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

Re: Betsy: Re; bourbon chicken

Misc.
Hello Betsy!!
Thankyou so much for the bourbon chicken recipe..Thanks to you I will be able to sleep tonight...
MsgID: 0021141
Shared by: Melinda
In reply to:
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 BOURBON CHICKEN?
  MELINDA
2 Recipe: Bourbon Chicken (2)
  Betsy at TKL
3 Re: Betsy: Re; bourbon chicken
  Melinda
4 Re: Betsy: Re; bourbon chicken
  Betsy at TKL
5 Recipe: Re: Recipes: Bourbon Chicken (2)
  cats^..^
ADVERTISEMENT
Random Recipes
  • Kashmiri Chicken Curry (food processor) (Indian)
  • KASHMIRI CHICKEN CURRY "You can identify Kashmiri cuisine by the distinct flavors of fennel, cardamom and saffron that are used in most preparations. Kashmiri sauces are typically yogurt based with almonds added for e...
  • How to Can Chicken (link)
  • Note: There are no safe options for canning chicken in a boiling water canner. A pressure canner is needed to prevent botulism. (A pressure canner, not a pressure cooker, must be used. A canner must hold at least 4 quart...
  • Double Chocolate Pumpkin Cheesecake
  • DOUBLE CHOCOLATE PUMPKIN CHEESECAKE Source: Women's Day Magazine Serves 12 Planning Tip: Cake can be completed up to 1 week ahead. Cover and refrigerate. CRUST 1 1/2 cups purchased chocolate...
  • Peanut Butter and Grape Jelly Muffins
  • PEANUT BUTTER AND GRAPE JELLY MUFFINS "Here are the children's favorites -peanut butter and grape jelly - all jumbled together. Use either chunky or creamy peanut butter." 2 cups sifted all-purpose flour 2 tablespoon...
ADVERTISEMENT
  • Steamed Flounder with Tomatoes and Peppers
  • STEAMED FLOUNDER WITH TOMATOES AND PEPPERS 2 tablespoons olive oil 1 cup chopped onion 2 1/2 cups diced Italian frying pepper 4 fully ripened tomatoes, diced (about 4 cups) 1/4 cup slivered pitted black olives (prefe...
  • Bear Creek Lodge Homemade Crusty French Bread
  • HOMEMADE CRUSTY FRENCH BREAD From: Bear Creek Lodge, Victor, Montana Elizabeth Turney, innkeeper and chef, waxes poetic as she offers this introduction to her bread: "While this bread does not require huge amounts of ...
  • Maple-Walnut Pumpkin Pie (with streusel topping)
  • MAPLE-WALNUT PUMPKIN PIE FOR THE CRUST: 1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box FOR THE FILLING: 1 (15 oz) can pumpkin puree (not pumpkin pie mix)* 1 (14 oz) can sweetened...
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
  • Re: Betsy: Re; bourbon chicken
  • 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!