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Shared Recipes by Recipe Box Members (page 3529)
CHICKEN BAKED IN SOUR CREAM
2 1/2 to 3 lb fryer chicken, cut up 1/2 cup flour 1 tsp salt 1/4 tsp pepper 1/4 cup cooking oil 3 tbsp dry onion soup mix 1 cup sour cream 1/2 cup heavy cream Mix flour, salt and
by sgre52160
added 2009-06-20
added 2009-06-20
2 1/2 to 3 lb fryer chicken, cut up 1/2 cup flour 1 tsp salt 1/4 tsp pepper 1/4 cup cooking oil 3 tbsp dry onion soup mix 1 cup sour cream 1/2 cup heavy cream Mix flour, salt and
CHICKEN BAKE ITALIAN STYLE
3 1/2 to 4 lbs chicken pieces 1/4 cup flour 1 tsp salt 1/8 tsp pepper 1/2 tsp paprika 2 tbsp olive oil 1/2 cup chopped onion 1 clove garlic, minced 1 cup water 1 envelope
by sgre52160
added 2009-06-20
added 2009-06-20
3 1/2 to 4 lbs chicken pieces 1/4 cup flour 1 tsp salt 1/8 tsp pepper 1/2 tsp paprika 2 tbsp olive oil 1/2 cup chopped onion 1 clove garlic, minced 1 cup water 1 envelope
CHICKEN ASPARAGUS PARMESAN
6 to 8 boneless, skinless chicken breasts 1 can cream of asparagus and cream of celery soups 1/2 cup freshly grated parmesan cheese 1 egg 1/2 cup milk Chopped asparagus spears,
by sgre52160
added 2009-06-20
added 2009-06-20
6 to 8 boneless, skinless chicken breasts 1 can cream of asparagus and cream of celery soups 1/2 cup freshly grated parmesan cheese 1 egg 1/2 cup milk Chopped asparagus spears,
CHICKEN AND WILD RICE CASSEROLE - Crock Pot
1 to 1 1/2 lb chicken, cut into strips or bite-sized pieces 1 box wild rice with seasoning 1 can cream of chicken soup 1 soup can water 3 pieces of cooked bacon, crumbled 1 (6-8 oz) jar mushroom
by sgre52160
added 2009-06-20
added 2009-06-20
1 to 1 1/2 lb chicken, cut into strips or bite-sized pieces 1 box wild rice with seasoning 1 can cream of chicken soup 1 soup can water 3 pieces of cooked bacon, crumbled 1 (6-8 oz) jar mushroom
CHICKEN AND TORTILLA CASSEROLE
1 can cream of mushroom and cream of chicken soups 1 (10 oz) can diced tomatoes with green chilies 1/2 cup chicken broth 2 cups diced chicken; precooked 12 corn tortillas, torn in pieces to
by sgre52160
added 2009-06-20
added 2009-06-20
1 can cream of mushroom and cream of chicken soups 1 (10 oz) can diced tomatoes with green chilies 1/2 cup chicken broth 2 cups diced chicken; precooked 12 corn tortillas, torn in pieces to
CHICKEN AND MUSHROOMS
4 boneless chicken breasts 1 tbsp butter 8 oz sliced mushrooms 1 can cream of mushroom soup 1 clove of garlic, minced 1/4 tsp leaf thyme, crumbled 1/8 tsp dried rosemary, crumbled
by sgre52160
added 2009-06-20
added 2009-06-20
4 boneless chicken breasts 1 tbsp butter 8 oz sliced mushrooms 1 can cream of mushroom soup 1 clove of garlic, minced 1/4 tsp leaf thyme, crumbled 1/8 tsp dried rosemary, crumbled
PARMESAN PORK TENDERLOIN
1 lb pork tenderloin 3 tbsp seasoned bread crumbs 1 tbsp grated Parmesan cheese 1 tsp salt 1/8 tsp pepper 2 tbsp vegetable oil 1 sm. onion, chopped 1 clove garlic, minced Cut tenderloin
by sgre52160
added 2009-06-20
added 2009-06-20
1 lb pork tenderloin 3 tbsp seasoned bread crumbs 1 tbsp grated Parmesan cheese 1 tsp salt 1/8 tsp pepper 2 tbsp vegetable oil 1 sm. onion, chopped 1 clove garlic, minced Cut tenderloin
PARMESAN-CRUSTED PORK TENDERLOINS
2 pork tenderloins (14 oz each) 3/4 cup freshly grated Parmesan cheese, about 3 oz 2 tbsp ground cumin Preheat the oven to 375. Pat the pork dry with paper towels and lightly season it with
by sgre52160
added 2009-06-20
added 2009-06-20
2 pork tenderloins (14 oz each) 3/4 cup freshly grated Parmesan cheese, about 3 oz 2 tbsp ground cumin Preheat the oven to 375. Pat the pork dry with paper towels and lightly season it with
OVEN SPARERIBS
4 lb spareribs 1 cup molasses 1/2 cup white vinegar and prepared mustard 1/4 cup Worcestershire sauce 1 tsp salt and hot sauce Cut ribs into serving sizes. Place meaty side down in a large
by sgre52160
added 2009-06-20
added 2009-06-20
4 lb spareribs 1 cup molasses 1/2 cup white vinegar and prepared mustard 1/4 cup Worcestershire sauce 1 tsp salt and hot sauce Cut ribs into serving sizes. Place meaty side down in a large
ORANGE-DIJON PORK LOIN
2 tsp dried thyme 1 tsp salt 1 tsp rubbed sage 1/4 tsp ground allspice 1/4 tsp pepper 1 (4- to 5-lb) rolled boneless pork loin roast Orange-Dijon Sauce: 2 (12-oz) jars orange
by sgre52160
added 2009-06-20
added 2009-06-20
2 tsp dried thyme 1 tsp salt 1 tsp rubbed sage 1/4 tsp ground allspice 1/4 tsp pepper 1 (4- to 5-lb) rolled boneless pork loin roast Orange-Dijon Sauce: 2 (12-oz) jars orange
ORANGE-CRANBERRY GLAZED PORK TENDERLOINS
Prepare cranberry basting sauce up to eight hours ahead, and chill. 1 (16-oz) can whole-berry cranberry sauce 1 tsp grated orange rind 2/3 cup fresh orange juice 2 tsp balsamic vinegar 1/8
by sgre52160
added 2009-06-20
added 2009-06-20
Prepare cranberry basting sauce up to eight hours ahead, and chill. 1 (16-oz) can whole-berry cranberry sauce 1 tsp grated orange rind 2/3 cup fresh orange juice 2 tsp balsamic vinegar 1/8
*MEXICAN PORK FILLING* - Crock pot
2-3 lbs pork chops or pork strips 2 (16-oz) jars salsa 2 cups shredded sharp Cheddar cheese flour tortillas (to serve filling in) Place pork in bottom of crock-pot. Pour in salsa. Cook 6-8
by sgre52160
added 2009-06-20
added 2009-06-20
2-3 lbs pork chops or pork strips 2 (16-oz) jars salsa 2 cups shredded sharp Cheddar cheese flour tortillas (to serve filling in) Place pork in bottom of crock-pot. Pour in salsa. Cook 6-8