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

ISO: italian nachos

Misc.
ADVERTISEMENT
looking for a recipe for italian nachos using fried pasta dough and making own sauce---white cheese-alfredo?? thanks
MsgID: 0069601
Shared by: angie pelczynski
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: italian nachos
  angie pelczynski
2 Recipe: Italian Nachos for Angie
  Gladys/PR
ADVERTISEMENT
Random Recipes
  • Carrot Bread (using applesauce and golden raisins)
  • CARROT BREAD 1 cup sugar 3/4 cup natural applesauce 2 eggs, slightly beaten 1 tsp vanilla 1 1/2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 cup shredded raw carrots 1 cup golden...
  • Spicy Rapid Roast Chicken
  • SPICY RAPID ROAST CHICKEN "This is the kind of recipe that you just throw together. All you do is rub the chicken with butter or olive oil and sprinkle it with herbs. No need to truss or fuss. Pop it into a very hot o...
  • Oven Barbecue Chicken
  • OVEN BARBECUE CHICKEN 1 Delmarva chicken (3lbs.) 3 tablespoons fat 1 medium onion, chopped 1 teaspoon salt 2 heaping tablespoons brown sugar 1 tablespoon Worcestershire sauce Sauce: 1/2 cup water 3 teaspoons...
  • Garlic Chicken (pressure cooker)
  • GARLIC CHICKEN 1 1/2 lb skinless boneless chicken breasts (or thighs) 10 medium cloves garlic 1/2 tsp lemon-pepper seasoning 1/2 cup chicken broth (or chicken stock) 4 cups broccoli florets 2 tbsp fresh basil, sni...
  • Double Chocolate Crescents and Butter Almond Crescents
  • DOUBLE CHOCOLATE CRESCENTS 1 3/4 cups flour 1/3 cup unsweetened cocoa powder 1/4 tsp. salt 1/4 lb. butter, room temperature 1/2 cup granulated sugar 1/2 tsp. vanilla 1 egg 1/3 cup miniature semi-sweet chocolate...
ADVERTISEMENT
  • French Breakfast Muffins (Colorado Cache Cookbook)
  • FRENCH BREAKFAST MUFFINS "Muffins that taste a lot like cake doughnuts." 1 1/2 cups all-purpose flour 1/2 cup white sugar 1 1/2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1 egg, lightly beat...
  • Salmon Dip
  • SALMON DIP 1 (6 oz) can salmon, drained and flaked 1 (3 oz) pkg cream cheese, softened 2 tbsp milk 1/4 cup pickle relish 3 tbsp chopped green onions 2 tsp lemon juice chips, crackers or assorted raw vegetables (to...
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: italian nachos
  • 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!