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

Thank You: I'll try them straight away! (nt)

Misc.
nt
MsgID: 0055751
Shared by: Karen, Denmark
In reply to: Recipe: Truffle Recipe from Chocolat
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Curried Chicken and Rice Wrappers with Chutney Cream
  • CURRIED CHICKEN AND RICE WRAPPERS WITH CHUTNEY CREAM 4 boneless, skinless chicken breast halves 4 tablespoons lime juice, divided 2 tablespoons sugar 2 tablespoons olive oil, divided 2 teaspoons paprika 2-1/2 teaspoon...
  • Peanut Clusters (using honey and artificial sweetner)
  • PEANUT CLUSTERS 1/3 cup peanut butter 1 tbsp. honey 1/4 cup dry roasted peanuts 1/2 cup raisins 1 tbsp. unsweetened cocoa powder 1 pkt. artificial sweetener 1/4 cup Grape Nuts cereal Melt peanut butter and honey to...
  • Some Finger Food Ideas for Christening Reception
  • Dear Carrie, A baby's Christening is such a memorable family ritual in many cultures. It is a time of welcoming the newest addition into God's family, a time for rejoicing and a time for celebrating miracles. You may ...
  • Chilled Espresso Custard (South Beach Diet)
  • CHILLED ESPRESSO CUSTARD 1 1/2 cups 1-percent milk 2 eggs, beaten 3 tablespoons sucralose (Splenda) 2 teaspoons espresso powder or instant decaffeinated coffee 1 teaspoon vanilla Ground cinnamon (for garnish) Lemon tw...
  • Pepperoni Pretzels (using frozen bread dough)
  • PEPPERONI PRETZELS 1 loaf Bridgford Frozen Bread Dough, thawed 1/4 cup Bridgford Pepperoni, finely chopped 1/4 cup melted butter or margarine 1 cup shredded Mozzarella cheese (optional) Pizza sauce (optional, for serv...
ADVERTISEMENT
  • Chocolate Fudge Easter Eggs (1950's)
  • CHOCOLATE FUDGE EASTER EGGS 2/3 cup undiluted evaporated milk 1 2/3 cup granulated sugar 1/2 tsp salt 1 1/2 cups (16 medium) diced marshmallows 1 1/2 cups (1 1/2 six oz pkgs) chocolate chips 1 tsp vanilla 1/2 cup chop...
  • Chocolate Stuffed Dates
  • CHOCOLATE STUFFED DATES 28 each large Medjool dates, whole 1/2 cup sugar 1/4 cup unsweetened cocoa powder 1 tbsp. cornstarch 1/4 tsp. salt 1 cup milk 2 each egg yolks, beaten 1 tbsp. salted butter, softened 2 tsp. alm...
  • Chicken Hawaiian (Cambell's Soup ad, 1960's)
  • CHICKEN HAWAIIAN 1 large green bell pepper, cut in strips 1 to 2 cloves garlic, minced 2 tbsp. salad oil 2 cans (10 3/4 oz. each) condensed cream of chicken soup 1 (13 oz.) can pineapple tidbits with juice 2 cups...
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
  • Thank You: I'll try them straight away! (nt)
  • 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!