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Results 81 - 90 of 246 for chicken carrots corn potato
81. CHICKEN POT PIE
Boil chicken; season with parsley, thyme, ... chicken up. Put carrots, celery, and potatoes in ... chicken, peas, and corn. Pour mixture into 13 ... degrees for 40-45 minutes.
82. KENTUCKY BURGOO
Boil beef, chicken and veal in water until ... thick. Stir it up from the bottom occasionally. Before serving, add sherry and stir well. Serves 12.
83. POT PIE
In 9 x 13-inch baking dish, combine soups, milk, thyme and pepper; stir in vegetables and meat. Bake at 400°F for 15 minutes. While ...
84. SHRIMP CHOWDER
Cube potatoes and carrots. Add remaining vegetables. Simmer in water with salt and chicken bouillon for 20 minutes. Add ... and toasted French bread.
Wash vegetables and cut into ... packets of instant chicken broth and tomato juice. Add ... Cook another 30 minutes. Freeze any leftover soup.
86. SALMON SOUP
Sauté celery, onion, pepper and ... translucent. Add potatoes, carrots, chicken broth and seasonings. Simmer 20 minutes. Add corn, salmon and evaporated milk. ... 6 servings. Freezes well.
Rinse peas or corn under running cold water to ... inches. Place 1 carrot, thinly sliced, 1 potato cut into quarters and 2 ... 40-50 minutes. Note: Chicken breasts can be used, but ... 35 minutes. 4 servings.
88. CHICKEN POT PIE
Place chicken in bottom of deep 9 ... together well. Pour on vegetables. Bake in 350 degree oven for 1 hour. (Use drip pan as this does bubble over.)
89. CLAM BAKE
Prepare meats ahead and put ... as follows: 1st: chicken, 2nd: pork chops, 3rd: potatoes, carrots, onions and celery, 4th: sweet potatoes, 5th: corn-on-the-cob and 6th: sausage. Pour ... servings. Preparation time: 4:30.
90. SHEPHERD'S PIE
Heat olive oil and butter ... stirring occasionally. Add carrots and cook 5 minutes longer. ... Stir in frozen corn, peas, and parsley. Pour ... 425°F for 20 minutes.
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