ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thank You! (nt)

Misc.
ADVERTISEMENT
nt
MsgID: 0216093
Shared by: Naty in Miami
In reply to: re: Seppo's Cookbook
Board: All Baking at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Almond Foams / Meringue Cookies (Spumini Mandorlati)
  • ALMOND FOAMS (SPUMINI MANDORLATI) "What I love about these bite-size meringue and almond cookies are their delicateness and their almost ethereal texture and taste. And l also love the name given to them by my Tuscan ...
  • Easy Chocolate Truffles
  • EASY CHOCOLATE TRUFFLES FOR THE TRUFFLES: 3/4 pound semi-sweet chocolate* 6 tablespoons heavy (whipping) cream 1/2 teaspoon instant coffee granules 2 tablespoons dark rum** 1/2 teaspoon...
  • Der Dutchman Restaurant Amish Dressing (Stuffing)
  • AMISH DRESSING (STUFFING) From: Der Dutchman Restaurant "This is THE BEST dressing in the world! From the Der Dutchman Restaurant in Walnut Creek, Ohio." 1 loaf of bread, diced and toasted 2 cups boned, diced, cooked...
  • Assorted Recipes (5)
  • August 4, 2007 Recipe Swap SUPER SWAP SATURDAY ASSORTED RECIPES View All Recipes Posted This...
  • How to Freeze Fruit Pies or Nut Pies (unbaked)
  • HOW TO FREEZE FRUIT AND NUT PIES, UNBAKED Make pie as usual except add 1 extra tablespoon flour or tapioca or 1 1/2 teaspoons cornstarch to juicy fillings to prevent boiling over when pies are baking. Do not cut vents...
  • Turkey and Balsamic Onion Quesadillas
  • TURKEY AND BALSAMIC ONION QUESADILLAS "Soaking onions in balsamic vinegar brings out their sweetness. Just don't use an expensive aged balsamic for this...
ADVERTISEMENT
  • All Chocolate Recipes!
  • January 26, 2009 RECIPE SWAP ALL CHOCOLATE RECIPES! Chocolate Recipes Previously Shared ...
  • Bulgarian Bird of Paradise Bread (Khliab Raiska Ptitsa)
  • BULGARIAN BIRD OF PARADISE BREAD (KHLIAB RAISKA PTITSA) 1 package active dry yeast, 1 Tbsp. 1/2 teaspoon sugar 1/4 cup lukewarm water (110 to 115 F.) 3 to 3 1/2 cups all purpose flour 2 teaspoons salt 1/2 cup unflavo...
  • Amish Cheddar Potato Casserole
  • AMISH CHEDDAR POTATO CASSEROLE 6 medium potatoes, peeled and diced 1/2 tsp. chopped chives Ground black pepper, to taste 1 tsp. onion salt 1/4 cup plus 2 tbsp. butter, divided use 2 cups shredded cheddar cheese 1 1/2 ...
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! (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!