ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Sara to the rescue again--Thanks

Misc.
Getting over flu, and thought spiced tea would taste good. Thanks, Sara,my dear.
MsgID: 0012937
Shared by: Velma
In reply to: Recipe: Spiced Tea Mixes
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chick Pea and Tomato Pilaf (Deborah Madison)
  • CHICK PEA AND TOMATO PILAF 1 cup long grain white rice, uncooked 2 to 4 Tbsp. butter 1 bay leaf 1 garlic clove, thinly sliced 3 thyme branches (or a pinch of dried) 2 large tomatoes, peeled, seeded and finely chopped ...
  • Chestnut And Lentil Soup
  • CHESTNUT AND LENTIL SOUP 500 g lentils 25 to 30 chestnuts Ground black pepper 5 bay leaves 1/2 cup extra virgin olive oil 125 g streaky bacon, chopped 1 teaspoon dried marjoram 3 tablespoons dried basil (or chopped fr...
  • Eastern North Carolina BBQ Sauce (John Egerton)
  • EASTERN NORTH CAROLINA BBQ SAUCE 2 cups cider vinegar 1 tablespoon peppercorns 1 teaspoon celery seed 1 teaspoon salt 1 tablespoon red pepper flakes 1 onion, finely chopped 1 cup water Combine in a large saucepan. Br...
  • Chicken Friand alterations
  • I have a little bit to add to the Chicken Friand recipe. First let me say, thank you very much to the person that posted it. I have tried this recipe twice. The first time, it did not come out too well(probably says m...
  • Hanging-Crust Rhubarb or Blueberry-Blackberry Cobbler
  • HANGING-CRUST RHUBARB COBBLER "First rhubarb of spring is one of the season's best treats; its ever-agreeable tartness suits the rich pastry crust of this Ozark cobbler, made in the manner of my mother and grandmother...
ADVERTISEMENT
  • Deli Salami Subs
  • DELI SALAMI SUBS 2 Tbsp. Claussen Sweet Pickle Relish* 1 tsp. Grey Poupon Dijon Mustard 2 submarine or French bread rolls, cut lengthwise in half 8 slices Oscar Mayer Shaved Beef Salami 2 slices Kraft Provolone ...
  • Mr. Chow's Satay Sauce Recipe‏
  • MR. CHOW’S SATAY SAUCE 1/2 of a shallot, minced 2 tbsp butter 1/2 pint chicken stock (1 cup) 1/2 pint heavy (whipping) cream (1 cup) 3 tbsp creamy salted peanut butter Sugar Korean red pepper flakes Sweat shallot in ...
  • Hawaiian Kabobs (beef)
  • HAWAIIAN KABOBS 1 1/2 pounds beef strips 1 onion, peeled and cut into 1-inch pieces 1 green bell pepper, seeded and cut into 1-inch pieces 8 ounces pineapple chunks, drained, juice reserved (canned or fresh) 18 cher...
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: Sara to the rescue again--Thanks
  • 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!