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

You are more than welcome Valjon.

Misc.

I several of Frugal's cookbooks and the recipe was in the first one I checked.
I've never tried the recipe, but it sounds like something I would like to try in the future.
May your holidays be happy and joyous also.



MsgID: 0044607
Shared by: Elly, Ohio
In reply to: Thank You: Thank you
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Beer Braised Carrots with Dill
  Valjon Furr
2 Recipe: Carrots in Beer and Dill (Frugal Gourmet
  Elly, Ohio
3 Thank You: Thank you
  Valjon, NY
4 Thank You: Thank you
  Valjon, NY
5 You are more than welcome Valjon.
  Elly, Ohio
ADVERTISEMENT
Random Recipes
  • Meatballs to Serve with Spaghetti Sauce (BH&G, 1950's)
  • MEATBALLS TO SERVE WITH SPAGHETTI SAUCE 3/4 lb. ground beef 1/4 lb. ground pork 1 cup fine dry bread crumbs 1/2 cup grated parmesan cheese 1/2 cup milk 2 eggs, well-beaten 1 sprig parsley, chopped (or 1 tbsp. parsley ...
  • Blue Cheese Slaw with Lemon-Dijon Dressing
  • BLUE CHEESE SLAW 4 cups shredded cabbage 4 ounces crumbled blue cheese FOR THE DRESSING: 2 tablespoons fresh lemon juice 1/3 cup vegetable oil 1 tablespoon Dijon mustard 1 tablespoon...
  • Brown Rice Olive Salad (using Italian dressing)
  • BROWN RICE OLIVE SALAD 2 cups cooked brown rice (cooked in chicken broth), cooled to room temperature 1/2 cup sliced celery 1/2 cup sliced ripe olives 1/4 cup finely diced onion 1/4 cup finely diced red pepper 1/...
ADVERTISEMENT
  • Irish Coffee Pie
  • IRISH COFFEE PIE 2 envelopes Knox Unflavored Gelatin 2/3 cup cold water 2 Tbsp. sugar 2 tsp. Maxwell House Instant Coffee 2 tsp. Irish whiskey 1 tsp. vanilla 1 pint (2 cups) coffee ice cream, softened 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
  • You are more than welcome Valjon.
  • 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!