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

Thank You: Thanks, Halyna!!

Misc.
That's the one! Thanks!!
MsgID: 0072563
Shared by: Barbara, Memphis
In reply to: Recipe: Baked Triple Veggie Dip
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: 3 Veggie Dip from Kraft
  Barbara, Memphis
2 Recipe: Baked Triple Veggie Dip
  Halyna - NY
3 Thank You: Thanks, Halyna!!
  Barbara, Memphis
ADVERTISEMENT
Random Recipes
  • Teriyaki Grilled Salmon
  • TERIYAKI GRILLED SALMON 1/4 cup brown sugar, not packed 3 tbsp. oil 3 tbsp. soy sauce 1 1/2 tbsp. minced fresh garlic 1 1/2 tbsp. minced fresh ginger 4 (4 to 6 oz. each) Alaska salmon steaks or fillets 1 sheet Reynol...
  • Fresh Strawberry Relish
  • FRESH STRAWBERRY RELISH 2 tablespoons balsamic vinegar 2 tablespoons orange juice 1 tablespoon Dijon-style mustard 1 tablespoon honey 1/2 teaspoon grated orange peel 1/2 teaspoon red pepper flakes 1 pint California st...
  • Maple Muffins
  • MAPLE MUFFINS 1 1/2 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup shortening 1/4 cup rolled oats 1 egg, beaten 1/2 cup milk 1/2 cup real maple syrup Preheat oven to 400 degr...
  • Finnish Pulla, (bread machine)
  • Of the pulla recipes I've tried in search of the most similar to my grandmother's recipe, this one worked the best. I did adapt it slightly, adding a few drops of water as the dough mixes (in the dry climate here in the ...
  • Joe's Crab Shack Garlic King Crab Legs (copycat recipe)
  • JOE'S CRAB SHACK GARLIC KING CRAB LEGS (copycat recipe) 2 pounds king crab legs 1 cup vegetable oil 2 large heads garlic (separate and peel all cloves) 2 teaspoons dried parsley flakes On the Side melted butter These...
ADVERTISEMENT
  • Rasing Canes chicken finger marinade and coating
  • The recipe for the brine used for the chicken finger marinade is: About 12 oz of Mono sodium Glutamate 1 gallon of water It is made at every shift in containers. They are called Marinade waters. When marinating...
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, Halyna!!
  • 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!