This is a very simple recipe but is very tasty.
I prefer to cook these chicken breasts on a George Foreman Grill, cooks quickly and to your liking. Just spray the grill on both top and bottom with some vegetable oil of your choice, prepare the chicken and cook for about 2 1/2 to 3 minutes. No need to turn the chicken over.
This recipe appeared on the Food Network by Christine Cushing.
I made this 3 times now and find it easy to make and the taste is very good.
Once I rolled the dough out to 1/4 inch thickness and the crackers were much softer than the thinner ones, but the taste was great.
After numerous attempts to make a tasty, with a bit of heat and bite using Jalapeno peppers, I finally developed what I consider a great sauce.
This sauce is great with a steak, chicken or pork chops.
The preparation of the sauce is very simple.
After much experimentation and checking out other recipes, I finally came up with one that seems to work every time.
I was also making pie pastry for my Peroshki (a Russian fruit tart), that is also very good.
This recipe makes 1 - 9 inch pie shell.
This is a delightful and light side dish with any dinner meal. It took me 2 attempts to come up with this delightful dish.
It is also very good served on a slice of Italian or French bread.
With all the fresh veggies that are in the markets now, this is a good time to make this recipe.
The 30 minutes time is for boiling the beets and beans.
I thoroughly enjoy young, fresh string beans. They are best when used within 3 to 7 days after picking, but best when freshly picked.
I also love mushrooms and combined them with the string beans to make a tasty meal combination.
Many years ago, we grew different varieties of beans and my mother cooked them in different ways.
My grandmother made pickled the Wild Rhubarb back in the 1930's.
We lived on a small farm just 2 miles from the Blackfoot Indian Reservation.
There was a small river running through the reservation and the Wild Rhubarb grew in the wet areas along the banks of the river.
Before we could cut any Wild Rhubarb, we had to get permission from the Indian Chief.
This was a nice treat for us during the hungary 30's.
I have been making this recipe for many years and had it published in my cookbook. Using the 3 colors of Sweet Peppers makes the presentation look great and it is very tasty. Choose nicely shaped large peppers.