ADVERTISEMENT
- Real Recipes from Real People -

You're welcome Verla - we're looking forward to hearing back from you! (nt)

Misc.
nt
MsgID: 1420166
Shared by: Betsy at Recipelink.com
In reply to: Thank You: Holiday Gingerbread Loaf - Thanks Betsy
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Red Pepper Beef and Asparagus
  • RED PEPPER BEEF AND ASPARAGUS 1 Tbsp. unsalted butter 1 red bell pepper, seeded and cut into strips 1 lb. lean beef strips 1 (9 oz.) pkg. frozen snow peas, thawed 1 1/2 lbs. canned asparagus spears, drained 2 Tbs...
  • Chocolate Dipped Almond Anise Biscotti (not Nonna's)
  • CHOCOLATE DIPPED ALMOND ANISE BISCOTTI 2 1/2 cups flour 1 cup sugar 2 teaspoons baking powder 2 teaspoons McCormick Anise Seed 1 cup sliced almonds 1/4 teaspoon salt 3 eggs 2 teaspoons McCormick Pure Vanilla Extract...
  • French Bread (Robin Hood Flour recipe, 1950's)
  • FRENCH BREAD 1 1/4 cups lukewarm water 1 cake compressed yeast (or 1 pkg. active dry granular yeast) 1 tsp. salt 2 tsp. sugar 1 tbsp. shortening 3 to 3 1/3 cups sifted Robin Hood All-Purpose Flour, divided use Sof...
  • Jean Lynn's Beef Brisket (smoked)
  • JEAN LYNN'S BEEF BRISKET FOR THE BRISKET: 1 (4- to 5-pound) beef brisket 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 teaspoon garlic powder ...
ADVERTISEMENT
  • Baked Stuffed Peaches (using vanilla wafers)
  • BAKED STUFFED PEACHES 4 firm but ripe peaches (about 1 1/2 lbs) 8 vanilla wafer cookies, crushed 1 egg, lightly beaten 1/4 cup chopped walnuts 2 tbsp light brown sugar 1/2 tsp vanilla extract Preheat oven to 350 deg...
  • Bran Refrigerator Muffins
  • BRAN REFRIGERATOR MUFFINS Pour 2 cups boiling water over: 1 box raisins and 2 cups Kelloggs 100% All Bran Set aside to cool. Stir together: 1 cup white...
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 Verla - we're looking 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!