Recetas (149)
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- 12 cup shredded cabbage (1 medium head)
- 1 green pepper, chopped
- 1 medium red onion, chopped
- 2 carrots, shredded
- 1 cup sugar
- 2 tsp sugar
- 1 tsp dry mustard
- 1 tsp celery seed
- 1 tsp salt
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- 1 cup each chopped onion, carrots and celery
- 1 clove garlic, minced
- 2 tsp olive oil
- 1/4 cup all-purpose flour
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp poultry seasoning
- 6 cup chicken broth
- 4 cup cubed peeled potatoes
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- 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
- 1 tsp garlic salt
- 1 tsp celery salt
- 1 tsp paprika
- 1 cup uncooked rice
- 3/4 cup chopped onion
- 3/4 cup chopped green pepper
- 1/4 cup minced fresh parsley
- 1 1/2 cup chicken broth
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- 1/2 lb sliced fresh mushrooms
- 1/2 cup chopped celery
- 5 tbsp butter, divided
- 2 tbsp cornstarch
- 2 cup milk
- 2 cup cubed cooked turkey
- 2 cup cooked egg noodles
- 1/4 cup chicken broth
- 1 tsp salt
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- 1 broiler-fryer chicken (2-1/2 to 3 lbs), cut up
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 cooking oil for frying
- 3 tbsp all-purpose flour
- 1 cup milk
- 1 1/2 to 2 cups water
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- 1/2 cup chopped onion
- 2 tbsp vegetable oil
- 4 boneless skinless chicken breast halves
- 1 can cola (12 oz)
- 1 cup ketchup
- 1/8 tsp garlic pwder
- 1/8 tsp salt
- 1/8 tsp pepper
- 4 1/2 tsp cornstarch
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- 3 to 3-1/2 lbs frying chicken pieces
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
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- 8 oz smoked cod or haddock (finnan haddie)
- 3 tbsp butter
- 2 onions, coarsely chopped
- 2 carrots, coarsely chopped
- 2 ribs celery, coarsely chopped
- 3 tbsp all-purpose flour
- 3 cup milk, hot
- 1/2 tsp dried thyme or 1 tsp fresh
- 1 bay leaf
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- 8 to 10 green onions, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp butter
- 4 can condensed cream of potato soup, undiluted
- 2 can condensed cream of mushroom soup undiluted
- 4 cup milk
- 2 packages (8 oz each) cream cheese, cubed
- 1 1/2 lb halibut or salmon fillets, cubed
- 1 1/2 cup frozen sliced carrots
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- 6 to 8 chicken thighs
- 1 salt and pepper to taste
- 1 tbsp + 1 tsp Dijon mustard
- 1 tbsp oil
- 1/3 to 1/2 cup cornmeal
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried rosemary