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

ISO: Please post the glaze recipe!! (nt)

Misc.
nt
MsgID: 0211244
Shared by: AJ in MD
In reply to: ISO: carrot bread from carrot cake recipe
Board: All Baking at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Canned Biscuits, Chicken and dumplings, Jane, NC
  • I find the store brand or the cheapest biscuits are better. I roll them out to a thickness of 1/4 inch, cut them into 1 to 2 inch pieces and drop into the boiling broth. I do this and serve immediately after they are c...
  • Turtle Cheesecake Tartlets (using chocolate chips)
  • TURTLE CHEESECAKE TARTLETS 1 box Pillsbury refrigerated pie crusts, softened as directed on box 1/2 cup milk chocolate chips 4 oz cream cheese (from 8-oz package), softened 1/4 cup packed brown sugar 2 tablespoons car...
  • Cilantro Salsa (using cucumber and red onion, blender)
  • CILANTRO SALSA (Diabetic and Renal Diet Friendly) 2 tomatoes, diced 1 small cucumber, peeled and chopped 1 small red onion, diced 1/2 cup chopped fresh cilantro leaves 1 tsp. grated lime peel 1 small green bell pepper...
  • Low Fat Pumpkin Soup (Prevention Magazine recipe)
  • PUMPKIN SOUP 1 large onion, minced 2 cups nonfat chicken broth or vegetable broth, divided use 1 1/2 cups pureed pumpkin (fresh cooked or canned) 1/2 teaspoon dried oregano 1/4 teaspoon hot pepper sauce, to taste 1/4 ...
  • Tuscan Herb-Infused Roast Pork Loin (Arista)
  • TUSCAN HERB-INFUSED ROAST PORK LOIN (ARISTA) 2 1/2 tablespoons olive oil, divided use 1 (4 pound) boneless pork loin, with a thin layer of fat left intact 1/4 cup finely chopped fresh rosemary (or 2 tablespoons dried)...
  • Stir-Fry Beef with Tomatoes and Peppers
  • STIR-FRY BEEF WITH TOMATOES AND PEPPERS 1 lb. sirloin stir-fry beef Pinch of garlic powder 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/2 teaspoon ground ginger 1 teaspoon olive oil 1/4 cup soy sauce 1/2...
ADVERTISEMENT
  • Spritz recipe and suggestions
  • Below is the recipe I've used unfailingly for over 35 years. Besides having a good recipe, the technique for pressing the dough is key. I never chill the dough, because it makes it just too hard to press through the disk...
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: Please post the glaze recipe!! (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!