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

You're most welcome Linda - I'm happy I could help! (nt)

Misc.
nt
MsgID: 0225156
Shared by: Betsy at Recipelink.com
In reply to: Thank You: Frozen Crescent Rolls
Board: All Baking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: frozen crescent rolls
  Linda, charleston, WV
2 Recipe: Frozen Crescent Rolls (freeze ahead unbaked)
  Betsy at Recipelink.com
3 Thank You: Frozen Crescent Rolls
  Linda, Charleston, WV
4 You're most welcome Linda - I'm happy I could help! (nt)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Rice Souffle (using cooked rice and Swiss cheese)
  • RICE SOUFFLE 1 large onion, diced (about 1 1/4 cups) 2 tablespoons (1/4 stick) butter 2 cups cooked rice 2 eggs, beaten 1 cup milk 1 cup (4 ounces) shredded Swiss cheese 1 teaspoon salt 1/4 teaspoon ground white peppe...
  • Magic Bullet Ground Beef Patties
  • Just got my Magic Bullet for Christmas and so far it has worked well. I had some raw beef rib roast in the fridge that I was going to cook today but decided to see how well the unit would ground meat. I cut the roast in...
  • Crusty Black Bean-Chorizo Subs (Mexican)
  • CRUSTY BLACK BEAN-CHORIZO SUBS 8 ounces fresh Mexican chorizo sausage, casing removed (about 1 cup) 3 to 4 tablespoons vegetable or olive oil 2 cans (15 ounce each) black beans (do not drain) Salt 4 large crusty rolls...
  • Spicy Korean Pork Skewers (using county-style ribs)
  • SPICY KOREAN PORK SKEWERS "Enjoy Korean street food at home. Serve these juicy, skewered country-style pork ribs, marinated in chili garlic sauce, soy sauce, ginger, sesame oil, brown sugar and an optional splash of sa...
ADVERTISEMENT
  • Pasta Primavera (using Lipton vegetable soup mix)
  • PASTA PRIMAVERA 8 oz linguini or spaghetti, uncooked 1/4 cup I Can't Believe It's Not Butter (or margarine) 1 envelope Lipton Vegetable Soup Mix 1 1/2 cups milk 1/4 cup grated Parmesan cheese Cook the pasta according...
  • Kickin' Cajun Dirty Rice (using dirty rice mix)
  • KICKIN' CAJUN DIRTY RICE 1 pound ground beef (75% to 80% lean) 1 medium green bell pepper, chopped 1 (5.7 to 8 ounces) package Cajun-style dirty rice mix Water, as needed 1 (14 1/2 ounces) can diced tomatoes, drai...
  • Tomato Bread / Pane al Pomodoro (with garlic and onion)
  • TOMATO BREAD / PANE AL COMODORO 1 clove garlic minced 2 tbsp finely chopped onion 1 tbsp oil (from sun dried tomatoes) 2 1/2 tsp active dry yeast 1/4 cup warm water 1 cup water room temperature 1/3 to 1/2 cup coarsely...
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're most welcome Linda - I'm happy I could help! (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!