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

Thank You: Jalapeno Garlic Tilapia

Misc.
ADVERTISEMENT
Appreciate the response. Can't get enough of this dish.
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chocolate Martini
  • CHOCOLATE MARTINIS In a pitcher, combine: 3/4 cup half & half or light cream 1 cup dark, white or clear chocolate liqueur 1/4 cup vodka Place ice cubes in a martini shaker. Add liqueur mixture; shake. If desired, d...
  • Chocolate-Peanut Butter Fudge II (using stevia)
  • CHOCOLATE-PEANUT BUTTER FUDGE II (USING STEVIA) 1/3 cup boiling water 1 3/4 tsp. stevia extract 6 Tbsp. unsalted butter, cut in small pieces 1 1/2 tsp. vanilla extract, divided 1 cup (8 oz.) instant nonfat dry milk 6...
  • Ice Cream Bonbons (with mocha coating)
  • ICE CREAM BONBONS 1 quart ice cream 2 cups chopped pecans or other nuts 1 (12 ounce) package semisweet chocolate pieces 1/2 cup margarine 1 tablespoon instant coffee powder Make your ice cream balls with a large melo...
  • Holiday Spinach and Artichoke Tart (makes 2)
  • HOLIDAY SPINACH AND ARTICHOKE TART "A perennial party favorite, spinach and artichoke dip gets a hip, tasty makeover when combined with cardamom in this delicious appetizer. Warm up leftovers for brunch the next day." ...
  • Four-Milk Flan
  • FOUR-MILK FLAN 1 1/2 (1.5) cups sugar 1 (14-ounce) can sweetened condensed milk 2 cans (12-ounces each) evaporated milk 1 cup regular milk 1/2 (.5) cup half-and-half 4 large eggs 1 teaspoon ground cinnamon 1 teaspoon ...
  • Grilled Broccoli-Gorgonzola Pizza
  • GRILLED BROCCOLI-GORGONZOLA PIZZA 1 recipe quick-rise pizza dough (recipe follows) 1 pound broccoli 2 garlic cloves, minced 1 teaspoon dried thyme 2 to 4 tablespoons extra-virgin olive oil 8 ounces Gorgonzola cheese, ...
ADVERTISEMENT
  • Szechuan Style Pork with Orange Peel
  • SZECHUAN STYLE PORK WITH ORANGE PEEL 1 large orange 1 cup uncooked rice 1 1/2 lb. pork tenderloin, cut unto pieces 1 tbsp. dry sherry 1 tbsp. soy sauce 1 green onion, cut into 2-inch pieces 1/4 tsp. ground ginger 1/4 ...
  • Chocolate Fondue (using canned frosting, 1970's)
  • CHOCOLATE FONDUE 1 can Betty Crocker Chocolate Ready-to-Spread Frosting Angel food cake cubes (or your choice of cut up fruits, cake, etc.) - for dipping In saucepan, heat 1 can Betty Crocker Chocolate Ready-to-Sprea...
  • Pineapple Salsa
  • PINEAPPLE SALSA 2 cups finely chopped fresh pineapple 1 cup seeded diced unpeeled tomato 1/2 cup peeled seeded, and diced cucumber 1/4 cup finely chopped shallot 3 tbsp chopped fresh cilantro 1 tbsp finely chopped jal...
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: Jalapeno Garlic Tilapia
  • 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!