ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Dearest Cass: Thanks for sharing your secret sauce. I am

Misc.
copying it immediately for using frequently. No need of those time absorbing sauces with this marvelous sauce. Once again dear friend, YOU ARE THE BEST!

Gladys/PR
MsgID: 0072656
Shared by: Gladys/PR
In reply to: Recipe(tried): Lasagna Sauce - try this
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Key Lime Pound Cake with Strawberries
  • KEY LIME POUND CAKE WITH STRAWBERRIES 1/2 cup unsalted butter, softened 1 1/2 cups sugar 3 large eggs 1/2 teaspoon pure vanilla extract 1 1/3 cups all-purpose flour 1/8 teaspoon baking soda 1/8 teaspoon salt 1/4 cup...
  • Maple-Nut Biscotti
  • MAPLE-NUT BISCOTTI 1/2 cup packed brown sugar 1/4 cup granulated sugar 1/2 cup butter or margarine, softened 1 teaspoon maple flavor 3 eggs 3 cups Gold Medal all-purpose flour 2 teaspoons baking powder 3/4 cup chopped...
  • Chicken and Dumplings - Another one to try
  • I too have looked for a great recipe. I have finally found one we all like. Hope you enjoy it. CHICKEN AND DUMPLINGS 3 quarts water 1 (3 to 4 pound) chicken cut up 1 1/2 teaspoons salt 1 small onion sliced 2 stalks ...
  • Collection - Bread Machine Rolls (using dough cycle)
  • Hi Dee, You can make any bread machine recipe into rolls by removing the dough after it's done kneading (or use the dough cycle if your machine has one). If you have a 1 lb bread machine then you'll need to use recipes ...
  • Torrone (Italian Nougat) for Cindy (repost)
  • Torrone (Italian Nougat) Board: Cooking Club at Recipelink.com From: Kim, WA 3-10-2004 Makes 2 1/2 pounds 1 cup blanched filberts 2 (4 1/2 oz. size) cans blanched whole almonds 2 cups sugar 1 cup light corn syrup 1...
ADVERTISEMENT
  • Cream of Cauliflower Soup (blender)
  • CREAM OF CAULIFLOWER SOUP 2 cans (14 1/2 ounces each) ready-to-serve chicken broth, divided use 1 medium head cauliflower (3 pounds), separated flowerets (6 cups) 1 large stalk celery, chopped (3/4 cup) 1 medium onion...
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: Dearest Cass: Thanks for sharing your secret sauce. I am
  • 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!