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

Joel, NYC, start typing!!!! My mouth is watering for your Dijion Chicken, and the Tres Leche cake! Recipes please!!

Misc.





MsgID: 082281
Shared by: Theresa / Va
In reply to: The Dinner Party---Wow!
Board: What's For Dinner? at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Zucchini Bisque (using chicken broth and white wine)
  • ZUCCHINI BISQUE 1 pound zucchini 2 cups rich chicken broth (or one 10 ounce can chicken consomme, undiluted) 1/2 cup chopped green onions 1/2 cup Chablis or other white wine 2 tablespoons butter (optional) 1/2 teaspoo...
  • Greek Easter Bread (Lambrokouloures)
  • GREEK EASTER BREAD (LAMBROKOULOURES) "Wash the RAW eggs in soapy water, rinse them, dry, and put them into a bowl of warm water with food color and about 1 teaspoon of white vinegar added. When the eggs have tinted to...
  • Los Barrios Homemade Corn Tortillas
  • LOS BARRIOS HOMEMADE CORN TORTILLAS "Corn and flour tortillas are a staple in our home. They are eaten with every meal and used in many different recipes. The tortilla is to San Antonio as the bagel is to New York. It...
  • re: Charlie's Winning Recipes
  • Thanks. Interesting to see some of my award winning recipes on the web.. Even if so long ago. Seldom create new recipe because advanced age slows my thoughts. Hope they are enjoyed by...
  • Artichokes Stuffed with Ricotta (Italian)
  • ARTICHOKES STUFFED WITH RICOTTA 4 artichokes 1 lemon, cut in half 1/2 pound ricotta cheese 1 garlic clove 1 egg, lightly beaten 7 tablespoons grated Pecorino Romano cheese 4 tablespoons pine nuts, lightly toasted Salt...
  • Zaxby's Dipping Sauce - variation
  • zaxby's dippin sauce was close but not it. I think the one posted is too sweet - thus substitute tomato sauce/puree for ketchup and I bet the missing ingredient is anchovy sauce ! not just the...
ADVERTISEMENT
  • Cuban Style Brined Pork Roast
  • CUBAN STYLE BRINED PORK ROAST "Use any liquid or spices you wish to vary the flavor as long as you begin with the basic brining solution of 5 cups water to 1/2 cup KOSHER salt." 5 cups cold water 1/2 cup kosher salt...
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
  • Joel, NYC, start typing!!!! My mouth is watering for your Dijion Chicken, and the Tres Leche cake! Recipes please!!
  • 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!