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

Re: ISO

Misc.
Juls, Check over on the Tried and True board you will find the answer to your post from Ellen.
MsgID: 0019133
Shared by: Lark
In reply to: Re: ISO
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Humingbird Cake
  Juls
2 Re: ISO
  Catherine Voci
3 Re: ISO
  Juls
4 Re: ISO
  Lark
5 Re: ISO
  Juls
6 Recipe: Hummingbird Cake
  Cat Voci
7 Re: ISO - Cat Voci
  Juls
ADVERTISEMENT
Random Recipes
  • Turkey Drumsticks with Mandarin Sauce
  • TURKEY DRUMSTICKS WITH MANDARIN SAUCE 3 turkey drumsticks (about 2 1/2 pounds) 1 1/2 tsp. salt 1/2 tsp, pepper 1 tsp. paprika 4 tbsp, sesame seeds, divided use 1/4 cup butter or margarine 1/4 cup cooking oil Mandarin ...
  • Buca di Beppo Porchetta Rustica - I made this recipe...
  • I'm a big fan of the original, at Buca di Beppo and though this recipe is close, it is not quite right, to me. I tried this recipe and, while I thought the sauce was quite good, I would definitely recommend a couple of c...
  • Peanut Butter Cookies (government peanut butter recipe)
  • Her is the government peanut butter recipe off the back of the can, enjoy! PEANUT BUTTER COOKIES 2 1/2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup fat (margarine, butter or shortening) 1 cup peanut b...
  • Honey of a Banana Muffin
  • HONEY OF A BANANA MUFFIN 1 1/2 cups bran cereal 3/4 cup half-and-half, regular or fat-free 1/2 cup unsalted butter, melted 1/3 cup honey (clover, tupelo or orange blossom) 1 cup mashed ripe bananas (about 3 small ...
ADVERTISEMENT
  • Moist Chocolate Cake with Chocolate Sour Cream Frosting
  • MOIST CHOCOLATE CAKE 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon white vinegar 2 teaspoons baking soda 1 cup whole milk 1 cup margarine, softened...
  • Friendship Bread Starter recipes and some ideas for you
  • NADINE: Good morning. Nadine, I am certain you know that it is wise not to begin your sour culture with a bleached white flour. Also do not consider employing a strong flour like HI-GLUTEN flour. Use all-purpose flour ...
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: ISO
  • 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!