Broth: With 4 1/2 cups water, add chicken breasts, chicken bouillon, 4 ounces tomato sauce, 1/2 of the chopped onion, 1/2 of the chopped bell pepper, 1 tablespoon olive juice and 3-4 shakes of each ...
Heat 1 Tbs. oil in large skillet.Add onion, celery and carrot.Saute until onions are transparent and carrots are crisp tender, about 5 minute.Push veggies to one side of skillet and scramble eggs in ...
Preheat the oven to 375\u00b0F Grease and flour a 12-cup muffin tin, or line with papers and grease the insides of the papers.Mix together the flours, baking powder, baking soda, salt, and cinnamon, ...
In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss.In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minute ...
Heat oil over medium heat then add mushrooms, onion, & garlic, saute till tender.Pour in the broth & spices the simmer for 3 minutes. Remove from the heat & stir in the couscous.Let stand, covered, ...
Melt the butter in a pan over a medium heat and gently saute the leeks, onions, garlic and thyme for 5-10 minutes or until they have softened. In the last few minutes, add the teaspoon of brown suga ...
In large deep skillet, add chicken, rice, Taco Spices & Seasonings, water and tomato sauce.Bring to a boil; cover, reduce heat to low and cook for 20 minutes.Stir in tomato and green onion.Scoop 1/2 ...
If you want to serve this dish hot, preheat oven to 350 degrees.In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, ...
Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes.Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn hea ...
Grease and line with baking paper a 4cm deep x 22cm x 28cm slab pan.bring the stock and 2 cups of water to the boil in a large saucepan.Gradually add the polenta to the stock in a thin and steady st ...