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Chicken along Riviera recipe


1 large onion, chopped

1 large celery, chopped

4 skinless, boneless chicken breast halves

1 (3 pound) piece yellow or green chicken breast

3 tablespoons olive oil

3 tablespoons chicken bouillon granules

1 1/2 teaspoons paprika

1/4 cup water

1 tablespoon brown sugar

1 teaspoon paprika

1 clove garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon cumin

1/2 teaspoon dried black pepper

1/4 teaspoon vegetable oil

1 1/2 teaspoons chicken bouillon granules

1 tablespoon olive oil

2 (4 ounce) cans chicken broth

2 1/2 quarts shredded Monterey Jack cheese


Heat the olive oil in a large saucepan over medium heat; add chicken and cover lightly. Saute, stirring occasionally, until golden, about 5 minutes. Add brown sugar, paprika, water, broth, Monterey Jack cheese and crushed tomato. Cook, stirring constantly, for 35 minutes.

Remove skillet from heat and add water. Mixture should become a thick liquid, about 30 minutes. Remove skillet from heat. Stir in beef broth, tomatoes and tortellini.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes until al dente; drain.

Fold flour into a separate mixing bowl. Cover chicken and place on a platter. Brush generously with olive oil to cover but do not brown in skillet; drain.

Heat olive oil in a large metal skillet. Add chicken; pour over chicken, cooking until browned and no longer pink. Discard sauce.

Squeeze off thick skin from chicken. Scrape chicken inside chicken cavity and discarding skin. Season all with salt, pepper and paprika. Coat all with brown sugar and season with paprika/water mixture. Mix together. Refrigerate 4 hours, turning knobs to coat.

Pour broth mixture into cavity and evenly pour chicken broth over all. Cover, and refrigerate for 4 hours.<|endoftext|>We've identified the major USSS stations used here in the report, and attached schedules for future reference as well. The stations and schedule are available on our website at www.spcsprefixes.com.

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1 (5 ounce) can honey

4 cups white sugar

2 eggs

2 cups milk

1 1/2 cups margarine, softened

2 tablespoons vanilla extract

2 (4 ounce) cans evaporated milk

1 teaspoon vanilla extract

1 teaspoon milk

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup chocolate syrup

1 teaspoon white sugar for decorating (optional - see comments on box)

Combine butter and honey in medium saucepan. Stir over medium heat, stirring constantly, until thick (a small amount of butter may turn into a brown color when measured on a scale of 1-10). Drizzle honey mixture over cream layers, pressing lightly into bottom and sides of pans. Combine white sugar and egg in small mixer bowl. Mix vigorously until dough comes together, about 5 minutes.

Fold dough into two halves. Press dough into a 9x13 inch baking dish. Cover with aluminum foil to prevent overcrowding.

Dust with margarine, spreading lightly. Cover pan tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Dust with vanilla; place over three lined oven sheets. Cut remaining foil using kitchen knife or 9 inch skillet.

Bring each aluminum foil sheet to a roughly 45