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

New Mexico peanut brittle

Misc.

The NM peanut brittle probably has green chile in it. I have tasted it and thought I had a recipe for it, but can't lay my hands on it right not. I will keep searching.


MsgID: 213026
Shared by: JoAnn/NM
In reply to: ISO: New Mexico Peanut Brittle
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Speedy Little Devils
  • great for vacation bible school!makes the kids smile (and a few grown ups!) Backs of Boxes, Bottles, and Jars...
  • Antipasti Ideas
  • ANTIPASTI IDEAS Small Melba toasts topped with Olivada or Pesto (can be bought at the supermarket gourmet section) Sliced prosciutto wrapped around breadsticks, with radishes and black olives Papper thin Italian cold ...
  • Date Oatmeal Squares
  • I am a life long collector of recipes, from many sources, including cartons and packaging of ingredients. This DATE OATMEAL SQUARES from an old (1960's) date box is the one I think you may be looking for: DATE OATMEA...
  • Crustless Broccoli-Cauliflower Quiche
  • CRUSTLESS BROCCOLI-CAULIFLOWER QUICHE 3 cups cauliflower flowerets (1 small head) 3 cups broccoli flowerets (1 bunch) 2 teaspoons butter 1 small yellow onion, halved and thinly sliced 3 large eggs 2 cups milk or half-...
ADVERTISEMENT
  • Chicken Tacos with Corn Salsa
  • CHICKEN TACOS WITH CORN SALSA FOR THE CORN SALSA: 1 box frozen corn kernels, cooked 1 tomato, diced 2 scallions, chopped 1 jalapeno pepper, minced (or to taste) 2 tablespoons cilantro,...
  • Salad Burritos
  • SALAD BURRITOS "Let the vegetables marinate in your coo/er as you travel. Just before seiving, toss in the cheese, lettuce, and pepper." 1/3 cup salad oil 3 tablespoons vinegar 1/2 envelope (2 tablespoons) taco seaso...
  • Stadium Dip for Smoked Sausage (microwave)
  • STADIUM DIP FOR SMOKED SAUSAGE 16 ounces Eckrich® Smoked Sausage Skinless, cut long way, sliced garlic powder 1 cup chopped green onion 2 cups shredded Cheddar cheese (8 ounces) 3 tablespoons prepared horseradish 1/2 ...
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
  • New Mexico peanut brittle
  • 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!