Chicken Vegetable Gumbo
Ingredients| 2/3 cup okra pods |
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* WHOLE SALT FREE CANNED TOMATOES, CHOPPED, UNDRAINED ** ABOUT
1 LB. OF CHICKEN, SKINNED, BONED, FULLY COOKED
Servings: 8
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Bring the stock to a boil in a large soup pot. Turn the heat down to low and let simmer, uncovered, while you continue. Heat the oil and butter in a skillet over medium heat. Add the onions and saute for 2 or 3 minutes. Add the celery and carrot; saute for another 5 min (Upload by user)
Bring the stock to a boil in a large soup pot. Turn the heat down to low and let simmer, uncovered, while you continue. Heat the oil and butter in a skillet over medium heat. Add the onions and saute for 2 or 3 minutes. Add the celery and carrot; saute for another 5 min (Upload by user)
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Cook rice according to package directions. Melt butter in frying pan. Saute onions until golden brown. Add flour, salt and pepper to onions. Mix well. Mix cream and broth and gradually add to onion mixture, stirring constantly. Cook until thickened. To the cooked rice, add t (Upload by user)
Cook rice according to package directions. Melt butter in frying pan. Saute onions until golden brown. Add flour, salt and pepper to onions. Mix well. Mix cream and broth and gradually add to onion mixture, stirring constantly. Cook until thickened. To the cooked rice, add t (Upload by user)
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Recipe by: Midwest Living, December 1995 Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 min (Upload by user)
Recipe by: Midwest Living, December 1995 Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 min (Upload by user)
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COAT BOTTOM OF OVEN proof dish with a cooking spray (Pam), add the drained canned mushrooms (or fresh ones). Place the chicken on top of mushrooms and sprinkle the dry spaghetti sauce mix evenly over the top of the chicken. Then pour wine over the top of chicken>> wetting (Upload by user)
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* Use chicken pieces as desired. Fry chicken in olive oil with onions and garlic. When browned on both sides, add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, saffron, green pepper, paprika, and cornstarch. Cook over medium low heat for about 15 minutes. Add r (Upload by user)
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* Use chicken pieces as desired. Fry chicken in olive oil with onions and garlic. When browned on both sides, add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, saffron, green pepper, paprika, and cornstarch. Cook over medium low heat for about 15 minutes. Add r (Upload by user)
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Place the chicken in a 6 quart pot. Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 tsp salt. Add the chicken stock and enough water to cover the chicken by 2 inches. Heat to boiling, skimming any residue as it gathers. (Upload by user)
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Place the chicken in a 6 quart pot. Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 tsp salt. Add the chicken stock and enough water to cover the chicken by 2 inches. Heat to boiling, skimming any residue as it gathers. (Upload by user)
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Rinse and dry chicken breasts, salt and pepper. Melt 1 tablespoon butter in non aluminum skillet over low heat. Add chicken and sprinkle with 1 tablespoon vinegar. Cover and cook over low heat until cooked (3 minutes each side). Remove and keep warm covered with foil. Add 1 (Upload by user)
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Rinse and dry chicken breasts, salt and pepper. Melt 1 tablespoon butter in non aluminum skillet over low heat. Add chicken and sprinkle with 1 tablespoon vinegar. Cover and cook over low heat until cooked (3 minutes each side). Remove and keep warm covered with foil. Add 1 (Upload by user)
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Preheat oven to 350 degrees F. Rinse chicken breasts and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour 1/2 of mixture over chicken and bake 20 minutes longer or until done. Yield: 8 servings. strongServi (Upload by user)
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Preheat oven to 350 degrees F. Rinse chicken breasts and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour 1/2 of mixture over chicken and bake 20 minutes longer or until done. Yield: 8 servings. strongServi (Upload by user)
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Chicken n Vegetable Stir Fry
* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. strongServings: 4/strong (Upload by user)
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* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. strongServings: 4/strong (Upload by user)
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Chicken n Stuffing
Clean chicken. Prepare stuffing mix following package directions. Stuff chicken, secure wings and legs to chicken body with string. Combine browning sauce, water and bouillon. Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika. If breast b (Upload by user)
TAG: chicken, cooker, stuffing, water, ,
Clean chicken. Prepare stuffing mix following package directions. Stuff chicken, secure wings and legs to chicken body with string. Combine browning sauce, water and bouillon. Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika. If breast b (Upload by user)
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Chicken n Vegetables
Coat chicken with flour. Heat oil in Dutch oven until hot. Cook chicken in oil over medium heat 15 to 20 minutes or until brown on all sides; drain. Heat oven to 350!. Mix tomatoes, water, rice, onion, garlic, oregano, paprika, salt and pepper in ungreased 2 quart casse (Upload by user)
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Coat chicken with flour. Heat oil in Dutch oven until hot. Cook chicken in oil over medium heat 15 to 20 minutes or until brown on all sides; drain. Heat oven to 350!. Mix tomatoes, water, rice, onion, garlic, oregano, paprika, salt and pepper in ungreased 2 quart casse (Upload by user)
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