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Full Online Book HomeLearning KitchenPoultry - Chicken - Classic Chicken Pot Pie
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Poultry - Chicken -  Classic Chicken Pot Pie Post by :sedriskill Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1326

Click below to download : Poultry - Chicken - Classic Chicken Pot Pie (Format : PDF)

Poultry - Chicken - Classic Chicken Pot Pie

2 cans (15 oz. each) Veg-All Original Mixed Vegetables, drained
1 can (10 oz.) cooked chicken, drained
1 can (10 3/4 oz.) cream of chicken soup
1/4 tsp. thyme
2 (9-inch) frozen ready-to-bake pie crust

Preheat oven to 375° F

In medium mixing bowl, combine Veg-All, chicken, soup, and thyme; mix well Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust Top with remaining crust, crimp edges to seal and pick top with fork

Bake for 30 to 45 minutes or until crust is golden brown and filling is hot Allow pie to cool slightly before cutting into wedges to serve

Makes 4 servings
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Poultry - Chicken -  Classic Fajitas Poultry - Chicken - Classic Fajitas

Poultry - Chicken -  Classic Fajitas
Prep Time: approx. 15 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 55 Minutes. Makes 8 fajitas (8 servings). 5 teaspoons McCormick® Gourmet Collection™ Fajita Seasoning, divided 1/2 teaspoon McCormick® Gourmet Collection™ Oregano Leaves 1/4 cup vegetable oil 1/4 cup red wine vinegar 1 1/2 pounds sirloin steak or boneless chicken breasts, cut into thin strips 1 medium onion, cut in thin strips 1 bell pepper, cut in thin strips 8 (10 inch) flour tortillas Optional toppings: salsa, guacamole, shredded cheese, sour cream Combine 4 teaspoons fajita seasoning with oregano, oil and vinegar in a bowl or self-closing plastic bag.

Poultry - Chicken -  Cirassian Chicken Poultry - Chicken - Cirassian Chicken

Poultry - Chicken -  Cirassian Chicken
Cirsassian Chicken serves 6 cooking time 2 hours 1 chicken about 1.5 Kg (3 lbs) 1 large onion, quartered 1 carrot, quartered 2 sprigs parsley 3 cups cold water salt Freshly ground white pepper 3 slices stale, white bread, crusts removed 1 1/2 cups finely ground walnuts 1/2 teaspoon paprika 1 clove garlic, crushed, Optional For serving: 1 tablespoon walnut oil 1/2 teaspoon paprika finely chopped parsley, optional 1Place chicken in a medium sized pan with carrot, onion parsley and water. Bring to a slow simmer, skimming whennecessary. Add 1 1/2 teaspoons salt and pepper to taste. Cover and