ith Hot 'N Spicy Seasoning.
Spray large, heavy skillet (cast-iron
Cut meat into 4 pieces.
Trim fat.
Pound and brown in skillet.
Transfer meat to an 8 x 8 x 2-inch baking dish.
In same skillet, combine undrained tomatoes, onion, celery, carrot and thyme.
Bring to boiling, scraping up any browned bits in pan. Pour over meat.
Cover and bake at 350\u00b0 1 hour or until tender. Serve over hot rice or noodles.
Serves 4.
Place the pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string.
Cook and stir sausage, celery, onion and bell pepper in large, heavy skillet on medium-high heat about 5 minutes or until sausage begins to brown.
Add red pepper, thyme, rice, chicken broth and pickling spice bundle. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes. Stir in shrimp and tomatoes. Cover and cook on medium heat 6-7 minutes or just untl shrimp turns pink. Remove pickling spice bundle.
Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
Place the ribs in an oven proof pan and scatter the onions all around them.
Pour in the beer and seal with a lid or tin foil.
Bake at 375F until the pork is tender 1 1/2- 2 hours.
Pour out the beer.
Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
Enjoy.
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
Cook meatballs as directed (see recipe).
Mix brown sugar and cornstarch in skillet.
Add meatballs; stir in pineapple (with syrup), vinegar and soy sauce.
Heat to boiling, stirring occasionally.
Reduce heat.
Add meatballs.
Cover; simmer, stirring occasionally, for 10 minutes.
Stir in green pepper. Cover; simmer until crisp-tender, 5 minutes.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.
Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.
In 12-inch skillet, heat Olive Oil over medium-high heat and cook broccoli, stirring occasionally, 2 minutes.
Stir in Lipton(R) Recipe Secrets(R) Golden Onion Soup Mix blended with water. Bring to a boil over high heat.
Reduce heat to low and simmer covered 6 minutes or until broccoli is tender.
Also terrific with Lipton(R) Recipe Secrets(R) Onion Mushroom Soup Mix.
In large skillet, brown ground beef over medium-high heat; drain. Stir in remaining ingredients. Simmer covered, stirring occasionally, 20 minutes. Makes about 6 servings.
br>In 10-inch nonstick skillet, heat oil over medium heat
In small bowl, combine all spices; set aside.
In large skillet over medium heat, melt margarine.
Add chicken.
Sprinkle spice mix over chicken.
Stir to coat.
Saute chicken until lightly browned.
Do not drain.
In same skillet as chicken is in, cook rice according to package directions.
When adding water, also add broccoli.
Cover and turn heat to low.
Simmer for 15 minutes, or until water is absorbed.
Enjoy.
elt butter in a large skillet over medium-high heat. Whisk
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
1. In 12-inch skillet, cook beef over medium heat,
Wash and peel carrots.
Cut into bite-size pieces.
Wash mushrooms and cut in half.
Dice bell pepper and onion.
Wash meat and cut into bite-size pieces.
Drain all water off.
Heat very large skillet or wok.
Put in oil, carrots, onion, bell pepper and meat.
Cover and cook until carrots start to tender and meat is done, stirring often.
Drain well, then add mushrooms and water chestnuts.
Cook until almost done.
Add sauce and simmer until vegetables and meat are done.
Serve over rice.
BROWN meat in skillet; drain. Return to skillet.
STIR in water, salsa and Macaroni. Bring to boil. Reduce heat to low; cover.
SIMMER 10 minute or until macaroni is tender, stirring twice. Add corn and Cheese Sauce; cook 2 minute or until heated through and blended.
Ladle into bowls. Sprinkle with shredded cheese and green onion.
Mix sour cream, sugar and coconut together and keep in refrigerator 24 hours before making cake.
Make cake according to directions on box.
Make in 3 layers.
Let cake layers get completely cool.
Spread coconut mixture over layers.
Slide cake into turkey-sized brown-n-bag, satin refrigerator bag and let stay for 3 days before serving.
Upon removal of stems and seeds, stuff with finely grated Monterey Jack cheese.
Make dough with Cheddar cheese, Bisquick and sausage (works best if you use your hands to make dough
stick together).
Pinch enough dough to wrap each stuffed pepper.
Roll in the Shake 'n Bake and place on cookie sheet.
Put in refrigerator for a few hours or overnight.
Bake at 425\u00b0 for 20 minutes.
Makes about 24.
If peppers are large, cut them to your preferred size.
Pour Cap'n Crunch into a gallon-size
he panko flakes and Cap'n Crunch.
Stir 1 1