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

Thank You: Thank you Gay! (nt)

Misc.
nt
MsgID: 0215885
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Caramel Pecan Turtles (Crisco Website li...
Board: All Baking at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Peanut Dipping Sauce (Cuisinart recipe)
  • PEANUT DIPPING SAUCE "A classic accompaniment to summer rolls (see recipe), this sauce can also be used with noodles or on chicken." 1/2 cup unsalted peanuts, toasted 1/4 cup cream of coconut 1 garlic clove 1/2 teasp...
  • Zucchini Bread with Yogurt (using oil and egg whites)
  • ZUCCHINI BREAD WITH YOGURT Nonstick cooking spray 2 teaspoons all-purpose flour 3/4 cup sugar 3 cups grated zucchini 1/3 cup safflower oil 2 eggs 4 egg whites 1 cup plain low-fat yogurt 1 1/2 cups all-purpose flour 1...
  • Plum Tomato and Pesto Bread
  • PLUM TOMATO AND PESTO BREAD 1 (1 pound) loaf Italian bread, cut in half lengthwise 1 (7 ounce) package DI GIORNO Basil Pesto Sauce 6 plum tomatoes, sliced 1/2 cup sliced pitted ripe olives 2 cups KRAFT Shredded Mo...
  • Brioche Croutons
  • BRIOCHE CROUTONS "Aren't the croutons the best part of a Caesar salad? These croutons are made with brioche bread and they're delicious in soup or on a salad. One day I put some out with drinks and they all disappeare...
  • Turkey Casserole by first lady Betty Ford (1970's)
  • TURKEY CASSEROLE by first lady Betty Ford 1/4 pound smoked ham, cut in julienne strips 1 tablespoon chopped parsley 2 green peppers, cut in julienne strips 3 cups hot chicken stock 1/2 tablespoon Worcestershire sauce ...
ADVERTISEMENT
  • Cantonese Shrimp Fried Rice (Gordon Ramsey recipe)
  • CANTONESE SHRIMP FRIED RICE "This is a great way to use up leftover rice - in fact it works better and is less sticky to cook than freshly steamed rice. [Note however, that leftover rice should be refrigerated and use...
  • Citrus Shrimp and Spinach Salad
  • CITRUS SHRIMP AND SPINACH SALAD FOR THE DRESSING: 1/3 cup Dijon mustard (such as Grey Poupon Country Style) 1/4 cup honey 1/4 cup fresh orange juice 1 tablespoon balsamic vinegar ...
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 Gay! (nt)
  • 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!