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

Thank You: Still Looking

Misc.
ADVERTISEMENT
Thanks for the recipe, but that cheesecake has a standard crust, I'm looking for a combination of chocolate cake and cheesecake. Thanks again tho.
MsgID: 028218
Shared by: Dianne
In reply to: German chocolate Cheesecake
Board: All Baking at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chocolate Strawberry Shortcake (My Great Recipes)
  • Sonya, I have a recipe from "My Great Recipes Cards" for Chocolate Strawberry Shortcake, perhaps this is it? CHOCOLATE STRAWBERRY SHORTCAKE Source: My Great Recipes Packet 95; Card 119 This shortcake is a delightful...
  • Hummus Guacamole
  • HUMMUS GUACAMOLE 1 ripe avocado, peeled 2 cups hummus bi tahini 1 scallion, chopped 1 small tomato, chopped 1 tbsp green chilies, chopped TO SERVE: olive oil fresh cilantro, chopped...
  • French Dip Sandwiches
  • FRENCH DIP SANDWICHES 1/2 pound wafer roast beef 4 deli steak rolls Knorr Au Jus Gravy Mix (to make 2 cups) Toast steak rolls under broiler, if desired. Prepare Knorr Au Jus gravy mix, according to package directio...
  • Chocolate Hazelnut Brownie Cake
  • CHOCOLATE HAZELNUT BROWNIE CAKE 5 tablespoons unsalted butter 6 ounces bittersweet or semisweet chocolate 1/2 cup shelled hazelnuts 1/2 cup light brown sugar 1/2 cup granulated sugar 2 large eggs 1 teaspoon pure vanil...
  • Halibut Provencal (Contadina, 1986)
  • HALIBUT PROVENCAL 1 crushed large garlic clove 2 tablespoons olive oil 1 1/2 to 2 pounds halibut or swordfish steaks 1 cup sliced onion 1 cup green pepper rings 1 3/4 cups (one 14 1/2 ounce can) Contadina Whole Peeled...
ADVERTISEMENT
  • Seafood Bisque (using cream of potato soup)
  • SEAFOOD BISQUE 2 cans (10 3/4 oz each) condensed Cream of Potato Soup 1 (6 1/2 oz) can clams with liquid Salt and pepper, to taste Few drops of Tabasco sauce 1/4 to 1/2 tsp of Old Bay Seasoning 1/4 lb scallops halved ...
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: Still Looking
  • 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!