ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Collection - Recipes Using Refrigerated Dough

Recipe Collections
MsgID: 3151138
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 07-26-09 Recipe Swap - Recipes Using Ref...
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Pineapple Marshmallow Salad (Libbys' recipe, 1950's)
  • PINEAPPLE MARSHMALLOW SALAD 1 (18-20 oz.) can crushed pineapple 1/4 cup sugar 1/2 teaspoon salt 2 tablespoons flour 1 egg 2 tablespoons lemon juice I teaspoon grated lemon peel 3/4 cup heavy (whipping) cream 1/4...
  • Matzo Toffee Crunch
  • MATZO TOFFEE CRUNCH 5 standard matzos, each 6 inches square 1 cup (2 sticks) unsalted butter 1 cup brown sugar Pinch salt 2 cups chocolate chips 2 cups chopped pecans, lightly toasted Preheat the oven to 400 degrees ...
  • Johnny Marzetti
  • The 'original' Johnny Marzetti was created in the 1940's by the owner of Marzetti's Restaurant in Columbus, Ohio and named after his brother... Johnny. The following is the 'standard' mixture; at the end of the recipe I...
  • Seared Rib-Eye Steak with Horseradish Sauce (serves 2)
  • SEARED RIB-EYE STEAK WITH HORSERADISH SAUCE 2 rib-eye steaks (12 oz each) 2 garlic cloves, minced 3 tablespoons Worcestershire sauce 1 teaspoon dried oregano flakes 1 tablespoon vegetable oil 1/3 cup sour cream 2 tab...
ADVERTISEMENT
  • White Cake (one layer) (microwave)
  • WHITE CAKE Makes one layer 1 cup flour 2/3 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon vanilla or almond extract 1/3 cup shortening 1/3 cup milk 1 egg 2 egg whites (1/4 cup) graham cracker...
  • Pasta Fagioli.....I made it
  • Saturday I made 21 quarts of soup. I figured as long as a single batch was more than 1 canner load of 7 qts, I may as well go ahead and double it. I had to cook it in my water canner and had about 1 inch til overflow! Ac...
  • Walnut Cream Pie (custard filling, meringue topping)
  • WALNUT CREAM PIE 1/2 cup flour 1 cup brown sugar 1/4 teaspoon salt 1 1/2 cups milk, divided use 3 eggs, separated 1/2 cup walnuts 2 tablespoons butter 1 teaspoon vanilla, divided use 1 baked pie shell 6 tablespoons...
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: Collection - Recipes Using Refrigerated Dough
  • 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!