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

Recipe: Chat Room Recipe Swap - 2001-06-21

Recipe Collections
ADVERTISEMENT
recipelink.com Chat Room Recipe Swap - 2001-06-21

To view the recipes shared in the Chat Room on the above date choose from the recipe title list that follows this message. If the corresponding list of recipe titles isn't displayed on the left, click the LIST REPLIES button at the bottom of this message or enter the Chat Room Recipe Archive here: /board/goto/31/1

The recipelink.com Chat Room is open daily from 9am to midnight (eastern). Please feel free to join us! Enter and/or view the topic schedule here:

/login.html

Thank you to all that contribute!
MsgID: 315009
Shared by: Chat Room
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Frugal Gourmet Cabbage Soup
  • I’m in heaven!!! Thank you sooooo much for posting this recipe ( Frugal Gourmet Cabbage Soup) ! 38 years ago I bought the Frugal Gourmet Cooks With Wine, just after it was released. I followed Jeff Smith on Public Broadc...
  • whipped cream frosting like Walmart uses
  • Hi Kristy, The frosting you are looking for is sold at Gordon's food service. It is called Bettercream. It is in a liquid form. You beat it like whipping cream. All stores use it. Walmart, Meijers, Martins. It also come...
  • Ukrainian Farmer's Cheese Patties (Syrnyky)
  • UKRAINIAN FARMER’S CHEESE PATTIES (SYRNYKY) "These are perfect for family breakfast or a formal brunch. After you have mixed them you can refrigerate them overnight and form them the next day and fry them up before se...
  • Garlic Green Beans (with dill)
  • GARLIC GREEN BEANS 1 1/2 pounds fresh green beans, cleaned and ends removed 1 tablespoon salt 1 tablespoon olive oil 2 to 3 teaspoons minced garlic 1/4 cup chopped fresh dill (or 1 tablespoon dry dill) Salt and pepp...
  • Classic Vinaigrette (blender)
  • CLASSIC VINAIGRETTE 1 small garlic clove, peeled and quartered 3/4 cup vegetable oil 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 1/8 teaspoon ground white pepper 1/8 teaspoon salt Place garlic in blender jar....
ADVERTISEMENT
  • Garlic Pork With Tomato and Basil
  • GARLIC PORK WITH TOMATO AND BASIL 12 ounces pork tenderloin, thinly sliced 2 teaspoons cornstarch 1/4 teaspoon salt 1/8 teaspoon freshly ground white pepper 3 tablespoons cold water 2 tablespoons oyster sauce 1 teaspo...
  • Soft and Chewy Gingersnaps
  • SOFT AND CHEWY GINGERSNAPS 3/4 cup shortening 1 cup sugar (plus additional sugar for rolling) 1/4 cup light molasses 1 egg, beaten 2 cups flour 2 tsp baking soda 1 tsp cinnamon 1 tsp ground cloves 1 tsp ground ginger ...
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: Chat Room Recipe Swap - 2001-06-21
  • 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!