61 - 70 of 83 for irish chicken

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Place potatoes, celery, onions, water and bouillon in saucepan. Cook until vegetables are tender. Combine flour and milk until smooth; add to ...

Great before a traditional Irish meal. Heat a ... taste. Serve with fresh chopped chives, leeks or green onions, and bacon bits as garnishes. Serves 8-10.

Cook onion, garlic, ... Stir in potatoes, chicken broth and thyme. Simmer ... until potatoes are tender. Puree. Return to pan. Add milk, salt and pepper.

Boil all ingredients (except milk and flour) until potatoes are tender. Blend milk and flour. Add to potato mixture, stirring well as you add. Keep ...

Make the same as above with exception of chicken. Use new potatoes. Boil potatoes in bacon drippings and mix dough with a little milk, water, and oil.

Cook potatoes; drain. Add soup and onions. Mix with 3/4 cup cheese and save remaining for top. Bake at 350°F for 40 minutes. Good with steaks for ...

In enough water ... half and half, chicken broth; cook slowly ... enough add cornstarch until desired thickness is reached. Garnish with parsley or chives.

In a large saucepan, melt butter. Add leeks and onions. Cook, covered, until the vegetables are tender, stirring occasionally. Add potatoes and ...

Heat the butter and oil and fry the chicken until golden brown, ... in the oven. Remove bay leaf before serving. Serve with potatoes and glazed carrots.

In 6 x ... slice, place a chicken breast skin side ... cooked carrots and tender tiny peas as vegetable. Wine--Bolla Soave or Glen Ellen white zinfandel.

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