ADVERTISEMENT
- Real Recipes from Real People -

re: Valhrona chocolate

Misc.
Valhrona chocolate can be found www.chocolatebysparrow.com

MsgID: 0056837
Shared by: Konnya, Dallas, TX
In reply to: ISO: Looking for Valhrona chocolate
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Shelly - Tennessee
2
  Konnya, Dallas, TX
3
  Shelley in Tennessee
ADVERTISEMENT
Random Recipes
  • Pineapple Cheese Spread
  • PINEAPPLE CHEESE SPREAD 2 packages (8-ounces each) cream cheese 1 cup mayonnaise 1 cup chopped green onions 1 cup chopped green pepper 1 cup chopped walnuts or pecans 1 (16 ounce) can crushed pineapple, drained cracke...
  • Carmine's Bread Crumbs
  • CARMINE'S BREAD CRUMBS "Do you want to know one of our best-kept secrets? It’s our fresh bread crumbs seasoned with fresh garlic, parsley, and top-quality cheese. No frills, just a good, carefully made ingredient that...
  • Vinaigrette with Garlic and Capers
  • VINAIGRETTE WITH GARLIC AND CAPERS 1 cup good quality vinegar 1 clove of garlic, sliced 1 tbsp. Xenia capers the peel of 1/2 lemon 1 cup Xenia Extra Virgin olive oil Place the vinegar, garlic, capers and lemon peel i...
  • Galatoire's Shrimp Remoulade
  • GALATOIRE'S SHRIMP REMOULADE "The sauce is definitely best made a day in advance and refrigerated, then all that s left to do is toss in the shrimp,...
  • Mango, Jicama, Pecan Slaw with Honey Lime Dressing
  • MANGO, JICAMA, PECAN SLAW WITH HONEY LIME DRESSING "Although mango and jicama might seem like intruders in this Southern-style coleslaw, when you taste it, it’s easy to see that their sweetness and crunch are right at...
ADVERTISEMENT
  • Cranberry Lemon Sipper
  • CRANBERRY LEMON SIPPER 1 (12 oz.) can frozen pink lemonade 1 (6 oz.) can frozen cranberry juice cocktail 1 (67.6 oz.) bottle lemon lime carbonated beverage or 750 ml. bottle of dry white wine, chilled. Cracked ice a...
  • Pork Tenderloin with Cilantro-Lime Pesto
  • PORK TENDERLOIN WITH CILANTRO-LIME PESTO 1 1/2 pounds pork tenderloin FOR THE PESTO: 1/4 cup minced green onions 2 Tbsp. minced ginger 2 Tbsp. lime juice 1 Tbsp. minced garlic 1 Tbsp....
  • Chicken Breasts with Garlic Wine (Poulet au Vin d'Ail)
  • CHICKEN BREASTS WITH GARLIC WINE (Poulet au Vin d'Ail) Source: The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine by Paula Wolfert Serves 4 3/4 cup Garlic Wine (recipe follows) 4 bo...
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
  • re: Valhrona chocolate
  • 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!