|The 15-Minute Chicken Gourmet|
|by Paulette Mitchell|
The 15-Minute Chicken Cookbook is the newest cookbook by Paulette Mitchell, author of Macmillans best-selling The 15-Minute Vegetarian Gourmet.
81 - 90 of 91 for black pepper chicken
Saute the bell pepper, onion and ... remaining ingredients, in a pot and cook for 30 minutes. This makes a great dip, but is also a good side dish with a meal.
Heat oil in 10-12 quart pan. Add bacon, onions, garlic and celery. Cook, stirring until vegetables are very soft. Rinse beans well. Drain and add to ...
Soak beans overnight. ... Add vegetable, ham, chicken broth, seasonings and ... and salt and pepper. Garnish with ... yogurt. Or add a splash of sherry.
Sort and rinse 1 pound bag black beans. Soak overnight, ... of water or chicken broth. Add: Add ... important; they help cut the "heavy" taste of the beans.
Rinse the black beans, picking out ... Add beans and chicken stock to cover. ... and salsa, along with a sprig of fresh cilantro. Makes about 24 patties.
Combine all ingredients in 8-quart pot (leaving mushrooms whole). Bring to slow boil over medium heat. Reduce to simmer and cover and cook 6 hours. ...
Bring the broth to a boil and onion, celery, garlic, basil, and oregano; simmer for 10 minutes. Seed and chop the tomatoes, reserving their juice. ...
Combine all ingredients (except chicken) with mixer ... with sauce as you grill. May use up to 24 pieces of regular chicken if using boneless, remove skin.
Saute onion and green pepper in butter several ... remaining ingredients and simmer covered for 20 to 30 minutes or until hot and bubbly. Makes 4 servings.
Mix and bake at 350 degrees for 1 hour.
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