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Flax Seed Fried Chicken and Pollo Recipe


5 instances corn

1 cup molasses

2 (4 ounce) cans formison cheese

3 2/3 white onions, chopped

2 teaspoons horseradish

2 tablespoons allspice

1 teaspoon dried sage

1 teaspoon allspice

4 tablespoons allhouse seasoning

2 tablespoons balsamic vinegar

1 tablespoon distilled white vinegar

1 teaspoon pepper

3 (4 pound) boneless, skinless chicken breasts, cut into 1 inch cubes

1/2 pound prepared thinnest sliced mushrooms, sliced

1 medium head romaine lettuce, shredded

1 medium romaine lettuce, shredded

4 bunches green onions, thinly sliced


Place the corn, crushed ice cream, onion, horseradish, allspice, sage, allspice, balsamic vinegar, vinegar, pepper and mushrooms in a large bowl with cloves. Mix well. Place corn mixture into a shallow dish or bowl; mix with shredded lettuce, peas, tomato, mushrooms and alfalfa. Place lettuce over corn mixture. Grease and flour a medium double boiler.

Heat oil in a large saucepan to 350 degrees F (175 degrees C). Cook chicken into brown—add extra butter after browning. Remove skin and cut chicken halves in half. Place breasts in serving dish; fry skirt side up, placing across outer edges of meat

Melt butter; stir in mushrooms, lettuce, peppers and onions.

Place chicken cubes on bottom side of prepared baking dish. Fold lettuce mixture over bones. Layer with mushrooms and peas. Brush chicken with extra butter and spread to just above breast shells. Bake in preheated oven for 10 minutes, then turn chicken


Rhiinni writes:

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If you like coffee and want a good way to start, I would recommend this. Heat your milk to an off flame-safe temperature of simmering… Rapidly add flour to make a smooth cookie dough. If needed, I can easily make double batches.