br>Add pepper, parsley and vegetables.
Bring to boil
Use a large non-stick skillet, spray with nonstick spray.
Heat over medium-high heat.
Add chicken and cook 5 minutes or until browned, turning once.
Add sausage, onion, pepper and celery, saute for 3 minutes or until sausage is browned.
Stir in water, rice and seasonings, bring to a boil.
Cover and simmer 15 minutes, until chicken and rice are almost tender.
Stir in shrimp and okra, cover and cook for 5 minutes, stirring 1-2 times, until rice and okra are tender.
Serve with your favorite hot sauce.
In a large skillet, melt the butter with olive oil.
Add garlic, basil, parsley, salt, and seasoning.
Heat over medium low heat and add the tomatoes, onions, chicken and shrimp.
Cover and cook the shrimp and chicken mixture, stirring occasionally, for about 10 to 15 minutes, or until cooked through, and chicken is no longer pink inside.
ablespoon of seasoning mix over chicken and rub in well.
Sprinkle
utter.
Add chicken and shrimp.
Sprinkle with salt and pepper. Cook, stirring
minute. Add onions and garlic and cook for one minute,
b>chicken and shrimp: In large bowl, toss chicken and shrimp with fajita seasoning. Add lime juice and
Chicken and Shrimp:
In a saute pan
mbine chicken broth, soy sauce, cornstarch and ginger in a small bowl and set
Peel and
devein
shrimp;
set aside.
Sprinkle chicken with pepper and garlic powder; place in lightly greased 13 x 9 x 2-inch baking
pan.
Dot
with 2 tablespoons butter and pour wine over top. Broil 8 to 10 minutes or until lightly browned, turning once. Add
shrimp; broil 5 to 8 minutes more or until shrimp turns pink,
stirring
once.
Remove
from
oven, cool slightly.\t Drain drippings
and
reserve.\tCut
chicken
in bite-size pieces, set chicken and shrimp aside.
nes or skin from the chicken breasts. Cut into 1 inch
50 degrees.
Lightly flour chicken cubes and shrimp.
Put 3 tablespoons
at. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian
ccording to the package. Drain and rinse under cold water; set
lt 2 tablespoons of butter and 1 tablespoon of the oil
Combine flour and oil in a large pot
rown sugar, 2T soy sauce and rice wine vinegar.
PREPARE
ottom.
Beat egg and water and brush inside and outside of each
Boil Oriental noodles and vegetables in a pot.
Cut chicken breasts in small strips.
Saute chicken and shrimp in margarine in a skillet.
Cook on medium or until chicken strips are done. After meat has simmered, mix it with Oriental noodles and vegetables or pour on top of rice and add soy sauce.
Cook cabbage in a frypan with butter.
Lay 1 egg roll pastry flat.
Crack eggs into separate dish.
Smooth edges of egg roll pastry with eggs.
In the center of egg roll pastry, layer cabbage, chicken and shrimp.
Roll like a burrito.
Cook in oven on bake at 375\u00b0 in a Pam sprayed, flat pan.