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How To Upgrade Chicken Pot Pie. Substitute a portion of the cream or milk in your recipe with an equal amount of sour cream. A good rule of thumb is about 1/4 cup of sour cream for every 3/4 cup ...
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Stir the soup and vegetables in the skillet. Reduce the heat to low.
Preheat oven to 400 degrees. In a large pot, melt the butter over medium high heat. Add onion, carrot and sweet potato. Cook until soft, about 8 minutes.
Miti hue is prepared from the young coconut known as 'omoto, a stage where the flesh of the green coconut starts to harden and begins losing its water.The flesh of the 'omoto is cut into pieces and placed in a calabash vessel, with salt water and the heads of freshwater prawns.
Moravian chicken pie is a savory meat pie that originated in the colonial town of Salem, North Carolina. It is a traditional double crusted pie made with flaky shortcrust pastry filled with only chunks of poached chicken meat and a thick broth-based sauce. Unlike chicken pot pies, vegetables are never included in the filling. The pie is served ...
Pininyahang manok is made by first marinating the chicken in pineapple juice, though some recipes skip this part. The chicken is then fried in oil with garlic and onions until lightly browned. Water with a small amount of evaporated milk or condensed milk is then added, along with pineapple chunks, diced carrots, potatoes, and bell peppers.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until blended. Add broth and vegetables; stir.
Add the onion, soup, water, pineapple juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Stir in the pineapple. Serve the pork and sauce with the rice and sprinkle with the green onion. Serving Suggestion: Serve with steamed sugar snap peas. For dessert ...