ADVERTISEMENT
- Real Recipes from Real People -

Thank You: 145767 (nt)

Misc.
nt
MsgID: 1431680
Shared by: Deborah Aldridge Corpus Christi, Texas
In reply to: Recipe(tried): WaterStreet's Walnut Salad Dressing
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Roasted Bacon Pecans
  • ROASTED BACON PECANS 2 cups pecan halves 2 Tbsp. butter or margarine, melted 6 bacon slices, chopped 2 Tbsp. sugar 1/2 tsp. salt 1) Stir together first 3 ingredients; spread in a 15' x 10" jellyroll pan. 2) Bake at ...
  • Chocolate Swirl Fudge
  • CHOCOLATE SWIRL FUDGE 3 cups semi-sweet chocolate chips 1 (14 oz) can Eagle Brand Sweetened Condensed Milk 4 tbsp butter or margarine, divided use 1 1/2 tsp vanilla extract 1 dash salt 1 cup chopped nuts 2 cups minia...
  • Artichoke and Olive Tapenade
  • ARTICHOKE AND OLIVE TAPENADE 1 cup pitted olives, chopped about 10 small artichokes 2 cloves garlic, peeled salt 3 anchovies 3 Tbsp capers, rinsed zest and juice of 1 small lemon zest and juice of 1 small orange 1/3 c...
  • Broccoli Tortellini Salad (1986)
  • BROCCOLI TORTELLINI SALAD 1 (7 oz.) pkg. cheese tortellini 1 cup fresh broccoli florets 1/2 cup finely chopped fresh parsley 1 tablespoon chopped pimiento 1 (6 oz.) jar marinated artichoke hearts, undrained 2 green on...
  • White Spot Triple O Sauce
  • If you ever ask for Triple O on the side, they will bring you TWO containers........ one with a sweet mayonaise and one with a hamburger relish made by Bicks with a bit of a bite to it. I have good friend has worked ther...
ADVERTISEMENT
  • Salt-Free Whole Wheat Bread
  • SALT-FREE WHOLE WHEAT BREAD "This bread is for individuals under strict salt-free diet. The absence of salt in the dough causes the side top crust to crack during baking." 2 1/4 cups warm water (100 to 110 degrees F)...
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
  • Thank You: 145767 (nt)
  • 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!