ADVERTISEMENT
- Real Recipes from Real People -

ISO: fiesta salad (nt)

Misc.
nt
MsgID: 0078133
Shared by: Melanie Gibbs
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Muffaletta Sandwich and Olive Salad
  • Muffaletta is a sandwich that originated in New Orleans, made with a round Sicilian loaf of Italian bread, lots of cold cut meats and cheeses, and the main ingredient is olive salad. This is my recipe, it was my grandmot...
  • Measurement Amounts for Pasta Express CTC Measuring Cup
  • Hi Diana, I apologize for any confusion. I got out my CTC cup and measured it: 1 CTC cup = 1 3/4 cups flour (stir the flour up first and lightly spoon into your measuring cup) Liquid measurement lines in CTC cup: 2 E...
  • Spicy Tater Tots
  • This recipe comes from Bread and Butterflies 2. SPICY TATER TOTS 1 (32-ounce) pkg. frozen tater tots 1 (1.25-ounce) pkg. taco seasoning mix Preheat oven to 450 degrees F. In large plastic bag combine tater tots an...
  • Gourmet Fried Green Tomatoes
  • Hi Dorothy:-) I tried this recipe from David, VA that was posted here at recipelink. I think I used half flour and half cornmeal for dusting the tomato slices but otherwise, I followed the recipe as written. The tomatoes...
  • Moroccan Anise Bread (no-knead)
  • MOROCCAN ANISE BREAD "This is a free-form whole wheat bread perfumed with aniseeds. During Moroccan meals, chunks of this bread are used to scoop up food in place of using a utensil. This dough does not require kneadi...
  • Princess Diana's Stuffed Bell Peppers - have to try this
  • I’ve been wanting to try this recipe for months now and I kept putting it off because I was concerned I’d screw it up and / or it’d take too long. I’m not the best cook to say the least. This recipe was easy and it taste...
ADVERTISEMENT
  • Marie Callenders Lemon Cream Pie
  • MARIE CALLENDER'S LEMON CREAM PIE FOR THE CRUST: 1 cup graham cracker crumbs 1/4 cup butter, melted 2 tablespoons sugar FOR THE CREAM CHEESE FILLING: 1...
  • Everything Lemony (5 cake fillings)
  • LEMON CREAM FILLING 3/4 cup granulated sugar 2 tablespoons all-purpose flour 2 tablespoons grated orange zest 1/2 cup orange juice 1 large egg, slightly beaten 2 tablespoons lemon juice 1 cup whipped cream Combine 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: fiesta salad (nt)
  • 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!