ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Quincy's Yeast Rolls #2

Misc.
This was absolutely wonderful. Just what I was looking for. We ate all we could and will freeze the rest! Thanks for sharing.
Jackie
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Papa Gino's Mock Pizza Sauce
  • I have been trying some things out and found a reasonable facsimile of the Papa Gino's Sauce. I just can't get the crust right. Mine is always too dry. I think it's because I over/under knead the dough or something si...
  • Grilled Garlic Artichokes (similar to Houston's)
  • GRILLED GARLIC ARTICHOKES (similar to Houston's) Source: rosiella Makes 2 servings "No more dipping artichokes in mayo! These artichokes are grilled with a lemon garlic basting sauce. This is the best way to eat arti...
  • Southern Pecan Fingers (1950's)
  • SOUTHERN PECAN FINGERS 1 cup butter or margarine 1/2 cup white granulated sugar 1 tbsp. water 1 tsp. vanilla 2 cups flour, sifted 2 cups chopped pecans Powdered sugar (for rolling after baking) Preheat oven to 325 de...
  • Dill-Scented Chicken Cutlets
  • DILL-SCENTED CHICKEN CUTLETS 2-1/4 lbs. ground chicken 1 cup finely chopped onions 1/4 cup KEY LIME JUICE 1 tbs. dried dill 1-1/2 tsp. Salt 1/8 tsp. coarsely ground black pepper 1/2 cup flour 1/4 cup vegetable oil 3 cup...
  • Brown-Butter Butterscotch Pie (Farm Journal)
  • BROWN-BUTTER BUTTERSCOTCH PIE 1 baked (9-inch) pie shell 6 Tbsp. butter 1 cup dark brown sugar 1 cup boiling water 3 Tbsp. cornstarch 2 Tbsp. flour 1/2 tsp. salt 1 2/3 cups milk 3 egg yolks, slightly beaten 1 tsp....
  • Biltmore Estate Praline Cheesecake with Caramel Sauce
  • BILTMORE ESTATE PRALINE CHEESECAKE 20 oz. cream cheese, softened (2 1/2 8-oz. packages) 1 cup packed brown sugar 4 tsp. ground cinnamon 2 tsp. vanilla extract 1/3 cup sour cream 1 (12 1/4 oz.) jar Smucker's caramel-fl...
ADVERTISEMENT
  • Sweet Potato Eggnog Pudding
  • SWEET POTATO EGGNOG PUDDING 2 cans (1 lb each) sweet potatoes or yams (or 2 1/2 lbs fresh sweet potatoes, cooked) 2 Tbsp. butter or margarine, melted 1 cup eggnog (low-fat variety maybe used) 3/4 cup granulated s...
  • Shrimp Broiled with Rosemary (Gamberoni al Forno)
  • SHRIMP BROILED WITH ROSEMARY (GAMBERONI AL FORNO) rosemary leaves 1 1/2 lbs extra-large shrimp (16-20 per lb) 1/4 cup freshly squeezed lemon juice 4 tbsp extra virgin olive oil salt and freshly ground black pepper P...
  • Orange-Olive Chicken Scaloppine
  • ORANGE-OLIVE CHICKEN SCALOPPINE 4 boneless, skinless chicken breast halves Salt and freshly ground black pepper (to taste) 1 cup buttermilk (for marinating the chicken) 1/2 cup all-purpose flour 5 tbsp. olive oil, div...
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: Quincy's Yeast Rolls #2
  • 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!