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

Yummy, Gina............

Misc.
ADVERTISEMENT

The "afternoon rains" came our way about 1:00. Since then, there has been some major rumbling in the east. I hope that it rains and cools y'all down, too.

Your recipes sound delicious! Can't wait to try them.


  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Turn-of-the-Century Molasses Cake
  • TURN-OF-THE-CENTURY MOLASSES CAKE 2 cups unsulfured molasses 1 teaspoon baking soda 1/2 cup unsalted butter or margarine room temperature 1/2 cup sugar 2 large eggs 3 cups cake flour, sifted 1/8 teaspoon salt 1 cup mi...
  • Basic Poured Fondant for Cakes and Cookies
  • You may also be referring to a poured fondant like you find on Petit Fours. Make the 7 Minute frosting and ice the entire cake. Place cake in the freezer for at least an hour. Then make the poured fondant and let it cool...
  • Scrambled Hamburger (not Doyle's)
  • Scrambled Hamburger Source: Chef Raymo 1 1/2 pounds ground beef 1 cup onion, chopped 1 cup celery, chopped 1 can tomato soup 1/2 teaspoon salt dash cayenne and pepper 1 teaspoon butter 1 teaspoon Worcestershire sauce ...
  • Snow Muffins (1930's)
  • SNOW MUFFINS In this recipe, the snow takes the place of eggs. 2 cups flour (or more) 1 cup brown sugar 3 teaspoons baking powder 1 teaspoon salt 3 teaspoons butter or shortening, melted 1 cup milk or water 1 1/2 cup...
  • Vermicelli Lo Mein
  • VERMICELLI LO MEIN 1 cup reduced-sodium chicken broth 3 tablespoons low-sodium soy sauce 1 tablespoon cornstarch 8 ounces vermicelli, uncooked 2 tablespoons peanut oil (OR 2 tablespoons vegetable oil) 1 1/2 cups fresh...
  • crochet rug
  • You can also use this recipe to make great, long-lasting and washable chair pads. I found the best thing to do was to stitch together 2 pads as it lends to a thicker pad that lies nice and flat on the chair. You can cu...
ADVERTISEMENT
  • Slow Plums (roasted)
  • SLOW PLUMS "Sweet-tart, mildly spicy and intensely delicious, Slow Plums taste fantastic with Italian prune plums, Santa Rosas and wild local plums." 2 to 3 pounds plums, stoned and cut in half lengthwise 1 cup unswe...
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
  • Yummy, Gina............
  • 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!