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

You are welcome Tina. (nt)

Misc.
ADVERTISEMENT
nt
MsgID: 0814497
Shared by: Gladys/PR
In reply to: Thank You: BBQ Sauces
Board: What's For Dinner? at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Homemade BBQ Sauce for Ribs and Chicken
  Tina, Charleston, ILL
2 Recipe: Wet Mop Basting Sauce, Barbecue Sauce, Honey Garlic BBQ Sauce for Tina
  Gladys/PR
3 Recipe(tried): Amazing Barbeque Sauce
  Robyn, Dallas, TX
4 Thank You: BBQ Sauces
  Tina White, Charleston IL
5 Thank You: Amazing Barbecue Sauce
  Tina White, Charleston IL
6 You are welcome Tina. (nt)
  Gladys/PR
7 You're very welcome Tina. (nt)
  Robyn, Dallas, TX
ADVERTISEMENT
Random Recipes
  • Morrison's Cafeteria Fish Almandine
  • Here are the proportions I used. It got rave reviews from my family. MORRISON'S CAFETERIA FISH ALMANDINE 3 eggs, beaten 1/2 cup whole milk 1 cup mayonnaise (or light mayo) 1 sleeve Ritz crackers, crushed 1 (4 oz.) ba...
  • Savory Herb Bread (using biscuit mix)
  • SAVORY HERB BREAD 2 1/4 cup Bisquick reduced fat baking mix 3/4 cup Yoplait fat free plain yogurt 2 tbsp chopped fresh parsley (or 1 tsp dried parsley flakes) 1 tbsp chopped fresh or 1 tsp dried sage leaves 2 eggs 1 e...
  • Bel Cream Maker - cream made with unsalted butter
  • 4oz Unsalted Butter and 3oz semi-skinned milk. This will make a cream suitable for whipping. 3oz Unsalted Butter and 3oz semi-skimmed milk will make a pouring cream. Just heat the milk close to boiling (do not boil, ta...
  • Cowboy Cookies (without coconut)
  • COWBOY COOKIES 1 cup flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) butter or margarine, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, firmly pa...
  • Cherry Almond Smoothie
  • CHERRY ALMOND SMOOTHIE 3/4 cup frozen sweet cherries 1/4 teaspoon almond extract 1/2 tablespoon sugar (or sugar substitute if desired) 3/4 cup nonfat plain yogurt 3-4 ice cubes Combine all ingredients in blender. Bl...
ADVERTISEMENT
  • Hangtown Fry
  • From Oct 1974 issue of Woman's Day Magazine, submitted in an article by Chef James A Beard. HANGTOWN FRY Makes 6 servings This is a recipe which supposedly started in the west and for which there seem to be dozens of...
  • Campanile Eggplant Parmesan and Simple Tomato Sauce
  • EGGPLANT PARMESAN "There are two methods you can use for the eggplant: You can salt it and fry it, or you can first roast it in a hot oven instead of salting, then drain, slice, and fry. The second method requires a l...
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 welcome Tina. (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!