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

Spiked Watermelon Question

Misc.
I've never seen this done before. How do you serve it? Do you pour it in a glass or cut it? It sounds like a fun thing to do at the beach!
MsgID: 17629
Shared by: Barb, Virginia
In reply to: Recipe(tried): Carole/ Spiked Watermelon
Board: Outdoor Cooking at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Grilled Portobello Stacks (using Bush's Baked Beans)
  • GRILLED PORTOBELLO STACKS 8 large (5-inch diameter) portobello mushrooms 1 tablespoon canola oil 1 (28 ounce) can vegetarian baked beans 1 tomato, diced Sour cream 1 jalapeno pepper, diced (or to taste) 8 basil leaves...
  • Kate's Strawberry Pecan Biscuits
  • KATE'S STRAWBERRY PECAN BISCUITS 2 cups flour, sifted 1 tablespoon baking powder 1 teaspoon salt 1/2 cup shortening 2/3 cup milk 2/3 cup fresh sliced strawberries 1/2 cup pecans halves, coarsely chopped Preheat oven ...
  • Turkey Tacos
  • TURKEY TACOS 1 tsp. canola oil 6 oz. ground turkey 1/2 cup chopped onion 1/2 cup salsa 1/2 cup canned white beans TO SERVE: 4 taco shells 4 oz. cheddar cheese, shredded 1...
  • Southern Fruitcake (using peach or apricot nectar)
  • SOUTHERN FRUITCAKE 4 cups chopped pecans 1 3/4 cups chopped candied pineapple 1 1/2 cups chopped dried peaches or apricots 1 1/2 cups golden raisins 2 cups all-purpose flour, divided use 1 cup butter or margarine, sof...
  • Potato-Bacon Frittata (using au gratin potato mix)
  • POTATO-BACON FRITTATA 8 ounces bacon, chopped 1 sweet green pepper, chopped (1 cup) 1 1/4 cups water 1 1/4 cups half-and-half 1/8 teaspoon dried thyme 1 tablespoon all-purpose flour Pinch cayenne pepper 1 (5.25 ounces...
ADVERTISEMENT
  • Easy Cajun Catfish
  • EASY CAJUN CATFISH 4 tablespoons butter 2 teaspoons paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 3/4 pounds catfish...
  • Cream Scones and Homemade Butter
  • This scone recipe comes from an adorable cookbook I just purchased used from Amazon to share with my grandson when we cook together. It’s called The Pooh Cookbook, and was inspired by Winnie-the-Pooh and The House at Poo...
  • Jacques Pepin's Creme Anglaise
  • JACQUES PEPIN'S CREME ANGLAISE "Creme Anglaise is a basic and essential cream. It is served with innumerable desserts, flavored in different ways. With the addition of sweet butter, it can become a fine butter cream (...
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
  • Spiked Watermelon Question
  • 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!