ADVERTISEMENT
- Real Recipes from Real People -

Thank You: I love this topic too, Jeanne!

Misc.
Thank you for your "favorites" list. Haven't heard of the Dinah Shore cookbooks, so now I will be on the hunt for some of them! I am a collector, too, as are many of us here at TLK I'm sure. My other favorite books are the Gooseberry Patch cookbooks, Barefoot Contessa cookbooks, The Yellow Farmhouse Cookbook, and I am especially fond of restaurant cookbooks like "Rao's" that tell stories about the restaurants and customers, as well as recipes from that restaurant.
MsgID: 0811919
Shared by: Tara, Michigan
In reply to: Favorite Cookbooks
Board: What's For Dinner? at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Tara, Michigan
2
  Karen - England
3
  Jeanne/FL
4
  Tara, Michigan
ADVERTISEMENT
Random Recipes
  • Molasses Butter (Brer Rabbit Molasses, 1956)
  • MOLASSES BUTTER 1/2 cup butter, softened 1 teaspoon sugar 1 tablespoon Brer Rabbit Molasses Cream together butter, sugar, and molasses. Chill. Serve on waffles, griddle cakes, or French toast. Makes 1/2 cup From:...
  • Chocolate San Andreas Cake
  • CHOCOLATE SAN ANDREAS CAKE "This very dense chocolate cake is named after the famous California fault because it forms big cracks as it bakes and cools." 8 ounces semi-sweet chocolate, coarsely chopped 6 ounces unswe...
  • Kale Chips with Lemon and Ginger (baked)
  • KALE CHIPS WITH LEMON AND GINGER "These might taste a bit indulgent, but in fact this is one salty-crunchy snack that's quite healthy. You can reduce the amount of olive oil to a mere misting from a sprayer if you pre...
  • Fresh Asparagus Soup (freeze ahead)
  • FRESH ASPARAGUS SOUP 1 pound fresh asparagus, chopped 1/2 cup chopped fresh onion 1 (13 ounces) can chicken broth 2 tablespoons butter or margarine 2 tablespoons flour 1 teaspoon salt Few grains pepper 1 cup milk 1/2 ...
ADVERTISEMENT
  • Baked Monkfish
  • BAKED MONKFISH 1 1/2 pounds monkfish fillets 1 lemon lemon juice salt and pepper to taste 2 cloves garlic, finely chopped 1 tablespoon chopped almonds 1 tablespoon pine nuts 3 tablespoons olive oil 1 large o...
  • Herbed French Dressing
  • HERBED FRENCH DRESSING 1 cup classic French dressing (bottled or homemade) 1/2 tsp leaf tarragon, crumbled 1/2 tsp leaf basil, crumbled 2 tbsp grated parmesan cheese Combine in a screw-top jar with tight-fitting lid....
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: I love this topic too, Jeanne!
  • 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!