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

Thank You: sounds cute -- thanks! nt

Misc.

.


MsgID: 26529
Shared by: page
In reply to: Hot chocolate mix packaging idea . . .
Board: Holiday Crafts at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Ham Biscuits (or Bacon Biscuits)
  • HAM BISCUITS 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons shortening 2/3 cup milk (or as needed) (plus more for brushing tops) 2 tablespoons melted butter (or butter substitute) 1/4 cup mince...
  • Peach Coffeecake (electric mixer)
  • PEACH COFFEECAKE 1 medium ripe peach, peeled and chopped 1/2 cup reduced-fat sour cream 1/4 cup margarine or butter, softened 1/2 cup sugar, divided 1/4 cup fat-free egg substitute 1 cup all-purpose flour 1/2 teaspoon...
  • Spinach Pancakes (rolled and filled) (1980)
  • SPINACH PANCAKES 2 cups milk 2 eggs Pinch of salt 1 cup all-purpose flour Pinch of ground nutmeg (optional) 1 pound fresh spinach leaves, washed and stemmed Butter or margarine, melted TO...
  • Original Chart House Clam Chowder
  • The recipe is below straight from the Chart House Manual you will need to scale. ORIGINAL CHART HOUSE CLAM CHOWDER 2 (#5) cans Campbell's Clam Chowder (46 oz each) 1 (#5) can chopped clams, drained 1 gallon half and...
  • Crispy Baked Ravioli (appetizer)
  • CRISPY BAKED RAVIOLI "Serve these cheese-filled appetizers warm with spaghetti sauce or marinara sauce." 1/2 cup Italian dry bread crumbs 1/4 cup grated parmesan cheese 1/2 cup sour cream 1/4 cup milk 1 9 oz package ...
  • Raw Artichoke Salad with Parmesan
  • RAW ARTICHOKE SALAD WITH PARMESAN "Don't let the simplicity of this traditional recipe mislead you--the flavors are bright and sophisticated. If you aren't accustomed to eating raw artichokes, you're in for a special ...
ADVERTISEMENT
  • Microwave Poached Pears
  • MICROWAVE POACHED PEARS Peel, core and halve 4 to 6 pears, and put in microwave-safe dish. Using a zester or sharp knife, cut strips of zest from 2 lemons (Meyer lemons work especially well if you can get them). Add...
  • Grilled Eggplant Parmesan
  • GRILLED EGGPLANT PARMESAN 2 large eggplants 1 1/2 to 2 cups marinara sauce 1/2 cup shredded Parmesan cheese 3/4 cup shredded mozzarella cheese 12 to 15 basil leaves, torn Olive oil Salt and pepper (to taste) Peel the...
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: sounds cute -- thanks! 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!