ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Julie, Please Post the Recipe for the Plum Glaze. Thanks! (nt)

Misc.





MsgID: 081731
Shared by: Debbie D., AL
In reply to: Debbie,yes it would also a plum glaze.
Board: What's For Dinner? at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Campbell's Easy Skillet Beef and Hash Browns
  • CAMPBELL'S EASY SKILLET BEEF AND HASH BROWNS 1 lb. ground beef 1 (10 3/4 ounce) can Campbell's condensed Cream of Celery or 98% Fat Free Cream of Celery Soup 1/2 cup water 1/4 cup ketchup 1 tbsp. Worcestershire sauce ...
  • Rootin Tootin Fruit Salad
  • ROOTIN TOOTIN FRUIT SALAD 2 Fuji apples, peeled, cored and chopped 1 medium sized jicama, peeled and chopped* 1 mango, peeled and chopped 3 celery stalks, chopped 3/4 cup nonfat plain yogurt 2 tsp. creamed horseradish...
  • Hot Fudge Sauce or Hard Fudge Sauce for Ice Cream
  • HOT FUDGE SAUCE OR HARD FUDGE SAUCE FOR ICE CREAM 1 tablespoon butter 2 ounces unsweetened chocolate 1/3 cup boiling water 1 cup sugar 2 tablespoons corn syrup 1 teaspoon vanilla Combine and melt the butter and choco...
  • Bangkok Beef and Basil
  • BANGKOK BEEF AND BASIL 1 1/2 pounds beef round sirloin tip center steaks, cut 1 inch thick or beef shoulder top blade steaks (flat iron)* 3/4 cup regular or low-sodium teriyaki sauce, divided 3 tablespoons fresh lim...
  • Raspberry Cocoa Mix
  • RASPBERRY COCOA MIX 3 cups instant hot cocoa mix 1 (0.13 oz) pkg raspberry-flavored Kool-Aid drink mix (unsweetened) Combine all ingredients in a bowl and stir till well-blended. Store in an airtight container. ...
ADVERTISEMENT
  • Hitching Post Chili - Additional Comments
  • Re: Hitching Post Chili Things I should expand on: Put Hamburger in skillet just as it comes out of package should pretty well cover the bottom of a 11' skillet Chop onion and put on top then press garlic on that. Simmer...
  • Persimmon Pudding by first lady Nancy Reagan (1980's)
  • PERSIMMON PUDDING by first lady Nancy Reagan 1 cup sugar 1/2 cup melted butter 1 cup flour, sifted 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup pureed persimmon pulp (3 to 4 very ripe)...
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: Julie, Please Post the Recipe for the Plum Glaze. Thanks! (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!