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

ISO: Pete (San Jose, CA)

Misc.
ADVERTISEMENT
Dear Pete,

Thank you for your questions. I'm going out a limb and saying you should use about 2 tablespoons of water for the apple mixture. There's already going to be enough liquid with the chicken since it's baked in the marinade and covered. I think the water is just to make the apple mixture easier to distribute (sprinkle/spread) over the chicken. I modified the recipe if you'd like to get a new copy of it.

Happy Cooking!

Betsy

IN REPLY TO:

hi,

I was looking at the recipe and had a few questions.

first, how much water is needed for the "water and sugar" mix? 1/2 cup, 1 cup, it doesn't specify.
second, in what way do we "cover" the chicken with it?
am I supposed to pour it over the chicken, or do i get a brush and coat it with it?

third(maybe not so relevant), it says lemon juice in the ingedients, yet in the directions doesn't say anything about using the lemon juice. what are we supposed to do with the lemon juice, do we add it into the mix at the begining to marinate the chicken? if so, again, how much do we need/use?

thank you

Pete (San Jose, CA)
MsgID: 3151673
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Pollo Rio Negro (Marinated Chicken) - Ar...
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (22)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Eggless Mayonnaise (food processor)
  • EGGLESS MAYONNAISE 1 cup almond milk or unflavored soy milk (original flavor) 1 tablespoon onion powder 1 tablespoon sea salt or salt substitute 2 tablespoons honey Juice of 1 lemon 2 cups oil (corn, canola or...
  • Mexico Chiquito Salsa
  • My family lived in Lonoke and we went to Mexico Chiquito often. The owner gave my the punch and salsa recipe. My brother worked at Mexico Chiquito and told me that they added the grease from the meat to the dip and that ...
  • Ali's Coconut-Walnut Biscotti
  • ALI'S COCONUT-WALNUT BISCOTTI 3 large eggs 1 cup granulated sugar 1/2 cup butter, melted 1 teaspoon vanilla extract 1 1/4 teaspoons baking powder 3 1/4 cups all-purpose flour 1 cup sweetened flaked coconut 1 cu...
  • Lemon-Basil Pasta
  • LEMON-BASIL PASTA 8 ounces linguine or other pasta 2 tablespoons butter or margarine, melted 1 tablespoon lemon juice 1 1/2 teaspoons McCormick Basil Leaves 3/4 teaspoon McCormick Garlic Salt 1/4 teaspoon McCorm...
ADVERTISEMENT
  • Savory Crockpot Beef Stew
  • SAVORY CROCKPOT STEW 2 pounds beef stew meat, cut into pieces 1/4 cup flour 1 teaspoon paprika 1/2 teaspoon ground black pepper 12 ounces beef stock 3 potatoes, diced 2 onions, chopped 1 stalk celery, sliced 1 clove g...
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: Pete (San Jose, CA)
  • 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!