Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
The Watercooler
The cookbook I am planning to write!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="ctmom05" data-source="post: 304012" data-attributes="member: 2901"><p>I use my crockpot fairly often and recently tried a chicken recipe called "Slow 'n' Easy Barbecued Chicken" at <a href="http://www.tasteofhome.com/Recipes/Slow--n--Easy-Barbecued-Chicken?refurl=&_mid=44500&_rid=44500.1248934336.15649" target="_blank">http://www.tasteofhome.com/Recipes/Slow--n--Easy-Barbecued-Chicken?refurl=&_mid=44500&_rid=44500.1248934336.15649</a></p><p></p><p>I haven't thought it thru on how it could be adapted to the method you describe, but in my experience most recipes can be changed in small ways to suit the chef and be just as tasty as the original creation.</p><p></p><p>"Slow and Easy Barbecued Chicken" calls for drumsticks, which I rarely use because we prefer white meat, but they were a bargain at 99 cents a pound and all the good sauce on them added so much flavor, it didn't matter that the meat wasn't white.</p><p></p><p>I enjoy the challenge of making a nice meal from whatever I have on hand and adding my own special flair to a dish by changing the recipe around a little.</p></blockquote><p></p>
[QUOTE="ctmom05, post: 304012, member: 2901"] I use my crockpot fairly often and recently tried a chicken recipe called "Slow 'n' Easy Barbecued Chicken" at [url]http://www.tasteofhome.com/Recipes/Slow--n--Easy-Barbecued-Chicken?refurl=&_mid=44500&_rid=44500.1248934336.15649[/url] I haven't thought it thru on how it could be adapted to the method you describe, but in my experience most recipes can be changed in small ways to suit the chef and be just as tasty as the original creation. "Slow and Easy Barbecued Chicken" calls for drumsticks, which I rarely use because we prefer white meat, but they were a bargain at 99 cents a pound and all the good sauce on them added so much flavor, it didn't matter that the meat wasn't white. I enjoy the challenge of making a nice meal from whatever I have on hand and adding my own special flair to a dish by changing the recipe around a little. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
The Watercooler
The cookbook I am planning to write!
Top