ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Johnny Carino's Spicy Romano Chicken

Misc.
ADVERTISEMENT
Looking for this recipe so as to make it at home without having to go out to Johnny's each time I have a craving for spicy romano chicken, yummmm
MsgID: 1414238
Shared by: G Davies in Boise, Idaho
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Johnny Carino's Spicy Romano Chicken
  G Davies in Boise, Idaho
2 Recipe: La Scala Chicken Romano
  Dianne, CA
3 Recipe(tried): Spicy Romano Chicken (like Johnny Carino's)
  Lisa Marci, Virginia
4 YUM !!!! I LOVE Carino's!!
  LT in Twin Falls, ID
5 ISO: Spicy Romano chicken - question
  T from Houston,Texas
ADVERTISEMENT
Random Recipes
  • Tennessee T Cakes - ingredients
  • OK, y'all - I watched 'the' program on Food Network today and had pen and paper handy to get the recipe I hoped would come at the end of the program. It didn't (of course) but the lady who owned the bakery that made the...
  • Raspberry-Rhubarb Crisp
  • RASPBERRY-RHUBARB CRISP "Crisps like this raspberry-rhubarb version combine soft, sweetened fruit with a crunchy, spiced topping." FOR THE TOPPING: 1 cup rolled oats 1/2 cup plus 3 tablespoons...
  • Cooked Jalapeno Salsa
  • Cooked Jalapeno Salsa "This salsa is moderately hot - use half bell pepper and half jalapeno to "cool" it down if you like." 1 tbsp olive oil 3/4 cup chopped jalapeno peppers 2 cloves garlic, minced 1/4 cup chopped o...
  • Tips for slicing a Dobosh Torte
  • Hi Melissa, Here are the slicing directions for Figi's Dobosh Tortes (that looks very similar to Swiss Colony): Slicing Suggestions: - Slice our Tortes while still cold. - Use a sharp, serrated knife to cut through t...
  • Spumoni Pie (using ice cream and rum, 1968)
  • SPUMONI PIE "Any and all ice creams and or sherbets may be used or substituted." FOR THE CRUST: 1 1/2 cups graham cracker crumbs 1/3 cup soft margarine or butter 1/4 cup sugar ...
  • High Flavor Infusion 101
  • HIGH FLAVOR INFUSION 101 "The secret to infusing your dish with high flavor is to focus on bringing out the natural flavors of the food. Rather than masking your foods with heavy sauces or creams, high flavor infusion...
ADVERTISEMENT
  • Vegetable Buffet Platter with Creamy Buttermilk Dip
  • VEGETABLE BUFFET PLATTER 2 cups diagonally-sliced zucchini (about 1 medium) 2 cups diagonally-sliced carrots (about 4 medium) 2 cups small cauliflowerets (about 1/2 small head) 2 cups bite-size pieces broccoli flow...
  • Lemon Grove Bundt Cake
  • LEMON GROVE BUNDT CAKE 2 cups sugar 3 large eggs 3 cups unbleached flour sifted 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup 1 1/2% cultured buttermilk 2 tablespoons grated lemon rind 2 tablespoons fresh lem...
  • Lemon Brownies
  • This isn't a traditional, typical lemon bar. I liked the finished product very much. The lemon flavor is intense, but the bars have the texture of a chewy brownie... not a soft lemon curd that's more typical. My husba...
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: Johnny Carino's Spicy Romano 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!