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

Thank You: Thank you in advance

Misc.
I wanted to post this as general because we've been
looking at so many recipes for Halloween.
The library I work at is having a Halloween party for
the after-school reading program, and so I
sort of chose myself to look for unusual spooky
treats.
Really (please don't spread this around) but the recipes
you have on this website are better than the ones
in the books in our collection.
I loved the Jello aquarium and all the punch recipes, not to mention the brownie eyeballs. NOt sure which ones we intend to use yet.
You also have several potato skin recipes; I've seen those cooked before, and I can't help thinking -- bat's wings!
MsgID: 0078009
Shared by: Sarah C. Texas
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Thank You: Thank you in advance
  Sarah C. Texas
2 You're very welcome Sarah - I'm happy we could help! (nt)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Sweet-and-Sour Beef
  • SWEET-AND-SOUR BEEF 1 (3-pound) rump, boneless chuck, or blade roast 2 teaspoons salt 1 teaspoon freshly ground pepper 2 tablespoons vegetable oil 2 tablespoons butter 2 1/2 cups chopped onions 1/4 cup granulated suga...
  • Shrimp Bruschetta Salad
  • I was going through clipped/torn out recipes from magazines, etc. and putting them into my hand made cookbook. I stumbled across this recipe from a 2010 issue of Better Homes and Gardens. It's a shellfish recipe, my hu...
  • Today's Macaroni and Cheese (using salsa, Rick Bayless)
  • TODAY’S MACARONI AND CHEESE "Rick Bayless, chef and owner of Chicago's Frontera Grill and Topolobampo, confesses that he grew up on the wonderful slow-baked macaroni and cheese served at his parents' restaurant, which...
  • Neely's BBQ Memphis-Style BBQ Pork Ribs, Sauce and Rub
  • NEELY'S BBQ MEMPHIS-STYLE BBQ PORK RIBS, SAUCE AND RUB Four 3-pound slabs pork spare ribs (also called St. Louis-style ribs), untrimmed Kosher salt 2 cups Neely's Barbecue Seasoning (recipe below, more if desired) 4 c...
  • European Apple Cake (The Boston Globe)
  • EUROPEAN APPLE CAKE 4 cups thinly sliced Cortland or MacIntosh apples (or any other cooking apples) 2 tablespoons ground cinnamon 3 tablespoons sugar 3 cups flour 1 1/2 cups sugar 1 tablespoon baking powder 1 teaspoo...
ADVERTISEMENT
  • Deviled Lamb Chops
  • DEVILED LAMB CHOPS "Wait till you taste these little devils. They're just nicely spiced, not searingly so, but they do pack a surprise because most folks, I've found, don't expect to have their lamb served with a litt...
  • Puerto Rican stew (San Cocho)
  • SAN COCHO Puerto Rican stew (San Cocho) from a friend. 2 tablespoons olive oil 5 garlic cloves, minced 1 1/2 lb beef stew meat, cubed into 1-1/2-inch pieces 1/3 cup chopped onions 1/3 cup chopped green pepper 1/3 cu...
  • Bacon Cheeseburger Upside-Down Pizza
  • BACON CHEESEBURGER UPSIDE-DOWN PIZZA FOR THE FILLING: 1 pound extra lean ground beef 1 medium onion, quartered and sliced 1 medium bell pepper, cut into bite size pieces 8 slices bacon, crisply...
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 in advance
  • 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!