I am not questioning the custom/rules of this board (not posting recipes) but
I don't think recipes are covered by copyright unless they are a kind of "signature" dish. It is nice to attribute the recipe.
I have read better/more specific referrals to copyright of recipes, but here is one from the Washington Post.
U.S. copyright law addresses recipes, but what holds sway can be called either ethics or etiquette. Cooking is not considered inventing; rather, it evolves. Copyright law specifies that "substantial literary expression in the form of an explanation or directions," such as a cookbook, can be copyrighted but that a mere list of ingredients cannot receive that protection.
The ethics guidelines of the International Association of Culinary Professionals focus on giving proper attribution to recipes that are published or taught. The association advises using the words "adapted from," "based on" or "inspired by," depending on how much a recipe has been revised. ("Adapted from" is the phrasing favored by The Washington Post and many other newspaper food sections, which, along with culinary instructors, enjoy "fair use" of someone's creation for the purpose of teaching, news reporting, scholarship or research.) The only time a recipe should be printed without attribution, the association contends, is when it has been changed so substantially that it no longer resembles its source.
In cyberspace, however, there's some confusion about where to draw the line. Many Web sites carry warnings about posting "copyrighted" material, but most do not define what that means in cooking circles.
Rachel Rappaport, a Baltimore teacher, operates a blog called Coconut & Lime in which she shares recipes she has liked. She says her understanding -- a common one -- is that if she changes two or three ingredients in a recipe, it becomes her own and requires no attribution.