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

ISO: Pat

Misc.
pat i would like your cookie recipe, it sounds great thanks barb

MsgID: 0060490
Shared by: barb ny
In reply to: re: almond paste
Board: Cooking Club at Recipelink.com
  • Read Replies (20)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Double Peanut Butter Paisley Brownies
  • DOUBLE PEANUT BUTTER PAISLEY BROWNIES 1/2 cup butter, softened 1/4 cup peanut butter 1 cup granulated sugar 1 cup light brown sugar, packed 3 eggs 1 tsp. vanilla 2 cups all purpose flour 2 tsp. baking powder 1/4 t...
  • Mediterranean Succotash (with asparagus) for Gina
  • HI Gina:-) Tonight, DH and I were having Herb Grilled Pork Chops (a recipe that I have previously posted), and I decided to get the leftovers of this Mediterranean Succotash out of my freezer to have with them. I had qu...
  • Pasta alla Norma (Pasta with Eggplant and Tomato Sauce)
  • PASTA ALLA NORMA (PASTA WITH EGGPLANT AND TOMATO SAUCE) 2 lb. eggplant 2 garlic cloves, finely chopped 1 cup plus 1 tbsp. extra-virgin olive oil, divided use 3 lb. plum tomatoes, chopped 1/4 cup finely chopped fresh b...
  • New York Crumb Cake
  • NEW YORK CRUMB CAKE FOR THE CAKE: 1 1/2 cups flour 1/2 cup sugar 2 1/2 tsp baking powder 1/2 tsp salt 2 tbsp canola oil 1 large egg 1/2 cup milk 2 tsp vanilla ...
  • Crusty Sausage-Filled Bread
  • CRUSTY SAUSAGE-FILLED BREAD 1 1/2 pounds ground pork sausage 3 eggs, lightly beaten 2 teaspoons finely chopped fresh basil 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon ground sage 1/2 tea...
ADVERTISEMENT
  • Zesty Cheese Fondue (Frank's RedHot Sauce recipe)
  • ZESTY CHEESE FONDUE 1 (1.8 ounce) package white sauce mix 2 cups beer (or nonalcoholic malt beverage) 1 clove garlic, minced 1 (16 ounce) package pasteurized process cheese spread, cubed 3 tablespoons Frank's RedHot H...
  • Olive Garden Hot Artichoke-Spinach Dip
  • OLIVE GARDEN HOT ARTICHOKE-SPINACH DIP 1/2 cup frozen chopped spinach, thawed 1 cup artichoke hearts, chopped 8 ounce cream cheese 1/2 cup grated Parmesan cheese 1/2 tsp crushed red pepper flakes 1/4 tsp salt 1/...
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: Pat
  • 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!