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

Thank You: Betsy.

Misc.
Thank you for replying...but these are not the ones....they were not shaped triangle nor were they rice paper....they were large squares that i cut into strips after filling them with chocolate filling that i made and i made 7 layers and weighed them down the night before i used them...they were delicious......still have the recipe..also they were bought in a german grocery store....but thank you
MsgID: 251291
Shared by: cathy/ny
In reply to: re: Source for German Wafers or Obladen
Board: Gab About Groceries at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chicken Broccoli (electric wok)
  • CHICKEN BROCCOLI 1 whole chicken breast, skinned, boned and thinly sliced 2 tablespoons soy sauce 1 tablespoon vegetable oil Dash of garlic powder 1/2 cup chicken broth or bouillon 1/2 pound fresh broccoli florets or ...
  • Steak 'N Shake Chili - still looking
  • Does anyone else have a steak 'n shake Chili recipe, as I have tried the one posted and although it did smell like Steak 'N Shake Chili, it didn't taste like it (close, but not on target). Did anyone else try the recip...
  • Fruit Kabobs
  • Fruit Kabobs 2 cups fresh watermelon, cut in 1-inch cubes 1 cup fresh grapes 2 cups fresh strawberries 1 cup fresh OR canned pineapple chunks 4 wooden skewers (soak in water to prevent splintering) Thread fruit onto s...
  • Onion Topping for Arroz con Pollo
  • My mother excelled in Peruvian cuisine handed down to me this extremely simple way to enhance Arroz con Pollo (Chicken with Rice) that is made with beer and turmeric as follows: ONION TOPPING FOR ARROZ CON POLLO 1 to...
ADVERTISEMENT
  • Chocolate Velvet Cheesecake
  • Chocolate Velvet Cheesecake 1 cup vanilla wafer crumbs 1/2 cup chopped pecans 3 tablespoons granulated sugar 1/4 cup margarine, melted 16 ounces cream cheese, softened 1/2 cup brown sugar, packed 2 large eggs 6 o...
  • Chile Colorado (Basic Red Chile Sauce) (not Iron Cactus)
  • Chile Colorado (Basic Red Chile Sauce) by Nancy Gerlach, Fiery-Foods Food Editor The chiles that are traditionally used for this sauce are the ones pulled off the ristras or strings of dried chiles. Ristras are not just...
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: Betsy.
  • 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!