In a large skillet, brown chicken in butter until no longer pink in center; salt and pepper to taste.Add wine and vegetables; cover and simmer 7 to 10 minutes until vegetables are crisp-tender, stir ...
Combine all ingredients in a blender then grip it and rip it. Roll your eye lids back an sip slowly.Contributed by a very single guy.Ladies, he's all yours. ...
Preheat oven to 375\u00b0.Rinse chicken, removing skin. Pat dry. Arrange evenly in a shallow baking dish. Place the olive oil in a skillet over low heat and saute onions for 5 minutes.Add garlic and ...
Melt the Crisco. Stir in the Flour, Bouillon and Paprika. Stir in Water and Cream. Cook and stir until mixture thickens and bubbles. Cook 1 minute. ...
Cream the oleo and sugar. Add salt, well beaten eggs, syrup and nuts.Mix well. Bake in raw pastry shell for 1 hour at 300\u00b0. (Use a 9-inch pie shell.) ...
Cream sugar and butter; add syrup and salt.Beat well.Blend in eggs, one at a time.Flour pecans and add.Pour into 9-inch pastry lined pie pan.Bake in moderate oven (350\u00b0) for 1 hour and 10 minut ...
Cut chicken into strips.In skillet, heat oil and cook 1/2 of chicken at a time, until brown.Cut onion and pepper into 1-inch squares; add to chicken in skillet.Cook until tender-crisp. Stir in soup, ...
Beat eggs.Add syrup and sugar to eggs and mix well.Pour mixture into pie shell and sprinkle with pecans.Bake at 325\u00b0 for 1 hour. ...
Beat eggs slightly.Thoroughly mix in other ingredients. Pour into unbaked pie shell.Bake at 450\u00b0 for 5 minutes.Reduce heat to 350\u00b0 until pie shell is slightly brown.Reduce heat to 300\u00b ...