ADVERTISEMENT
- Real Recipes from Real People -

ISO: Wearever Chicken Bucket

Misc.
Hello Micha, You stated that you have the booklet for the wearever chicken bucket. I have the chicken bucket only no instructions. Would there be a way that you could scan me that with some recipes for it.
Thanks,
Faye

MsgID: 0072272
Shared by: Faye--Louisiana
In reply to: Corinne, I have that booklet, what do yo...
Board: Cooking Club at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Bora Bora Burgers with Potato Nuggets
  • BORA BORA BURGERS WITH POTATO NUGGETS 3 1/2 tablespoons prepared teriyaki sauce, divided 1 teaspoon ground ginger 1 pound lean ground beef 1 pound (about 4 cups) frozen potato nuggets 3/4 cup ketchup 1/4 teaspoon red ...
  • Marinated Antipasto Platter
  • MARINATED ANTIPASTO PLATTER FOR THE MARINADE: 1/2 cup olive vegetable oil 1/2 cup white wine vinegar 2 tablespoons country-style Dijon mustard 1 tablespoon honey 1/8 teaspoon salt 1/2 teaspoon...
  • Zucchini Saute with Shallot and Fresh Herbs
  • ZUCCHINI SAUTE 1 lb zucchini or yellow squash (about 3 medium) 2 tbsp fresh herb leaves, such as tarragon, parsley or dill (optional) 1 shallot (or 2 scallions/green onions), optional 2 tbsp vegetable oil (or butter) ...
  • Chicken and Shrimp Jambalaya
  • Chicken and Shrimp Jambalaya Step 1 - Seasonings: 2 bay leaves 1 1/2 tsp. salt 1/2 tsp. dry mustard 1/2 tsp. ground cayenne pepper 1/2 tsp. ground black pepper 1/2 tsp. ground white pepper 1/2 tsp. dried thyme le...
  • Golden Ginger Punch
  • GOLDEN GINGER PUNCH 6 ounces fresh ginger, plus 1/2 cup fresh ginger matchsticks, for garnish 4 quarts pineapple juice, preferably fresh (from about 8 pineapples) 1 bottle (750 ml) vodka Puree the 6 ounces of ginger...
ADVERTISEMENT
  • Parmesan Dinner Rolls (Betty Baker, 1960's)
  • PARMESAN DINNER ROLLS 1 pkg dry yeast 1/4 cup warm water 1/2 cup milk 1/4 cup sugar 1 tsp salt 2 Tbsp shortening 3 cups sifted all-purpose flour (about) 1 egg Melted butter (for brushing) 1/4 cup grated Parmesan chees...
  • gringo dip recipe
  • From what I understand, the cheese base is a processed cheese - sort of like Velveeta but a white cheese. It melts easily and doesn't go all lumpy or greasy. Then it has spinach, atichoke, pico de gallo, cayenneand so...
  • Texas Hot Sauce
  • Hi. I live in Houston but grew up eating Texas Hots on Lake Ontario in upstate NY. This is my mom's recipe, allegedly from Rudy's in Oswego, NY. The hot dog (a Hofmann's if you can find 'em) is served with mustard, ch...
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: Wearever Chicken Bucket
  • 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!