In small bowl, combine reserved pineapple juice, cornstarch, sugar, soy sauce, bouillon and ginger and mix well.On each of 4 large squares of aluminum foil, place a chicken breast, equal amounts of ...
In large bowl combine first seven ingredients.Place chicken in mixture and turn to coat.Cover and marinate overnight in refrigerator.Remove chicken from marinate and coat each piece with bread crumb ...
Skin and bone chicken breasts and pound to about 1/4-inch thickness.In a small bowl, combine melted butter and Dijon mustard.In a separate dish, combine bread crumbs and grated cheese.Completely coa ...
Place all ingredients in a large pot and simmer carrots until tender, usually 1 1/2 hours. ...
Mix milk and lemon juice together and set aside.Mix cream cheese and egg yolks together.Add to milk and lemon juice.Fold in 2 cups of strawberries.Put in graham cracker crust.Top with Cool Whip. ...
Cut venison into 1/3-inch strips, about 6 to 7-inches long, an inch or so wide. ...
Sprinkle chicken with salt and pepper.Heat oil in large non-stick skillet over medium-high heat.Add chicken; saute 3 minutes on each side or until golden brown.Remove chicken from the pan.Reduce hea ...
Brown ground chuck and sausage.Drain.Add cheese, fennel and oregano.Mix together and spoon onto rye bread squares.Place on cookie sheet and heat at 375\u00b0 until bubbly.(These can be frozen until ...
In frying pan, heat oil, green pepper, onion, garlic, curry powder, parsley, thyme, salt, pepper and tomatoes.Add chicken and put in casserole dish and bake at 350\u00b0 for 35 to 45 minutes. Serve ...
Spread cutlets out and pound to flatten.Measure flour onto a sheet of plastic wrap and turn chicken in flour until lightly coated.In a skillet, melt butter and oil together over medium heat.Add 2 cu ...