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

Thank You: Thank you Denise!

Misc.

I have been checking this board constantly to see if someone would reply.
Appreciate it much. I presume "parcook" means partially cook -- about 1/2 the
time? I hate to experiment on the relatives, but if I don't make things ahead
of time, there would be no food that day.


MsgID: 131770
Shared by: Barb/mn
In reply to: Barb/mn, re: Freezing quiche
Board: What a Great Idea! at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Freezing a quiche
  Barb/mn
2 Barb/mn, re: Freezing quiche
  Denise, Toronto
3 Thank You: Thank you Denise!
  Barb/mn
4 Barb, you're welcome. (more)
  Denise, Toronto
ADVERTISEMENT
Random Recipes
  • $300 Wedding Reception - Ideas
  • Hey Crystal, My neice is getting married this weekend. I got some great ideas from here. The night before the wedding we are fixing different types of pasta and breads. For the wedding reception we are having: home m...
  • Warm Gougeres with Crunchy Sea Salt
  • WARM GOUGERES WITH CRUNCHY SEA SALT 1 cup whole milk 1 cup (2 sticks) unsalted butter 2 teaspoons sugar 1 teaspoon salt or kosher salt 1 cup quark cheese (or whole-milk yogurt) 1 3/4 cups all-purpose flour 6 large egg...
  • Fresh Strawberry Chiffon (for diabetics)
  • FRESH STRAWBERRY CHIFFON This fresh strawberry chiffon pie is especially for diabetics. Please refer to the nutritional information below. 1 cup water 1 envelope Knox unflavored gelatin 20 ounces Kool Aid unsweete...
  • Smothered Cabbage (Morrison's Cafeteria)
  • SMOTHERED CABBAGE 4 oz. margarine 5 oz. onions cut into quarter inch cubes 1/2 lb smoked pork sausage, cut in half then cut into 1/8 inch slices 8 oz. smooth cut carrots, frozen sliced 1 Tablespoon oregano 2 1/2 lbs f...
  • Basic Rule of Thumb - How Much Meat to Buy
  • Basic rule of thumb is 1lb raw meat per person, which reduces to about 13-14 ounces per serving after cooking the fat off. So for 150 people, have at least 150-200# of meat plus 1/2lb sides per...
  • Greek Meatballs with Lemon Sauce
  • GREEK MEATBALLS WITH LEMON SAUCE FOR THE MEATBALLS: 2 lbs ground beef 1/2 cup finely chopped onion 1/4 cup raw regular white rice 1/4 cup chopped fresh parsley (plus additional for garnish) 2 tsp...
ADVERTISEMENT
  • African Vegetable Soup (using elbow macaroni)
  • AFRICAN VEGETABLE SOUP 1 tablespoon vegetable oil 2 medium (1 cup) onions, chopped 1 stalk (1/2 cup) celery, chopped 1 medium (1 cup) sweet potato, cubed 1/2-inch 1/4 cup chopped fresh parsley 4 cups water 1 (28 ounce...
  • How to Make Pizza on a Grill
  • HOW TO MAKE PIZZA ON A GRILL FOR THE DOUGH: 1 cup warm water 1 packet active dry yeast Pinch of sugar 1 1/2 teaspoon kosher salt 1 tablespoon honey 1 tablespoon extra virgin olive oil 3 cups all-purpose flour, divid...
  • Cranberry Apple Cookies
  • CRANBERRY APPLE COOKIES 1/2 cup butter or margarine, softened 1 cup brown sugar, packed 3/4 cup granulated sugar 1 egg white, whipped 1/4 cup fat free milk, at room temperature 2 cups flour 1/4 tsp salt 1 tsp orange p...
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 Denise!
  • 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!