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

Thank You: Thanks Susan/Hawaiii

Misc.
for posting Ricotta Cheesecake recipe. I will try it very soon. I do have a 12 inch pan so it will work our fine. Have a nice new year!!!
MsgID: 029031
Shared by: Cathy/NY
In reply to: Recipe(tried): Ricotta Cheesecake
Board: All Baking at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: very lite cheesecake
  Cathy/ny
2 Which cheesecake?
  Susan, Hawaii
3 look for Japanese style (cheesecake)
  eggy/m'sia
4 ISO: Susan/Hawaii/Wooloworth Cheesecake
  Cathy/NY
5 Recipe(tried): Ricotta Cheesecake
  Susan, Hawaii
6 Thank You: Thanks Susan/Hawaiii
  Cathy/NY
7 Recipe(tried): Woolworth's Ice Box Cheese Cake
  Chris from Wisconsin
8 Thank You: Thanks alot cris.
  Dan from Illinois
ADVERTISEMENT
Random Recipes
  • Marinated Antipasto Platter
  • MARINATED ANTIPASTO PLATTER FOR THE MARINADE: 1/2 cup olive vegetable oil 1/2 cup white wine vinegar 2 tablespoons country-style Dijon mustard 1 tablespoon honey 1/8 teaspoon salt 1/2 teaspoon...
  • Olive Cheese Puff Tarts (freeze ahead)
  • OLIVE CHEESE PUFF TARTS 2 cups shredded natural sharp American cheese 2 cups butter, softened 1 cup all-purpose flour, sifted 1 tsp paprika 1/2 tsp salt dash ground cayenne pepper (optional) 48 stuffed green olives B...
  • Penne with Broccoli and Garlic
  • PENNE WITH BROCCOLI AND GARLIC 1 pound penne or any short pasta, cooked and drained 1 pound broccoli 1 1/2 cups olive oil 16 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 teaspoon salt Trim and discard the b...
  • Paella Valencia
  • PAELLA VALENCIA 4 chicken breasts (8 halves) 8 chicken legs (legs and thighs) 1/4 cup salad oil (olive oil is the best) 1 cup chopped onion 1 clove garlic, mashed 4 cups chicken broth 3 1/2 tsp salt 1/2 tsp groun...
  • Tuna Burger with Lemon Mayonnaise
  • TUNA BURGER WITH LEMON MAYONNAISE FOR THE TUNA BURGERS: 1 (6 1/2 oz) can tuna, drained 1/4 cup dry bread crumbs 1 egg, slightly beaten 1/2 cup minced celery 1 cup Hellmann's Real or Light...
ADVERTISEMENT
  • re - Why are cookies flat?
  • I know if I use all butter in my chocolate chip cookies they get flat. I use half butter and half Crisco and I also add about 1/2 cup of Quaker oats. They usually are nice and thick and just perfect. You could try this....
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 Susan/Hawaiii
  • 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!