ADVERTISEMENT
- Real Recipes from Real People -

Thank You: ANGEL...thanks for the info...on "oven baking" NT

Misc.





MsgID: 08915
Shared by: Terri/GA
In reply to: Tracey
Board: What's For Dinner? at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Lisa, UK
2
  page
3
  Molly/OH
4
  Tracey
5
  Lisa, UK
6
  Angel. O:-)
7
  Tracey
8
  Tracey
9
  Angel. O:-)
10
  Terri/GA
11
  Tracey
12
  Lisa
13
  Angel O:-)
14
  Terri/GA
15
  Tracey
ADVERTISEMENT
Random Recipes
  • Gajar Halwa (Carrot Candy) and Carrot Candy
  • Don't know if these are what you are looking for either. GAJAR HALWA (CARROT CANDY) 1 pound carrots, grated 1/2 cup sugar 1 can (14 ounces) condensed milk 1 stick margarine 1 teaspoon cardamom, ground 1/2 cup raisins...
  • Scallop Corn
  • This has been a holiday favorite in our family for over 70 years. SCALLOP CORN 5 cans (1 lb each) cream style corn 3 cans (1 lb each) whole kernel corn, drained 2 packs saltine crackers, crushed 1 cup sugar 1 cup mi...
  • Banana's N' Cream Bundt Cake
  • **This cake won first place in the '94 contest issue of "Reminisce" magazine. I promise your family will ask for it over and over. BANANA'S N' CREAM BUNDT CAKE 2 cups flour 2 1/4 tsp double acting baking powder 1/2 ...
  • Turkey Meat Loaf Ring (using oats, peas and corn)
  • TURKEY MEAT LOAF RING 14 oz ground turkey 2 eggs, lightly beaten 18 saltine crackers, crumbled (14 saltines = 1/2 cup crumbs) 1/4 cup uncooked oatmeal 1 cup green peas 1/2 cup finely chopped onion 1/3 cup corn 2 tbsp ...
  • Basic Curry Powder (medium-hot)
  • BASIC CURRY POWDER (medium-hot) 6 dried red chilies 1 oz coriander seeds 2 tsp cumin seeds 1/2 tsp black mustard seeds 1 tsp black peppercorns 1 tsp fenugreek seeds 10 curry leaves 1/2 tsp ground ginger 1 tbsp...
ADVERTISEMENT
  • Zucchini Bisque (using chicken broth and white wine)
  • ZUCCHINI BISQUE 1 pound zucchini 2 cups rich chicken broth (or one 10 ounce can chicken consomme, undiluted) 1/2 cup chopped green onions 1/2 cup Chablis or other white wine 2 tablespoons butter (optional) 1/2 teaspoo...
  • Honey Mustard Salmon with Lime and Peppers
  • HONEY MUSTARD SALMON WITH LIME AND PEPPERS 1 Tbs. lime juice 2 tsp. honey 1 tsp. prepared mustard 1 salmon filet, about 4-5 oz. 1/4 small yellow pepper, thinly sliced 1/4 small red pepper, thinly sliced 1/4 small gree...
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: ANGEL...thanks for the info...on "oven baking" 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!