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

Terrie...A fan letter

Misc.
I enjoy your comments and recipes so much and many times it is exactly what I would have suggested or done. Your recipes are what I would cook (or more often, what I WISH I cooked!)and your advice is, in my opinion, right on. Are you by any chance a food professional or do you just have a love and talent for food and cooking?

The cheese fundido looks wonderful, you mentioned not knowing where it came from, I thought it might have been Fine Cooking magazine, sort of their kind of recipe.

Then I read about the radish fetsh and had to laugh out loud. That is so me. Try them with cheddar cheese sometime, really a great mix. Actually, I like a good Longhorn, if I can get it.

Please keep the recipes and advise coming, I often learn something new from you and always enjoy reading your posts.
MsgID: 051788
Shared by: Jeanne/FL
In reply to: Thank You: This sounds terrific, Marta!
Board: Healthy Cooking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Corn Souffle (using fresh corn)
  • CORN SOUFFLE 2 tablespoons unsalted butter 2 tablespoons flour 1 cup milk 3 medium eggs, separated 2 cups (generous) fresh corn kernels (scrape the cobs) 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon ground white...
  • Red Hot Tartar Sauce
  • RED HOT TARTAR SAUCE "Good on grilled or fried fish, or in fish tacos." 1/4 cup peeled, seeded, minced cucumber 2 tablespoons chopped sweet or dill pickle (OR 1 tablespoon of each type) 2 tablespoons minced onion 2 t...
  • Pot Au Feu (Crock Pot) (French)
  • POT AU FEU 2 lb boneless rump roast stuck wilh whole cloves 2 peeled onions, halved 2 scraped parsnips 1 lb pork lenderloin, (oplional) 2 stalks celery, cut in 2-inch pieces 2 or 3 chicken breasts 10 oz beef bouillon ...
  • Cream Cheese Mints (makes 6 dozen)
  • CREAM CHEESE MINTS 1/2 of an 8 oz. pkg. cream cheese, softened 1 (16 oz.) pkg. powdered sugar, sifted 1/8 tsp. peppermint oil or 1/2 tsp. almond extract* 2 to 3 drops food coloring or food coloring paste (optional) gr...
ADVERTISEMENT
  • Orange 'N' Onion Chicken Fillet Sandwich
  • ORANGE 'N' ONION CHICKEN FILLET SANDWICH 4 skinless, boneless broiler-fryer chicken breast halves 1/2 teaspoon salt 1/2 teaspoon grated orange peel 1/2 teaspoon pepper 1/2 teaspoon cinnamon 1 large sweet onion, cut in...
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
  • Terrie...A fan letter
  • 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!