ADVERTISEMENT
- Real Recipes from Real People -

Such Smart Gals! nt

Misc.

.


MsgID: 26513
Shared by: page
In reply to: Great idea Reneee! How about dipping...
Board: Holiday Crafts at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Sole in Lemon Mayonnaise
  • SOLE IN LEMON MAYONNAISE Juice of 1 lemon 1 cup mayonnaise Salt to taste White pepper to taste 1/4 cup minced fresh parsley 2 lb. fillets of sole, 1-inch thick Paprika (for garnish) Stir lemon juice into mayonnaise g...
  • Black-Eyed Pea Salad (with rice and salad greens)
  • BLACK-EYED PEA SALAD 3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 1/4 teaspoons ground cumin 1 1/4 teaspoons minced garlic 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 cup finely chopped ...
  • Orange Pineapple Muffins
  • ORANGE PINEAPPLE MUFFINS 1/4 cup pecans, finely chopped 1/4 cup brown sugar, firmly packed 2 cups all-purpose flour 1/3 cup sugar 2 1/2 Tbsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 6 Tbsp. cold butter or m...
  • Dave and Buster's Blackened Chicken Pasta
  • Replace shrimp with chicken, I made this 2 days ago with chicken and it was perfect! Just add a little more of the blackened seasoning at the end! DAVE AND BUSTER'S CAJUN SHRIMP ALFREDO 10 oz large shrimp, peeled an...
  • Easy Graham Bars (Pet Evaporated Milk, 1963)
  • EASY GRAHAM BARS 3 cups fine graham cracker crumbs 1 cup sugar 1 cup evaporated milk 1 (6 oz.) pkg. (1 cup) semi-sweet chocolate pieces 1/2 cup cut-up nuts 1/4 cup butter or...
ADVERTISEMENT
  • Bacardi Rum Cake (using cake mix)
  • BACARDI RUM CAKE FOR THE CAKE: 1 cup chopped, toasted pecans or walnuts 1 (18 1/2) ounce yellow cake mix 1 (1 3/4 ounce/4-serving size) package instant vanilla pudding mix 4 eggs 1/2 cup cold...
  • Pecan Turtle Candies (microwave)
  • Hello! This recipe is from an old collection of community cookbook recipes. It doesn't mention Amana or the recipe source, but I hope it's close to the recipe you're looking for. Happy Holiday Cooking! Betsy MICROWAVE ...
  • Corn Fondue (corn pudding using bread cubes, 1960's)
  • CORN FONDUE 2 eggs, beaten 2 cups milk 1 1/2 cups day-old-bread cubes 1 tablespoon steak sauce 1 (16 or 17 ounce) can cream-style corn 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/2 cup grated cheddar c...
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
  • Such Smart Gals! 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!