Here are some recipes

United States
October 29, 2006 11:06am CST
some of these are one pot recipes winter vegetable pot pie ingredients 2 celery stalks sliced 1tbsp olive oil 1 garlic glove crushed 8 small onion halved 8oz rutabaga chopped 2 carrots sliced 1/2 small cauliflower broken into florets 3 1/4 cup sliced mushrooms 14oz canned chopped tomatoes 1/4 cup red lentils 2tbsp cornstarch 3-4tbsp water 1 1/4 cup vegetable bouillon 2 tsp tabasco sauce 2tsp chopped fresh oregano pot pie topping 2 cups self rising flour 4 tbsp butter 1 cup grated sharp colby cheese 2tsp chopped oregano 1 egg lightly beaten 2/3 cup milk salt heat oil in large skillet and cook garlic and onions for 5 minutes add celery rutabaga carrots and califlower and cook 2-3 minutes add the mushrooms tomatoes and lentils mix cornstarch and water togetherand stir into pan with buillon tabasco and oregano transfer to a casserole and cover bake in preheated oven 350 degrees for 20 minutes to make topping sift the flour with pinch of salt into a bowl rub in butter then stir in most if the cheese and oregano beat egg with milk and add enough to the dry ingrdients to make a soft dough knead lightly roll out 1/2 inch thick and cut into 2 inches/5cm circles remove the casserole from the oven and increase the temputerature to 400 degree arange the biscuits areound the edge of the casserole brush with the remaining egg and milke and sprinkle with the reserved cheese fook another 10-12 minutes garnish and serve
1 response
@ahalapia (946)
• United States
29 Oct 06
Chicken & Dumplings - Chicken & Dumplings
Chicken and Dumplings Recipe 1 store-bought roast whole chicken 1 tablespoon vegetable oil 1 medium onion, chopped 1 (49 1/2 ounce) can chicken broth 1 (14 1/2 ounce) can chicken broth 1 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground pepper 5 medium carrots, chopped 3 stalks celery, chopped 1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits 1 (12 ounce) jar chicken gravy Remove skin from chicken and chop or shred meat into large pieces. Set aside. In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft. In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside. Skim surface of stew for any scum that has risen to top. Stir in chicken gravy. With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes. Ladle into bowls and serve piping hot.
• United States
29 Oct 06
thank you i will make sure to copy that down here is another one chicken and chili bean pot ingredients 2tbsp flour 1tsp chili powder 8 chicken thighs or 4 chicken legs 3tbsp vegetable oil 2 garlic cloves crushed 1 large onion 1 green or red bell pepper seeded and chopped 1 1/4 chicken bouillon 12oz tomatoes chopped 14oz canned red kidney beans 2tbsp tomato paste salt and pepper combine the flour and chili powder in a shallow disk add salt and pepper to tast rinse the chicken but do not dry the chickend into the seasoned flour turning to coat it on all sides heat the oil in a large deep skillet or flameproof casserole and sadd the chicken cook over hight heat turning the pieces frequently for 3-4 minutes until browned all over lift the chicken out of the skillet or casserole with a slotted spoon and drain on paper towels add the garlis onion and bell peppers to the skillet or casserold and cook over medium heat stiffing occasionally for 2-3 minutes until softened add the bouillon tomoatoes kidney beans and tomatoe paste stirring well bring a boil then return the chicken to the pan lower the heat cover simmer for about 30 minutes until the chicken is tender taste and adjust the seasoning if necessary and serve