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

Recipe: Assorted Recipes (6)

Recipe Collections
ADVERTISEMENT
August 2, 2008 RECIPE SWAP
SATURDAY RECIPE SWAP (ASSORTED RECIPES)

All Recipes Posted This Week - Mix-and-Match Menu Planner
MsgID: 3147951
Shared by: Betsy at Recipelink.com
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Full O' Boloney (potato casserole - microwave)
  • FULL O' BOLONEY 1 1/2 cups potatoes, cubed (about 1 1/2 potatoes) 1 1/2 cups cubed bologna (1/2 pound) 2 tbsp minced green pepper 1 (10 1/2 oz) can condensed cream of mushroom soup, undiluted 2 slices American cheese...
  • Easter Egg Hunt Ideas and Tips
  • EASTER EGG HUNT TIPS "Make your Easter brunch even more memorable by creating an Easter Egg Hunt. The rules are simple, but here are some tips that will make it more fun and run more smoothly." ...
  • Freezing Mashed Potatoes
  • I find that mashed potatoes do freeze well if cream cheese is added. They can be thawed and heated in the microwave, but will need a quick whisking to fluff them. I do not have a recipe, but I make them with the butter...
  • Pickle Relish (canning recipe)
  • Chances are that if it was an old recipe it was not safe to use nowdays. The old recipes were often based on vinegar that was as much as 40 percent acidity compared to our current 5% vinegar. Some cheap ones are only 4% ...
  • Italian Almond Paste Cookies
  • Hey Jackie, this recipe is so good and it keeps in the fridge for weeks and weeks. ALMOND MACAROON Almond paste--1 1/2 lbs Sugar, granulated 1 lb 2 oz Egg white--1/2 cup sliced almonds as needed mix paste and sugar in...
  • Banana Brickle Cream Pie
  • BANANA BRICKLE CREAM PIE 1 nine-inch deep-dish baked pie crust FOR THE BANANA FILLING: 4 large egg yolks 1/2 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon salt 2 1/2 cups whole...
ADVERTISEMENT
  • Party Meat Ball Appetizers
  • PARTY MEAT BALL APPETIZERS FOR THE MEAT BALLS: 1 1/2 pounds ground beef 1/2 cup quaker oats, uncooked (quick or old-fashioned) 1 tablespoon chopped parsley 1/2 teaspoon salt 1/8 teaspoon...
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
  • Recipe: Assorted Recipes (6)
  • 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!