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

Welcome

Misc.
Hello Susan and Welcome. I felt the same way when i first found this site - there's a wealthy of information on here and people are always friendly and helpful. Hope to hear more from you in the near future

K
MsgID: 0058396
Shared by: Karen - England
In reply to: A Hello and Introduction.
Board: Cooking Club at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 A Hello and Introduction.
  Susan.Sequim,WA
2 Welcome
  Karen - England
3 Welcome Susan..You have found a
  Nan(SC)
4 Welcome Susan Sequim, WA! Hope to see
  Karyn/IN
5 Welcome from Seattle, Washington
  Kelly~WA
6 Hi and welcome, Susan
  manyhats
7 Welcome Susan, we are thrilled to have..
  Monica, AL
8 Hi Susan, Glad to have you! (nt)
  Carol,IL
9 Hi Susan/WA
  Jackie/MA
10 Susan - welcome -
  deb from calgary
11 A Big Hello & Welcome to Susan
  Claudette/Fl
12 A big hello from Ontario, Canada
  Maureen/Ont
13 Recipe(tried): Welcome Susan
  Verla, Il
14 Welcome
  Jo Victoria B.C. Canada
15 Hi Susan & Welcome.....
  Mickey,Mo.
16 A Hello and Introduction Susan, Sequim
  LaDonna/OHIO
17 Welcome Susan! (nt)
  Betsy at TKL
ADVERTISEMENT
Random Recipes
  • Letter L Recipes
  • November 12, 2007 Recipe Swap LETTER L RECIPES All Recipes Posted This Week - Mix-and-Match Menu...
  • Getting seeds stick on seeded buns
  • Brush the bread with milk or egg wash before prooving. Then sprinkle on the seeds. Professionals use just egg yolk, it gives a dark shiny finish. Good luck...
  • Egg kichel
  • Dear Lisa -- I have seen Egg Kichel as a drop cookie recipe, but here's the recipe I use - enjoy-- EGG KICHEL 3 eggs 1/2 cup vegetable oil 1/2 cup granulated sugar 2 1/2 cups all purpose flour 1/4 teaspoon salt 1...
  • Candy Cane Coffee Cakes
  • CANDY CANE COFFEE CAKES FOR THE DOUGH: 1 package active dry yeast 3/4 cup warm water, (110-115 degrees F) 1/2 cup warm milk, (110-115 degrees F) 4 eggs 1 cup white granulated sugar 1/2 cup...
  • Peach Custard Cake
  • PEACH CUSTARD CAKE 1 1/2 cups flour 1/2 tsp. salt 1/2 cup (1 stick) butter 1 (20 oz.) can sliced peaches (reserve syrup) 1/2 tsp. cinnamon 1/2 cup sugar 1/2 cup reserved peach syrup 1 egg 1 cup heavy cream Preheat ov...
  • Ideas and Recipes Using Apple Peels
  • Apple Peel Jelly Board: Canning and Preserving at Recipelink.com From: Lee in Ca 10-3-2006 I don't know if already cooked peels will dry well for you. If they're too soft for drying, you can try...
ADVERTISEMENT
  • Potato Chip Clusters (using white chocolate)
  • POTATO CHIP CLUSTERS 9 squares (1 ounce each) white baking chocolate 2 cups crushed potato chips 1/2 cup chopped pecans In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by...
  • Orange Almond Rice
  • ORANGE ALMOND RICE 6 tablespoons butter or margarine 2 cups fresh orange juice 1 cup water 2 teaspoons salt 1 1/2 cups long-grain white rice (uncooked) 1/2 cup sliced blanched almonds 1/3 cup chopped parsley Combine ...
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
  • Welcome
  • 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!