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

Thank You: Thank you Karen and Carol!

Misc.
Thank you both for your ideas and help. While I love to cook I also like to follow a recipe as I don't like to taste test things:) (Well, ok, unless it involves chocolate:) With 5 kids and my dad whom eats with us I have to keep it simple. I couldn't imagine the broth without meat in it. That better Than Boullion is really good. And thanks again for your ideas, it turned out really good:) And best of all DD loved it.
MsgID: 0059825
Shared by: Cheesehead/WI
In reply to: Recipe(tried): My Vegetable Soup
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Flan for One
  • FLAN FOR ONE 2 1/2 tablespoons sugar, divided use 1/4 cup light or heavy cream 1 egg yolk 1/2 teaspoon vanilla Heat 2 tablespoons of the sugar over low heat in a small skillet until it is melted and forms an amber-co...
  • Maryland Crab Cakes (using saltine cracker crumbs)
  • MARYLAND CRAB CAKE "Maryland crab cakes is a dish that we are known for around the country. As you may know, one of Maryland…s most precious and beautiful resources is the Chesapeake Bay, which has an abundance of cra...
  • Dom Deluise's Mom's Sausage Bread
  • DOM DELUISE'S MOM'S SAUSAGE BREAD 1 package active dry yeast 1/4 cup warm water 1 cup warm milk 1 tablespoon sugar 2 tablespoons olive oil, divided use 31/4 cups all-purpose flour, divided use 1/2 cup whole-wheat flou...
  • Davey's Restaurant Fresh Tomato Gravy
  • FRESH TOMATO GRAVY 4 ripe tomatoes, sliced 2 cups water 4 tbsp. meat drippings 3 tbsp. all-purpose flour Salt and pepper, to taste 1 tsp. sugar In a saucepan, cook tomatoes in 2 cups of water until tender. Set aside....
ADVERTISEMENT
  • Panhandle Pimento Cheese
  • PANHANDLE PIMENTO CHEESE 2 lb Velveeta cheese, grated 3 lb cheddar cheese, grated 1 quart mayonnaise or salad dressing 1 large jar pimientos, grated 1 1/2 cups sweet relish 2 4 canned jalapenos, seeded, chopped 1/2 ts...
  • Baked Chili Beans and Hamburger or Ham (1955)
  • BAKED CHILI BEANS AND HAMBURGER 1 cup dry chili or kidney beans 3 cups water 1/2 pound ground beef 2 tablespoons drippings or other fat 1 small onion, sliced 1 clove garlic, sliced 1/2 green bell pepper, chopped fine ...
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 Karen and Carol!
  • 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!