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

Thank You: Gladys and Janet - Best Wishes for the New Year! (nt)

Misc.
nt

MsgID: 0063996
Shared by: Louise Ar
In reply to: Recipe: Candied Pineapple (2)
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pickled Pig's Feet or Hocks
  • PICKLED PIG FEET OR HOCKS 4 pig feet or pork hocks, split in half lengthwise 3 cups vinegar 1 onion 12 black peppercorns 6 whole cloves 1 bay leaf 1 tablespoon salt Clean pig feet or pig hocks thoroughly. Cover with...
  • Macadamia Nut Sauce - I think I found it !
  • MACADAMIA NUT SAUCE 1 cup macadamia nuts 1 tbsp butter 2 tbsp flour 1 cup each whole milk and heavy (whipping) cream (OR 2 cups half & half) 3 tbsp sugar 1 tsp kosher salt 2 tsp vanilla extract 3/4 tsp lemon juice Fi...
  • Fresh Peach Cheese Pie
  • FRESH PEACH CHEESE PIE 1 ( 8oz.) pkg. cream cheese, softened 2 Tbsp. sugar 2 Tbsp. milk 1 ( 12 oz. ) pkg. frozen whipped topping, thawed 3 medium peaches 1 pkg. lemon instant pudding mix 1 cup cold milk 1/4 tsp. almon...
  • Prime Rib (using garlic, rosemary, and thyme)
  • PRIME RIB 1 (3-bone) prime rib, preferably from the loin end 3 tablespoons flaky sea salt 1 1/2 tablespoons coarsely cracked black pepper 1 tablespoon extra virgin olive oil 8 to 10 sprigs rosemary 8 to 10 sprigs thym...
  • Tips for a flaky pie crust using Crisco
  • TIPS FOR A FLAKY PIE CRUST FROM CRISCO: Cold ingredients are key to a flaky crust. Using ice water and cold (even frozen) Crisco Shortening is important. Chill the dough for about an hour before rolling to help prevent...
ADVERTISEMENT
  • Asiago and Basil Bread (Fleishmann's Yeast)
  • ASIAGO AND BASIL BREAD "Serve this delectable bread with pasta and you have a hearty yet simple meal." 1 envelope Fleischmann's Active Dry Yeast 3/4 cup warm water (100...
  • Hummus (using toasted sesame seeds, food processor)
  • HUMMUS 1 (15 ounce) can chickpeas 2 tablespoons fresh lemon juice 1/2 cup sesame seeds, toasted 1/4 cup chopped onion 2 cloves garlic, minced 2 teaspoons olive oil 2 teaspoons ground cumin 1/4 teaspoon ground cayenne...
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: Gladys and Janet - Best Wishes for the New Year! (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!