ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thanks Betsy... (and note to Manyhats)

Misc.
Would you suspect that the berries should be mixed with the eggs and oil or folded in with the nuts?

Manyhats,

I would add them when adding the nuts. Let us know if you try it!

Betsy
MsgID: 3130745
Shared by: manyhats
In reply to: ISO: To Manyhats
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Betsy at Recipelink.com
3
  Betsy at Recipelink.com
4
  Betsy at Recipelink.com
5
  Betsy at Recipelink.com
6
  Betsy at Recipelink.com
7
  Betsy at Recipelink.com
8
  Betsy at Recipelink.com
9
  Betsy at Recipelink.com
10
  Betsy at Recipelink.com
11
  Betsy at Recipelink.com
12
  Betsy at Recipelink.com
13
  manyhats
ADVERTISEMENT
Random Recipes
  • Corny Oatmeal Breakfast Patties (make ahead)
  • CORNY OATMEAL BREAKFAST PATTIES "This was pretty good. I will make it again but add a bit of salt to it. It is nice that you can make it the night before and then cook it in the morning. Also very nice that it keeps w...
  • Grilled Eye Round with Horseradish Sour Cream
  • GRILLED EYE ROUND WITH HORSERADISH SOUR CREAM 1 (8 oz.) container sour cream 2 1/2 Tbsp. prepared horseradish 2 Tbsp. Worcestershire sauce Salt and pepper to taste 2 Lb. eye round roast 3 Tbsp. steak seasoning 2 Tbsp...
  • Raisin Granola Breakfast Bars
  • RAISIN GRANOLA BREAKFAST BARS FOR THE GRANOLA: 2 cups old-fashioned rolled oats 3/4 cup coarsely chopped almonds 1/4 cup packed brown sugar 1/4 cup apple juice 1 tablespoon vegetable oil 1/4...
  • French Bread (Robin Hood Flour recipe, 1950's)
  • FRENCH BREAD 1 1/4 cups lukewarm water 1 cake compressed yeast (or 1 pkg. active dry granular yeast) 1 tsp. salt 2 tsp. sugar 1 tbsp. shortening 3 to 3 1/3 cups sifted Robin Hood All-Purpose Flour, divided use Sof...
  • Adzika
  • Adzika (real, original) 1 cup raw red bell pepper, chopped 1 cup raw chili pepper, chopped 1/2 cup of peeled garlic 1/4 cup of coriander seeds 2 teaspoons of khmeli-suneli (see below) 1 cup of shelled walnuts Khmeli-S...
  • Bennigan's Ale House Shrimp Pasta
  • BENNIGAN'S ALE HOUSE SHRIMP PASTA 12 ounces penne pasta, uncooked 1 tablespoon stick butter or margarine 12 ounces mushrooms, thickly sliced 1 medium red onion, chopped 2 tablespoons minced garlic 1/2 cup Irish brown ...
ADVERTISEMENT
  • Lemon Pesto Flat Iron Steaks
  • LEMON PESTO FLAT IRON STEAKS 4 (6 to 8-oz each) beef shoulder top blade steaks (flat iron) 3 large cloves garlic, minced FOR THE LEMON PESTO: 1/3 cup basil pesto 1 Tbsp lemon juice 2 tsp grated...
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 Betsy... (and note to Manyhats)
  • 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!