ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thank You Patsy!!

Misc.

Thank you Patsy so much for the information. I plan on trying this soon.

Again, THANK YOU THANK YOU THANK YOU.

Catherine L.


MsgID: 0035701
Shared by: Catherine Luedecker
In reply to: Recipe(tried): Homemade Butter
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Catherine Luedecker
2
  wil/il
3
  Patsy in La.
4
  Catherine Luedecker
5
  nancy, south carolina
ADVERTISEMENT
Random Recipes
  • Mahogany Sesame Chicken
  • MAHOGANY SESAME CHICKEN 1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes 1/4 cup sesame seeds, toasted* and cooled 2 tablespoons oil 1/2 cup each chopped green bell pepper and red bell pepper 1/...
  • Small Mofongo Balls (using plantains)
  • SMALL MOFONGO BALLS 5 green plantains Some ready made Pork Cracklings* 3 cloves garlic, peeled 2 tablespoons olive oil Canola oil for frying. Peel the plantains and cut in rounds about 1-inch thick. Deep ...
  • Beef Stew (Carne Guisada)
  • BEEF STEW (CARNE GUISADA) 2 pounds boneless stew meat, cut in 2-inch cubes 1 3/4 teaspoons salt 3 pressed medium garlic cloves 1/4 teaspoon ground oregano 1/8 teaspoon ground pepper 1 tablespoon olive oil vegetable oi...
  • Almond And Strawberry Tart (food processor)
  • Almond And Strawberry Tart (food processor) FOR THE PASTRY: 1 1/2 cups all-purpose flour 1 pinch salt 1 1/2 cups plus 3 tbsp unsalted butter 1/2 cup confectioner's sugar (to taste) 2 large egg yolks 1 cup plus 2 tbsp ...
ADVERTISEMENT
  • Stuffed Portobello Burgers with Basil-Balsamic Marinade
  • STUFFED PORTOBELLO BURGERS "This recipe was inspired by John Garcia, co-owner of JJ & F Market in my neighborhood. He claims that he has seduced beef-burger eaters into believing that the flavor of this mushroom burge...
  • Grits and Grillades (using beef round)
  • GRITS AND GRILLADES 2 pounds beef round, thinly sliced 6 tablespoons vegetable oil (or bacon drippings) 4 tablespoons all-purpose flour 1 medium onion, chopped 1 cup tomatoes, peeled and cubed 1 1/2 cups water 1 green...
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 Patsy!!
  • 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!