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

ISO: Slushee recipes

Misc.
Would like a variety of slushee recipes made with fruit, fruit juice, juice drinks, Kool-aid, etc.
MsgID: 006176
Shared by: Crissy
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Slushee recipes
  Crissy
2 Recipe: Smoothies (4)
  Judy/AZ
ADVERTISEMENT
Random Recipes
  • Orange Blueberry Muffins
  • ORANGE BLUEBERRY MUFFINS "The orange flavor in these delicate, cakey and generously blueberried muffins is in the background, like a play's prompter - present, but only to encourage the performance of the star. In th...
  • Paula Deen's Tomato Pie
  • PAULA DEEN'S TOMATO PIE 4 tomatoes, peeled and sliced 10 fresh basil leaves, chopped 1/2 cup chopped green onion 1 (9-inch) prebaked deep dish pie shell 1 cup grated mozzarella 1 cup grated cheddar 1 cup mayonna...
  • Assorted Recipes
  • January 6, 2008 Recipe Swap SUNDAY RECIPE SWAP - ASSORTED RECIPES All Recipes Posted This Week - Mix-and-Match Menu...
  • Ninfa's Green Sauce (Similar ?) (repost)
  • I couldn't find the recipe but this might be similar???? Ninfa's Green Sauce 3 medium avocados 3 medium green tomatoes 4 fresh tomatillos 3 cloves garlic 2 to 3 sprigs cilantro 1 to 2 jalapeno peppers 1 1/2 cups sour c...
  • Basic Cold Brew Coffee (using cold water)
  • BASIC COLD BREW COFFEE 10 cups cold water 1 pound coffee, medium grind Place ground coffee in a large container. Pour water over coffee. Refrigerate container for 12 to 24 hours. Strain elixir through a coffee filte...
  • Fruits of the Forest Pie
  • FRUITS OF THE FOREST PIE Makes 2 double-crust (9-inch) pies FOR THE FILLING: 2 cups stewed rhubarb or 1 (15-ounce) can red tart cherries 1 (15-ounce) can strawberries* 1 (15-ounce) can...
ADVERTISEMENT
  • Zucchini Bisque (blender or food processor)
  • ZUCCHINI BISQUE (Diabetic Friendly) 2 medium zucchini (1 pound total) 1 large leek (1/2 pound) 3 cups low-sodium chicken broth 1/4 cup plain yogurt Salt and pepper, to taste 1 Tbsp. chopped fresh parsley (for garnish)...
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: Slushee recipes
  • 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!