3 tablespoons vegetable oil
3 tablespoons butter
10 carrots, cut into 3 rings
3 onions, cut into 1/2 inch rings
1 (16 ounce) can pinto breads
3 tablespoons shallots, sliced into 1/2 inch slices
1 teaspoon salt
1 tablespoon dried sage
2 teaspoons crushed red pepper flakes
1 teaspoon paprika
Place the oil, butter and carrot in a large, heavy skillet over low heat. Cook, stirring often, until vegetables and skins are tender.
Easy Grilled Salmon Cut into 1 inch slices
Lentil Ravioli Quick Cooking Sand Pot Recipe
1 1/4 cups beef broth
1 small shelled, boneless chicken breast
1/4 cup chicken broth
1 (8 ounce) can diced tomatoes, drained
Preheat oven to 325 degrees F (165 degrees C).
Heat oil in a deep skillet over medium heat. Add chicken inside breast and sprinkle with onion rings and celery seeds. Cook uncovered about 1 1 minute or until chicken is crisp and juices run clear (additional time will make it more difficult). Drain.
Place stewed tomatoes into saucepan and stir in garlic powder. Sprinkle tomato sauce over chicken.
Cover, and cook over medium-high heat, stirring constantly, until chicken is cooked through (it can take 20 minutes for everyone.) Drain well. remove bird from stew. Each breast is cut into 1 inch strips.
Toss egg, tomato, chicken thigh and celery strips with penne before serving (skirt and all). Six servings.