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

Thank You: Reva! Thank you!!!

Misc.

Reva,

Thank you soo much! I was having a terrible day (just got dumped by the man of my dreams) and making something good for my uncle who's in town has been the one thing I've been looking forward to.

Dumb, huh?

Lea




MsgID: 022843
Shared by: Lea
In reply to: Bavarian Cream
Board: All Baking at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • World's Greatest Lemon Chicken
  • WORLD'S GREATEST LEMON CHICKEN 2 skinless boneless chicken breast halves, cut in 1-inch cubes FOR THE MARINADE: 1/4 teaspoon sugar 1/2 teaspoon potato starch or corn starch 1/2 teaspoon soy...
  • Converting Recipes
  • Hi Patty, I just learned how to do this at school this week. Think of the acronym "NO"...the "N" in no, stands for New and the "O" stands for old. The New always goes on top. Say the recipe yields 50 servings of a de...
  • Cabbage Au Gratin (with homemade white sauce)
  • CABBAGE AU GRATIN 1 1/2 cups cooked chopped cabbage, drained 3/4 cup medium white sauce (recipe follows) 3 tablespoons grated cheese 1/4 cup fine dry bread crumbs Mix cabbage and white sauce together. Pour into greas...
  • Shrimp Fra Diavolo (Giada De Laurentiis)
  • SHRIMP FRA DIAVOLO 1 pound large shrimp, peeled, deveined 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons, divided use 1 medium on...
  • Roasted Garlic Potato Salad
  • ROASTED GARLIC POTATO SALAD 2 large heads garlic 3 lb. medium red potatoes, scrubbed and cut into 1-inch pieces 1 tsp. salt, divided use 1 Tbsp. white-wine vinegar FOR THE DRESSING: 1/3 cup...
ADVERTISEMENT
  • Brownie-Walnut Pie
  • BROWNIE-WALNUT PIE 1/2 cup butter or margarine 3 ounces unsweetened chocolate, chopped 3 eggs, lightly beaten 1 1/2 cups sugar 1/2 cup all-purpose flour 1 teaspoon vanilla 1 cup chopped walnuts 1 (9-inch) unbaked refr...
  • Carry-Along Antipasto Sandwich (make ahead, 1980's)
  • CARRY-ALONG ANTIPASTO SANDWICH 1 pound thinly sliced cooked roast beef 3/4 cup Italian dressing, divided use 1 loaf (1 pound) Vienna bread (unsliced) 1 hard cooked egg, chopped 2 tablespoons chopped ripe olives 6 lea...
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: Reva! Thank you!!!
  • 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!