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

ISO: mock chicken legs

Misc.
ADVERTISEMENT
my grandmother used to make things on skewers that she called mock chicken legs - they had no pineapple or green peppers. It was a mixture of cubed meats on a stick, fried - then put in a pot on the stove. That's all I know - does anyone have a recipe for this? Thanks -
MsgID: 0070847
Shared by: Julie, Spain
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • WingStop Ranch Dressing (official recipe)
  • I make this and its as close to any recipe I have tried. I imagine the make of Mayo one uses would ultimately effect the overall taste. I received this from someone who claimed this was the exact recipe WingStop uses in ...
  • Savory Steak Mozzarella (Hunt's, 1982)
  • SAVORY STEAK MOZZARELLA 2 lbs. top round steak 1/2 cup flour, divided use 1/4 cup Wesson Oil 1 teaspoon salt 1/4 teaspoon savory 1/4 teaspoon ground black pepper 1 cup water 1 (15 oz.) can Hunts Whole Tomatoes 1 (8 oz...
  • Mahogany Wings with Peking Sauce (baked)
  • MAHOGANY WINGS "Of course, not all wings need to be of the " Buffalo" or "atomic" variety. These classic mahogany wings are delicious and easy to prepare. In this recipe, you'll make a simple 24-hour marinade using pl...
  • Strawberry Poppy Seed Dressing
  • A couple of days ago at work one of my co-workers made a spinach and strawberry salad with the following dressing.... STRAWBERRY POPPY SEED DRESSING 1/2 cup vegetable oil 1/2 cup sugar 1/4 cup apple cider vinegar 1/4...
  • Poached Lobster in Sweet Coriander-Orange Broth
  • POACHED LOBSTER IN SWEET CORIANDER-ORANGE BROTH "If you like, garnish this complex-flavored dish with a variety of parboiled vegetables, like carrots, turnips, and fennel. And serve it with plenty of white rice. You w...
ADVERTISEMENT
  • Warm Eggplant-Butternut Squash Salad (African)
  • WARM EGGPLANT-BUTTERNUT SQUASH SALAD 1 1/2 tablespoons ground sumac (see note) 1/2 cup olive oil, divided 2 small butternut squash, peeled, seeded and cut into 1-inch cubes (about 6 cups) 2 medium eggplants, peeled an...
  • Substitution for shortening
  • When I have a recipe that calls for shortening, I use real butter in the same amount as the recipe calls for shortening. I even use it pie crust. I have cooked for many years. Fat is fat but who needs hydrogenated tran...
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: mock chicken legs
  • 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!