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    You are in: Home / Cookbooks / Poultry
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    Todd Wilbur created this version for the Dr. Oz show. He said "We can attribute a lot of that famous flavor of KFC chicken to MSG. Dr OZ challenged me to replace the MSG without losing the flavor we have come to love. You may be shocked at what I came up with - but you will not be disappointed" Prep time does not include brining time. "Recipe created by Todd Wilbur".

    Recipe #477723

    I found this recipe on Posting it for safe keeping.

    Recipe #472549

    1 Reviews |  By Kerena

    I was craving Panda Express - THAI CASHEW CHICKEN really bad and wanted to make something similar at home. I searched the web and found this recipe, I can't wait to make it.

    Recipe #473311

    Found this on a copycat website. Posting for safe keeping.

    Recipe #472509

    When I tried this dish at Buca, I instantly fell in love with it. I was able to find the recipe elsewhere, and thought I should share it! It is fabulous! (I usually leave the peel on the eggplant, and chop it into one-inch cubes; but this can also be prepared with eggplant slices) If you don't have time to make Marinara, you can just a jarred sauce like Paul Newman's.

    Recipe #152442

    This recipe was found on It looked like many of the other recipes across the web so I thought I would give it a try. I have uploaded here for tracking reasons and will update after I make it this week.

    Recipe #436847

    Recipe #468969

    Luby's is a chain cafeteria in Texas and is a favorite of my sister-in-law in San Antonio. She knows I collect cookbooks so she sent me one Luby's put out in 1996. This dish is easy and very pleasing to the eye. Make sure the chicken pieces are not too thick as the coating would cook faster than the inside. I serve this with packaged Pasta Roni, steamed asparagus and garlic bread. This is as printed in the book for 8; I guessed on the ingredients for cutting down for 2.

    Recipe #218228

    Here is a copycat recipe that I received via email.

    Recipe #359807

    My favorite entree from the Olive Garden. They took it off their menu and I was so disappointed - until I found it on their website!

    Recipe #276317

    2 Reviews |  By ebbtide

    When I saw the insert in my Sunday paper, just knew that I had to try and replicate a fantastic picture of Tuscan Chicken. After tweaking it a bit, came up with a very satisfying dish. Think you will like it.

    Recipe #314921

    This is another easy, but yummy copycat recipe from one of my favorite restaurants!

    Recipe #168725

    This is soooo good. Tastes like the real Taco Bell ones!

    Recipe #149778

    A yummy pot pie I dont hardly make pot pies because many people at the rez dont like it so I try new things out and this is one of few pot pies they actually like haha

    Recipe #164977

    I love Italian food and this is a dish I have made over and over for the past 5 years.

    Recipe #168415

    I got this from OG's website, and am posting it to try later. It sounds devine!

    Recipe #349725

    Source: Chef Vittorio Renda, Buca di Beppo Source: , 10/6/2001

    Recipe #364628

    This is a wonderful dish! I haven't had the good fortune to have tried the original recipe at Cracker Barrel, but it it's anything like this, it's a winner for sure! Creamy chicken filling with a wonderful cornmeal crust that turns a golden color! It's a keeper for sure!

    Recipe #404373

    I haven't tried this yet, but these are supposed to be the same as the Cracker Barrel meal which I LOVE. It's just chicken and dumplings and creamy white gravy at the end. I got this off of the Post-Gazette website. They noted that they found that they needed about 3/4 cup more flour than the recipe called for. They added 1/4 cup of flour at a time to get the dough to rolling consistency and added 1/2 teaspoon of baking powder.

    Recipe #157059

    Buca di Beppo, Chef Richard Graham I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon.

    Recipe #273831

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