Melt margarine in large baking dish.
Add Kitchen Bouquet. Mix well and cover both sides of chicken with this mixture.
Salt and pepper chicken.
Bake, covered, until tender at 325\u00b0 for 1 1/2 hours.
Put mushrooms on top and bake with chicken the last 5 minutes.
From the drippings (at least 2 T of oil) and brown bits from Recipe #32541 add butter, onions, and garlic. Sautee onions till just turning brown.
Add flour and stir till a light brown roux.
Add water slowly.
Add one can of tomato soup.
Stir and simmer for 20 minutes.
Add Kitchen bouquet for color.
Serve with breaded pork chops.
Put beef in slow-cooking pot.
Combine remaining ingredients and pour over meat.
Cover tightly and cook at \"low\" for 8 to 10 hours; on \"high\" for 4 to 5 hours.
Add 1 tablespoon Kitchen Bouquet to darken gravy, if you wish.
Makes 4 to 6 servings.
In medium skillet, heat mushrooms in oil.
Stir in flour.
Cook over low heat stirring until mixture is bubbly.
Remove from heat.
Add enough water to reserved mushroom liquid to measure 1 cup.
Stir into mushroom mixture with bouillon cube.
Heat to boiling; stirring constantly.
Boil and stir 1 minute.
Stir in kitchen bouquet.
Trim excess fat from meat; cut into 1-inch cubes.
In slow cooker, lightly toss beef cubes and Kitchen Bouquet, coating meat on all sides.
Combine flour, salt and pepper.
Sprinkle on beef cubes; stir gently until evenly coated.
Add onion and green pepper.
Combine tomato juice, tomatoes, garlic, cumin and chili powder; pour over beef and vegetables.
Stir gently.
Cover; cook on low for 10 to 12 hours or until tender.
Add kidney beans during last hour.
Marinate for 24 hours at room temperature. Bake in oven on low heat until done.
S DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux may be
ake, uncovered, at 450 degrees for one hour, turning them over
he listed seasonings minus the Kitchen Bouquet.
Bring to a soft
his is a basic recipe to making gravy for any type of
lour, thyme, 2 cups water, Kitchen Bouquet seasoning, beef bouillon cubes and
br>Add the chicken stock, kitchen bouquet, pepper, water, gumbo base and
he (NOT previously frozen) roast. For me, this usually results in
Toss beef and 1 T. Kitchen Bouquet together in crock pot.
b>for 15-20 minutes or until the vegetables are tender. Add Kitchen Bouquet
Coat crock with olive oil. Slice onion into 3 thick slices & place on bottom of crock. Place roast on top of onion. Add potatoes & carrots around roast.
Mix dry soup mix with 1 cup of water & pour over roast & vegetables.
Brush Kitchen Bouquet onto roast. Sprinkle roast with rest of seasonings to taste. (You can also add thyme, rosemary, oregano, etc.)
Cover and cook on high for 5-6 hours or on low for 10-12 hours.
Preheat the oven to 350 degrees.
Prepare stuffing as recommended on the box.
Spray 9x13 pan with non-stick cooking spray.
Place pork chops in the pan.
Spoon heaping stuffing mixture onto each pork chop.
Cover with foil and bake at 350 degres for 20 minutes.
While pork chops are baking, heat the cream of mushroom soup, milk, minced onions, mushrooms and Kitchen Bouquet together on the stovetop.
Once heated, pour over the stuffed pork chops and bake uncovered fro another 10 minutes.
Serve with applesauce and enjoy!
Preheat oven to 325 degrees.
Trim London broil of fat. Place meat into a 9x13 baking pan.
Sprinkle onion over meat.
Mix soups, gravy, Kitchen Bouquet, and Worcestershire sauce. Pour soup mix over meat.
Cover pan with foil. Bake in preheated oven for 3 hours.
Cut into serving size pieces and enjoy.
over and cook on low for 6-7 hours.
About
Brown the roast in oil, searing the outside.
This will make a dark, rich gravy.
Add to this the other ingredients, especially the Kitchen Bouquet seasoning.
The Kitchen Bouquet gives the meat a wonderful flavor.
Cook in a pressure cooker for 30 minutes at 15 pounds pressure or cook in a Dutch oven for 2 hours on a medium heat.
Keep covered.