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

Thank You: Thanks, Tracey! I'll check it out! (nt)

Misc.
nt
MsgID: 0056624
Shared by: Janet/MO
In reply to: ISO: How to select a good watermelon
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: How to select a good watermelon
  Elly, Ohio
2 Good watermelon
  Janet/MO
3 Watermelon
  Tracey, CA
4 Thank You: Thanks, Tracey! I'll check it out! (nt)
  Janet/MO
5 Selecting a good watermelon
  Susan, Hawaii
6 Thank You: Thanks a lot Janet, Tracey and Susan
  Elly, Ohio
7 Ripe Watermelon..
  Mickey,Mo.
8 Ripe Watermelom - Knock Method
  sugar/spiceTX
ADVERTISEMENT
Random Recipes
  • Sweet Potato Mallow
  • SWEET POTATO MALLOW 3 large cans yams 1 egg yolk 1 (8 ounce) container of sour cream 1 tsp. mace 1 bag mini marshmallows Preheat oven to 350 degrees F. Mix the yams in mixer until lumps are small. Add egg yolk, sou...
  • Green Pea Picnic Salad
  • GREEN PEA PICNIC SALAD 1 pound frozen green peas 1 medium Kirby cucumber (or 3/4 cup chopped) 2 cloves fresh garlic 1/4 cup fresh basil leaves, optional 1 medium red bell pepper (or 1 cup chopped) 2/3 cup light sour c...
  • Two-Bean Chili (stove top or microwave)
  • TWO-BEAN CHILI 1 pound lean ground beef 1/2 cup chopped onion 1 (28 ounce) can whole tomatoes undrained, cut into pieces 1 (15 1/2 ounce) can Mexican style chili beans (van camp's), undrained 1 (15 ounce) can Van Camp...
  • Make Ahead French Toast
  • I always go ahead and make enough French toast to use up the batter, and then store it in the coldest part of my refrigerator. Then I have a quick, fun breakfast later in the...
  • Last Hurrah of Summer Peach Bread with Almond Glaze
  • LAST HURRAH OF SUMMER PEACH BREAD 3 cups flour 2 cups sugar 1 1/2 tsp salt 1 tsp baking soda 4 eggs, beaten 1 cup oil 1 tsp vanilla 2 tsp almond extract 3 to 4 cups peaches, pitted, peeled, and chopped 1 cup chopped n...
  • Carbonara Boboli
  • CARBONARA BOBOLI 1 large (12-inch) Boboli pizza crust (or 4 small (6-inch) shells) 1 (5 oz) pkg Boboli pizza sauce for large shell (or 1 1/4 oz pkg for each small shell) 2 1/2 oz bacon, cooked and crumbled 2 oz red ...
  • Garlic Grilled Tomatoes
  • GARLIC GRILLED TOMATOES 6 ripe red tomatoes Coarse salt and black pepper 3 tablespoons extra-virgin olive oil 6 cloves garlic, finely minced 1 to 2 ounces Parmigiano-Reggiano cheese 1 to 2 tablespoons fresh thyme leav...
ADVERTISEMENT
  • Korean Beef
  • KOREAN BEEF 2 1/2 pound beef eye round roast 4 cloves garlic, chopped 1 green onion, chopped 1/2 cup soy sauce* 3 tablespoons vegetable oil 1 tablespoon sesame seeds, toasted and crushed 1 tablespoon sugar 1 1/2 teasp...
  • Roasted Grapes
  • ROASTED GRAPES 1/2 pound red or black seedless grapes 1 tablespoon extra-virgin olive oil Salt Heat oven to 500 degrees F. Cut grapes into small clusters. Place grapes on a rimmed baking sheet and drizzle with oil....
  • Harry & David Pepper and Onion Relish
  • That's a great question. In this case, I left the skins on to give the relish a little more texture. I liked the looks of everything floating. The tomatoes cook down to almost nothing. Sorry it's taken a year to reply bu...
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, Tracey! I'll check it out! (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!