ADVERTISEMENT
- Real Recipes from Real People -

Welcome Patsy - we're happy to have you join us! (nt)

Misc.
nt
MsgID: 0075781
Shared by: Betsy at Recipelink.com
In reply to: cooking club recipe swap
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Grilled Leg of Lamb with Yogurt Marinade
  • GRILLED LEG OF LAMB WITH YOGURT MARINADE 5 1/2-pound boneless leg of lamb, well-trimmed of fat, cut into 2 large roasts, each butterflied FOR THE MARINADE: 1 medium onion, coarsely chopped 4 garlic...
  • Parker House Rolls (Omni Parker House Hotel, Boston)
  • PARKER HOUSE ROLLS 6 cups all-purpose flour (about) 1/2 cup sugar 2 teaspoons salt 2 packages active dry yeast 1 cup margarine or butter (2 sticks), softened 1 large egg In a large bowl, combine 2 1/4 cups flour, sug...
  • Crawfish and Andouille Pasta (not Papadeaux's)
  • I could not find the Papadeaux recipe on the Internet. You could add shrimp to this. Have fun experimenting with this recipe. CRAWFISH AND ANDOUILLE PASTA 1 pound crawfish tails 1/4 cup sliced andouille 3 cups whole...
  • Butler Hot Dog Shop Hot Dog Sauce
  • My ex-husband grew up in Butler, PA not far from this HotDog Shop and has always had the recipe. We have made it a few times and it is wonderful. (Makes a large batch - can freeze) BUTLER PA - THE HOTDOG SHOP GRAVY ...
  • Monkey Bread recipe I found here -
  • Title: Recipe(tried): Monkey Bread - My Grandma made something like that Board: Cooking Club at Recipelink.com From: Paw Paw, Mi 10-27-2008 MSG ID: 0084211 MONKEY BREAD As "suave and debonair" (grams words) as...
ADVERTISEMENT
  • Canola Oil Pastry
  • CANOLA OIL PASTRY FOR DOUBLE CRUST: 2 1/4 cups all-purpose flour 1 tsp. salt 3/4 cup canola oil 1/4 cup cold water TO MAKE A BASIC DOUBLE-CRUST PIE: Stir together flour and salt in a mixing bowl. In another bowl,...
  • Peach Radish Salsa
  • PEACH RADISH SALSA "This is a perfect match for spicy barbecued pork chops or tenderloin." 3 ripe peaches, pitted and diced into 1/2-inch pieces 1/2 small red onion, diced fine 1/2 cups sliced red or pink radishes 1/...
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 Patsy - we're happy to have you join us! (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!