ADVERTISEMENT
- Real Recipes from Real People -

ISO: Re: ISO: Something Special

Misc.
ADVERTISEMENT

I just wanted to thank you guys for the suggestions. Now my only problem will be deciding which one to make. Ha ha. Thanks again! Oh, and as for Bev, I live in upstate SC. (close to the Rock Hill area)


MsgID: 0025784
Shared by: Juanita/Carolina
In reply to: ISO: Re: ISO: Something Special
Board: Cooking Club at Recipelink.com
  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Caramel Sauce
  • I just made a caramel sauce yesterday with good results. Here is the recipe. CARAMEL SAUCE 1 1/4 cups sugar (I used Safeway store brand) 1/4 cup water 1 Tbsp. corn syrup (again no name brand here) 2 Tbsp. butter, uns...
  • Deviled Sauce (dipping sauce)
  • DEVILED SAUCE I love to use this for things like chicken nuggets or chicken tenders or wings, Also great raw or fried mushrooms and other vegetables. 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup chili sauce 1/...
  • Bialys...a Slavic dough
  • BIALYS 2 cups warm (110 degrees f.) water, divided use 1 package dry yeast 2 teaspoons sugar 2 1/2 teaspoons salt 1 1/4 cups gluten flour 3 1/2 cups all-purpose flour (or as needed) FOR THE TOPPING: 1 tablespoon ...
  • Baked Stuffed Haddock (baked with stewed tomatoes)
  • BAKED STUFFED HADDOCK 2 pounds haddock fillets 6 tablespoons unsalted butter, divided use 1 small onion, diced 1/2 cup diced celery 1/2 teaspoon dried thyme 4 tablespoons dry sherry 2 cups bread crumbs salt and freshl...
  • Candied Ginger Cardamom Bars (food processor)
  • CANDIED GINGER CARDAMOM BARS 2 cups all-purpose flour 1 cup sugar 1 1/2 teaspoons ground cardamom 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks) chilled, unsalted butter, cut into 1/2 -inch cubes 1 egg,...
  • Frittata with Asparagus and Scallions (Italian)
  • FRITTATA WITH ASPARAGUS AND SCALLIONS "This is a different sort of frittata, not the neat golden round of well-set eggs that's probably most familiar. Here the eggs are in the skillet for barely a minute, just long en...
ADVERTISEMENT
  • Double Chocolate Chip Cookies (Ghirardelli recipe)
  • DOUBLE CHOCOLATE CHIP COOKIES 1/2 cup shortening 1 cup packed brown sugar 1 egg 1/2 cup sour cream 1 tsp. vanilla 1 (12 oz.) pkg. Ghirardelli Semi-sweet Chocolate Chips, divided use 1 3/4 cup unsifted flour 1/2 tsp. s...
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: Something Special
  • 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!