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

ISO: additions to sweet potato bisque (nt)

Misc.
nt
MsgID: 0087269
Shared by: Joe in Nebraska
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Tea Cookies with Fondant Icing (bakery recipe)
  • This recipe makes a lot of tea cookies (about 8 dozen) as it is an actual bakery recipe. You can freeze half of the dough, and cut the icing recipe in half. TEA COOKIES WITH FONDANT ICING FOR THE...
  • Savory Blade Pot Roast
  • SAVORY BLADE POT ROAST 1 (3 pound) beef blade pot roast 2 tablespoons oil salt 1/4 cup wine vinegar 1/4 cup oil 1/4 cup catsup 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 1 teaspoon dried rosemary, crus...
  • Nectarine Crunch Bars
  • NECTARINE CRUNCH BARS 2 cups peeled/stoned/diced nectarines (about 1 lb) (or use fresh ripe peaches) 2 tbsp sugar 2 tbsp fresh lemon juice 2 tbsp water 1 1/2 tsp cornstarch 1/4 tsp almond extract 1 cup unbleached all-...
  • Chicken Cutlets Parmigiana with Spaghetti
  • CHICKEN CUTLETS PARMIGIANA 2 eggs, lightly beaten 1/2 tsp salt 1/8 tsp pepper 2 tbsp all-purpose flour 3/4 cup packaged Italian-seasoned bread crumbs 4 boneless skinless chicken breast halves, slightly flattened 3 tbs...
ADVERTISEMENT
  • Cajun Fried Potatoes
  • CAJUN FRIED POTATOES 4 large white potatoes, unpared, scrubbed boiling, salted water 1/2 tsp salt 1/4 tsp ground white pepper 1/4 tsp ground black pepper 1/4 tsp onion powder 1/4 tsp garlic powder 1/8 tsp ground cumin...
  • Pantry Shelf Jambalaya
  • PANTRY SHELF JAMBALAYA 1/4 cup butter, margarine or oil 1/4 cup onion, chopped 1 can mushrooms, sliced 1 can (10 1/2 oz.) bouillon 1 package frozen small Shrimp 1 can tomatos 3/4 cup uncooked rice 1/2 cup frozen peas ...
  • Halibut with Greek-Style Garlic Sauce
  • HALIBUT WITH GREEK-STYLE GARLIC SAUCE 6 halibut steaks, each 4 to 6 ounces, thawed if necessary Salt and black pepper 2 tablespoons chopped parsley Greek-style garlic sauce (recipe follows) Season halibut with salt a...
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: additions to sweet potato bisque (nt)
  • 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!