ADVERTISEMENT
- Real Recipes from Real People -

ISO: Fatz's Cafe Calabash Chicken

Misc.
My 11 year old ate at the Fatz's Cafe and loved the Calabash Chicken, does anyone have that receipe? Any help would be appreciate, he is a picky eater and I have finally found something he Loves.
MsgID: 1437516
Shared by: Gina S
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Coconut a la Creme (Knox Gelatine) (blender)
  • COCONUT A LA CREME 2 envelopes Knox Unflavored Gelatine 1/2 cup cold milk 1/2 cup milk, heated to boiling 3 tablespoons honey 1 (16 oz.) container creamed cottage cheese 1 (3 oz.) package cream cheese, softened 1 (3 1...
  • Eggnog Pie (freezes well)
  • EGGNOG PIE 1 (9-inch) pastry crust or crumb crust 1 envelope unflavored gelatin 1/4 cup water 1 cup milk 3/4 cup sugar, divided use 3 eggs, separated 1/4 cup light or dark rum 1 cup heavy (whipping) cream ground ...
  • Zucchini Carrot Vinaigrette
  • ZUCCHINI CARROT VINAIGRETTE 4 carrots, pared, sliced diagonally 1/2 cup water 2 large zucchini, sliced FOR THE DRESSING: 6 tbsp olive oil 2 tbsp white wine vinegar 2 tbsp chopped...
  • Hot Cross Buns (Fleishmann's Yeast recipe)
  • HOT CROSS BUNS "Bread has always played a major role in the observance of holidays, especially Easter and Christmas. Hot Cross Buns with their combination of spicy, sweet and fruity flavors have long been an Easter tra...
  • Lib's Electric Fry Pan Meatloaf Dinner
  • LIB'S ELECTRIC FRY PAN MEATLOAF DINNER 1 1/4 lb. ground beef 1/4 lb. ground pork 1 cup onions, finely chopped 2 eggs 1 (14 oz.) can plus 3/4 can stewed tomatoes 3/4 cup fine cracker crumbs Salt and pepper to taste ...
  • Sausage Bread (using frozen bread dough)
  • SAUSAGE BREAD 2 loaves (1-pound each) frozen white bread dough, thawed 1/2 pound mild pork sausage 1/2 pound hot pork sausage 1 cup sliced mushrooms 1/2 cup chopped onion 3 eggs, divided use 3 cups mozzarella cheese 1...
ADVERTISEMENT
  • Broccoli Tortellini Salad (1986)
  • BROCCOLI TORTELLINI SALAD 1 (7 oz.) pkg. cheese tortellini 1 cup fresh broccoli florets 1/2 cup finely chopped fresh parsley 1 tablespoon chopped pimiento 1 (6 oz.) jar marinated artichoke hearts, undrained 2 green on...
  • Beggar's Soup
  • BEGGAR'S SOUP isn't close to fancy, but it tastes so exquisite you won't care. 1/2 cup water 1 white onion diced or sliced 6 to 8 chopped baby carrots 1/4 cup of small red Dutch potatoes 1/4 teaspoon garlic Boil all ...
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: Fatz's Cafe Calabash Chicken
  • 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!