ADVERTISEMENT
- Real Recipes from Real People -

ISO: chicken base

Misc.
I have a recipe for O'Charley's Potato Soup but in the recipe it calls for chicken base and I don't know what that is or were to find it. Can you help me. Thanks, Betty
MsgID: 25827
Shared by: Bety Totle
Board: Gab About Groceries at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Bety Totle
2
  Kelly~WA
3
  shona
4
  gary
5
  Lisa, California
6
  Byrne Gurnee, IL
7
  Kelly~WA
ADVERTISEMENT
Random Recipes
  • Scampi Chicken Linguini (with basil and olives)
  • SCAMPI CHICKEN LINGUINI 1 lb. boneless skinless chicken breast meat, chopped 1 tbsp. all purpose flour 1 tsp. kosher salt 1/4 tsp. ground black pepper 2 tbsp. unsalted butter, divided 5 cloves garlic, thinly slic...
  • Whole-Wheat Pecan Muffins
  • WHOLE-WHEAT PECAN MUFFINS 1/4 cup butter or margarine, softened 1 cup firmly packed brown sugar 1 cup milk 1/4 cup plain nonfat yogurt 1 large egg 1/2 teaspoon vanilla 2 cups whole-wheat flour 1 teaspoon baking soda ...
  • Peach-Leaf Custard
  • I came across this while looking for a Berry Grunt recipe this morning in 1001 Low-Fat Recipes. It intrigued me as I have made Peach-Leaf Starter for sourdough bread in the past. Seems a funny recipe for a low fat book a...
  • Smorrebrod (Denmark)
  • Smorrebrod (Denmark) 8 lg Lettuce leaves 6 Eggs, hard-cooked and cut into quarters 12 Shelled and deveined cooked small shrimp 3 oz Each smoked salmon and smoked herring or whitefish, thinly Sliced 2 oz Each sliced boil...
  • Tofuna Salad Sandwich
  • TOFUNA SALAD SANDWICH "Even though it tastes like tuna, there's nothing fishy about this sandwich spread! Depending on your vegetarian persuasion, you can throw in chopped hard-boiled egg for extra protein and added f...
ADVERTISEMENT
  • Olive Garden's Seafood Pasta Chowder (copycat)
  • OLIVE GARDEN'S SEAFOOD PASTA CHOWDER 6 ounces miniature pasta bow-ties or shells 3 ounces frozen or canned crabmeat 1/3 cup butter or margarine 8 ounces fresh mushrooms, sliced into 1/4-inch pieces 2 (1 ounce each) pa...
  • Walnut Chicken (Chinese) (Woman's Day, 1963)
  • WALNUT CHICKEN "A nice variation on almond chicken." 2 pounds chicken breasts 2 tablespoons cornstarch 2 egg whites, unbeaten 1 cup walnut meats 1/4 cup vegetable oil 1 cup diced celery 1 (5 ounces) can water chestnu...
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: chicken base
  • 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!