1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 pound corned beef
1 (1 ounce) package dry onion soup mix
1 tablespoon chili powder
1 medium head cabbage
2 medium onions, peeled and halved
2 tablespoons chopped fresh parsley
1 medium head cabbage, peeled
1 cucumber, seeded and cut into 1/2 inches cubes
1 cup shredded mozzarella cheese
4 (10 ounce) fillets chicken
2 tablespoons vegetable oil
2 tablespoons paprika
2 teaspoons curry powder
3 tablespoons honey
2 teaspoons paprika sesame seeds
4 slabs bacon, sliced into thin strips
1 tablespoon dry sage
1 tablespoon soy sauce
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon brown sugar
1 egg white or margarine
1 cup cooked chicken breast meat (seasoning to taste)
1 cup fat free Italian-style dressing
Heat olive oil in a large skillet over medium heat. Stir in garlic and onion. Cook until onions are tender and garlic is well coated.
Stir the corned beef and dry onion soup mix into the oil. Mix thoroughly and transfer into a large bowl. Mix chili powder, cabbage, onions, parsley and parsley into the casserole. Season with crushed crackers, red pepper flakes, lemon pepper, paprika, curry and honey. Cover and refrigerate about 2 hours before serving.
Preheat grill grate to medium-high heat. Place single fillet on the prepared grill, being careful not to brown. Cook 4 minutes on each side. Turn fillet, prevent burning, and grill 10 minutes per side.
Sprinkle chicken with spinach, business cards, and chopped tomatoes; place in a large pot over medium heat. Add cucumber slices. Boil as desired and serve with pasta.
⭐ ⭐ ⭐ ⭐