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

You Are Too Funny *<:- (nt)

Misc.
.
MsgID: 122311
Shared by: Sarah
In reply to: oooo (nt)
Board: Chat Board at Recipelink.com
  • Read Replies (30)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Spicy Asian-Roasted Broccoli and Snap Peas
  • SPICY ASIAN-ROASTED BROCCOLI AND SNAP PEAS 5 cups broccoli florets (from about 2 broccoli crowns) 3 cups fresh sugar snap peas, trimmed (about 12 ounces) 6 to 8 red or orange fresh Thai chiles, stems trimmed 3 tablesp...
  • How to Can Smoked Salmon
  • You do special procedures when smoking salmon for canning. Then it MUST be pressure canned. It will take a long processing time, so add 4 inches of water to the pressure canner. It is lightly smoked, not fully, for 30 mi...
  • Georgia Pecan Bars
  • GEORGIA PECAN BARS FOR THE CRUST: Butter to grease pan Fine dry bread crumbs for dusting pan 1 1/3 cups sifted all-purpose flour 1/2 teaspoon baking powder 1/2 cup dark brown sugar, firmly...
  • Tucson Tostadas (1980's)
  • TUCSON TOSTADAS "A toasted cheese tortilla snack popular in southern Arizona -- I first discovered this recipe in 1978 when I went to Tucson to visit my prospective in-laws. Such visits are often tense; Loretta's pare...
  • Pot Roast with Baby Vegetables (crock pot)
  • POT ROAST WITH BABY VEGETABLES 1 (3 to 5 pound) top beef chuck roast, trimmed of excess fat Seasoned salt and lemon pepper 1 onion, peeled and halved 1 carrot, whole 1 cup low sodium beef broth 2 tablespoons Worceste...
ADVERTISEMENT
  • Baked Plum Pudding with Hard Sauce
  • BAKED PLUM PUDDING WITH HARD SAUCE FOR THE PLUM PUDDING: 1/2 cup butter 1 cup sugar 6 eggs 1 cup raisins 1 cup currants 1 cup pecans flour (for dusting fruit and nuts) 2 cups plain...
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 Too Funny *<:-Þ (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!