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

You folks are amazing -- you have managed to improve upon perfection! (nt)

Misc.
MsgID: 0022532
Shared by: leeza
In reply to: PLEASE READ: Message Board - New Feature...
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chocolate Chip cookies for Crafty
  • Hi, Crafty, welcome to the site! You'll feel like family in no time. This is my stand-by chocolate chip recipe. It's just a basic Betty Crocker recipe that I've been using for about 30 years. My family loves these, ...
  • Pork with Steamed Spiced Sauerkraut (1975)
  • PORK WITH STEAMED SPICED SAUERKRAUT 2 pounds sauerkraut, drained, washed and squeezed dry 1/2 cup chopped onions 1 tablespoon margarine 1 tablespoon sugar 2 cups cold water 1 large raw potato, grated For the garni (ti...
  • Romano's Macaroni Grill's Penne Rustica - Variation
  • I just made this dish yesterday ( Romano's Macaroni Grill Penne Rustica ) but my ingredients and amounts for the Gratinata Sauce are different. It thickened beautifully. There are some differences in amounts and more...
  • Orange Crusted Chicken with Berry Brown Rice
  • ORANGE CRUSTED CHICKEN WITH BERRY BROWN RICE 4 boneless, skinless chicken breast halves 3/4 cup flour 1 tablespoon grated orange peel 1/2 cup milk 6 tablespoons margarine, divided 3 tablespoons slivered almonds, divid...
  • German Cabbage Slaw (with carrot and pineapple)
  • GERMAN CABBAGE SLAW 1 pound red or green cabbage, thinly sliced 1 cup shredded carrot 1/4 cup finely chopped onion 1 (15 ounce) can pineapple tidbits in juice 1/2 cup oil 1/3 cup red wine vinegar 1 clove garlic, crush...
  • Cherry Dessert Wontons
  • CHERRY DESSERT WONTONS 48 premade wonton wrappers (1 package) 30 ounces tart cherry pie filling 3 cups vegetable oil (for frying) Powdered Sugar or Cinnamon Sugar (optional, for garnish) Place approximately 1 1/2 tsp...
ADVERTISEMENT
  • Converting Recipes for Convection Ovens
  • CONVERTING RECIPES FOR CONVECTION OVENS When converting recipes for a convection oven, follow the specific instructions given by your oven manufacturer, keeping these general guidelines in mind: - When converting rec...
  • Spanish Rice Pronto (Minute Rice, 1966)
  • SPANISH RICE PRONTO 1 to 1 1/2 cups diced cooked beef, lamb, or pork 1 1/3 cups Minute Rice 1/2 cup sliced onion 1/3 cup sliced green bell pepper 1/4 cup butter 1 1/2 cups hot water 2 cans (8 oz. each) tomato sauce 1 ...
  • Zippy Layer Salad
  • ZIPPY LAYER SALAD 1 head lettuce prepared for salad 1 cup bell pepper, chopped in bite-size pieces 1/4 cup mayonnaise mixed with 1/4 tsp. horseradish 1 cup crumbled bacon shredded mozzarella cheese In a large salad...
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 folks are amazing -- you have managed to improve upon perfection! (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!