ADVERTISEMENT
- Real Recipes from Real People -

ISO: cake with worms in dirt (nt)

Misc.
ADVERTISEMENT
nt
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Tara's Fruit Salad (using peach pie filling)
  • TARA'S FRUIT SALAD 1 (21 oz) can peach pie filling 1 (20 oz) can pineapple tidbits, drained 1 (11 oz) mandarin oranges, drained 1 (10 oz) pkg. frozen strawberries, thawed, drained 3 bananas, sliced Mix well all ingre...
  • Original Tupperware Sugar Cookies
  • Hi! I found my original recipe that came with my cookie cutters when Tupperware first offered them. hope this helps: TUPPERWARE SUGAR COOKIE RECIPE (GRANNY'S SUGAR COOKIES) Cream together: * 1/2...
  • Ice Cream Tiramisu (Maxwell House recipe)
  • ICE CREAM TIRAMISU 1/2 cup cooled freshly brewed double-strength coffee 2 tablespoons granulated sugar 2 tablespoons Marsala wine 1 teaspoon vanilla extract 24 hard ladyfingers 3 pints coffee ice cream (6 cups), softe...
  • Rosie's Bakery Sour Cherry Cheesecake Brownies
  • SOUR CHERRY CHEESECAKE BROWNIES “The tartness of the sour cherries cuts the sweetness of the chocolate and the cheesecake, sending a rush of contrasting flavors to your tongue. It’s unusual to combine all three ele...
  • Maple Apple Cake with Bourbon Maple Caramel Sauce
  • MAPLE APPLE CAKE WITH BOURBON MAPLE CARAMEL SAUCE 1/2 lb unsalted butter, room temperature 3/4 cup maple syrup, grade b 2 eggs 2 cups flour 1/4 tsp nutmeg 2 tsp cinnamon 1 tsp baking soda 1/4 tsp salt 1 1/4 lbs tart a...
  • Isaac Stern's Hearty Borscht (using beef brisket)
  • ISAAC STERN'S HEARTY BORSCHT "This one-course meal lifts your spirits and warms your bones. It is one of Isaac Stern's favorites and one that he enjoys preparing himself." 3 pounds beef shinbone 2 pounds beef brisket...
ADVERTISEMENT
  • Blackeyed Pea and Feta Pasta Toss
  • BLACKEYED PEA AND FETA PASTA TOSS 12 ounces fusilli or medium-shell pasta, uncooked 3 tablespoons olive oil 2 to 3 large cloves garlic, minced 1 (28 ounce) can diced tomatoes, drained 3 cups cooked blackeyed peas (or ...
  • Cilantro-Lime Rice and Black Beans
  • I haven't tried these, but one review on them that I read said to cut back on the lime and add more later. She said it was too overpowering. CILANTRO-LIME RICE 1 cup uncooked rice 1 teaspoon butter or margarine 2...
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: cake with worms in dirt (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!