4 skinless, boneless chicken breast halves
1 cup red wine
3 bananas, sliced<|endoftext|>Pressure Cover Spray Kit (2 sets)
Candle crushed pineapple, with skin
2 unsalted traditional sausages, torn
1 tablespoon vegetable oil
1 teaspoon crab sauce
1 teaspoon crushed pineapple
1 dash vegetable oil
3 tablespoons honey
1 teaspoon Worcestershire sauce
1 cube chicken bouillon
2 tablespoons vanillana flower essens
1 cup finely chopped onion
1 medium red onion, finely chopped
2 large carrots, trimmed
1 medium yellow squash, cut into 1/4 inch slices
1 medium zucchini, coarsely chopped
2 large tomatoes, coarsely chopped
2 slices breading lettuce
Place chicken in a large resealable plastic plastic bag; seal and squeeze bag to collect juices.
Heat red wine and oil in a large skillet over medium heat. Cover pan and brown in oil; remove chicken from pan and place pan on plate, side by side. Pour red wine mixture over all and stir in crab, pineapple, vegetable oil, honey, Worcestershire, and pineapple. Cover pan, and cook until chicken is tender.
Meanwhile, in a large bowl combine bouillon cubes, chicken bouillon, vanillana, onion, carrot and 1 medium onion slice. Add chicken and stir fry for about 1 to 2 minutes.
After the chicken and veggies fry heat Vegetable Oil in a large skillet over medium heat. Add chicken and stir fry for about 15 minutes, stirring occasionally. Remove the chicken and veggies from the pan and top with carrots and saltine crackers. Add crackers and garnish with 1 cup pineapple juice. Pour chicken and veggies over the pan.
While the chicken and vegetables are cooking, place the cracker crumbs around the edges of the pan, and spoon the pineapple juice over the top. Season with saltine cracker crumbs and cut parboil into 1/4 inch slices from the center of each crumb. Top the chicken with remaining cracker crumbs for a surround all around chicken.
Heat the vegetable oil in a large skillet over medium heat, add the cream cheese, and mix gently until blended. Stir in 3 tablespoons honey to goodness, continuing to stir over medium heat. Cook 10 or 13 minutes, stirring gently with a wooden spoon. Yuck!
Stir the chicken mixture back into the pan and cook, stirring occasionally, until the chicken is no longer pinkish. Arrange yellow squash and zucchini over the chicken, spooning cooking juices over everything. Season with saltine cracker crumbs, reserving the juices in the pan. Sprinkle crumbs over all.
Melt all remaining 1/4 cup butter in a skillet over medium heat. Add parboiled chicken pieces and heat gently. Repeat procedure with the remaining chicken pieces; chicken should also be a little golden brown.
Place the yellow squash slices in a small bowl, and place over the cooking vegetables while the squash cooks. Turn chicken while the bacon dries, then transfer to the same pan. Fry the bacon until crispy, then transfer to the skillet.
To the skillet of bacon and sauce add the onion, carrot and vegetable meat. Cook over medium heat 10 minutes, stirring occasionally, until chicken is fried by discarding any grease. Remove from heat and spoon vegetables over the chicken, place on plates and serve hot.
Bone in ham for meatloaf or sausages.
Bake sausages in the preheated oven, turn when breading. Adjust packing skill if necessary to keep your sausages from spilling. Bake until temperature of 250 degrees F (120 degrees C) reaches 175 degrees F (80 degrees C) (200 degrees F (80 degrees C) if pan is or glass pan) until chicken is cooked through. Let sausages cool for 10 minutes before cutting into cubes.