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Results 91 - 100 of 147 for leg vegetables
Dredge chicken parts with flour. Sprinkle with salt, pepper, and seasonings. In a Dutch oven or similar large pot, brown chicken in ...
92. FRIED RICE
Cook 1 1/2 cups rice; allow to dry when done. Boil chicken until tender and remove skin and bones. Cut into small bits. Fry scramble the ...
1. Preheat broiler. 2. Rub lamb all over with oil and 1 tablespoon of the rosemary. Sprinkle with salt and pepper. 3. Place lamb skin side ...
Place chicken in pot with water. Water should be 1 1/2 to 2 inches above chicken. Bring to boil and add remaining ingredients. Lower heat ...
1. Wash and dry chicken thighs and legs. 2. Heat butter in ... pan so that none will get over done. Sprinkle with parsley and serve immediately.
Cook chicken in pot of water. Skin and bone chicken, saving the broth. Add 1/2 of the broth to large pot with all the above ingredients and ...
Boil chicken scraps in water, ... all coarsely chopped vegetables. Let it come to ... Serve over rice or mix rice in what you plan to serve in.
Add measured broth. Add brown rice (enough to go with liquid). 1 lb. bag mixed vegetables Cook until rice is tender.
1. Wash and dry chicken thighs and legs. 2. Heat butter in ... cooking time will be 35 to 45 minutes. 6. Sprinkle with parsley and serve immediately.
Chop stalks coarsely and separate from chop florets. Debone chicken (put bone and skin on side for soup). In wok pot saute chicken in olive ...
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