ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Norton

Misc.
ADVERTISEMENT
Carol,

I grew up on Greenwich Road, between Medina Line and Hametown.

How is old Norton?

Ron
MsgID: 0082335
Shared by: Ron
In reply to: ISO: Buttercream Frosting
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Potato and Carrot Cake (sliced, layered, and baked)
  • POTATO AND CARROT CAKE 4 medium russet potatoes (1 1/2 pounds), peeled and finely grated 2 large carrots, peeled and finely grated 4 tablespoons butter 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon freshly...
  • Thoroughly Modern Meatloaf with Tzatziki (microwave)
  • THOROUGHLY MODERN MEATLOAF 3 to 4 slices bread 1 onion, quartered 1 garlic clove 1/4 tsp olive oil (for flavor) 2 tbsp dried parsley flakes 1 tsp dried spearmint Salt and pepper, to taste 1 lb ground beef (mo...
  • Ukrainian Sand Babka Butter Cake
  • Hi Nina here is a recipe that sounds like what you might be looking for. UKRAINIAN SAND BABKA BUTTER CAKE In popular usage the name "babka" refers not only to yeast-raised cake breads but also to butter cakes and var...
  • Honey Mustard Dressing (like Chili's) (repost)
  • There has been some discussion whether this recipe the closest to Chili's dressing. I don't know since I don't have a Chili's near me. There are several other Chili honey-mustard dressing recipes on this board if you w...
  • Vietnamese Pork Rolls (South Beach Diet)
  • VIETNAMESE PORK ROLLS "These rolls are special, yet not hard to make. A simply dressed green salad with cucumber or radish would be a perfect accompaniment. Cut them on the diagonal or cut the lettuce leaves into thir...
  • Fish Molee (Indian)
  • FISH MOLEE "When fresh curry leaves aren't available, we use a handful of cilantro leaves. The flavor's not the same, but the herbal freshness is similar." 1/4 cup coconut oil 2 teaspoons black mustard seeds 1 1/2 cu...
ADVERTISEMENT
  • Danish Puff (1950's - 60's)
  • DANISH PUFF "This puff tastes like you slaved over it! It can be made in advance and frozen for ease of serving." 2 cups sifted flour, divided use 1 cup butter, divided use 2 tablespoons plus 1 cup water, divided use...
  • Balsamic Glaze - don't know the OG recipe but..
  • I don't know this recipe but to get the sweet balsamic glaze, you cook balsamic vinegar down until it becomes a sweet thick glaze (you can add a bit of brown sugar if it is not sweet enough). You will notice an entire bo...
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: Norton
  • 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!