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

ISO: Chocolate nests

Misc.
For the chocolate nests, did you use Kashi cereal?

MsgID: 0065130
Shared by: A Close, PA
In reply to: ISO: Chocolate nests for Easter Candy
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Chocolate nests for Easter Candy
  k green albany, ny
2 Recipe: Chocolate Bird Nests for K Green
  Gladys/PR
3 re: chocolate nests
  renee dallas, tx
4 Recipe(tried): Chocolate Laced Bowl
  Karen - New York
5 Thank You: Chocolate nests for Easter Candy
  k green albany , ny
6 ISO: Chocolate nests
  A Close, PA
ADVERTISEMENT
Random Recipes
  • Apple Crunch
  • APPLE CRUNCH 1 cup sugar 1 cup sour cream 1 teaspoon baking soda 1/4 teaspoon salt 2 cups sifted flour 2 cups chopped apple 2 Tablespoons lemon juice Dash nutmeg and cinnamon Preheat oven to 350 degrees F. Grease an ...
  • Modern Sauerbraten (using pot roast, 1950's)
  • MODERN SAUERBRATEN 1 (3 to 4 pound) arm or blade pot roast 3 tablespoons flour 3 teaspoons salt 1/4 teaspoon ground black pepper 3 tablespoons lard or drippings 1/4 cup vinegar 1/4 cup water 1 cup onion, sliced...
  • Don Pablo's Queso Dip
  • I use to work for Don Pablos back in the day and I loved their Queso dip as did everyone else. Your recipe made a big hit at the AFC Championship game party. What a tasty dip. That is exactly the same as i remember it...
  • Mexican Hot Chocolate
  • MEXICAN HOT CHOCOLATE "Mexican chocolate is available in most grocery stores in the specialty or Hispanic foods section. It comes in solid form. A popular brand is Ibarra. Instead of breaking chocolate into small piec...
  • Four Cheese Spinach Dip
  • Posted wrong recipe. A friend gave me this and liked it a lot. 4 CHEESE SPINICH DIP 1 (8 ounce) package cream cheese, softened 1/4 cup freshly grated parmasan cheese (scant - not packed at all) 1 tablespoon freshly ...
  • Crown Roast of Pork with Rice d'Orange (1971)
  • CROWN ROAST OF PORK WITH RICE D’ORANGE 1 crown roast of pork, 14 to 16 ribs Salt and pepper 1 cup chopped onions 1 tablespoon butter or margarine 2 teaspoons salt 1 teaspoon thyme 1/2 cup seedless raisins 1/2 cup ora...
ADVERTISEMENT
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: Chocolate nests
  • 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!