ADVERTISEMENT
- Real Recipes from Real People -

ISO: 18 quart roaster recipies for superbowl

Misc.
My daughter won one of those 18 quart roasters at a club drawing for christmas. She was asked to bring it back for the Superbowl Party (full of course). Does anyone have any ideas that won't break the bank?
MsgID: 094375
Shared by: chris PA
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Nut Tree Restaurant Green Frosted Potato Salad (1950's)
  • GREEN FROSTED POTATO SALAD from the Nut Tree restaurant This is served with a vagabond sandwich plate. You get slices of ham, turkey and cheese and a whole little loaf of Grandma's bread." 4 pounds potatoes (about 1...
  • Chico's Tacos (repost)
  • Recipe: Chicos Tacos (copycat) Board: Copycat Recipe Requests at Recipelink.com From: TexasToast 7-13-2001 RE: ISO: Chico's Tacos Sauce MSG ID: 146489 MSG URL: ...
  • Puff Pastry Tarts
  • PUFF PASTRY TARTS 8 nectarines or peaches 2 sheets frozen puff pastry, thawed 4 tbsp. butter 1/2 cup sugar Preheat oven to 375 degrees F. Pit fruit and cut into 1/4-inch slices. Lightly roll each piece of thawed pas...
  • Zucchini Garlic Pasta (with onion and bacon)
  • ZUCCHINI GARLIC PASTA 1 (16 ounce) package wagon wheel pasta (or other shape pasta) 1/2 pound sliced bacon, diced 1 medium onion, chopped 4 garlic cloves, minced 3 medium zucchini (about 1 1/2 pounds), halved and slic...
  • Pizza in a Tomato Shell (using mozzarella, baked)
  • PIZZA IN A TOMATO SHELL "The taste of pizza stuffed into a tomato." 4 ripe Florida tomatoes* 1 cup diced part skim mozzarella cheese 3 tbsp unseasoned dry bread crumbs 3/4 tsp crushed dried basil 1/2 tsp salt 1/4 tsp...
ADVERTISEMENT
  • Sopon de Gandules (Green Pigeon Pea Soup)
  • SOPON DE GANDULES (GREEN PIGEON PEA SOUP) 2 cans Goya pigeon peas, already boiled and ready for cooking 6 cups chicken stock 1 cup Sofrito (see my recipes) 1/2 lb....
  • Yogurt Fluff
  • YOGURT FLUFF 3/4 cup boiling water 1 (4-serving size) pkg sugar-free cherry Jello 1/3 cup cold water ice cubes 1 (8 oz) container low fat vanilla yogurt 1/2 tsp vanilla Stir boiling water into gelatin in large bowl a...
  • Apple, Plum or Berry Crumble Cake
  • APPLE, PLUM OR BERRY CRUMBLE CAKE "This is a best straight-from-the-pan cake - the epitome of comfort food. Use whatever fruit you have laying around even if it's a bit wrinkly or has soft spots." 1 1/2 cups all-purp...
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
  • ISO: 18 quart roaster recipies for superbowl
  • 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!