ADVERTISEMENT
- Real Recipes from Real People -

ISO: Carlos O'Kellys Nacho Grande

Misc.
I am looking for the recipe for Carlos O'Kellys nachos grande. We lost our restaurant here, and I love their nachos.
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Hummus Pinwheels with Raw Veggie Crudites
  • HUMMUS PINWHEELS WITH RAW VEGGIE CRUDITES "I love tortillas, especially when they are wrapped around something good. Here they are topped with a thick garbanzo bean spread alive with the taste of orange, paprika, caye...
  • French Canadian Pastry Treat
  • The way my french Canadian mom and grandma made this. This recipe is made with the cut-off or tailings of pastry when meat pies or fruit pies are made. Usually, the kids help to make it. Roll the ball with all the piec...
  • Doner Kebab (link)
  • You can find the recipe here http://en.wikibooks.org/wiki/Cookbook:D%C3%B6ner_kebab Hope that...
  • L.L. Bean Sticky Rhubarb Muffins (1980's)
  • L.L. BEAN STICKY RHUBARB MUFFINS FOR THE THE STICKY GLAZE: 4 tbsp butter 6 tbsp dark brown sugar 1 cup rhubarb, cut in small dice FOR THE MUFFIN BATTER: 4 tbsp butter, softened 1/4 cup sugar 1 egg 1 1/2 cups...
  • Quaker Oats Classic Meatloaf
  • QUAKER OATS CLASSIC MEATLOAF 1 1/2 pounds lean ground beef or turkey 3/4 cup Quaker Oats (quick or old fashioned, uncooked) 3/4 cup finely chopped onion 1/2 cup catsup 1 egg, lightly beaten 1 tablespoon Worcestershire...
  • Old-Fashioned Apple Meringue Pie
  • OLD-FASHIONED APPLE MERINGUE PIE One (9-inch) single flaky pie crust, rolled out, fitted into a pie plate, and edge trimmed and crimped FOR THE FILLING: 2/3 cup sugar 3 tablespoons unsalted butter,...
ADVERTISEMENT
  • Grilled Vegetables and Mozzarella Sandwiches
  • GRILLED VEGETABLES AND MOZZARELLA SANDWICHES 1 sweet red pepper, halved, seeds removed, each half cut into thirds 1 medium zucchini (about 6 ounces), cut into long slices about 1/4-inch thick 1 Asian eggplant* (about ...
  • Butterscotch Toffee Popcorn
  • BUTTERSCOTCH TOFFEE POPCORN 1/2 cup (1 stick) unsalted butter 1/4 cup heavy (whipping) cream 1 1/2 cups light brown sugar, firmly backed 1 teaspoon vanilla extract 1 (12 oz) package butterscotch morsels 3 quarts pop...
  • Hawaiian Cocktail Sausages
  • HAWAIIAN COCKTAIL SAUSAGES 1 1/2 packages (7 ounces each) heat and serve sausages (15 sausages) 1 tablespoon cornstarch 1/4 cup white vinegar 1/2 cup pineapple juice 1/4 cup water 1/2 cup green bell pepper, cut into s...
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: Carlos O'Kellys Nacho Grande
  • 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!