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

Thank You: Another Crab Rangoon

Misc.
Thank you so much have been trying to find this recipe.
Thanks Kitty
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Swamp Water (like A&W Restaurant)
  • SWAMP WATER (LIKE A&W RESTAURANT) 2 parts A&W Root Beer 2 parts orange soda 1 part lemon-lime soda Chill the sodas first -- this keeps the carbonation in. Pour into a small pitcher to mix. Serve very cold. For prope...
  • Black Bean Soup (Jack Rabbit Beans)
  • BLACK BEAN SOUP 1 (16 ounce) package dried black beans 6 cups chicken broth 2 tablespoons margarine or butter 1 cup chopped onion 1 cup shredded carrots 1 cup chopped celery 1 bay leaf 1 teaspoon oregano 1 teaspoon sa...
  • Southern-Style Shrimp and Rice
  • SOUTHERN-STYLE SHRIMP AND RICE 6 slices bacon 2 green bell peppers, cut into 1-inch pieces 2 medium onions, cut into eighths 2 cups cooked rice 1/4 teaspoon pepper 1/4 teaspoon hot pepper sauce 1 (14 1/2-oz.) can whol...
  • Non-Dairy/Vegan Substitutions for Buttermilk in Recipes
  • Dear Suret, I hope this information is a help to you. Happy Cooking! - Betsy NON-DAIRY/VEGAN SUBSTITUTIONS FOR BUTTERMILK IN RECIPES "SOUR" NON-DAIRY MILK: Just as sour milk can be substituted for buttermilk in rec...
  • Grilled Idaho Potato Primavera Salad
  • GRILLED IDAHO POTATO PRIMAVERA SALAD 2 lbs. Idaho russet potatoes, scrubbed 1/2 lb. yellow wax beans, cleaned and trimmed 1/2 lb. green string beans, cleaned and trimmed 1/2 lb. sugar snap peas, cleaned and trimmed...
ADVERTISEMENT
  • McDonald's-Style French Fries (oven fried version)
  • MCDONALD'S-STYLE FRENCH FRIES Makes 1 medium-sized serving 1 3/4 teaspoons salt (divided) 2 russet potatoes (1 pound) 1 teaspoon extra-virgin olive oil Bring a large pot of water to a boil over high heat. Add 1 teasp...
  • Blue Cheese Pate (using cream cheese and liverwurst)
  • BLUE CHEESE PATE 1 (8-oz) pkg cream cheese, softened 1 (4 3/4-oz) can liverwurst spread (2/3 cup) 1/2 cup crumbled bleu cheese 2 tbsp dry sherry 1/2 cup water chestnuts, drained and chopped 2 slices bacon, crisp-cooke...
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: Another Crab Rangoon
  • 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!