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

ISO: Ruth's Chris Sweet Potato Casserole Question

Misc.
I am sure my timing is not good on this since I need an answer by tomorrow but will try anyway. Can the Ruth's Chris Sweet Potatoe Casserole actually be cooked in a deep casserole dish and cooked for the same amount of time. When I had it there they serve it in a small dish.

Thanks!!
MsgID: 1428864
Shared by: Patti in Clarkston, MI
In reply to: Recipe: Ruth's Chris Special Sweet Potato Casser...
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Sweet Potato Coleslaw with Creamy Lime Dressing
  • SWEET POTATO COLESLAW 2 medium sweet potatoes, uncooked julienne 1 head radicchio, diced 1 cup celery, diced 1 medium green pepper, julienne 1 cup sweet apple (Fuji/Gala), diced 1 medium Vidalia onion, diced FOR THE...
  • Bread Machine Focaccia
  • BREAD MACHINE FOCACCIA 1 pkg (1/4 oz) active dry yeast 3 cups bread flour 1 tsp sugar 1 cup plus 2 tbsp lukewarm water 3 tbsp extra-virgin olive oil 1 tbsp kosher salt leaves from 2 rosemary sprigs In the order rec...
  • Ping!!! (ravioli filling)
  • I was wondering if "ping" was just a family name for the ravioli filling we made. Does not sound very Italian. So I was surprised to find these posts! Our family's ravioli recipe includes Swiss Chard or Spinach, ground...
  • French Lemon Cake with Lemon Glaze (crock pot)
  • FRENCH LEMON CAKE WITH LEMON GLAZE “We fell in love with the moist, soft texture of this cake. It is wonderful with the tart lemon glaze and even better topped with the glaze and fresh blueberries. Be prepared for y...
ADVERTISEMENT
  • Amish Cashew Crunch
  • I haven't tried this yet but plan to do so soon. Looks pretty basic and should be close to the cashew crunch I have become addicted to. AMISH CASHEW CRUNCH 1 cup butter 1 cup granulated sugar 1 tablespoon light corn...
  • Hawaiian Mustard
  • HAWAIIAN MUSTARD 1 cup Dijon mustard 1/4 cup drained crushed pineapple 1/4 cup flaked coconut 1 tablespoon soy sauce Mix ingredients together in a small bowl. Transfer to a jar with a tight-fitting lid. Age in a c...
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: Ruth's Chris Sweet Potato Casserole Question
  • 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!