ADVERTISEMENT
- Real Recipes from Real People -

You're welcome RoseAnne! We look forward to hearing back from you. (nt)

Misc.
nt
MsgID: 0218430
Shared by: Betsy at Recipelink.com
In reply to: Thank You: Lamb Cake Mold Question
Board: All Baking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Williams Sonoma Popovers (cold oven, 1990's)
  • WILLIAMS SONOMA POPOVERS 2 eggs 1/4 teaspoon salt 1 cup milk 2 tablespoons unsalted butter, melted 1 cup all-purpose flour Butter a 6-cup popover or Texas-sized muffin pan. In a medium bowl lightly whisk together th...
  • Pumpkin-Date Loaf with Cream Cheese Swirl
  • PUMPKIN-DATE LOAF WITH CREAM CHEESE SWIRL Dates and pumpkin are a natural combination, and the pumpkin keeps the sweetness of the dates in check. Pumpkin pie spice is a blend of cinnamon, allspice, nutmeg, ginger, m...
  • Steamed Carrots and Onions (Serves 2)
  • STEAMED CARROTS AND ONIONS 1 cup coarsely grated or sliced carrots 1/4 small onion, chopped 1 teaspoon margarine Pepper (to taste) Dash of dill Cook onions in margarine for 1 minute in medium saucepan over low heat. ...
  • French Lemon Pie (using fresh lemon slices)
  • FRENCH LEMON PIE 1 (9-inch) unbaked pastry shell 1 cup sugar 3 tbsp sugar 3 tbsp flour 3 eggs 1 cup light corn syrup 1/4 cup butter or margarine, melted 2 tsp grated lemon rind 3 tbsp lemon juice 1 lemon, thinly...
  • Sichuan Stir-Fried Broccoli
  • SICHUAN STIR-FRIED BROCCOLI 1 Tbsp. rice wine or dry Sherry 1 Tbsp. reduced-sodium soy sauce 3 Tbsp. water 1 Tbsp. canola oil 1/4 tsp. red pepper flakes 1 Tbsp. chopped garlic 1 Tbsp. finely chopped ginger 5 cups broc...
  • Slow Cooker Broasted New Potatoes
  • SLOW COOKER BROASTED NEW POTATOES 4 lbs., about 24 small, new red potatoes, unpeeled 2 tbsp. olive oil 1 envelope zesty Italian dressing mix Pour the oil in a plastic bag and add the potatoes. Shake to coat well. Ad...
ADVERTISEMENT
  • Broccolini with Homemade Lemon Oil
  • BROCCOLINI WITH LEMON OIL 1 small lemon 3 tablespoons extra-virgin olive oil 1 1/2 pounds broccolini, rinsed and patted dry Salt and pepper (to taste) TO MAKE THE LEMON OIL: Remove zest from lemon in 1-inch-wide st...
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 welcome RoseAnne! We look forward to hearing back from you. (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!