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

Thank You: Betsy! Oh my!! These Napolean recipes sound wonderful :-) !!!! (nt)

Misc.
nt
MsgID: 0215328
Shared by: Jackie/MA
In reply to: Recipe: Banana Napoleons (using phyllo dough)
Board: All Baking at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Five-Spice Roasted Pumpkin Seeds
  • FIVE-SPICE ROASTED PUMPKIN SEEDS 2 cups raw pumpkin seeds (seeds from 1 medium sweet pumpkin) 3 tablespoons melted butter 2 tablespoons soy sauce 1 tablespoon sugar 1/2 teaspoon five-spice powder Heat oven to 300 deg...
  • Michoacan Vegetable Burritos
  • MICHOACAN VEGETABLE BURRITOS 2 tablespoons canola oil, divided 3 medium Roma tomatoes, seeded and sliced lengthwise into strips 1 quart diced (1-inch) green and yellow zucchini 2 cups sliced red onions 1 1/2 tablespoo...
  • Old Fashion Chocolate Cake Frosting - Tips
  • Ronald and Mike, I have made this frosting which my NC grandmother taught me. You must make an old fashioned, beat it with a spoon fudge recipe. The trick is that before it "freezes" you pour in on the cake. It should ju...
  • Russian Salad (using beets)
  • RUSSIAN SALAD 1 cup canned diced beets, drained 1 (16 oz) can peas and diced carrots, drained 3 tbsp pickle relish 1/4 cup chopped celery 3 tbsp mayonnaise or salad dressing 3 tbsp sour cream 1 tsp lemon juice 1/2 tsp...
  • Rotel Pimento Cheese
  • Better late than never!!! (I only found your request because I, too, had lost my recipe!) One call to mom fixed that, though. Here it is: ROTEL PIMENTO CHEESE 1 can Rotel, drained 1 cup Hellman's Mayonnaise 1 teaspoo...
ADVERTISEMENT
  • Sauteed Asparagus with garlic
  • SAUTEED ASPARAGUS WITH GARLIC 2 bunches of Fresh and cleaned asparagus(stems taken off) 4 or 5 garlic cloves, sliced salt and pepper to taste olive oil(enough to coat the pan) 2 tablespoons of butter 1-2 tablespoons o...
  • Honey Pecan Butter (not Smokey Bones)
  • HONEY PECAN BUTTER 1/4 pound (1 stick) butter(room temperature) 1/4 cup water (room temperature) 1/4 cup vegetable oil 1/2 cup honey 1/3 cup toasted, chopped pecans Mix butter, water, and oil in a food processor, slo...
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
  • Thank You: Betsy! Oh my!! These Napolean recipes sound wonderful :-) !!!! (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!