ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thanks a lot Shirl & Sandy, I had tried

Misc.

the cleaner for the stove top, it didn't do much. I'm going to get the corning
cleaner if I can find it somewhere, since I have corning pieces that need
cleaning also.


MsgID: 112959
Shared by: Elly, Ohio
In reply to: I know what you're referring to, Elly,
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Vanilla Fudge (using marshmallow fluff)
  • VANILLA FUDGE 4 cups sugar 2 tbsp butter 1 (12 oz) can evaporated milk 1 (7 1/2 oz) jar marshmallow fluff 1 tsp vanilla 1 cup chopped nuts Cook sugar, butter and evaporated milk, stirring constantly, until a medium f...
  • Homemade Grenadine Syrup
  • GRENADINE SYRUP 1 cup pomegranate juice 1 cup sugar Boil equal parts pomegranate juice with sugar until slightly thickened. Cool and store in jar in the refrigerator. Source: Country Living Magazine, October...
  • Ribollita (vegetarian)
  • RIBOLLITA 1 pound savoy, black or other cabbage, or a combination 3 tablespoons olive oil 2 onions, thinly sliced 2 cloves garlic, minced, plus 2 cloves split lengthwise, for rubbing on bread 3 plum tomatoes, peeled a...
  • Publix Calypso Cookies
  • These cookies are great! Have make them several times and shared them with friends. Keep getting requests for...
ADVERTISEMENT
  • Pumpkin Pudding (using reduced fresh strained pumpkin)
  • PUMPKIN PUDDING This is actually my pumpkin pie filling, but I prefer it without the pastry and it is better for me. No great amount of fat in this one. 2 cups strained cooked pumpkin, browned and reduced to 1 1/2 cu...
  • Peas with Onions and Pimientos
  • PEAS WITH ONIONS AND PIMIENTOS Water 2 pounds green peas in pods, shelled (2 cups) (or I package (10 ounces) frozen peas) 1 cup pearl onions, peeled (or 1 cup frozen small onions) 1 teaspoon sugar 1/4 teaspoon salt 2 ...
  • Harry & David Pepper and Onion Relish
  • That's a great question. In this case, I left the skins on to give the relish a little more texture. I liked the looks of everything floating. The tomatoes cook down to almost nothing. Sorry it's taken a year to reply bu...
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 a lot Shirl & Sandy, I had tried
  • 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!