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Results 31 - 40 of 54 for red skinned
An excellent addition to the ... burning, until the skins blacked and blister on all ... basil, salt and red pepper flakes. Mix well. Serve ... either warm or cold.
In a flat dish, press crumbs into chicken on both sides. Oil one oven-proof casserole dish. Core pepper, cut in quarters, slice thin. Peel ...
Wrap chicken breasts with bacon. Place dried beef in bottom of pan and chicken breasts on top. Mix together cream of chicken soup, sour ...
Coat a Dutch oven with ... each of sweet red pepper and green onions; saute ... Remove bay leaf. Yield: 8 cups, 395 calories per 1 1/4 cup serving.
Press crumbs into chicken on both sides; reserve. Add butter to a saute pan. Saute onion until yellow. Add spinach and liqueur and cook ...
To prepare the sauce, combine the soy sauce, sugar, mirin or sherry, vinegar, crushed peppercorns and 2 tablespoons of water in a small ...
Coat a Dutch oven with ... each of sweet red pepper and green onions to ... Remove bay leaf. Yield: 8 cups; 395 calories per 1 1/4 cup serving.
38. RED PEANUTS
In a saucepan with teflon ... sugar, water and red food coloring. Over medium heat ... Ziplock bags and shipped anywhere. Will keep for 3 months.
Wipe the duck. Season with salt and pepper. Fill center cavity with vegetables and fruit. Pour wine over top and place bacon on the breast ...
Heat oil in a 10" ... heat. Add chicken, skin side down, and cook about ... 40 minutes or until chicken and rice are tender. Makes 4 servings.
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