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

Thank You: Oh my! This sounds so good:-) Thanks, Betsy:-) (nt)

Misc.
nt
MsgID: 0221427
Shared by: Jackie/MA
In reply to: Recipe: Cilantro Corn Bread (using pepper jack c...
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Rhubarb Bread (using buttermilk and orange peel)
  • RHUBARB BREAD 1/2 cup (1 stick) butter, plus additional to grease pan 1 cup sugar 1 tablespoon grated orange peel 1 teaspoon vanilla 2 eggs 2 1/2 cups flour, divided use 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cu...
  • Cream Cheese and Toasted Pecan Cookies (drop cookies)
  • CREAM CHEESE AND TOASTED PECAN COOKIES 1 1/2 cups sugar 1 egg 1 cup (2 sticks) unsalted butter, room temperature 1 (3 oz.) pkg. cream cheese, room temperature 2 Tbsp unsweetened cocoa powder 3/4 tsp salt 2 Tbsp milk 1...
  • Molasses Cake
  • MOLASSES CAKE 2 1/4 cups flour 1 cup sugar 1/4 teaspoon salt 1/2 cup melted butter 1/2 cup dark molasses 1 teaspoon baking soda 1/2 cup boiling water Combine molasses, baking soda and boiling water in large bowl...i...
  • French Tomato Sauce (using bacon, carrot, and onion)
  • FRENCH TOMATO SAUCE 3 tablespoons olive oil 4 ounces bacon, diced 1 cup carrot, chopped 1 cup onion, chopped 1/4 cup flour 6 1/2 pounds fresh tomatoes, skinned,, seeded, and diced 1 chopped tablespoon garlic 4 cups li...
ADVERTISEMENT
  • Pear Apple Chutney
  • PEAR APPLE CHUTNEY "Chutney may be made 1 day ahead and chilled, covered." 2 firm-ripe red bartlett pears 2 granny smith apples 1 cup golden raisins 1/2 cup rice vinegar (not seasoned) 1/4 cup sugar 1 tablespoon fine...
  • Georgia Pecan Orange Biscotti
  • GEORGIA PECAN ORANGE BISCOTTI 3/4 cup pecan pieces 1 1/4 cups all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1/4 cup softened unsalted butter (2 oz) 1/4 cup plus 2 tbsp sugar 1/4 tsp vanilla 1 large egg 1 tsp...
  • Creamy Chicken Pasta Bake (for 100)
  • CREAMY CHICKEN PASTA BAKE Serves 100. 7 pounds 8 ounces spaghetti 12 ounces butter or margarine 7 pounds 8 ounces red and/or yellow bell peppers, diced 1 pounds 8 ounces onions, chopped 1 (50 ounce) can Campbell's C...
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: Oh my! This sounds so good:-) Thanks, Betsy:-) (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!