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Dill Pickle Bread II Recipe
| Bread
Type: Dill Pickle Bread II Free Cooking Recipe - Bread All good! Ingredients / Directions Makes one 1 1/2-pound loaf.1 cup(s) lukewarm dill pickle juice (110 degrees F)*1 large dill picklefinely chopped1 tablespoon extra-virgin olive oil1 tablespoon dried dill weed1 tablespoon granula
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Lemon Dill Salmon Grill Recipe
| Barbecue
Type: Lemon Dill Salmon Grill Free Cooking Recipe - Barbecue No other! Ingredients / Directions 2 tablespoons dill weed1 teaspoon garlic powder1/4 teaspoon Beau Monde� seasoning4 tablespoons olive oil2 tablespoons white wine vinegar with tarragonJuice of 2 lemons Mix. Pour mari
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vegetable and noodle soup
| General Recipes
Cooking receipe to make vegetable and noodle soup under category General Recipes. You may find some video clips related to this receipe below.vegetable and noodle soupindonesian100g finely dried egg noodles1.5L chicken stock100g cauliflower cut into small florets100g chinese cabbage cut into chuncky
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Baked Cheese Garlic Grits Recipe
| Casserole
Type: Baked Cheese Garlic Grits Free Cooking Recipe - Casserole Outstanding! Ingredients / Directions 1 cup(s) Quaker� or Aunt Jemima� Enriched Hominy Quick Grits1 teaspoon salt4 cup(s)s boiling water1 1/2 cup(s)s shredded sharp Cheddar cheese1/2 cup(s) butter or marg
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Ingredients
4 cups cooked short-grain rice (2 cups uncooked)
1 lb chicken tenderloins
2-3 medium baking potatoes
2 large carrots
1 medium vidalia onion
2 garlic cloves
2 tablespoons vegetable oil
3 1/2 ounces curry sauce (mix)
water
Directions
1Chop up the chicken into bite-sized cubes. Tenderloins are a smaller, thinner cut of chicken and are easier to cut up.
2Wash the vegetables. Peel the potatoes, and the carrots if you wish. Slice the potatoes, carrots, and onion into bite-sized pieces as well. Finely dice the garlic.
3Now is a good time to start making the rice. Cook according to directions on the package. A rice cooker is great because it’ll keep the rice warm while the curry cooks.
4Put vegetable oil in a deep pan (a pasta pot or dutch-oven-style saucepan works well) and heat over a medium flame. Add chicken, onions, and garlic and sautee in oil until the chicken is lightly browned.
5Add carrots and potatoes, continue to stir in oil for 3-4 minutes.
6Now add the water, enough to cover all the ingredients in the pan (I’ve never measured it out, but it should be about 3-4 cups).
7Bring water to a boil, then reduce heat and allow to cook for 5-10 minutes, this helps soften the vegetables.
8Remove pan from heat, and add the curry sauce mix. Break the block into four pieces and scatter evenly around the pan, stirring until the blocks have completely melted. The water will thicken dramatically, turning into a brown sauce with a stew-like consistency.
9If you want to keep the curry warm, you can keep it on a very low flame (the lowest setting on your stovetop), just remember to stir it occasionally so it won’t stick.
10Serve over rice and enjoy!
View related video clips
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