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

Thank You: Penny Wafers

Misc.
Thank you so much for taking the time to reply! I will certainly check out that link, and I really appreciate your help.
MsgID: 0226940
Shared by: Liz
In reply to: re: Penny Wafers question
Board: All Baking at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Potato Sauerkraut Apple Latkes
  • POTATO SAUERKRAUT APPLE LATKES 2 cups grated potatoes 1 cup grated Granny Smith apples 1/2 cup sauerkraut, well drained 2 shallots, minced 2 Tbsp flour 3 Tbsp cold water Salt and pepper, to taste Oil, for frying In a...
  • Balsamic and Tomato Roast Chicken.
  • Balsamic and Tomato Roast Chicken. Source: Chef Mar�a Aubergine (1 per 4 guests) Chicken breast (1 pp) Tin tomatos Balsamic vinegar (to taste)((in my opinion the more the better)) olive oil 2 tbs brown sugar Black peppe...
  • Greek Spinach casserole
  • Hi Brig:-) This recipe was originally posted by Gina, FL. I don't know if this could be called our favorite side dish since we have many, but this is really good. DH and I both like it very much. GREEK SPINACH CASSE...
  • Fried Doughboys with Honey Butter (pan-fried, Italian)
  • FRIED DOUGHBOYS WITH HONEY BUTTER These doughboys are pan-fried rather than deep-fried and are much like pancakes. In many Rhode Island homes of Italian heritage, they are served for holiday breakfasts. FOR THE HONE...
ADVERTISEMENT
  • Parmesan Chicken and Rice Bake with Broccoli and Ham
  • PARMESAN CHICKEN AND BROCCOLI 1 cup long grain rice, uncooked 4 boneless, skinless chicken breasts 1 tsp dried Italian seasonings Oil (for frying) 1/2 cup chopped onion 1 tbsp garlic salt (or 1 clove of garlic, minced...
  • Tortellini and Spinach Stew (serves 2)
  • TORTELLINI AND SPINACH STEW 9 ounces uncooked cheese filled tortellini, fresh or frozen 2 cups spinach leaves, packed 2 medium tomatoes (or 4 plum tomatoes) 2 tablespoons olive oil 2 teaspoons garlic, minced 1 cup chi...
  • Asian Spring Asparagus
  • ASIAN SPRING ASPARAGUS 1 pound fresh asparagus 1 tablespoon vegetable oil 1/4 teaspoon ground ginger 1/4 teaspoon black pepper 1 tablespoon soy sauce 1/3 cup natural California pistachios, coarsely chopped Trim woody...
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: Penny Wafers
  • 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!