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

ISO: Asian nachos from Grand Lux

Misc.
I would love to find the recipe for the Asian nachos at the grand Lux in Las Vegas. They use fried won tons.
MsgID: 1416688
Shared by: Kim from CO
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Walnut-Date Snack Bars (using cake mix)
  • WALNUT-DATE SNACK BARS 1 (2-layer-size) package yellow cake mix 3/4 cup firmly packed brown sugar 3/4 cup margarine or butter, melted 2 eggs 2 cups chopped dates 2 cups chopped walnuts Heat oven to 350 degrees F. Gen...
  • Fried Bread
  • Many years ago we had a visitor from Ireland. One morning she asked me if I would like to try what she was having for breakfast. She took a piece of white bread and put it into an iron skillet that already had a small ...
  • Curried Fruit and Rice Salad (1985)
  • CURRIED FRUIT AND RICE SALAD 1/2 cup mayonnaise 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 to 1 teaspoon curry powder 3 cups cooked rice 1 1/2 cups chopped fresh or canned apricots 1 cup seedless grapes, halved ...
  • Pickled Butternut Squash with Sage and Cardamom
  • Turned on the television this morning, and there was Sara Moulton, making this recipe using orange food! PICKLED BUTTERNUT SQUASH WITH SAGE AND CARDAMOM Source: Quick Pickles: Easy Recipes with Big Flavor by Chris Sc...
  • French Country Bean Soup
  • FRENCH COUNTRY BEAN SOUP 2 Tbsp. olive oil 1 carrot, cut in half-moons 1 rib celery, sliced 1 small onion, chopped in bite-size pieces 1 small leek, chopped in bite-size pieces 3 outer leaves Savoy cabbage, rolled and...
ADVERTISEMENT
  • Chicken a la King Packets (baked or grilled)
  • CHICKEN A LA KING PACKETS 4 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil 4 boneless, skinless chicken breast halves (1 to 1 1/4 lbs.) 1 (10 3/4 oz.) can condensed cream of mushroom soup, ...
  • Chicken Tacos (Heinz Ketchup, 1988)
  • CHICKEN TACOS 1/2 cup Heinz Tomato Ketchup 1 tablespoon Heinz Vinegar 1 jalapeno pepper, seeded, minced 1/4 teaspoon garlic powder 1/4 teaspoon cumin 1 pound skinless boneless chicken breasts, cut into 1/8-inch strips...
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: Asian nachos from Grand Lux
  • 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!