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

Thank You: Thanks for your time Linda Lou

Misc.
ADVERTISEMENT
Thank you for taking the time to type out the recipe. I look forward to trying it out.
MsgID: 205110
Shared by: Anastasia
In reply to: ISO: How to make glace cherries
Board: Canning and Preserving at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: How to make glace cherries
  Anastasia, Sydney, Australia
2 Recipe: Glace Fruits
  Linda Lou,WA
3 Thank You: Thanks for your time Linda Lou
  Anastasia
4 Thank You: Glace Fruit / 'Candied' Raspberries
  Robbin in Toronto
5 ISO: Glace Fruit
  Janna, Canada
ADVERTISEMENT
Random Recipes
  • Baltimore Butter Cake (tube cake with butter sauce)
  • BALTIMORE BUTTER CAKE Source: The Original Baltimore Neighborhood Cookbook by Irina Smith and Ann Hazan Servings: 10-12 This comes from the Arlington neighborhood. A nice addition to the butter sauce is a sprinkling...
  • Weight Watchers Meal in a Skillet
  • I remember the recipe that you asked about. I think this is it: WEIGHT WATCHERS MEAL IN A SKILLET 16 oz. ground turkey 1 can french style green beans (drained) 1 can sliced carrots (drained) 1 can sliced mushrooms (...
  • Mexican Chicken Soup
  • Like so much of the country, it's been freezing here:-( Yesterday brought snow in addition to the cold. This was a yummy, warm, and hearty soup for a cold snowy evening here in Western Massachusetts. I served it with a...
  • Crab Filled Snow Pea Pods
  • CRAB FILLED SNOW PEA PODS 2 oz frozen crabmeat, thawed and drained 2 tbsp cream cheese (regular or low fat) 1 tbsp minced scallion 1 tbsp sour cream (regular or low fat) 2 tsp chili sauce (or cocktail sauce) 1 tsp hor...
ADVERTISEMENT
  • Home Made Rice Oriental - Thank You
  • I just made this recipe and it was fantastic. Just as good as the original. Thank you so much for figuring this one out. I was upset when they discontinued this item. Great job. I bet I make this about once every two...
  • Rizogalo (Greek Rice Pudding)
  • RIZOGALO (GREEK RICE PUDDING) 8 cups milk 1 cup raw long-grain white rice 3/4 cup sugar 4 tbsp butter 1 cinnamon stick* (optional) 3 whole cloves* (optional) 1 tsp vanilla 2 eggs, slightly beaten ground cinnamon In a...
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 for your time Linda Lou
  • 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!