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

Recipe: Collection - Letter T Recipes

Recipe Collections
MsgID: 3151877
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 11-09-09 Recipe Swap - Letter T Recipes
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Creamy Dijon Herb Cheese Dressing (quantity recipe)
  • CREAMY DIJON HERB CHEESE DRESSING 3 cups prepared buttermilk ranch dressing 6 ounces Boursin cheese, room temperature 1 cup Grey Poupon Dijon Mustard black pepper (to taste) In a bowl, cream the ranch dressing and Bo...
  • Roasted Fennel with Parmesan (Italian)
  • ROASTED FENNEL WITH PARMESAN 1/4 cup olive oil, plus more for baking dish 4 fennel bulbs, cut vertically into 1/3-inch slices, fronds reserved 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/3 cup freshly...
  • Halibut in Creole Sauce
  • CREOLE HALIBUT BITS 1 1/2 to 2 lbs. halibut, cut into 1-inch squares FOR THE CREOLE SAUCE: 1/2 cup chopped onion 1 clove garlic, minced 3 tablespoons cooking oil 1/2 cup chopped green bell pepper 1 bay leaf 1 (16 oz...
  • White Bean Chicken Chili
  • WHITE BEAN CHICKEN CHILI 2 tablespoons vegetable oil 1 pound diced, cooked chicken meat 1 onion, chopped 2 cloves garlic, minced 1 (14.5 ounce) can chicken broth 1 (18.75 ounce) can tomatillos, drained and chopped 1 (...
  • Chicken with Olives and Beer-Tomato Sauce
  • CHICKEN WITH OLIVES AND BEER-TOMATO SAUCE 1 (6 ounce) can tomato paste 1 cup beer, allowed to go flat Salt 2 cloves garlic, minced 1 (4 ounce) can diced green chilies, drained 1 (3 to 3 1/2 pound) chicken, cut into se...
ADVERTISEMENT
  • Chocolate Nut Fudge (Pet Evaporated Milk ad, 1960's)
  • CHOCOLATE NUT FUDGE 2 1/4 cups sugar 1/4 cup butter or margarine 1 cup marshmallow creme (5 oz.) 3/4 cup Pet Evaporated Milk 1 (6.oz.) pkg. semi-sweet chocolate pieces (1 cup chocolate chips) 1 cup broken nuts nut hal...
  • Tequila Tenderloin (pork)
  • TEQUILA TENDERLOIN 1/4 cup prepared mustard 2-pound pork tenderloin 1/4 cup vegetable oil 2 cloves garlic, cut into halves 1/4 cup chopped carrots 1/4 cup chopped celery 1/4 cup lime juice 1/4 cup tequila 2 teaspoons ...
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
  • Recipe: Collection - Letter T Recipes
  • 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!