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

Thank You: Thanks

Misc.
Thanks for the recipes and the tips!!
MsgID: 0211279
Shared by: Sharon, Indiana
In reply to: Biscuit-making tips
Board: All Baking at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Creamy Old Fashioned Rice Pudding - Donna....Thanks
  • Donna, Thanks so much for posting this. It is one of the best recipes I have tried for rice pudding. I've been making it for 2 years now and always come back to it when I have leftover milk. It's thick and creamy...the p...
  • Semisweet Chocolate Ganache
  • SEMISWEET CHOCOLATE GANACHE 1 cup heavy cream 2 tablespoons unsalted butter 2 tablespoons granulated sugar 12 ounces semisweet chocolate, broken in pieces Heat the heavy cream, butter, and sugar in a 2 1/2 quart sauc...
  • French Onion Fondue
  • French Onion Fondue 3 tablespoons LAND O LAKES® Butter 1 1/2 cups finely chopped onions 1/2 cup apple juice 1/2 cup dry white wine or water 8 ounces (2 cups) deli LAND O LAKES® American Cheese, shredded 1/4 teaspoo...
  • Lasagne Squares (Parade magazine, 1970's)
  • LASAGNE SQUARES 8 ounces lasagne noodles, uncooked FOR THE SAUCE: 1 medium onion, chopped 1/2 green bell pepper, chopped 2 garlic cloves, minced 2 tablespoons vegetable oil 1 (28 ounce) can tomatoes 1 (6 ounce) can ...
  • Peanut Butter Pasta
  • PEANUT BUTTER PASTA 12 to 16 ounces pasta (any short, fun shape) 1/4 cup peanut butter 2 tablespoons warm water 2 tablespoons maple syrup, or to taste 2 tablespoons teriyaki sauce, or to taste Pinch ground ginger Sliv...
ADVERTISEMENT
  • Ohio Angel Cookies
  • OHIO ANGEL COOKIES 1 cup shortening 1/2 cup brown sugar, packed 1 cup granulated sugar, divided use 1 tsp baking soda 1 tsp cream of tartar 1/4 tsp salt 1 egg 1 tsp vanilla extract 2 cups all-purpose flour Preheat ov...
  • James Beard's Italian Meat Sauce and Meatballs (1950's)
  • ITALIAN MEAT SAUCE AND MEATBALLS 4 tablespoons olive oil 4 tablespoons butter 2 cloves garlic, chopped 1 medium onion, chopped 1 pound ground beef 1/2 pound lean ground pork 1 carrot, grated 2 bay leaves 2 whole clove...
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: Thanks
  • 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!