ADVERTISEMENT
- Real Recipes from Real People -

ISO: Easy Mexican recipes - Help me please I have a picky husband!

Misc.
I need some help my husband only like mexican food. Does any one have any easy recipes that i can use?
MsgID: 038690
Shared by: Bettie, fort worth, texas
Board: International Recipes at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Myrtle Walker's Collard Greens
  • MYRTLE WALKER'S COLLARD GREENS 6 bunches collard greens 6 slices bacon 2 cups water 4 red Japanese hot peppers (or to taste) 2 tablespoons sugar Salt (to taste) Wash the greens and cut them up. Take off the stems and...
  • George Eastman's Lemon Meringue Pie (1920's)
  • GEORGE EASTMAN'S LEMON MERINGUE PIE Eastman once interrupted several times a conversation with Dr. Robert A. Millikan, the Nobel laureate, while he hurried to the kitchen to see "if my meringue was browning nicely." ...
  • Raspberry Hot Chocolate (with strawberry variation)
  • RASPBERRY HOT CHOCOLATE "Raspberry and chocolate join together to become a taste delight for any and all. This recipe is also a base for real Swiss-style schoggi, the Swiss version of hot chocolate." ...
  • Pear Crumble Pie
  • PEAR CRUMBLE PIE "Sweet-Spicy Cinnamon Crumble tops a Bartlett pear-cream pie." 4 medium (about 2 lbs) Bartlett pears (firm-ripe) 1 cup nonfat sour cream 1 large egg, slightly beaten 1/2 cup sugar 2 tablespoons all-p...
  • Anna's Beef Birds (with dill pickle and bacon)
  • ANNA'S BEEF BIRDS 2 lbs. beef round or rump, cut 1/2 inch thick 1 large dill pickle, cut in quarters, then in 1 inch-long pieces 1 onion, cut in long pieces 1 slice bacon, cut crosswise in small long pieces Water (as ...
ADVERTISEMENT
  • Sweet Potato Pecan Muffins (using oil)
  • SWEET POTATO PECAN MUFFINS "Serve with honey butter for a special treat." 1 3/4 cups all-purpose flour 1/3 cup sugar 2 teaspoon Argo Baking Powder 1 teaspoon Spice Islands Ground Saigon Cinnamon 1/2 teaspoon salt 1/8...
  • Tomato Pie
  • TOMATO PIE 1 1/2 cups fresh breadcrumbs (4 good-sized slices day old bread, crumbed in a blender or food-processor) 1 tbsp. pasta sprinkle* 3 cups sliced ripe tomatoes (about 6 large) 3 tbsp. shallots, dry (or 1 sma...
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: Easy Mexican recipes - Help me please I have a picky husband!
  • 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!