|The River Cottage Meat Book|
|by Hugh Fearnley-Whittingstall|
"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure.
Results 1 - 10 of 70 for cavender
Result Page: 1
Boil chicken in ... 1 T cilantro, Cavenders, and garlic ... minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.
Melt butter and combine with wine. Pour half of the mixture on one side of the fish. Sprinkle liberally with seasoning. Repeat on the other side of ...
Mix 2 teaspoons ... to make broth, Cavender's Greek Seasoning* ... use a pinch of ground cumin, cayenne pepper, celery seed, paprika and garlic powder. .C.
Wash sorted and pre-soaked for an hour after 2 minutes of rapid boiling. After beans have been properly soaked in prepared according to package ...
Open and drain water from each can of chicken and empty into a medium bowl for mixing. Use a fork to loosen the chunks of chicken for easier mixing. ...
Melt butter in Dutch oven; saute onion in butter until clear. Add all soups, stirring constantly. Add milk until slightly too thick. Add seasoning. ...
Leave skin on chicken breasts but remove bone. Stab meat with fork several times. Pour ReaLemon lemon juice slowly over chicken. Sprinkle liberally ...
Saute broccoli, carrots and onions with butter for 2 minutes. Add chicken broth and Greek seasoning. Simmer 10 minutes and add milk and rice. Heat to ...
Brown hamburger with the Cavenders. Add the ... then add the thyme. Minced onion and garlic are also optional (according to the brand of tomatoes used).
Sprinkle chicken with lemon pepper and Cavender's Greek seasoning. ... pour over chicken when chicken is done. Bake until bubbly, about 20 to 30 minutes.
Result Page: 1
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