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

ISO: How to use Truffle Oil

Misc.
ADVERTISEMENT
Does anyone know where to buy truffle oil and how it is used? I know you can finish off dishes like mashed potatoes by drizzling a little on top before serving. How else is it used, does anybody know???? I know is quit pricey.....Ann
MsgID: 25718
Shared by: Ann/NC
In reply to:
Board: Gab About Groceries at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pepperoni Vegetable Pasta Skillet
  • PEPPERONI VEGETABLE PASTA SKILLET 1 1/4 cups uncooked small macaroni 1 tablespoon olive oil 1 large onion, coarsely chopped 1/2 cup coarsely chopped red bell pepper 1 teaspoon minced garlic 3 to 4 ounces sliced pepper...
  • Cinnamon Apple Slices
  • CINNAMON APPLE SLICES 1 cup light corn syrup 1/2 cup red cinnamon candies 1/2 cup cider vinegar 8 whole cloves 1 (3-inch) cinnamon stick 4 medium-firm tart apples,cored, cut crosswise in 1/2 inch slices In heavy 10-i...
  • Peanut Butter Nibbles (Chex, 1980)
  • PEANUT BUTTER NIBBLES 1/2 cup smooth peanut butter 3 tablespoons butter or margarine 1/4 teaspoon salt 3 cups Rice Chex cereal 3 cups Wheat Chex cereal 1/2 cup raisins Preheat oven to 250 degrees F. Heat peanut but...
  • Sweet Pickled Chipotles (Mexican)
  • SWEET PICKLED CHIPOTLES "These sweet-hot mouthfuls will become your treasure in the refrigerator. They can be made with either the light-brown or the black-red chipotles: Both work well when you set them out on the ...
  • Pasta with Swiss Chard and Fresh Tomato Sauce
  • PASTA WITH SWISS CHARD AND FRESH TOMATO SAUCE 2 lb. Swiss chard, washed, leaves and stems separated 1 lb. fusilli or gnocchi-shaped pasta 1 Tbsp. olive oil 1 Tbsp. finely chopped garlic 1/4 cup water 3 anchovy fillets...
ADVERTISEMENT
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
  • ISO: How to use Truffle Oil
  • 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!