Brown chicken in oil and garlic.
Add vegetables and stir-fry 1 minute or until crisp-tender.
Combine bouillon, soy sauce, sherry, vinegar, brown sugar, ginger and pineapple with juice.
Bring to boil.
Stir in Minute rice.
Cover.
Remove from heat and let stand 5 minutes.
Stir in chicken and vegetables and serve immediately. Serves 4.
Melt margarine in large skillet on medium-high heat.
Add onion; cook and stir until tender (not brown).
Stir in vegetables, milk and pepper.
Bring to a boil.
Stir in tuna, Minute rice and parsley.
Cover.
Remove from heat.
Let stand 5 minutes.
Makes 4 to 6 servings.
o the soup. The other 20% you can set aside for
o TM bowl. Cook 1 minute/100 degrees/speed 1.
lour and cook for 1 minute.
-Slowly whisk in cream
o sauce and simmer 15-20 minute.
5. Remove from heat
minutes; cumin for 1 minute; fenugreek seeds and dry fenugreek
he meat for about one minute per side (until you can
n boiling water bath for 20 minute.
When cool, tighten lids
rust golden brown. After 20 minute cover edges with foil as
and margarine.
Bake 15-20 minute at 400 degrees until golden
ook in microwave for another minute and whip.
Add beaten
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
Mix to combine spices for the taco seasoning. Heat skillet on medium heat and add oil. Add turkey and cook over medium to medium high heat while breaking up the meat with a spatula. After 3-4 minutes add chopped garlic and taco seasoning.
Continue to cook until turkey is done.
Usually you will want to use half the taco seasoning from the above recipe and save the remaining for another taco night. For stronger taco flavor use more seasoning.
To prepare tacos, use leaf lettuce as a taco shell and add condiments as you choose.
Heat oil in large skillet.
Add onion and garlic, cook and stir until tender but not browned.
Stir in beans, tomatoes, water and oregano.
Bring to boil.
Stir in rice.
Return to boil. Reduce heat to low; cover and simmer for 5 minutes.
Remove from heat.
Let stand for 5 minutes.
Makes 4 servings.
Recipe can be doubled.
Preheat oven to 375\u00b0.
Steam broccoli just until crisp; drain. Mix broccoli, soup, water chestnuts, Cheez Whiz and rice.
Place in greased 2-quart casserole.
Top with cracker crumbs.
Bake 20 to 30 minutes,
until bubbling.
Makes 6 to 8 servings.
Slice lemons as thin as possible, leaving on the rind. Combine with sugar; mix well. Let stand at least 2 hours, stirring occasionally.
Beat the eggs well, and add to lemon mixture; mix well. Place in a 9-inch pie shell, arranging the lemon slices evenly. Cover with top crust. Cut slits near center.
Bake at 450 degrees F (230 degrees C) for 12 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for about 20 minute more, or until knife inserted comes out clean. Cool before serving.
1. Put all the ingredients in a large bowl.
2. Knead it all together like a bread. It should be soft and flexibel.
3. Warm your oven 300 F or 150\u00b0C.
4. Make from the dough little balls ( they should be around 1/2 inch).
5. Put them in the oven.
6. They should be ready and brown in about 20 minute.
1. Soak Parle -G biscuits in milk for 10 min till the biscuits get soft. Mix well to for ma smooth batter.
2. Add sugar and chocolate sauce. Mix again and lastly add baking powder.
3. Pour the batter in preheated greased sandwich maker and cook for 5 minute.
5. Once baked, remove the sandwich cakes and let them cool completely.
Drain cherries and pineapple and into juice, add sugar and tapioca.
Cook; cool and add fruit.
Mix like pie crust the remaining ingredients.
Put half of this mixture on bottom of pan, then the filling and remaining mixture on top.
Bake at 350\u00b0 for 30 minutes.
Serves 20.
(Recipe easily cut in half.)