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

Thank You: Thanks dearest Marylin! I love your idea very much. (nt)

Misc.
ADVERTISEMENT
nt
MsgID: 039953
Shared by: Gladys/PR
In reply to: Thank You: Thank you, Gladys! I hope
Board: International Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Dill-Mint Ice Cubes
  • DILL-MINT ICE CUBES "Serve these ice cubes, infused with dill and mint leaves, with sparkling water for the ultimate refresher." 2 1/2 cups water 1/2 teaspoon...
  • Sam Dessert (using semolina)
  • SAM DESSERT 1 1/2 cup yogurt, plain 1 1/2 cup sugar 1 egg, room temperature 1 tsp vanilla extract 3 cups semolina 2 tbsp flour 1 tsp baking powder FOR THE SYRUP: 4 cups water 4 1/2...
  • Ziegy's Barbecue Sauce recipe
  • ZIEGY'S BARBECUE It was in of the Indianapolis Star or News about 30 or so years ago. 1 to 2 pounds of leftover cooked beef or pork, cubed or shredded (would use shredded pork)* 2 cups water 2 tsp Kitchen Bouquet ...
  • Pork in Adobo (Adobong Baboy) (Philippines)
  • Pork in Adobo (Adobong Baboy)(Philippines) 3 serrano or jalapeño chiles, roasted and peeled, seeds and stems removed 4 poblano or New Mexican green chiles, roasted and peeled, seeds and stems removed 1/4 cup soy sau...
  • Recipes for the Oven (8+)
  • March 2, 2008 Recipe Swap RECIPES FOR THE OVEN All Recipes Posted This Week - Mix-and-Match Menu...
  • Curried Rice and Carrots (with garlic and shallots)
  • CURRIED RICE AND CARROTS 2 tsp butter 2 tbsp shallots, chopped 1 tsp garlic, minced 1 bay leaf 2 tsp curry powder 1 cup uncooked rice 1 carrot, cut into thin strips 1 1/2 cups unsalted chicken broth Melt the butter i...
ADVERTISEMENT
  • The Best Hot Fudge Sauce
  • THE BEST HOT FUDGE SAUCE 1/2 cup heavy whipping cream 4 tablespoons unsalted butter, cut into 4 pieces 1/2 cup packed light brown sugar Scant 1/4 cup granulated sugar Pinch salt 1/2 cup unsweetened cocoa powder 1/2 te...
  • Italian Risotto with Crabmeat and Basil
  • ITALIAN RISOTTO WITH CRABMEAT AND BASIL "Risotto, a classic Italian rice side dish, becomes a rich main dish with the addition of flavorful chevre (goat cheese) and crabmeat." 1 small onion, finely chopped 3 Tbsp. bu...
  • Dark Chocolate Souffle
  • DARK CHOCOLATE SOUFFLE 3 tablespoons plus 1/2 cup white granulated sugar, divided use 1/2 cup Dutch-process cocoa powder 1/4 cup all-purpose flour 1/4 cup butter or margarine, softened 1 cup whole milk 1 teaspoon vani...
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 dearest Marylin! I love your idea very much. (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!