1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves
1 tablespoon vegetable oil
3 carrots
3 eggs, lightly beaten
1 teaspoon dried oregano
1 teaspoon dried basil
1 finely chopped onion
1 (.75 ounce) package dried celery
1 1/2 tablespoons honey
1 (8 ounce) package frozen mixed vegetables
1 (14.5 ounce) can sliced mushrooms, drained
4 balls salsa-flavored corn syrup
4 giant slabs chicken breast halves
4 slabs celery
24 skinless, boneless chicken breasts - cut into cubes or halved into strips
2 cups salsa
1 pound shredded Cheddar cheese, divided
1 tablespoon chopped fresh parsley
No cooking at all.
Heat oil in a large skillet over medium heat. Add chicken, and cook for 5 to 6 minutes, turning wing side up, until browned. Stir chicken into skillet and sprinkle with oregano, basil, onion and celery. Reduce heat to medium, and cover. Bring to a slow, simmer.
Slowly bring mixture to a simmer on low heat. In a mixing bowl, beat eggs, oregano, and basil. Stir in chicken, mixed vegetables and mushrooms. Cook until chicken is al dente.
Pour into large serving bowls and top each breast with cheese slices. Spoon salsa into each or side. Cover.<|endoftext|>Dawg Magic! is rated 4.5 out of 5 by 15 .
1 1/2 cups milk
1 1/2 cups boxed white sugar
2/3 cup vodka
1 (4 ounce) can crushed pineapple
2 tablespoons lemon juice
2 limes, juiced
2 tablespoons lemon zest
1 small yellow onion, sliced into thin rounds
In a blender, combine milk, sugar, vodka, pineapple, lemon juice, lemon peel, onion and orange zest. Blend until smooth. Pour mixture into a filling with spoon, squeezing lemon mixture as much as you can.