ADVERTISEMENT
- Real Recipes from Real People -

Easy chicken & stuffing

Misc.



MsgID: 0035753
Shared by: Kimberly
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Kimberly
2
  Hobbs
ADVERTISEMENT
Random Recipes
  • Roasted Chicken with Rosemary and Garlic (crock pot)
  • ROASTED CHICKEN WITH ROSEMARY AND GARLIC 1 (4 to 5 pound) whole roasting chicken 8 small sprigs of fresh rosemary 4 cloves garlic halved Remove excess fat from chicken. Remove giblets from the chicken and refrigerate...
  • Hot and Spicy Wrinkled Green Beans (Chinese)
  • HOT AND SPICY WRINKLED GREEN BEANS 1 Tb Chinese chili paste with soy bean 1/2 tsp salt 2 large garlic cloves, crushed or finely chopped 1 Tbsp finely chopped fresh ginger 2 cups oil for frying 1/4 lb green beans, trim...
  • Scottish Soda Bread
  • SCOTTISH SODA BREAD In Scotland this bread is usually cooled before it is served so that it will slice without crumbling. But it is so delicious hot from the oven that you may just give in to temptation and cut yours...
  • Vegetable-Barley Chowder
  • VEGETABLE-BARLEY CHOWDER 3/4 cup chopped onion 8 crisply cooked bacon slices, crumbled, reserving drippings 3 medium-size red potatoes, diced 1 1/2 cups diced carrots 2/3 cup diced turnip 1 green bell pepper, chopped ...
ADVERTISEMENT
  • Raspberry-Lemon Muffins with Streusel Topping
  • RASPBERRY-LEMON MUFFINS WITH STREUSEL TOPPING 1/2 cup low-fat vanilla yogurt 3 tablespoons oil 1 tablespoon lemon juice 2 egg whites 1 1/2 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon grat...
  • Brides Biscuits - A huge THANK YOU Jewel Stam!
  • This is to thank Jewel Stam for posting the recipe called Brides Biscuits. I have never made a good biscuit. I had even given up (almost). Until this morning that is. THANK YOU SO MUCH! This recipe is a real keeper. Now ...
  • Mahi Wulf (Similar to Carrabba's)
  • MAHI WULF (Similar to Carrabba's) This is a wonderful dish served at Carrabba's. I think this is how it's made. 1/2 stick (1/4 cup) butter 2 tbsp finely-chopped yellow onion 2 tbsp finely-chopped garlic 6 tbsp fre...
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
  • Easy chicken & stuffing
  • 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!