ADVERTISEMENT
- Real Recipes from Real People -

ISO: Re: ISO: Rec for Crab Legs

Misc.
Thanks I will!
MsgID: 0013831
Shared by: Lisa
In reply to: ISO: Re: ISO: Rec for Crab Legs
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Office Party Cheesecakes (microwave)
  • OFFICE PARTY CHEESECAKES FOR THE CRUST: 2 tablespoons butter or margarine 1 cup chocolate wafer crumbs (about 17 wafer cookies) 2 tablespoons sugar FOR THE...
  • Zucchini Chow Chow (refrigerator pickles)
  • ZUCCHINI CHOW CHOW 2 cups thinly sliced zucchini 2 cups thinly sliced yellow summer squash* 1/2 cup thinly sliced red onion Salt 1 1/2 cups cider vinegar 1 to 1 1/4 cups sugar 1 1/2 tablespoons pickling spice 1 cup th...
  • Allen's Chocolate Poundcake (using buttermilk)
  • ALLEN'S CHOCOLATE POUNDCAKE 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsweetened cocoa powder, preferably American (Hershey's) 1/2 cup shortening 1 cup butter, softened 3 cup sugar 5 eggs, roo...
  • Ukrainian Nalysnyky (savory with dill or sweet)
  • This sounds more like the Ukrainian version of Nalysnyky. Here is a Ukrainian recipe that sounds very similar that perhaps you could tweak. UKRAINIAN NALYSNYKY (SAVORY WITH DILL OR SWEET) "Here is a special way to ma...
  • French Doughnuts (using a cookie press)
  • FRENCH DOUGHNUTS 1 cup sifted all-purpose flour 2 tbsp. sugar 1/4 tsp. salt 1 cup water 1/2 cup butter or margarine 4 eggs Deep fat for frying heat to 370 degrees F Combine the sifted flour with sugar and salt. Sift ...
ADVERTISEMENT
  • White Coconut Cake with Fluffy White Frosting
  • WHITE COCONUT CAKE This coconut layer cake is made with coconut milk and egg whites, and can be sprinkled with coconut if desired. 3 cups sifted flour 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup shortening 1/...
  • Honey Mustard Glazed Salmon
  • HONEY MUSTARD GLAZED SALMON 6 (6 oz. each) Salmon filets FOR THE HONEY MUSTARD SAUCE: 1/2 cup olive oil 1/4 cup honey 1/4 cup Dijon mustard 4 cloves ground black pepper 1/2 tsp salt 3 drops...
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: Re: ISO: Rec for Crab Legs
  • 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!