ADVERTISEMENT
- Real Recipes from Real People -

Chicken Murphy receipt needed

Misc.
ADVERTISEMENT


Would like to get receipt for Chicken Murphy. Recently moved to an area where they have never neard of it and would like to give receipt to a good resturant to put on their menu.

MsgID: 141165
Shared by: Bert Bowers
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Bert Bowers
2
  Martha/Mo.
ADVERTISEMENT
Random Recipes
  • Carrots and Turnips
  • CARROTS AND TURNIPS Peel carrots and turnips. Cut turnips in half and each half into thirds. Cut carrots in to the same length as the turnips. Trim each piece in to an oblong shape. Place the carrots in a skillet wi...
  • Cauliflower and Chickpea Curry with Potatoes
  • CAULIFLOWER AND CHICKPEA CURRY WITH POTATOES "Curry powder gives vegetables a big flavor boost. The turmeric in this chunky vegetable curry suggests how flavorful the dish is. Chickpeas add protein, making it a meal, ...
  • Baked Rice with Red Peppers and Herbs
  • BAKED RICE WITH RED PEPPERS AND HERBS "I prefer to use converted (parboiled) rice. After cooking, the grains remain slightly firm, retain their shape, and do not stick together or become gluey." 1 tablespoon olive oi...
  • Sweet and Sour Coleslaw
  • SWEET AND SOUR COLESLAW 1 head red or green cabbage (about 2 pounds) or combination of both, cored and shredded 1/2 cup sugar 2 teaspoons salt 1/2 cup vegetable oil 3 tablespoons lemon juice 1/2 teaspoon poppy seeds G...
  • Yorkshire Pudding (New York Times)
  • YORKSHIRE PUDDING 2 cups all-purpose flour, sifted 1 teaspoon salt 1 cup milk 1 cup light cream 4 eggs 8 tablespoons butter or pan drippings from roast beef, * (see note) Combine the sifted flour and salt, and sift a...
  • Pasta with Spinach Pesto (using pine nuts or almonds)
  • PASTA WITH SPINACH PESTO 12 ounces penne or other tubular pasta 2 cups (4 ounces) fresh spinach leaves, packed 3/4 cup olive oil 1/2 cup freshly grated Parmesan cheese 3 tablespoons Tone's Dried Sweet Basil Leaf 4 tea...
ADVERTISEMENT
  • How to Freeze Zucchini
  • It is always mushy when you freeze it. The only way to not have mushy zucchini is to dehydrate it. Blanching zucchini in chunks does help, but they are still soft and mushy. FREEZING ZUCCHINI ...
  • Espresso and Cappuccino Recipes (10)
  • ESPRESSO AND CAPPUCCINO RECIPES ESPRESSO RECIPES: Espresso: A single portion of espresso, about 11/2 ounces, served in a two ounce, pre heated espresso...
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
  • Chicken Murphy receipt needed
  • 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!