Recetas (37)
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- 4 skinless, boneless chicken breast halves
- 6 oz egg noodles
- 10 3/4 oz can cream of mushroom soup
- 10 3/4 oz can condensed cream of chicken soup
- 1 cup sour cream
- 1 salt/pepper to taste
- 1 cup crumbled Ritz crackers
- 1/2 cup butter
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- 6 boneless, skinless chicken breasts
- 1 cube melted margarine or butter
- 2 tbsp Dijon mustard
- 1 cup dry bread crumbs
- 1/2 cup grated parmesan cheese
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- 2/3 cup vegetable oil
- 3 limes (juiced)
- 2 tbsp vinegar
- 1 tbsp sugar
- 1/4 tsp red pepper flakes
- 1 bell pepper
- 1 onion
- 16 oz pineapple
- 6 boneless, skinless chicken breasts
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- 2 tbsp Red wine vinegar
- 2 tbsp Hot sauce
- 1 tbsp Vegetable oil
- 1 clove Garlic (minced)
- 1 tsp Garlic salt
- 2 Avocados, firm and ripe
- 1 can Black beans (15 oz.)
- 1 can White corn (11 oz.)
- 2/3 cup Thinly sliced green onion
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- 2 Whole chicken breasts
- 2 can Cream of chicken soup
- 1 pints Sour cream
- 4 oz Chopped green chiles
- 1 dozen Corn tortillas
- 3/4 cup Chopped onion
- 3 cup Grated Cheddar/Jack cheese
- 1 can Enchilada sauce
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- 1/4 pints sour cream
- 3 tbsp snipped chives
- 1 tbsp lemon juice
- 10 oz cooked chicken (large can)
- 1 ripe avocado
- 1 salt/pepper
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- 1/4 cup olive oil
- 1 cup chopped onion
- 3/4 cup diced carrots
- 1/2 cup chopped celery
- 1 tsp minced garlic
- 1 lb sliced fresh mushrooms
- 6 cup chicken broth
- 3/4 cup barley
- 1 salt/peppet to taste
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- 2 tbsp olive oil
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp dried thyme
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp coursely ground pepper
- 1/4 tsp cayenne pepper