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

Thank You: Thank You

Misc.


Thank you all for your kind words.

Kathy, I like your reference to the 'Kitchen Table'. In the next batch of board topics we're thinking about adding a board for chatting/getting to know each other and The Kitchen Table would be a great name for it if you wouldn't mind us using it.

Di, thanks for your concern regarding keeping posts together, I really need to add a reminder for that on the posting page -- I doubt that newcomers have seen my messages about it.

Thanks to all for your consideration regarding our posting requests. And, thank you for joining us -- the more the merrier!

Warm regards,

Betsy


MsgID: 0026555
Shared by: Betsy at TKL
In reply to: What do you think??
Board: Cooking Club at Recipelink.com
  • Read Replies (20)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Fruit Bars (with fig, prune, date, or apricot filling)
  • FRUIT BARS Makes 4 dozen 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 2 eggs 1/2 tsp vanilla 1 cup whole wheat flour 1 1/4 cups all-purpose flour 1/4 cup toasted unsweetened whea...
  • Apple Wraps (using refrigerated biscuit dough)
  • APPLE WRAPS 1/2 cup sugar 1 teaspoon ground cinnamon 1 container refrigerated buttermilk biscuit dough (10 count) 3 tablespoons butter, melted 2 apples, peeled and thinly sliced 1/2 cup orange juice Preheat oven to 3...
  • Scandinavian Vegetable Platter
  • SCANDINAVIAN VEGETABLE PLATTER 1 head romaine lettuce 1 envelope bleu cheese salad dressing mix 1 envelope Italian salad dressing mix 1/2 cup cider vinegar 1/4 cup water 1 1/3 cup vegetable oil 1 (10 oz) pkg frozen as...
  • Golden Gate Lasagna (baked in a loaf pan) (serves 2-3)
  • GOLDEN GATE LASAGNA 1/2 pound lean ground beef 1 teaspoon garlic salt 1/2 onion, chopped 1/4 teaspoon pepper 1 teaspoon oregano 1/2 teaspoon basil 2 tablespoons chopped parsley 1 (8-ounce) can stewed tomatoes 1 (8-oun...
  • Rachel Dunn's Chocolate Covered Caramel Apples
  • RACHEL DUNN'S CHOCOLATE COVERED CARAMEL APPLES Source: Rachel Dunn on The Rosie O'Donnell Show Servings: 6 24 ounces raw almonds 6 Fuji apples Parchment paper 24 ounces wrapped caramels, unwrapped 3 tablespoons c...
  • A Basic Savory Bread (bread machine)
  • A BASIC SAVORY BREAD "Love smoked Gouda? Love fennel? See how they taste together in a bread! Choose one or a combination of flavors from the optional ingredients." OPTIONAL INGREDIENTS: 3/4 teaspoon...
  • Rum-Raisin Shortbread
  • RUM-RAISIN SHORTBREAD Makes 15 large cookies These are large and thick, with rum-soaked raisins all through them. The dough is very short; the cookies are rather delicate and quite unusual. The raisins must be prepare...
ADVERTISEMENT
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: 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!