Add 2 quarts of water, chicken, and 1 1/2 teaspoon salt to a large pot.Bring to a boil; cover, lower heat, and simmer 1 hour or until chicken is tender.Take chicken from stock pot; chill broth, then ...
Pour the olive oil into a 4 to 5 quart saucepan over medium heat.Add the flour and stir with a wire whisk until all the flour is dissolved and the mixture looks like a paste.Reduce the heat and slow ...
Mix soups, water, and rice; set aside.Grease casserole and layer chicken on the bottom.Pour soup & rice mixture over chicken.Cover tightly with foil.Bake in 350\u00b0F for 2 hours.Most important: Do ...
Preheat your oven to 425 degrees F.For the filling: Cook the chicken and remove the meat from bones, or measure out the precooked chicken or turkey.Place the meat, the carrots and the peas in a butt ...
Place all ingredients in blender and run until smooth. Garnish with a few blueberries. Add additional fruits and berries in season as desired. ...
Pound chicken to an even thickness. Season the flour with salt and pepper to taste and place it in a large plastic bag with the chicken breasts. Shake to.coat the chicken in the flour - reserve the ...
Preheat oven to 325 degrees.In small bowl, combine salt, garlic salt, and 1/2 teaspoons chili powder.Rub roast all over with mixture.Place roast fat side up, on a rack in shallow roasting pan.Roast ...
Preheat Oven 425 degrees.Slice pork thin and cut into 1 inch pieces.In cast iron pan, sweat onion in 1 teaspoon olive oil and pinch of salt, then add pork to just mix and warm. Remove from pan and s ...
Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with plastic wrap and refrigerate 6-18 hours. The longer you let it sit the more tender it will become. But don't let it go over ...
In a large frying pan, brown pancetta or side pork until lightly browned (about 10 mins.) Add onion to pancetta and stir often until onion is sauteed (about another 10 mins.) Add cole slaw mix and s ...