ADVERTISEMENT
- Real Recipes from Real People -

What's the longer version?

Misc.




MsgID: 26516
Shared by: Becky in NH
In reply to: Looking for a shorter version of Snowman...
Board: Holiday Crafts at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Trigg County High School Sloppy Joes (1940-01's)
  • TRIGG COUNTY HIGH SCHOOL SLOPPY JOES Also known as Barbecued Beef on Bun. All Trigg County, SC Schools - food service directors, used this recipe from 1945 through 2001. 2 pounds ground beef 1 tbsp margarine (option...
  • Mint Julep Balls (no-bake, using vanilla wafer crumbs)
  • MINT JULEP BALLS "Since this contains alcohol, it is a treat only for adults without a sensitivity to alcohol." 2 cups crumbled vanilla wafers 1 cup confectioner's sugar, plus additional for dusting 2 tablespoons uns...
  • Italian Vegetable Soup
  • ITALIAN VEGETABLE SOUP 2 Tbsp. margarine 2 large onions, coarsely chopped 1 clove garlic, minced 1 1/2 cups thinly sliced carrots 1 1/2 cups thinly sliced celery 1 medium zucchini, sliced 3 1/2 cups low-sodium chicke...
  • Carlos O'Kelley's Con Queso Dip
  • ya'll are wrong about the recipe altogether. salsa is not the answer. you start with double boiler. you melt butter in double boiler, just enough to saute' diced yellow onions, diced canned jalapenos and diced tomatoes w...
  • Asparagus with Hazelnut Gremolata
  • ASPARAGUS WITH HAZELNUT GREMOLATA 1 pound asparagus, tough ends removed, then peeled if skin seems thick 1 clove garlic, minced 1 tablespoon chopped fresh flat-leaf (Italian) parsley, plus sprigs for garnish 1 tablesp...
  • Emeril's seasoning mix
  • I was given this recipe and told it is really good. 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tables...
ADVERTISEMENT
  • Honey Granola Bars
  • HONEY GRANOLA BARS 1 cup granola 1 cup quick-cooking rolled oats, uncooked 1/2 cup all-purpose flour 1/2 cup flaked coconut 1/2 cup chopped almonds 1/2 cup raisins or semisweet chocolate pieces 1/4 cup toasted wheat g...
  • Chicken Jambalaya (1970's)
  • CHICKEN JAMBALAYA 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up 3 tbsp. vegetable oil 1 cup chopped green bell pepper 2 medium onions, chopped (1 cup) 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
  • What's the longer version?
  • 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!