ADVERTISEMENT
- Real Recipes from Real People -

ISO: For Linda

Misc.
Linda in your tator tot Casserole you said a box of tator tots, went to store this am and could only get a 32oz bag. It seems like to much potatoes, could you please tell me how many ounces a box had or how many cups I would use?? Would like to make this coming week Thanks.
More Tator Tot recipe would be welcomed.

MsgID: 0020990
Shared by: Pat
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • McDonald's French Fries (supposed to be authentic)
  • This recipe originally came from a no longer existing web site called McBurgers (I copied it about 6 years ago). The person who posted it (sorry, I didn't save their name) claimed to have an instruction book that was giv...
  • Escarole Soup with Turkey Meatballs (serves 2)
  • ESCAROLE SOUP WITH TURKEY MEATBALLS FOR THE SOUP: 1 onion, chopped fine 1 teaspoon chopped fresh rosemary leaves, crumbled 1 tablespoon olive oil 1/2 pound escarole (about 1/2 head), cut crosswise...
  • Egg Nog Jello Mold
  • EGG NOG JELLO MOLD 1 (3 oz.) pkg. lemon Jello 1 c. boiling water 1/4 c. cold water 3/4 c. egg nog 1 c. mandarin oranges 1 can pear halves, diced 1 (3 oz.) pkg. cherry or raspberry Jello 1 c. boiling water Dissol...
  • Quince Marmalade (Ayva Marmelati)
  • QUINCE MARMALADE (AYVA MARMELATI) 1 kg quince, peeled, cores removed, grated 1 kg sugar 3 cups water 1 lemon juice or 1 inch essence of lemon Bring to boil the water, sugar, 4-5 slice rinds of quince and 6-7 seeds. B...
  • Pickled Beets
  • I don't have a recipe for canning them that way, not from already canned beets. You can use this and make them to eat: Pickled Beets 1 (16 ounce) can beets 1/2 cup white vinegar 3/4 cup white sugar salt to taste J...
ADVERTISEMENT
  • Chicago Italian Beef Sandwiches (make ahead)
  • CHICAGO ITALIAN BEEF SANDWICHES 1 (4 to 5 pound) boneless rump or eye of round roast FOR THE SAUCE: 2 cans (10 1/2 ounces each) beef broth 2 garlic cloves, minced 2 tablespoons Worcestershire...
  • Valentino's Regular Sauce
  • VALENTINO'S REGULAR SAUCE 1 slice of fresh sweet onion (chopped)1 small toe of garlic, minced 2 Tblsp. olive oil 2 Tblsp, water 1 (8 oz) can of regular tomato sauce 1 1/2 teasp. sugar 3/8 teasp. black pepper 1/4 teasp...
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: For Linda
  • 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!