ADVERTISEMENT
- Real Recipes from Real People -

ISO: carmela's chicken rigatoni

Misc.
I am with you on this dish!! It is awesome. I have been searching and tryng to duplicate it on my own. If you find the recipe please post and I will post my attempt if successful!
Sherri
MsgID: 1421637
Shared by: sherri, Buffalo Gap texas
In reply to: ISO: Carmela's Chicken Rigatoni
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Spaghetti with White Clam Sauce (1988)
  • SPAGHETTI WITH WHITE CLAM SAUCE 1 (16 ounce) package spaghetti, uncooked 6 cloves garlic, finely chopped 1/2 cup olive oil 1 cup clam liquor or bottled clam juice 1 cup white wine 2 pints chopped clams (or 2 cans (6 1...
  • Mom's Kolachky recipe
  • My Mom's Kolachky recipe is revered by all in our family, and it couldn't be any easier. 3 cups flour 3 sticks (1 1/2 cups) margarine 3 packages (3 oz each) cream cheese (or you can use 1 (8 oz) pkg) Your favorite toppi...
  • Festive Fudge with Variations
  • FESTIVE FUDGE WITH VARIATIONS 3 cups semi-sweet chocolate chips 1 (14 oz.) can Eagle Brand Creamy Chocolate or Original Sweetened Condensed Milk Dash salt 1 cup chopped nuts (optional) 1 1/2 teaspoons vanilla extract ...
  • Roasted Fennel with Parmesan (Italian)
  • ROASTED FENNEL WITH PARMESAN 1/4 cup olive oil, plus more for baking dish 4 fennel bulbs, cut vertically into 1/3-inch slices, fronds reserved 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/3 cup freshly...
  • Honey Lime Oat Muffins with Lime Glaze
  • HONEY LIME OAT MUFFINS FOR THE MUFFINS: 1 cup oats (quick or old-fashioned, uncooked) 1 (8 ounce_ container plain nonfat or low-fat yogurt 1/2 cup honey 1/4 cup fat-free milk 3 tablespoons...
ADVERTISEMENT
  • Mexican Side Dish - thanks
  • Tried the salad last night and it was good thank you. I have been searching the web and believe that what I am looking for is a mexican relish or perserve. I found one for carrot and onion relish, but I know there was ji...
  • Chinese Chicken Salad
  • I always loved a Chinese Chicken Salad from Thalmiers in the 7o's, and this is close to what I remember. DRESSING: (DO EARLY) 1/8 cup of sesame oil (use less first) 1/8 cup of salad oil 2 Tablespoon of sugar 4 Tablesp...
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: carmela's chicken rigatoni
  • 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!