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

Thank You: Thank you Nan and Cass

Misc.
Thank you both for responding.

Nan, I was also thinking it was the taters. Hummm, maybe the 10 pounds for $1.28 is NOT such a good deal. LOL

Cass .. tell me a bit more, please. Do you fill your pot with water and totally submerge all of the potatoes? Or is it adequate to "steam" them with a lit on. And, I would guess this needs to be done in a pot that is NOT non-stick. I think foil will ruin the non-stick surface... I think.

Anyway, I am going to try your way this weekend, Cass. This will be especially nice because the Seattle area has been too hot for tooo long (by our standards.) I know we are nowhere near your temperatures, but for Seattle, we have been toooo hot. Using the oven is something most of us have been avoiding.

Cheers to all. OH,. can you believe we have had NO measurable rain for months! NONE. Whew!

Bye for now.

Thanks again.
MsgID: 0070837
Shared by: Kelly~WA
In reply to: Recipe(tried): Boiled Potatoes instead of Baked
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Some Flavorful Ways to Use Fresh Tomatoes
  • SOME FLAVORFUL WAYS TO USE FRESH TOMATOES Source: The Decatur Daily - September 7, 2005 Looking for a simple way to use tomatoes besides slicing and serving with dinner or in sandwiches? Try baking tomato halves wit...
  • Sweet and Smoky Baked Beans
  • SWEET AND SMOKY BAKED BEANS 4 strips thick sliced bacon, cut into 1/4-inch slivers 2 medium onions, finely chopped (about 2 cups) 1/2 green bell pepper, finely chopped 2 gloves garlic, minced 2 cans (15 ounces each) g...
  • Grilled Sweet Onion and Pepper Pasta
  • GRILLED SWEET ONION AND PEPPER PASTA 2 Vidalia onions 2 red bell peppers 1/2 pound spinach fettuccine, uncooked 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon dried red chile peppers 1/2 cup dry white wi...
  • Blackened-Chicken Sliders with Cajun Aioli
  • BLACKENED-CHICKEN SLIDERS WITH CAJUN AIOLI FOR THE CAJUN AIOLI: 1/2 cup All-Purpose Burger Aioli (recipe follows) 1 scallion (green onion), finely chopped 1/2 teaspoon Cajun seasoning 1/2 teaspoon...
ADVERTISEMENT
  • Broccoli and Cauliflower Salad
  • Do not know of Der Dutchman but I have a great recipe for BROCCOLI AND CAULIFLOWER SALAD 16 oz cauliflower- blanched( cooked for a few minutes in boiling water (do not cook through), cut into small bite size pieces 1...
  • Dill Bread (West Bend bread machine)
  • DILL BREAD (WEST BEND) 9 ounces warm water (90-100 degrees F) (1 cup plus 2 tablespoons) 3 cups bread flour 2 tablespoons sugar 1 1/2 teaspoons salt 1 tablespoon dill weed 1 1/2 tablespoons dry milk powder 2 tabl...
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 Nan and Cass
  • 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!