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

re: Smitty's chicken

Misc.
ADVERTISEMENT
Actually, I think that the key to Smitty's chicken being almost entirely edible, including the bones, was that after frying the chickens he put them in the oven for a long time at a low temperature.
MsgID: 1436081
Shared by: Judy from Florida
In reply to: re: Smitty's Sauce Recipe
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Fruit Salad with Honey-Orange Dressing
  • FRUIT SALAD WITH HONEY-ORANGE DRESSING 1/2 cup low-fat plain yogurt 1/4 cup nonfat mayonnaise 1/4 cup honey 3/4 teaspoon grated orange peel 1/4 teaspoon dry mustard 3 tablespoons orange juice 1 1/2 teaspoons vinegar 4...
  • Chicken Teriyaki Stir-Fry (using chicken thighs)
  • CHICKEN TERIYAKI STIR-FRY "The teriyaki sauce, sesame oil, and hot chili oil are what give this dish it's authentic flavor. They can usually be found in the Asian section of your supermarket. Using them is really wort...
  • Tied Potato Stick Candy
  • TIED POTATO STICK CANDY 2 packages (6 oz. each) butterscotch pieces 1/4 cup creamy peanut butter 1 (12 oz.) jar dry-roasted peanuts or mixed nuts 1 (7 oz.) can Butterfield Potato Sticks Melt butterscotch pieces in...
  • Cinnamon Knots (makes about 5 dozen rolls)
  • CINNAMON KNOTS "A twist on the original cinnamon roll, the knots get their name because cinnamon is incorporated into the dough as well as the topping. Margo Adamson has been using the recipe for nearly 40 years." 3 ...
  • Wine Sauce Chicken (using white wine)
  • WINE SAUCE CHICKEN 1 chicken (about 4 pounds), cut into serving pieces 1 tablespoon vegetable oil 1/2 teaspoon salt Generous amount of black pepper 3/4 cup white wine 1/4 cup fat-free chicken stock (canned or fresh) 1...
  • Grilled Swordfish in Lemon-Ginger Marinade
  • GRILLED SWORDFISH IN LEMON-GINGER MARINADE 2 lbs swordfish steaks, 1-inch thick FOR THE MARINADE: 1/4 cup dry white wine 1/3 cup lemon juice 1/4 cup minced green onion 3 tablespoons safflower oil 2 tablespoons light...
ADVERTISEMENT
  • Cool Chocolate-Coffee Shake (blender)
  • COOL CHOCOLATE-COFFEE SHAKE "This shake gives you the treat of a classic milkshake, but puts the freeze on fat by using ice milk, which has 3 grams of fat per serving. In contrast, premium ice cream can weigh in at 17...
  • Willie's Chicken BBQ Basting Sauce
  • WILLIE'S CHICKEN BBQ BASTING SAUCE I learned this sauce from an old guy that used to help with the High School's Chicken BBQ's for fundraisers. He would make this in 5 gallon metal buckets over a fire. He said he got ...
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: Smitty's 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!