Welcome to Scribd. Sign in or start your free trial to enjoy unlimited e-books, audiobooks & documents.Find out more
Download
Standard view
Full view
of .
Look up keyword
Like this
3Activity
0 of .
Results for:
No results containing your search query
P. 1
Winning Recipes 101 Stovetop Suppers

Winning Recipes 101 Stovetop Suppers

Ratings:

4.0

(1)
|Views: 28,169|Likes:
Published by Gooseberry Patch
Enjoy these recipes from 101 Stovetop Suppers cookbook!
Enjoy these recipes from 101 Stovetop Suppers cookbook!

More info:

Categories:Types, Recipes/Menus
Published by: Gooseberry Patch on Aug 15, 2013
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less

08/28/2013

pdf

text

original

 
 Your FavoriteRecipesrom
101 Stovetop Suppers
 
Creamy White Chili
 Janelle Dixon Fernley, NV This chili has such a abulous avor with its blend o greenchiles, cumin, sour cream and chicken...a perect change romthe same ol’ chili.
Heat oil in a large skillet over medium heat; add chicken and onion. Sauté until chicken iscooked through; set aside. Combine broth, beans, chiles and seasonings in a large soup potover medium-high heat; bring to a boil. Add chicken mixture; reduce heat and simmer or30 minutes. Add sour cream and whipping cream; mix well. Garnish individual servingswith chips and cheese. Serves 8.
1 T. oil1 lb. boneless, skinless chickenbreast, cubed1 onion, chopped14-oz. can chicken broth2 15-1/2 oz. cans Great Northern beans, drainedand rinsed2 4-oz. cans chopped greenchiles1-1/2 t. garlic powder 1 t. salt 1 t. ground cumin1/2 t. dried oregano8-oz. container sour cream1/2 pt. whipping creamGarnish: crushed corn chips,shredded Monterey Jackcheese
111votes
 
Delicious Pot Roast
 Nancy Girard Chesapeake, VA Pot roast is always a avorite at our house, and I havemany dierent recipes or fxing it. But this recipe isthe one that’s most requested.
Cut small slits in the top o roast; insert a slice o garlic into each slit. Season with salt andpepper. Place our in a bowl; dredge roast in our. Heat oil in a Dutch oven over mediumheat. Brown roast on both sides in oil. Add onion and wine or broth. Combine tomatosauce, sugar and seasonings in a bowl; pour over roast. Bring to a boil; reduce heat, coverand simmer or 1-1/2 hours. Add remaining ingredients. Cover and cook or one hour.Discard bay lea. Serve with sauce rom Dutch oven over top. Serves 8.
4-lb. boneless bee chuck roast 2 cloves garlic, sliced1/2 t. salt 1/2 t. pepper 1/4 c. all-purpose four 1/3 c. olive oil1 onion, sliced1 c. red wine or bee broth8-oz. can tomato sauce1 T. brown sugar,packed1 t. dried oregano1 t. prepared horseradish1 t. mustard1 bay lea 8 new red potatoes6 carrots, peeled and quartered4 stalks celery, sliced
74votes

Activity (3)

You've already reviewed this. Edit your review.
1 thousand reads
1 hundred reads

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->