PREPARE SUGARED PASTRY by preheating oven to 375 degrees F. Let
nd drain well. In a skillet heat 3 tablespoons olive oil
Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 minute or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
ack in middle of oven and set skillet on rack; preheat to
ive oil in a large skillet over medium heat. Place the
Set your oven to 425\u00b0F and then
iddle of your oven, preheat oven to 350, place skillet in cold preheating
In Dutch oven skillet, combine the cream of mushroom
pre-heat oven to 375 degrees F with 10 inch iron skillet in oven.
Mix first four ingrdients
in a sperate bowl mix next four ingredients
gently combine the two mixtures just until mixed (overmixing causes a tough bread).
remove skillet from oven and melt 2 tablespoons of butter in it.
pour or spoon batter into skillet. it will be a thick batter.
bake in oven for 25 minutes.
romove and turn onto a plate.
enjoy.
give five star rating on zaar.com.
egins to fill the skillet.
Preheat oven to 550 degrees F
n 400 degree F preheated oven for approximately 45 minutes or
Combine all ingredients; stir until all dry ingredients are moistened.
Place cast-iron skillet in a 475\u00b0 oven until skillet is hot.
When skillet is heated, spoon in mixture and bake for 20 minutes.
Serve hot, buttered.
eeded.
Heat a large skillet over medium-high heat. Cook
In a shallow dish, stir together all spices and 1 teaspoon salt. Coat chicken thighs with spice mix.
Warm the oil in a skillet and pan-fry chicken thighs, making sure each side is nicely browned.
Transfer chicken thighs to a greased (butter or olive oil) 9x5 baking dish. If you have any remaining spice mix, feel free to sprinkle it over the thighs, as this will reduce to a nice gravy. Put in pre-heated oven at 375 for 45 minutes, or until juices run clear.
Serve with basmati rice or couscous.
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.
Heat the broth in a 12-inch skillet over medium-high heat to a boil. Break the noodles into pieces and add to the broth. Reduce the heat to low. Cook for 3 minutes or until the noodles are tender.
Stir the soup, tomatoes and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.
Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.
f olive oil into a skillet. (I use two skillets so
10-inch cast iron skillet.
Trim excess pastry along
Mix all together and pour in skillet after oil has gotten pretty hot on top of stove.
Bake 10 minutes in oven at 450 degrees.
Turn over and bake another 10 minutes.
large, heavy black iron skillet with a light layer of