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Welcome Newcomers - Posting Guidelines

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Welcome to all newcomers to the TKL Cooking Club Message Boards. We're happy to have you with us. You'll soon discover that we have a great group here all sharing the same love of cooking and recipe collecting.

Due to the large volume of visitors and posts rules are necessary. When posting please read the guidelines at the top of the post page. Messages not following them will be deleted. Any site related comments or questions should be e-mailed to me: bcouch@recipelink.com We appreciate your consideration.

Please use the most appropriate topic for your post. For example: when requesting recipes from restaurants and other 'copycat' recipes use the 'Restaurant and Copycat Recipe Requests' topic and NOT the TKL Cooking Club or other message boards. Give the best description of the dish that you can. It's very rare for someone to have the actual restaurant recipe but often a good (or sometimes better) duplicate recipe can be found.

Off-topic posts may be deleted. Please use The Recipe Table Chat Board for non-food chat messages.

There several ways to find your posting and responses when you return.

1. Select Today's Posts or Yesterdays Posts - if your request was that recent. The titles will appear listed by board.

2. Select the board that you posted to from the topics list and search by Author, Subject or Date using the search box above the topics in that board. (click and hold on the word Subject to see the word Author and scroll to select it)

3. Search TKL (may not be up to the minute depending on the time the site was last indexed - usually 3 times a day)

4. E-mail the post to yourself. In the e-mail you receive will be the contents of the post and a link to click on where you can check for replys (click the Show Replies button when you go to the message)

When posting, please use a descriptive title for your message that will be helpful when searching for it and when posting a recipe include the recipe name in the title of your message.

Thank you for joining us and we hope you'll be a regular visitor!

Best regards,

Betsy at TKL

MsgID: 0028979
Shared by: Betsy at TKL
Board: Cooking Club at Recipelink.com
  • Read Replies (34)
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Reviews and Replies:
1 Welcome Newcomers - Posting Guidelines
  Betsy at TKL
2 Recipe(tried): Swedish Meatballs (Koettbullar)
  Hobbs
3 Recipe: Venison Mincemeat
  Narie/IL
4 Recipe: Hot Mexican Spinach Dip
  Betsy at TKL
5 Recipe(tried): Red Hot Spiced Cider
  Doris/OH
6 Recipe(tried): Mom's Broccoli Casserole
  Sarah
7 ISO: Chicken Broccoli rice cheese mystery
  jack
8 ISO: Masa Harina
  Karen
9 re: Masa Harina
  Betsy at TKL
10 ISO: Meat pate
  Elena in Manila
11 Sweet and Sour Meatballs ala Rose
  Renee
12 ISO: Laura Secord Light Fruitcake
  Isabel Chung
13 ISO: Barbecue Shredded Pork Shoulder
  Debi
14 Recipe(tried): Pulled Pork Sandwiches (using apple juice)
  Marie
15 Tomato Dill Soup and Butter Spread
  Patti
16 ISO: freezing cookies
  Alyce Sprinkle
17 Alyce...
  Betsy at TKL
18 ISO: Help- - I need wheat
  Jim Mori
19 sources for wheat
  carolyn
20 ISO: whole boneless chicken
 
21 ISO: Casserole
  Sandy Johnson, Minn
22 Recipe: Hamburger Crescent Roll Casserole
  Betsy at TKL
23 Thank You: Thanks! I'll try it. sugar/spiceTx (nt)
  Carrie B. L. Mn.
24 ISO: Scones? need a receipe Gresham , Oregon
  Sherry Rock Island,IL
25 Thank You: passion fruit mousse
  tino,long island,ny
26 Culinary cooking video set wanted (nt)
  Kent Hong The
27 Recipe(tried): Clam Dip
  Cindy
28 ISO: chocolate volcano
  Dana, OH
29 ISO: Chicken and spinach roll-ups
  Lindy LeBlanc
30 Recipe(tried): Barbecue Shredded Pork Shoulder
  dee / new jersey
31 ISO: converting measurement
  Sylvia Hernandez
32 Measurement conversions
  Terrie, MD
33 Liquid conversion
  Jeanne/FL
34 ISO: Cookies made with crushed Oreos
 
35 ISO: Outback Steakhouse ?
  Kevin J Gaughan Seattle
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  • Welcome Newcomers - Posting Guidelines
  • 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
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  • 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!