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

ISO: mexican red hots

Misc.
This is a main dish. Contains ground beef & is quite spicy. It's shaped into a patty or roll & cooked.
MsgID: 0061525
Shared by: sue/Schenectady, NY
In reply to: ISO: Question for Sue/Schenectady
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: mexican red hots
  sue/Schenectady, NY
2 ISO: Question for Sue/Schenectady
  Terrie, MD
3 Recipe: Mexican Red Hots
  Jeanne/FL
4 ISO: mexican red hots
  sue/Schenectady, NY
5 Recipe(tried): Mexican Hot Dogs
  Laurie / Scdy
ADVERTISEMENT
Random Recipes
  • Hot or Cold Chicken
  • HOT OR COLD CHICKEN 1 broiler-fryer chicken, cooked, skinned, boned and broken into pieces 1/2 cup chicken broth 1/4 teaspoon pepper 1 cup nonfat cottage cheese 2 tablespoons fresh lemon juice 1/2 teaspoon Bouquet Gar...
  • Refrigerator Rolls, 1937 recipe
  • REFRIGERATOR ROLLS, 1937 RECIPE 1 cup mashed potatoes, fresh 2 cups milk 1/2 cup fat 2 teaspoons salt 1/4 cup granulated sugar 1 cake compressed yeast (or 1 packet active dry yeast) 1/3 cup lukewarm water 1 teaspoon b...
  • Shake-Me-Up Melon Smoothie (blender)
  • SHAKE-ME-UP MELON SMOOTHIE 1/2 cup orange juice (about1 orange, juiced and peeled, if using a juice machine) 1 1/2 cups frozen cantaloupe chunks 1/2 teaspoon grated orange peel 1 teaspoon honey Pour orange juice into...
  • Portabella Wraps with Jalapeno Cream Sauce
  • PORTABELLA WRAPS WITH JALAPENO CREAM SAUCE 4 packages (6 ounces each) sliced portabella mushrooms 3 Tbsp garlic-flavored olive oil, divided use 1 medium-sized yellow bell pepper 1 medium-sized sweet red bell pepper ...
  • Puttin' on the Peach Cake with Sauce
  • PUTTIN' ON THE PEACH CAKE WITH SAUCE 2 cups fresh peach puree 1 1/2 cups sugar, divided use 1/2 cup plus 3 tbsp. margarine or butter, divided use 3 eggs 2 cups unsifted flour 1 tsp. baking powder 1 tsp. baking soda 1/...
ADVERTISEMENT
  • Zucchini Sauce for Pasta (Italian)
  • ZUCCHINI SAUCE FOR PASTA 8 medium zucchini 1/4 cup olive oil 1 tablespoon chopped garlic 2 tablespoons chopped Italian flat-leaf parsley salt (to taste) 1/8 teaspoon chopped hot chile pepper (or to taste) 1 cup fresh ...
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: mexican red hots
  • 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!