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

Thank You: Sweet Potato Thanks

Misc.

Dear David ,
Thank you for posting your recipe for the delicious biscuits! We already ate half of the dough and are making a second batch which we will actually bake. Happy Thanksgiving.
Becca and Dorian in California



MsgID: 012092
Shared by: Becca
In reply to: Recipe(tried): Momma's Sweet Potato Biscuits
Board: Vintage Recipes at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Green Goddess Dressing (using half-and-half and tahini)
  • GREEN GODDESS DRESSING 1 cup half-and-half 1/3 cup canola oil 4 anchovy fillets 1 scallion, chopped 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon 1 tablespoon...
  • Sunday Brunch Chicken
  • SUNDAY BRUNCH CHICKEN 1 box Kitchen Dancer Chicken Wild Rice Soup 6 boneless, skinless chicken breasts 1/2 cup sour cream 1 can drained mushrooms Make soup according to package directions except delete 1 cup wate...
  • Grecain style chicken
  • The basic grecian chicken is very simple.... 1/4 inch of olive oil in a pan and heat.. Add Oegano to taste About 2 tablespoons. Fry the chicken untill done.. You can sqeeze fresh lemon over the chicken if you wish. Rest ...
  • Rincon de Pepe's Stewed Zucchini and Onion (Spanish)
  • RINCON DE PEPE'S STEWED ZUCCHINI AND ONION 2 tablespoons olive oil 2 garlic cloves, minced 1 medium onion, slivered 1/2 teaspoon imported sweet paprika 1 1/2 pounds zucchini, cut into 1/4-inch slices salt and freshly...
  • Basic Yellow Rice
  • BASIC YELLOW RICE 1 cube chicken bouillon 2 Tbsp annatto oil 1 tsp salt 2 1/2 cups medium grain rice, rinsed* 3 1/2 cups water In a 3-quart dutch oven or saute pan, heat the bouillon cube, oil, salt and to dissolv...
  • Galician-Stew (vegetarian)
  • GALICIAN GARBANZO STEW Source: The Enchanted Broccoli Forest by Mollie Katzen 2 cups dried garbanzos (chick peas), soaked overnight and cooked in 5 cups vegetable stock or water 1/4 cup vegetable stock (for saute-ing...
  • How to Can Figs
  • That would be fine to can. It is USDA tested. The jello would have acid in it, along with the sugar in jams, it keeps it safe. I checked the USDA site to be sure on the recipe. I don't have any tried and true recipes si...
ADVERTISEMENT
  • Lime Jello Salad for Terry
  • Sorry this isn't in time for your dinner this year. It isn't exactly like your recipe, but it's close enough you might be able to adapt it by substituting cream cheese for the cottage cheese. LIME JELLO SALAD 1 (3 o...
  • Copycat IHOP Harvest Grain and Nut Pancakes - variation
  • Wow, we are having them right now, and they are awesome! I used just a tablespoon or so of both the sugar and the oil, added the berries like I said I would, and had a mixture of almonds, walnuts and pecans. Ok, this wi...
  • Eggplant Parmesan (Weight Watchers)
  • EGGPLANT PARMESAN 2 teaspoons vegetable oil, divided use 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 1/2 cups canned Italian tomatoes (with liquid); drain, seed, and puree tomatoes, reserving liquid 1/2...
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: Sweet Potato 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!