ADVERTISEMENT
- Real Recipes from Real People -

Re:Sorry about the double post ( ~ NT

Misc.

..


MsgID: 0023582
Shared by: jimS
In reply to: Recipe(tried): Re: Some "Dietary Disasters!"
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Petits Filets with Blue Cheese Glacage (Glaze)
  • PETITS FILETS WITH BLUE CHEESE GLACAGE "Eric linquest, my good friend. Says this is one of his favorite dishes. he's a smart guy. A glacage is simply a glaze. The dish came about when I discovered that wonderful blue ...
  • Citrus Cured Salmon (Emeril's)
  • CITRUS CURED SALMON From: Essence Of Emeril 2/3 cup coarse salt 1/2 cup lemon zest 1/2 cup lime zest 1/2 cup orange zest 1/2 cup sugar 3 tablespoons black peppercorns 1/2 of a side of salmon with skin (about 2 1/...
  • Chocolate Frosted Poke Cake (using cake mix)
  • CHOCOLATE FROSTED POKE CAKE 1 (18.25 ounce) package chocolate cake mix 1 (3 ounce) package fruit flavored gelatin mix 3/4 cup boiling water 1/2 cup cold water FOR THE FROSTING: 2 packages (3.9 ounces each) instant c...
  • Cold Fresh Tomato Soup (food processor)
  • COLD FRESH TOMATO SOUP "Here's a great way to take advantage of late summer's sublime tomatoes. Use the ripest tomatoes possible." 3 pounds flavorful tomatoes, quartered 1 cup tomato juice, or as needed 2 cup chopped...
  • Banana Pudding Dessert
  • BANANA PUDDING DESSERT 1 1/4 cups cold water 1 (14 oz) can sweetened condensed milk 1 (3.4 oz) pkg instant vanilla pudding mix 2 cups whipped topping 30 vanilla wafers 3 large firm bananas, sliced In a large bowl, co...
ADVERTISEMENT
  • White-Wheat Rolls (using white wheat flour)
  • WHITE-WHEAT ROLLS 2 cups unbleached all-purpose flour 2 cups whole white-wheat flour 1 teaspoon active dry yeast 1 3/4 cups plus 2 tablespoons warm water (105-115 degrees F) 2 1/4 teaspoons salt In a large mixing bow...
  • Splenda Fudge Recipe (Sugar Free)
  • Please note: this recipe has been reported as not working. If you'd like to experiment and make a working version, please post it here: SPLENDA FUDGE RECIPE (sugar free) 2 pkg (8 oz each) cream cheese, softened 2 squ...
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:Sorry about the double post ¦·( ~ NT
  • 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!