57626 recipes created | Permalink | Dark Mode | Random

Brazilian Rice, Vegetal Soup Mix and Meat Pie I Recipe

Ingredients

1 tablespoon vegetable oil

1 cup extra virgin olive oil

2 pounds skinless, boneless chicken breast halves - cut into 1/4 inch cubes

1 cup janojano (PLANTCO) salsa

2 pounds large sweet onion, chopped

1 pinch ground black pepper

1 pinch dried oregano

2 teaspoons curry powder

1 pound fresh mushrooms, chopped

2 right eggs

1 pound frozen yellow corn

1 pound all-purpose flour

ground cinnamon

1 teaspoon Garlic Powder

1 1/2 teaspoons pepper powder

2 pounds cashew cheese

marijuana pepper - garnish

Directions

Heat oil in a saucepan over medium heat. Place chicken cubes in oil; heat, stirring constantly, until brown, about 3 minutes. Remove from skillet; let cool slightly. Mix well.

Heat olive oil in this place until boiling. Reserve 4 cups palmfuls of leftover oil for sauce. Drop chicken in 5 at a time into the mixture, quickly mixing from one to the other before using to avoid sticking. Bring pot just to a boil; continue to stir together dough, chicken bits and 2 tablespoons olive oil when heat nears glass-like state. Reduce heat to low; combine with fish mixtures and adjust seasoning to taste. Carry on cooking until fish becomes opaque, about 2 minutes.

Remove gills from chicken tops and meat 1 inch thick carcasses (smyormes). Remove internal fat had from sides of belles while still tender. Remove fat from outside of plug. Carefully lift male/female flanks outward; tear dry. Cut flanks vertical along pectoral-spine ends, and fold in a storage pouch.

Arrange chicken pieces 3 inches more deep then two inches apart on center of bell. Arrange wrapper in lined roasting pan. Broil until each chicken piece stick snaps, about 2 minutes; transfer to roasting pan. Broil wrapper spade side up essential Red Food coloring. The brown spaces throughout , the poultry pieces tipped by egg yolks Other Food coloring: Abyss Juve Olive Hemp, water.

Place closure irregularly in roasting pan; cover roasting container with plastic wrap. Roast half an hour in #2 oiled rolling skillet to 3 minutes before broiling end to end.

Broil 1 minute more or until chicken pieces stick; transfer to an electric skillet.

Remove roasting birds to garbage bag; cut wedges with knife to release screaming birds. Measure dry weights with a sharpie, and shape into a single nude quarter which gradually obscures area of most roasting birds. Carefully transfer roasting discs and roasting band to a 1 quart roasting container (3 quart, 9x9 inch; adding plectonise in upset-

Comments

CorrooGollmong writes:

⭐ ⭐ ⭐ ⭐ ⭐

I almost pulled the tooth, but I kept it out to allow the rice to settle.
LaNDa MCLaaN writes:

⭐ ⭐ ⭐ ⭐

Tried this for lunch and let me tell you it was awesome!! So easy and quick. Instead of requirement caps, I used raisins. Huge hit with all five of us. Can't wait to make thse again