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

ISO: Spiced Watermelon - So what does it taste like and ....

Misc.
I would hate to waste a pint and a good watermelon it isn't spectacular ....

For those of you have had this ... how does it taste? Is it terribly strong? Is it so liquidy it makes a mess cutting -- what about catching the juice and making drinks out of it? UMMM interesting .... I will try for next neighborhood party .... they are game for anything around here!

Oh I suppose you could use a melon baller and add to punch too?

Page.mi
MsgID: 17760
Shared by: page.mi
In reply to: ISO: spiked watermelon
Board: Outdoor Cooking at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Apple Crumb Pie (Martha Stewart)
  • APPLE CRUMB PIE FOR THE CRUST: 1 1/2 cups flour 1 cup plus 2 tablespoons, blanched almonds, finely ground 1/2 cup plus 2 tablespoons sugar 1/3 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted...
  • Chicken Breasts with Tomatoes, Garlic, and Spinach
  • This is fresh and healthy, too! Enjoy! CHICKEN BREASTS WITH TOMATOES, GARLIC, AND SPINACH 1/4 cup of olive oil 1 tbsp chopped garlic 2 pounds boneless skinless chicken breast, sliced into strips or cubed juice of two...
  • Cheesecake on a Stick
  • You bake the cheesecake in an 8 inch pan (I saw it on food channel they use the bottomless cake pans instead of the springform pan). Then they let it cool, then add the sticks, cover, and put in the freezer for at leat...
  • Quick Tuscan White Bean Soup
  • QUICK TUSCAN WHITE BEAN SOUP 6 ounces pancetta, one 1-inch-thick slice, cut into 1-inch curves 2 tablespoons extra-virgin olive oil, plus extra for drizzling over individual bowls 1 small onion, chopped medium 3 mediu...
  • Poppy Seed Sour Cream Biscuit Twists
  • POPPY SEED SOUR CREAM BISCUIT TWISTS "These biscuit twists are not only fun and easy to make but ever so attractive for both cocktails and tea. Of course, you...
ADVERTISEMENT
  • Maple Latte
  • MAPLE LATTE 1 serving of coffee (your choice!) 1 to 2 teaspoons of pure maple syrup from Canada (Grade A light or medium is best suited) Milk, Soy, or another alternative. Pour freshly brewed...
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: Spiced Watermelon - So what does it taste like and ....
  • 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!