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Results 61 - 70 of 74 for roasted chicken potatoes carrots
Preheat oven to 375 degrees. Clean and rinse chicken. Drain well. Place chicken ... occasionally with pan liquid. Serve when chicken is light golden.
62. PORK POT ROAST
Sprinkle roast with salt, herbs and pepper. ... teaspoon Kitchen Bouquet. Microwave on high around 3 minutes, stirring every 30 seconds. Serves 4.
63. CLAM CHOWDER
Boil meat. Use stock from beef, add chicken broth. Season with pepper and ... Bring to slow boil, then reduce heat and simmer for several hours.
64. CHICKEN COCOTTI
Remove neck and giblets from chicken. Rinse and drain chicken ... brown, about 10-15 minutes, basting occasionally. Sprinkle chicken with parsley.
Try mixing and matching herbs ... chops, shrimp creole, potato salad, eggplant, squash, and peas. Pot roasts, game, fish stews, poultry ... tomatoes, artichokes, beets, carrots, and potato salad. Cottage ... dishes, meatballs, scalloped potatoes, tossed salads, tuna fish, ... shellfish, sauce for chicken or fish, carrots, and peas. ... and herb salad dressing.
66. PIT COOKING
Although it takes time and ... such as whole chickens, hams, turkeys, or roasts. By layering foods in the pit: meat, then potatoes, vegetables, then even desserts, ... 4 or 5 servings.
Place all ingredients in Crock-Pot. ... slotted spoon. Dumplings, potato or cornmeal dumplings (I'd add ... serve with rice, potatoes, pasta or Dutch egg ... used to thicken also.
1. Cut roast or stew meat into 1 ... great. This soup freezes very well. You may substitute chicken and chicken bouillon crystals for the beef.
69. EASY POT ROAST
Preheat oven to 350 degrees. ... Place the pot roast in the dish and cover ... and soup. Add carrots and bake for 2hours, covered. Add peeled potatoes to the roast and continue ... the dish.) NOTE: Chicken can be substituted for the ... instead of 3 hours.
Rinse chicken; pat dry and place ... Brush with oil. Roast, uncovered, in a 375°F ... hour, place vegetables (potatoes and carrots) around the chicken. Then ... longer pink. Serves 6.
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