ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Door Slammer Chicken - my version

Misc.
I make this in my crock-pot.I have used it for beef, boneless country ribs, and porkchops. It is the best "BBQ" sauce ever. The meat just falls off the bone. YUMMY! Then just poor the "sauce" over the mashed potatoes. Oh My Goodness! Lo setting for crock pot.
MsgID: 0067029
Shared by: ginahPA
In reply to: Recipe(tried): Door Slammer Chicken
Board: Cooking Club at Recipelink.com
  • Read Replies (20)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Spicy Roasted Peanuts with Green Onions
  • SPICY ROASTED PEANUTS WITH GREEN ONIONS 2 cups roasted peanuts (home-roasted or store-bought) 1/2 cup sugar 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons kosher salt (or to taste) 5 whole Star Anise (or 1 Tablespo...
  • Stuffed Baked Potatoes - Chili Bowl Spuds (serves 2)
  • CHILI BOWL SPUDS 2 potatoes, baked 1 Tbsp. canola oil 1 small onion, finely chopped 1 garlic clove, finely chopped 1 tsp. chili powder 1/4 tsp. ground cumin seed 1/8 tsp. oregano, crushed 1/4 tsp. salt Pinch of freshl...
  • Country-Style Vegetable Stew (Cianfotta)
  • COUNTRY-STYLE VEGETABLE STEW (CIANFOTTA) "Called "cianfotta" in Italian, this is a golden, glowing vegetable stew. There are countless variations on it, but they all include the classic vegetables associated with the ...
  • Spicy North African-Style Chicken Soup
  • SPICY NORTH AFRICAN-STYLE CHICKEN SOUP 2 teaspoons olive oil 3 cups coarsely chopped red onion 2 large cloves garlic, minced 6 cups chicken broth, divided use 1 cup water 2 skinless chicken breast halves 2 large cele...
ADVERTISEMENT
  • Amaretto Fudge Brownies with Amaretto Frosting
  • AMARETTO FUDGE BROWNIES 1 3/4 cups butter, divided use 1 cup unsweetened cocoa powder, divided use 4 eggs 2 cups granulated sugar 2 tsp vanilla 1 cup all purpose flour 1/4 tsp salt 1 1/2 cups chopped nuts (optional) ...
  • What a priceless video!
  • I was just thinking this week that I need to get out the pizelle iron and do my annual recipe. I have to laugh that the video didn't show the first ones off the iron, or I should say the first ones NOT off the iron. I ...
  • Sweet-and-Sour Beef
  • SWEET-AND-SOUR BEEF 1 (3-pound) rump, boneless chuck, or blade roast 2 teaspoons salt 1 teaspoon freshly ground pepper 2 tablespoons vegetable oil 2 tablespoons butter 2 1/2 cups chopped onions 1/4 cup granulated suga...
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
  • Recipe(tried): Door Slammer Chicken - my version
  • 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!