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

You're very welcome!! Enjoy! (nt)

Misc.




MsgID: 0037936
Shared by: Donna, Pa
In reply to: Thank You: Donna, PA Thanks for Scotch Egg recipe
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Scotch Eggs
  Loraine B.
2 Recipe: Scotch Eggs
  Donna, Pa
3 Thank You: Donna, PA Thanks for Scotch Egg recipe
  Loraine B.
4 You're very welcome!! Enjoy! (nt)
  Donna, Pa
5 Recipe: Scotch Eggs
  kt/mn
6 Recipe: Loraine - re: Scotch Eggs
  Loraine
ADVERTISEMENT
Random Recipes
  • Red-Hot Cinnamon Apple Cobbler (using cake mix)
  • RED-HOT CINNAMON APPLE COBBLER 1 tablespoon red hot cinnamon candies (or 1 teaspoon cinnamon) 6 medium apples, peeled, cored and sliced ?-inch thick 1 (2-layer size) box yellow or white cake mix 1 cup firmly packed br...
  • Orange-Sunflower Seed Bread (yeast bread)
  • ORANGE-SUNFLOWER SEED BREAD 4 cups unbleached white flour, divided use 1 pkg. active dry yeast 1/2 cup whole milk 3 tbsp. sugar 2 tbsp. butter 1 1/2 teaspoons salt 1 egg 1 tbsp. grated orange peel 1/2 cup orange juice...
  • Orange Sesame Pork Chops and Apple Slaw
  • ORANGE SESAME PORK CHOPS AND APPLE SLAW 4 pork chops, each 3/4 of an inch thick FOR THE SLAW: 1/2 cup bottled coleslaw dressing 2 teaspoons apple cider vinegar 1/4 teaspoon celery seed 1 pound...
  • Der Dutchman's German Chocolate Pie
  • Perhaps someone will come looking again, and be pleased to find the restaurant's recipe DAS DUTCHMAN ESSENHAUS’ GERMAN CHOCOLATE PIE 1 (8 ounce) package Baker’s semi-sweet chocolate 1/4 cup butter or margarine 1 (13...
  • Surprise Pie (using Ritz crackers)
  • My mom always makes this pie with walnuts (which is weird considering we are in pecan country). SURPRISE PIE 3 egg whites 3/4 cup sugar 1/2 tsp baking powder 1 tsp vanilla 1 cup +/- nuts, chopped 2 wax paper sleev...
  • To substitute tomato paste for tomato sauce
  • 1 (6 oz) can tomato paste plus 1 1/2 cans water equals 1 cup tomato sauce - season as desired. There are varying amounts given for the substitution. Basically you can stir water into tomato paste until you have the sau...
ADVERTISEMENT
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 very welcome!! Enjoy! (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!