ADVERTISEMENT
- Real Recipes from Real People -

ISO: Wine Amount in Chicken Breast Stuffed with Goat Cheese ?

Misc.
I was wondering about the amount of wine,
Is that 1 cup? the recipe says 1 Tbsp cup.
The recipe sounds very good.

Thanks

Editor's note:
Louise that should be 1 tbsp wine. Thank you for pointing that out. - Betsy
  • Read Replies (22)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lemony Beef Stew (crock pot)
  • LEMONY BEEF STEW 3 lb beef stew meat salt and pepper flour vegetable oil 3 medium potatoes, peeled, cubed 2 cups peeled and sliced carrots 2 cups sliced celery (sliced diagonally) 1 (8 oz) can tomato sauce 1 tsp fresh...
  • Fresh Herb Tortellini and Olive Skewers
  • FRESH HERB TORTELLINI AND OLIVE SKEWERS 3/4 pound fresh cheese tortellini made with egg pasta 1/2 cup extra-virgin olive oil 1/4 cup white balsamic or white-wine vinegar 2 teaspoons chopped fresh rosemary (or 1 teaspo...
  • Orange Crusted Chicken with Berry Brown Rice
  • ORANGE CRUSTED CHICKEN WITH BERRY BROWN RICE 4 boneless, skinless chicken breast halves 3/4 cup flour 1 tablespoon grated orange peel 1/2 cup milk 6 tablespoons margarine, divided 3 tablespoons slivered almonds, divid...
  • McDonald's Sweet Tea
  • To make the mickey d's sweet tea when making in large quantities i.e. 4 gallons of sweet tea use a 5 pound bag of sugar or in smaller quantities 1 1/2 pounds per 1 gallon. any questions please...
  • Rice Pancakes (1944)
  • RICE PANCAKES 1 cup all-purpose flour 2 1/2 teaspoons baking powder 3 tablespoons sugar 3/4 teaspoon salt 1 egg 3/4 cup milk 3 tablespoons melted butter 1/2 cup cooked, cooked rice Butter and maple syrup (for...
ADVERTISEMENT
  • Treasure Phoenix (Chinese)
  • Treasure Phoenix (Chinese) Source: Amy Beh 1.2 kg chicken, cut into halves 25g dried Chinese mushrooms, soaked to soften and halved 100g gingko nuts 1 large piece dried beancurd sheet (foo peh) 1 piece glass paper...
  • Apple, Pineapple and Lemon Jam
  • APPLE, PINEAPPLE, AND LEMON JAM 1 1/2 kg Granny Smith apples 1 pineapple 5 lemons 2 kg sugar (caster) Peel, core and slice the apples. Peel, core and chop the pineapple. Grate zest from lemons and reserve juice...
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: Wine Amount in Chicken Breast Stuffed with Goat Cheese ?
  • 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!