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

Re: Baked Beans for 100 people

Misc.

Thanks for all the suggestions for Baked Beans. Jeannette, I'm going to give yours a try. I'm in Wisconsin and the kielbasa sounds like just the ticket for a bunch of hungry Poles.

Todd


MsgID: 0025040
Shared by: Todd
In reply to: Recipe(tried): Re: Baked Beans for 100 people
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mocha Fudge Swirl Ice Cream (ice cream machine)
  • MOCHA FUDGE SWIRL ICE CREAM "This coffee-infused chocolate ice cream is swirled with ribbons of homemade chocolate fudge sauce." 1 cup Hot Fudge Sauce (recipe follows) or purchased fudge ice-cream topping 3 beaten eg...
  • Flaxseed Zucchini Bread
  • FLAXSEED ZUCCHINI BREAD 3 cups flour 6 tbsp milled flaxseeds (If using whole flaxseeds, soak in warm water for ten minutes before adding or grind them in a coffee bean grinder) 1 3/4 cups sugar 1 tsp cinnamon 1 tsp ...
  • Saffron Honey-Roasted Chicken
  • SAFFRON HONEY-ROASTED CHICKEN 1 (2 1/2 to 3 pound) chicken Unsalted butter (about 1/2 stick) Kosher salt for sprinkling 1/4 cup honey, approximately 2 tablespoons water, approximately 1/2 teaspoon saffron threads Pre...
  • Parker House Rolls (Omni Parker House Hotel, Boston)
  • PARKER HOUSE ROLLS 6 cups all-purpose flour (about) 1/2 cup sugar 2 teaspoons salt 2 packages active dry yeast 1 cup margarine or butter (2 sticks), softened 1 large egg In a large bowl, combine 2 1/4 cups flour, sug...
  • Lemon Biscotti with Lemon Glaze (Nick Malgieri recipe)
  • LEMON BISCOTTI WITH LEMON GLAZE "Quick to prepare, these follow the classic pattern for biscotti. The dough is first baked as a log, then it is sliced and baked again for a crisp result. The lemon glaze brightens this...
ADVERTISEMENT
  • Seasoned Leg of Lamb (using bread crumbs, BH&G, 1970's)
  • SEASONED LEG OF LAMB 1 (6 to 7 pound) leg of lamb Olive oil 1/2 cup fine dry bread crumbs 3 tablespoons snipped parsley 2 tablespoons butter or margarine 2 teaspoons finely shredded lemon peel 1 clove garlic, minced 1...
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
  • Re: Baked Beans for 100 people
  • 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!