ADVERTISEMENT
- Real Recipes from Real People -

ISO: Spicy Romano chicken - question

Misc.
How do you cook the chicken so its not tough?
MsgID: 1432099
Shared by: T from Houston,Texas
In reply to: Recipe(tried): Spicy Romano Chicken (like Johnny Carino...
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  G Davies in Boise, Idaho
2
  Dianne, CA
3
  Lisa Marci, Virginia
4
  LT in Twin Falls, ID
5
  T from Houston,Texas
ADVERTISEMENT
Random Recipes
  • Mocha Freeze (blender)
  • MOCHA FREEZE 1 pint (2 cups) vanilla ice cream, softened 1/4 cup cold strong coffee 1 tablespoon chocolate-flavored syrup 1/2 cup crushed ice Fresh strawberries, if desired (for garnish) In blender container, combine...
  • Tortilla Salad Shells
  • TORTILLA SALAD SHELLS 4 (8-inch) flour tortillas Oil for frying Heat 2 to 3 inches oil in deep fryer heavy saucepan to 375 degrees F. Place on€ tortilla on top of hot oil. Center a metal soup ladle over tortilla. Q...
  • Asparagus and Crab Meat Soup (Vietnamese)
  • ASPARAGUS AND CRAB MEAT SOUP (MANG TAY NAU CUA) 4 cups chicken broth 1 tbsp plus 2 tsp nuoc mam (Vietnamese fish sauce), divided use 1/2 tsp sugar 1/4 tsp salt 1 tbsp vegetable oil 6 shallots, chopped 2 garlic cloves,...
  • Cranberry Sorbet (ice cream maker)
  • CRANBERRY SORBET FOR THE SIMPLE SYRUP: Makes 3 3/4 cups 2 1/2 cups sugar 2 1/2 cups water FOR THE SORBET: 1/2 cup orange juice (2 juice oranges) 6...
  • Tortellini Soup Mix in a Jar
  • Hannah, I just came across this recipe and it sounds good. SPLIT PEA TORTELLINI SOUP MIX IN A JAR 3 ounces dried cheese-filled tortellini (2/3 cup) 1/4 cup dried tomatoes, snipped 1/3 cup dried split green peas 1/2 c...
  • Rafferty's House Salad Dressing
  • I have made this using Jake and Amos Bacon Salad dressing heated up and Honey Mustard salad dressing. Taste just like Raffertys...Don't forget to use shoe string potatoes instead of...
ADVERTISEMENT
  • Tomato and Mozzarella Fans
  • TOMATO AND MOZZARELLA FANS 4 large ripe tomatoes (6 to 7 oz. EACH) 1 (3/4 pound) piece fresh mozzarella cheese (about) 2/3 cup diced red onion (1/4-inch dice) 12 fresh basil leaves (about) FOR THE DRESSING: 1/4 cup ...
  • Apricot Bavarian Cream
  • APRICOT BAVARIAN CREAM "A silky, light and luscious dessert. Unmolding is a lot easier if you spray the molds with a little cooking spray. 1 cup water, boiling 1 (3 oz) package lemon gelatin (Jello) 1 cup apricot ...
  • Prego Quick Skillet Ziti (using ground beef)
  • PREGO QUICK SKILLET ZITI 1 pound ground beef 1 (28 oz) jar Prego Traditional Pasta Sauce 5 cups cooked ziti pasta Grated Parmesan cheese (for serving) Cook beef in skillet until browned. Pour off fat. Add pasta sauc...
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: Spicy Romano chicken - question
  • 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!