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

Same time as on box directions

Misc.




MsgID: 0031337
Shared by: Pat in Branson
In reply to: Estimated baking time?
Board: Cooking Club at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Hakkebøf with Cabbage (Ground Beef Patties)
  • Hakkebøf with Cabbage (Ground Beef Patties) 24 oz (1-1/2 lbs / 720-800 g) ground (minced) beef Salt and pepper Vegetable oil for frying cabbage 1 ox heart or savoy cabbage Little salt 2 Tbsp vegetable oil Freshl...
  • A & P Spice Bar Cake
  • Fran... I made this cake and took it to work yesterday; we gals went through it like locusts in the cornfield! I thought it would be really spicey, but it was delicate and the icing really complimented the cake. Hope y...
  • Turkey Tortilla Soup (using cooked turkey)
  • TURKEY TORTILLA SOUP 1 cup onion, chopped 1 teaspoon olive oil 1 (4 ounce) can green chilies, chopped 1 (1.25 ounce) package taco seasoning mix 1 (16 ounce) can tomatoes, undrained 6 cups turkey broth or reduced-...
  • Chicken Fricassee for the Crock Pot
  • CHICKEN FRICASSEE FOR THE CROCK POT 4 to 5 lb stewing chicken, cut into serving pieces 2 tsp salt 1 tsp paprika 2 medium onions, sliced 3 stalks celery, sliced 2 carrots, pared and sliced 1 bay leaf 1 cup chicken brot...
  • Junk Food Cookies (using potato chips)
  • I don't know if this is like Laura's Wholesome Junk Food cookies, but this is the one I have: JUNK FOOD COOKIES 1 cup flour 3/4 cup cornstarch 16 tablespoons (two sticks) butter, softened 3/4 cup sugar 1 teaspoon...
ADVERTISEMENT
  • Mrs. Jacqueline Kennedy's Chicken in Wine
  • MRS. JACQUELINE KENNEDY'S CHICKEN IN WINE 4 tablespoons butter 1/4 pound salt pork, minced 3/4 cup chopped onion 1 carrot, sliced 1 clove garlic, minced 2 shallots, minced 1 (3 to 4 pound) fryer chicken, quartered 2...
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
  • Same time as on box directions
  • 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!