Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
Season pork chops, if desired, with salt and black pepper. Heat oil in large nonstick skillet over medium-high heat and cook pork chops turning once, 10 minutes or until golden brown. Remove chops from skillet; set aside.
Add Recipe Ready Chopped Seasoning Blend and cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are softened.
Stir in soup and milk; bring to a boil. Reduce heat to low and add back pork chops. Simmer 5 minutes or until pork is cooked through.* Serve over hot cooked noodles or mashed ...
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Mix together the soy sauce, sesame oil, ginger, birds-eye chilli (seeded to make it less hot if you prefer) and garlic along with 1 tbsp water to make a dressing.
Rinse the cooked noodles under cold water and return to a large bowl.
Toss with the onions, herbs and dressing. Put the noodles in serving dishes.
Skin and break up the mackerel and sprinkle it over the noodles.
Garnish with cucumber around the plate.
Combine and mix well flour, sugar, soda, cinnamon and salt. Make a well in center and add strawberries, oil and eggs.
Mix by hand.
Bake at 350\u00b0 for 1 hour.
Use two 4 x 8-inch loaf pans. The Birds Eye strawberries quick thaw pouches have the right amount of juice in with the strawberries.
I also cut up the strawberries smaller.
Melt 2 tablespoons butter over medium-high heat and cook chicken, turning once, 6 minutes or until golden brown. Remove chicken; set aside.
In same skillet add Recipe Ready Marsala Blend, and cook over medium-high heat, stirring occasionally, 6 minutes or until liquid is almost absorbed. Sprinkle with flour and cook, stirring constantly, 1 minute. Stir in wine and broth; bring to a boil.
Reduce heat to low and add back chicken. Simmer 4 minutes or until sauce is thickened and chicken is thoroughly cooked.* Season, with salt and black ...
Cook the Birds Eye vegetables for approximately 5 minutes in the microwave. Mix together the first 4 ingredients. Add cilantro and cumin for taste. Serve either cold or warm.
Thaw Birds Eye Farm Fresh mixtures under water; drain. Combine all ingredients and mix.
Serve cold.
Makes 5 servings.
Preheat oven to 400 degrees F.
Brown beef in large nonstick skillet; drain fat.* Add tomatoes and Recipe Ready Mirepoix and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes. Stir in parsley and salt.
Turn mixture into 1-1/2 quart casserole dish. Evenly top with mashed potatoes.
Bake 20 minutes or until potatoes are golden and mixture is bubbling.
Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*
Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.
Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.
Melt butter in medium saucepan over medium heat and cook Recipe Ready Chopped Onions, stirring occasionally, 15 minutes or until golden brown. Add beef broth and thyme; bring to a boil over high heat. Simmer 5 minutes. Season, if desired, with salt and black pepper.
Arrange 4 oven-proof soup bowls on baking sheet and evenly fill with soup. Arrange toast in each bowl and top with cheese. Broil 1 minute or until cheese is bubbling.
Cook the rice as directed on the package.
Mix the black rice, red pepper, yellow mango, green onions, cilantro, mint and cashews in a large bowl.
Mix the fish sauce, lime juice and zest, palm sugar and birds eye chili in a small bowl.
Toss the salad in the dressing and enjoy.
owls and garnished with the birds' eye chillies. Make sure each guest
Cut bacon in 1-inch pieces and fry until crisp. Remove bacon; saute onion in 2 tablespoons of bacon fat until delicately browned. Add frozen corn; cover and cook until corn is thawed, stirring occasionally. Cook 5 minutes longer. Add parsley and seasonings; serve with bacon sprinkled over top.
eeds and stir.
Aadd birds eye chiles, shrimp and marinade, and
Combine contents of vegetable/seasoning packet and broth in large saucepan.
Add butter and vegetables.
Bring to a boil, separating vegetables with a fork.
Reduce heat, cover and simmer 6 minutes.
Add stuffing crumbs and stir just to moisten.
Cover; remove from heat and let stand 5 minutes.
Add turkey and eggs and mix well.
Spoon into well-greased 9 x 5-inch pie plate.
Bake at 375\u00b0 for 35 minutes.
Makes 6 servings.
Combine and cook first 4 ingredients.
Place in casserole dish which has been sprayed with Pam or buttered. Heat soup, sour cream, salt, pepper and another teaspoon minced onion and pour over vegetable mixture.
Top casserole with crumbs which have been mixed with 1/2 stick butter or oleo.
Bake at 350\u00b0 until brown.
Cook vegetables according to package directions.
Drain. Combine vegetables with remaining ingredients.
Chill several hours or overnight.
Cut semi-frozen steak into thin bite size pieces and stir-fry over medium heat until thoroughly browned, heat 2 quarts water to rapid boil while stir-frying meat.
Add 1 to 2 seasoning packets of seasoning mix from noodles to steak.
Add Ramen noodles to water and boil 3 minutes.
While cooking noodles, add vegetables and soy sauce to taste to steak and heat thoroughly.
When noodles are done, drain and add to steak and vegetable mixture.
Salt and pepper to taste.
Note: Chicken, pork or shrimp can be substituted for steak.