ADVERTISEMENT
- Real Recipes from Real People -

re: Underripe Cantalope

Misc.
Hi, If you just leave the unopened cantalope on the countertop for several (2) days, it should ripen just fine.

Dawna


MsgID: 0059959
Shared by: Dawna - New England
In reply to: ISO: underripe cantalope
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  grace/alberta
2
  Janet/MO
3
  Dawna - New England
ADVERTISEMENT
Random Recipes
  • Christmas Menu Tried
  • I wanted to thank you all for your posts and recipes for Christmas. I tried the Foolproof Prime Rib and Herb Rolls from Paula's magazine and both recipes were winners! I could not believe how perfectly the roast turned...
  • Antipasto Hero
  • ANTIPASTO HERO 1 round focaccia bread (8 or 9 inches in diameter) 1/4 cup Caesar dressing 4 to 5 leaves leaf lettuce 1/4 pound sliced provolone cheese 1/4 pound sliced fully cooked ham 1/4 pound sliced salami 8 pepper...
  • No-Bake Fruitcake (using heavy cream)
  • NO-BAKE FRUITCAKE 1 lb. miniature marshmallows 1/2 pint heavy (whipping) cream 1/4 tsp. salt 1 tsp. vanilla 1 lb. dates, finely chopped 1 lb. pecans, chopped 1/4 lb. maraschino cherries, chopped 1 lb. graham crackers ...
  • Mashed Potato Crust - 2 recipes
  • POTATO PIE CRUST Source: Deeanne's recipe files 1 cup unseasoned mashed potatoes, at room temperature 1/4 cup oil 1 cup whole wheat pastry flour 1 tsp baking powder 1/4 tsp sea salt 1 tbsp water, or more, if needed ...
ADVERTISEMENT
  • Grilled Oysters with Lemon Butter
  • GRILLED OYSTERS WITH LEMON BUTTER 1/3 cup heavy cream 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces 3 tablespoons lemon juice 1 tablespoon chopped fresh chervil or Italian parsley Salt and pepper...
  • Zucchini Squash (1940's)
  • ZUCCHINI SQUASH "Prepare zucchini squash in the most tasty manner. Squash is bland, and the accompaniment of seasonings used in this recipe gives the needed verve to this mouth watering dish. You'll enjoy the results ...
  • Red Lobster Biscuits
  • It isn't exaclty like the ones at Red Lobster, but it is pretty darn close. 2 cups biscuit mix 3/4 cup milk 1/2 cheddar cheese, shredded 1/2 tsp garlic powder 1/2 tsp onion powder Mix the ingredients together until j...
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: Underripe Cantalope
  • 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!