ADVERTISEMENT
- Real Recipes from Real People -

ISO: chicken fricassee cuban style

Misc.
This is a very good chicken meal with potatoes and olives from Felixs resturant in Orange CA
MsgID: 1422359
Shared by: sandra Riverside CA
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Bulgur Pilaf with Pine Nuts (serves 2)
  • BULGUR PILAF WITH PINE NUTS 1 tablespoon unsalted butter 1 large clove garlic, minced 2 tablespoons pine nuts 1/2 cup bulgur or cracked wheat* 1 cup meat stock salt and pepper Melt butter in medium pot. Saute garlic ...
  • Oven-Baked Polenta with Parmesan and Mozzarella Cheese
  • OVEN-BAKED POLENTA WITH PARMESAN AND MOZZARELLA CHEESE 2 tablespoons unsalted butter or extra-virgin olive oil 1/2 cup finely chopped onion 5 cups reduced-sodium canned chicken broth 2 cups yellow cornmeal 1 cup half-...
  • Guinness Applesauce Cake with Lemon Icing
  • GUINNESS APPLESAUCE CAKE WITH LEMON ICING "No one was more surprised than I to learn that desserts could be made with Irish stouts, beers, and ales. Drinking them was a no-brainer, and using them for marinades and for...
  • Mincemeat Mini Loaves (makes 6 loaves)
  • MINCEMEAT MINI LOAVES 5 cups all-purpose flour 1 cup sugar 2 Tbsp. baking powder 1 tsp. salt 1/2 cup butter-flavor or regular vegetable shortening 2 large eggs 1 cup milk 2 cups ready-to-use mincemeat 1 cup cranberrie...
  • Refrigerator Whole Wheat Rolls
  • REFRIGERATOR WHOLE WHEAT ROLLS "Jane Dora Asbury retired from her home economics teaching career several years ago but she still has a wealth of knowledge when it comes to preparing hearty, nourishing meals." 1 packa...
ADVERTISEMENT
  • Arkansas' Best Pumpkin Pie
  • ARKANSAS' BEST PUMPKIN PIE 9-inch unbaked pie shell FOR THE FILLING: 1 3/4 cups canned pumpkin puree (not pumpkin pie filling) 1 1/4 cups evaporated milk 2 eggs, beaten 3/4 cup sugar 1...
  • Orange Gingerbread with Ginger Cream
  • ORANGE GINGERBREAD WITH GINGER CREAM 1/3 cup butter, melted 2/3 cup milk 1 cup dark molasses 1 large egg, lightly beaten 3 cups sifted all-purpose flour 1/2 teaspoon baking soda 2 teaspoons baking powder 1/2teaspoon s...
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 fricassee cuban style
  • 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!