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

re: Blue Diamond Smokehouse Almonds - Ingredients

Misc.
ADVERTISEMENT
Blue Diamond Smokehouse Almonds - Ingredients
Source: Blue Diamond

Almonds, Canola Oil, Safflower Oil, Salt, Maltodextrin, Yeast, Hydrolyzed Vegetable Protein, Natural Flavor
MsgID: 1421989
Shared by: Halyna - NY
In reply to: ISO: Blue Diamond Smokehouse Almonds
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Baked Shrimp in Lemon and Garlic Butter
  • GARLIC SHRIMP 2 pounds jumbo bay shrimp 1/2 cup butter 1 teaspoon salt 6 cloves garlic, minced 1/4 cup chopped fresh Italian parsley, divided use 2 teaspoons lemon peel 2 tablespoons lemon juice 3 cups white rice, coo...
  • Peach-Oat Cobbler with Oat-Raisin Biscuit Crust
  • PEACH-OAT COBBLER 8 to 10 ripe peaches (or 5 1/4 cups sliced canned Elberta peaches, drained) 3 1/2 tbsp brown sugar 2 tbsp quick-cooking tapioca 1/2 tsp almond extract FOR THE OAT-RAISIN BISCUIT CRUST 1 cup all-pur...
  • Answer to cake mushrooming when cooling
  • This happened to me several times after years of making Bundt cakes. I finally realized I wasn't cooling the cake long enough in the pan before turning it out onto cake racks. As soon as I cooled the cakes longer, I had...
ADVERTISEMENT
  • Lemon-Cornmeal Pound Cake with Lemon Glaze
  • LEMON-CORNMEAL POUND CAKE "This is less sweet and dense than the typical poundcake. Think of it as a lemon-scented corn bread." FOR THE CAKE: 1 1/4 cups (6 ounces) whole yellow cornmeal 1 cup (3...
  • Quickest Chicken Cacciatore
  • QUICKEST CHICKEN CACCIATORE 4 boneless skinless chicken thighs 2 tablespoons butter or margarine 1 (14 ounce) jar chunky-style meatless spaghetti sauce 1 (2 1/2 ounce) jar sliced mushrooms, drained 1/2 cup chopped gre...
  • Old-Fashioned Scrapple (make ahead)
  • OLD-FASHIONED SCRAPPLE 1 pound cooked boneless pork, chopped 1 (14 1/2 ounce) can chicken broth 1 cup yellow cornmeal 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon salt 1/2 cup all-purpose flour 1/4 teaspoon pepper ...
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: Blue Diamond Smokehouse Almonds - Ingredients
  • 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!