ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Gina, you're wonderful!

Misc.
Thank you, thank you, thank you! I'm making this for DH as soon as I can get to the grocery store again. (And I'll bet he'll thank you, too!) And here I thought the recipe was from the Algonquin Hotel in New York! At least it brought back great memories for Gladys and others and introduced the rest of us to not only a great sounding recipe, but also a great sounding hotel in New York!
MsgID: 0218399
Shared by: Micha in AZ
In reply to: Recipe: Algonquin Golf Club's Lemon Cake - Micha...
Board: All Baking at Recipelink.com
  • Read Replies (26)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Micha in AZ
2
  Gladys/PR
3
  Sally in Atlanta
4
  MED/TN
5
  Gladys/PR
6
  Micha in AZ
7
  Gina, Fla
8
  MED/TN
9
  Micha in AZ
10
  Gina, Fla
11
  Gina, Fla
12
  MED/TN
13
  MED/TN
14
  Gina, Fla
15
  Micha in AZ
16
  Gladys/PR
17
  Gina, Fla
18
  NanSC
19
  MED/TN
20
  Sally in Atlanta
21
  Sally - Atlanta
22
  MED/TN
23
  Carolyn, Vancouver
24
  Gina, Fla
25
  Gina, Fla
26
  Micha in AZ
27
  Gina, Fla
ADVERTISEMENT
Random Recipes
  • Ham and Rice (with cheddar and peas, using cooked rice)
  • HAM AND RICE 2 cups rice, cooked 1 pound (2 cups) ham, diced 1 cup low-fat cheddar cheese, grated 1 (15.5-ounce) can peas, drained Preheat oven to 350 degrees F. Mix all ingredients together well and pour into bakin...
  • Spicy Herbed Halibut with Pinneaple
  • SPICY HERBED HALIBUT WITH PINEAPPLE 1 tablespoon crushed dried basil 1/4 teaspoon crushed dried rosemary 1/4 teaspoon crushed dried oregano 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon anise seed 1 (20-oun...
  • Roquefort Popovers
  • ROQUEFORT POPOVERS 1 vegetable oil, shortening or lard for pans 1 1/2 cups whole milk 6 ounces Roquefort cheese, crumbled 1 teaspoon salt 1 teaspoon freshly ground black pepper 9 ounces (2 cups) all-purpose flour 6 la...
  • Cheddar Eggplant Boats
  • CHEDDAR EGGPLANT BOATS 1 1 1/4 lb eggplant (or 2 small) 2 teaspoons olive oil 1 cup chopped onions 1 cup chopped mushrooms 1/4 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 dash pepper 1...
  • Chocolate-Cherry Granola Bread (1981)
  • CHOCOLATE-CHERRY GRANOLA BREAD 1 1/3 cups Gold Medal® all-purpose flour 1/3 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1/4 cup vegetable oil 1 teaspoon vanilla 1 egg 1 cup Nature Valley granol...
  • Crispy Fried Calamari (repost)
  • Hi June! I wonder if the calamari were too wet and maybe the batter dissolved or thinned out? Here's a recipe previously shared that might work for you: Fried Calamari Board: Cooking Club at Recipelink.com From: chef a...
  • Jeweled Rice (Persian Wedding Rice)
  • JEWELED RICE (PERSIAN WEDDING RICE) "Raisins, cherries and orange peel sparkle in this elegant rice cake." 1 1/2 pounds basmati or long-grain white rice 1/2 cup olive oil, divided 2 onions, thinly sliced 1 chicken...
ADVERTISEMENT
  • Madhur Jaffrey's Naan (using yogurt, 1980's)
  • NAAN 3 3/4 cups unbleached, all-purpose flour 1 tsp. baking powder 1/4 tsp. salt About 1 3/4 cups plain yogurt Soft unsalted butter (optional) Sift the flour, baking powder, and salt into a bowl. Slowly add as much ...
  • Banana Softies (cookies) (Quaker Oats, 1973)
  • BANANA SOFTIES 2/3 cup soft shortening 1 cup firmly packed brown sugar 1 egg 1 teaspoon vanilla 3/4 cup mashed banana 1 3/4 cups sifted all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt 1/4 teaspoon baking...
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: Gina, you're wonderful!
  • 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!