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

Recipe: Keeping cheese quesadillas hot - Try stacking them with paper towel in between?

Tips and Tricks - Cooking
ADVERTISEMENT
Linda, I've never tried this, and I would strongly advise you to experiment before your gathering. You probably want to buy the sturdiest paper towels you can find. Maybe even use paper plates? I can't think of any other way to prevent or reduce the soggies if you are making them ahead and then traveling with them. Would it be possible to warm them at the site? You could put them on cookie sheets in an oven for a few minutes to re-crisp them. Again, I'd advise experimenting ahead. Let us know if you find a solution!
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Simmered Lentils
  • SIMMERED LENTILS 4 cups water 1 cup dried green or brown lentils 2 potatoes, chopped 2 carrots, chopped 1 onion, chopped 2 garlic cloves, crushed 1 parsley sprig 1 1/2 tsp sweet paprika 1 bay leaf 1/2 tsp salt ...
  • Suggestions for beef cooked with too much pepper
  • Hi Janet, I'm not sure if you've solved your pot roast problem yet, but just in case here is a suggestion. First, if it is the cooking liquid or gravy that's too spicy, you can try making a batch of beef gravy without a...
  • Frozen Cranberry Dessert
  • FROZEN CRANBERRY DESSERT 1 can whole cranberry sauce 1 sm. can crushed pineapple 1 can Eagle Brand milk 1 sm. carton Cool Whip Mix all ingredients together and pour into an 8 x 8 inch pan which has been sprayed with...
ADVERTISEMENT
  • Rooster's Cajun Spice Mix (Blackening Spice Mix)
  • Many years ago I complained in Earls - On- Top in Vancouver, how poor, the blackened spice mix was that they were using. I faxed the chef this mix. 10 years later I met him in Calgary and he remembered my name and remind...
  • Kid's Cheeseburger Pie
  • KID'S CHEESEBURGER PIE 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 1 pound lean ground beef 1/4 teaspoon garlic powder 1/4 cup all-purpose flour 1/3 to 1/2 cup chopped dill pickles 1/3 cup dill pickle juice 1/...
  • Gypsy Chicken
  • i work at the cab. the chicken is a 8oz chicken breast pounded like you would for a chix cordon blue. the butter in side is a compound butter with ther ingresients as follows..... garlic, dry basil, dry oregano, crushed ...
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: Keeping cheese quesadillas hot - Try stacking them with paper towel in between?
  • 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!