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

ISO: Shower gift for the bride who already has everything

Misc.
ADVERTISEMENT
I'm wanting to put together a compendium of "Great Kitchen Tips & Favorite Recipes" from across North America for the above-noted new bride. Would you post your best idea or most unique recipe??? Thanks, everyone. I know you'll all come through for me -- I have til May 9th!
MsgID: 0020044
Shared by: Pam (from Canada)
Board: Cooking Club at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Black-Eyed Peas, Southern Style
  • BLACK-EYED PEAS, SOUTHERN STYLE 2 cup black-eyed or pigeon peas, washed and picked over 3 or 4 meaty smoked ham hocks or a meaty ham bone 2 large onions Salt and freshly ground black pepper, to taste About 1/2 teaspoo...
  • Pan Fried Chicken with 5 Variations (Wesson, 1960's)
  • PAN FRIED CHICKEN 1 1/2 tsp. salt 1/4 tsp. ground black pepper 1/2 cup flour 1 frying chicken, cut up 3/4 cup Wesson oil Combine flour and seasonings in a (plastic) bag, shake chicken in flour mixture. Place chic...
  • Tagine of Chicken, Preserved Lemon, & Olives
  • TAGINE OF CHICKEN, PRESERVED LEMON, AND OLIVES FOR THE CHICKEN: 2 to 4 cloves of garlic, minced ground black pepper (to taste) olive oil (or any oil) for pan-frying chicken and mixing marinade 1 or...
  • Dolly Madison's Cake (1920's)
  • DOLLY MADISON'S CAKE "First Lady Dolly Madison was another of the good cooks of Revolutionary days. Her cake recipe she recommended above all others." 1 pound butter 6 egg yolks, well beaten 1 pound sugar 6 egg white...
ADVERTISEMENT
  • White Bean, Sausage and Kale Stew (Easy, easy, easy)
  • This recipe from the magazine, Everyday with Rachel Ray, is rustic and hearty - great for a weeknight meal on a cool, rainy fall or cold, snowy winter night. We thought it was even better when we had leftovers since th...
  • Lemon Bars (Argo Corn Starch recipe)
  • LEMON BARS (Argo Corn Starch recipe) FOR THE CRUST: 1 cup flour 1/3 cup Argo Corn Starch 1/2 cup powdered sugar 1/2 cup butter OR margarine, softened FOR...
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: Shower gift for the bride who already has everything
  • 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!