ventura
2
  Sybil/Hoboken,NJ
3
  Patty-North Ga. Mountains
4
  Sybil/Hoboken,NJ
5
  Patty-North Ga. Mountains
6
  Patty-North Ga. Mountains
7
  Sally in GA
8
  Sybil/Hoboken,NJ
9
  Patty-North Ga. Mountains
ADVERTISEMENT
Random Recipes
  • Ali's Coconut-Walnut Biscotti
  • ALI'S COCONUT-WALNUT BISCOTTI 3 large eggs 1 cup granulated sugar 1/2 cup butter, melted 1 teaspoon vanilla extract 1 1/4 teaspoons baking powder 3 1/4 cups all-purpose flour 1 cup sweetened flaked coconut 1 cu...
  • re: Substituting Olive Oil in Recipes
  • Hello! I usually substitute olive oil in recipes that call for oil - I've used either extra virgin or light olive oil with good results. You can use light olive oil if you don't want to take the chance of tasting the ol...
  • Turkey Sausage Quiche (using biscuit mix)
  • TURKEY SAUSAGE QUICHE 1 1/4 cups original Bisquick mix 1/4 cup butter or margarine, softened 2 tablespoons boiling water 1 cup shredded Italian-style cheese blend (4 ounces) 1 cup cooked turkey sausage* 4 medium green...
ADVERTISEMENT
  • Greens and Ricotta Pie (using Swiss chard, no crust)
  • GREENS AND RICOTTA PIE 1 large head Swiss chard (about 1 3/4 pounds) 1 tablespoon olive oil 1 bunch green onions, sliced 1/4-inch thick 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 4 large eggs 1 (15 ou...
  • Pickled Hot Peppers (re: Canning Crisp Peppers)
  • You will need to buy Pickle Crisp/calcium chloride. Not sure you can find the brand anymore, but may find the bulk generic online. I can only find the calcium chloride by the generic name. I seem to remember you can get ...
  • Cold Tossed Asparagus with Sesame Seeds (Chinese)
  • COLD TOSSED ASPARAGUS WITH SESAME SEEDS "While there is no tradition of salad in China, there is a repertoire of pickled vegetables and cold dishes such as this for refreshing the palate." 1 pound asparagus 2 teaspoo...
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
  • Patty, comin' right up on your e-mail!
  • 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!