ADVERTISEMENT
- Real Recipes from Real People -

Thank You: THANK YOU!!!

Misc.

Thanks everyone for all the websites. I found some great recipes.

Janet



MsgID: 081502
Shared by: Janet, Canada
In reply to: Crockpot sites
Board: What's For Dinner? at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Dutch Gruel
  • DUTCH GRUEL 1 cup of barley or rice 100 gms sugar peel of 1 lemon 300 ml black currant juice concentrate 1 cup raisins 1 cinnamon quill 1 and 1/2 litre water If using barley, soak overnight. Then cook next day. If...
  • Plain Bohemian Cookies (Czech Cut Out Cookies)
  • Hi Cindy ~~~ I have a Czech cook book, from Nebraska 1958-1983 a collection of recipes from a food/recipe column titled: Kitchen Talk. PLAIN BOHEMIAN COOKIES FOR THE COOKIES: 1 cup butter,...
  • Number of apples for a pie
  • Wheng, it sort of depends on how high and stuffed you want your pie to be, and also on how big your pie pan is. For a standard deep-dish 9-inch apple pie, I use about 7-8 cups of sliced, peeled apples. You can figure o...
  • Connie Stevens' Fridge Cleaner Fajitas
  • CONNIE STEVENS' FRIDGE CLEANER FAJITAS "Connie and her husband Chris like to cook this when the fridge is getting full. You can use just about anything - when they cooked it on the weekend diner, they added corn to th...
  • Pace Picante Sauce Chicken Salad
  • I had been looking for this recipe for several years and finally found it; it is low fat and delicious! PACE PICANTE SAUCE CHICKEN SALAD 2/3 Cup Pace Picante Sauce 1/2 cup mayonnaise 1 tbsp. honey 1/2 tsp. salt 2 to ...
  • Chocolate Waffles with Berry Sauce (freeze ahead)
  • CHOCOLATE WAFFLES WITH BERRY SAUCE "I use King Arthur brand white whole wheat flour. These are nice with mimosas and peppered bacon." 2 cups white whole wheat flour (or white flour) 1/2 cup unsweetened cocoa powder, ...
ADVERTISEMENT
  • Jalapeno Crab Burgers with Mango Salsa
  • JALAPENO CRAB BURGERS WITH MANGO SALSA FOR THE MANGO SALSA: 2 ripe mangoes, about 1 pound each, peeled, seeded and cut into 1/4-inch dice 1/2 cup red onion, cut into 1/4-inch dice 2 tablespoons chopped...
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!