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

Attn: Becky/LA

Misc.


I tried your recipe and it was good. Used it on a New York Cheesecake recipe. Will try it on a block of cream cheese or brie cheese next time. Thanks for your time. I really appreciated it.......Elizabeth


MsgID: 0036927
Shared by: Elizabeth/GA
In reply to: Recipe(tried): Praline Sauce
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Praline Carmel Topping
  Elizabeth/GA
2 Try This
  Scott
3 Recipe(tried): Praline Sauce
  Becky,LA
4 Attn: Becky/LA
  Elizabeth/GA
ADVERTISEMENT
Random Recipes
  • Pudding Freeze (Jell-O, 1979)
  • PUDDING FREEZE "Pudding gives you a head start in making this smooth and easy frozen dessert." 1 package (4-serving size) Jell-O pudding, not instant (any flavor except lemon) 1/4 cup sugar 2 cups milk 1 (4 1/2 oz.) ...
  • Lettuce with Hot Bacon Dressing (1982)
  • LETTUCE WITH HOT BACON DRESSING 8 cups firmly packed lettuce leaves 4 slices bacon, diced 1 small onion, minced 1/4 cup cider vinegar 1 1/2 teaspoons sugar 3/4 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon peppe...
  • Chicken ala Nancy (using white wine and mushrooms)
  • CHICKEN ALA NANCY 1 medium onion, sliced 2 lb. boneless chicken, cut in strips 1/2 cup white wine 1 tsp. sugar 1 tsp. lemon juice salt and ground black pepper (to taste) 1 stick (1/2 cup) plus 1 tbsp. butter, divided ...
  • Cafe Tu Tu Tango'S Bananas Foster
  • CAFE TU TU TANGO'S BANANAS FOSTER FOR THE RUM AND RAISIN SAUCE: 1/4 cup raisins 1/3 cup dark rum 1/4 cup unsalted butter 1/4 cup dark brown sugar FOR THE...
  • Pan de Manteca (Sobao)
  • Pan de Manteca (Sobao) 5 lbs. flour 1 1/2 oz. salt 3/4 cup of sugar 1/2 cup shortening 2 litres water 1/2 oz. of dry yeast Mix water, sugar, salt and shortening for 2 or 3 minutes. Add flour and yeast. Using a heavy du...
  • UNO's Crab and Shrimp Fondue - Breakdown of Ingredients
  • Using the ingredients listed on both the wholesaler and Uno's website, I believe these are the ingredients in the dip: Cream cheese Mayonnaise Shrimp Crab meat Parmesan cheese Garlic powder Lemon Tomatoes Parsley These...
ADVERTISEMENT
  • Chocolate Drop Cookies
  • CHOCOLATE DROP COOKIES "Robert is not really a cookie eater, but when he was put in charge of developing recipes for our 99 percent chocolate, he began experimenting. He found that using less sugar in the dough actual...
  • Buttery Fantan Rolls
  • BUTTERY FANTAN ROLLS 1 pkg active dry yeast 1 1/2 cups warm water (110 to 115 degrees F) 1/4 cup sugar 5 to 5 1/2 cups unsifted all-purpose flour 1/2 cup (1 stick) butter, softened 2 large eggs 1 tsp salt 2 tbsp m...
  • Whole Wheat Challah with Variations (food processor)
  • WHOLE WHEAT CHALLAH "A healthier, quicker version of traditional Challah for today's cook." 1 teaspoon sugar 3/4 cup warm water (about 110 degrees F) 1 pkg. active dry yeast 2 cups all-purpose flour (approximately) 1...
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
  • Attn: Becky/LA
  • 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!