ADVERTISEMENT
- Real Recipes from Real People -

Thank you for your kind words Judy - it's truly my pleasure! (nt)

Misc.
nt
MsgID: 0084012
Shared by: Betsy at Recipelink.com
In reply to: Thank You: Kudos to Betsy!
Board: Cooking Club at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chocolate Shortbread Nuggets (using rice flour)
  • CHOCOLATE SHORTBREAD NUGGETS 1 1/4 cups all-purpose flour, spooned in and leveled 1/2 cup rice flour, spooned in and leveled 1/2 cup strained Dutch-processed unsweetened cocoa powder, spooned in and leveled 1/4 teaspo...
  • Cherry Dumplings
  • CHERRY DUMPLINGS 2 cups sour cherries* 3/4 cup sugar 2 tbsp. butter FOR THE DUMPLINGS: 2 tsp. baking powder 1 egg, beaten lightly 1 tsp. vanilla 1 cup flour Pinch of salt 3 tbsp....
  • Green and Gold Squash Pie - Tips
  • the Green and Gold Squash Pie is a favorite of my family. I have made it dozen of times with great success. Make sure you cook all the liquid out of the vegetables so your pie...
  • Lemon-Grass-Coconut Chicken Soup with Kaffir Lime
  • LEMON-GRASS-COCONUT CHICKEN SOUP WITH KAFFIR LIME 3 cups chicken stock 2 cans (13.5-ounces each) light coconut milk 1/2 cup finely minced fresh lemon grass, about 3 stalks (use only the pale inner core; cut off and di...
  • Barbecue-Style Pork Steaks (crock pot)
  • BARBECUE-STYLE PORK STEAKS 4 pork shoulder steaks, cut 1/2 inch thick 1 tablespoon vegetable oil 1 large onion, sliced and separated into rings 1 large green bell pepper, thinly sliced 2 large tomatoes, sliced 1 table...
  • Swedish Kringle - Almond Puff
  • SWEDISH KRINGLE - ALMOND PUFF 1/2 c. butter or oleo 1 c. flour 2 tbsp. water Heat oven to 350 degrees. Cut butter into flour; sprinkle water over mixture. Mix with fork. Roll into ball; divide in 1/2. On ungreased ba...
ADVERTISEMENT
  • Blue Cheese Stuffed Potatoes
  • BLUE CHEESE STUFFED POTATOES 4 large baking potatoes (about 8 ounces each) 1/2 cup dairy sour cream ( can use low fat) 1/4 cup blue cheese, crumbled 1 tablespoon fresh chives or thinly sliced green onion 1 tablespoon ...
  • Slow Plums (roasted)
  • SLOW PLUMS "Sweet-tart, mildly spicy and intensely delicious, Slow Plums taste fantastic with Italian prune plums, Santa Rosas and wild local plums." 2 to 3 pounds plums, stoned and cut in half lengthwise 1 cup unswe...
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
  • Thank you for your kind words Judy - it's truly my pleasure! (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!