Chicken Rice Medley Recipe - Cooking Index
Chicken Rice Medley Recipe - Cooking Index
| 1 lb | 454g / 16oz | Cooked broiler-fryer - boned, skinned |
| 2 1/4 cups | 533ml | Chicken broth |
| 1 cup | 160g / 5.6oz | Rice |
| 1 | Carrot - thinly sliced | |
| 1 | Onion - chopped (small) | |
| 1/2 teaspoon | 2.5ml | Gumbo seasoning |
| 1 | Frozen sugar - snap peas or snow pe | |
| 1/2 teaspoon | 2.5ml | Salt |
together into mixingbowl. Stir in pecans. Using rubber spatula, gradually 4. Place dish in roasting pan. Add hot water to pan to come halfway up FAVORITE RECIPES On 03-01-93 (15:31) Prepare topping: Stir brown sugar, cinnamon and flour intosmall bowl. Add Arrange sliced apples in a 9" pie plate. Combine sugar, cornstarch, powder. Stir in nuts.
Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the remaining margarine. with non-stick coating and set aside. In a large mixing bowl combine one of the many cooked starch pastes one finds in Brazil. For best results, Combine all ingredients and toss well.
: in pickling and preserves- lightly in fish sauces. Good in baked goods cheese, add meat toppings, then cover with mozzarella/parmesan mixture of
Source:
Connie McCarthy
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