Try this one!

Ingredients / Directions
4 boneless skinless chicken breast halves (1 lb)
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (15 ounces) chili with beans
4 slices cheddar or American cheese
Place chicken in an ungreased 11in x 7in x 2in baking dish. Top with tomatoes. Bake
uncovered
at 350 degrees for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to the oven 3-4 min or until cheese is melted. Yield 4 servings.

All good!

Ingredients / Directions
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon plus 1/8 teaspoon pepper
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2
pounds)
1 tablespoon vegetable oil
1/4 cup(s) water
3 cloves garlic — finely chopped
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil leaves
4 cup(s)s eggplant (about 1 pound) — (1-inch pieces)
2 cup(s)s sliced zucchini (about 2 small)
1 medium green bell pepper — cut into 1-inch pieces
1/2 cup(s) chopped onion (about 1 medium)
3 medium tomatoes — cut into wedges
Mix flour
1/2 teaspoon of the salt
the paprika and 1/8 teaspoon of the
pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or
4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or
until brown on all sides; add water. Heat to boiling; reduce heat. Cover
and simmer 20 minutes.

Mix garlic
basil and remaining 1/4 teaspoon pepper. Add eggplant to
skillet; sprinkle with half of the garlic mixture. Add zucchini
bell
pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2
tablespoons water if necessary. Cover and simmer 10 to 15 minutes,
stirring occasionally
until juices of thickest pieces of chicken run
clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with
remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until
tomatoes are hot.

the best!

Ingredients / Directions
1 tablespoon chili oil
1 pound pork tenderloin — cut into 2 ? 2 ? 1/4-inch slices
1 (16 ounce) package frozen broccoli
cauliflower and carrots
3 tablespoons apricot preserves
1 tablespoon black bean sauce
Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok
to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink.
Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean
sauce; cook and stir 30 seconds or until heated through.

Good stuff!

Ingredients / Directions
3 Chicken breasts
boned
3 T Flour
1 T Salt
4 T Olive oil
1 md Onion
chopped
3 sl Ham
cooked (or more)
diced
2 Garlic cloves
minced
1 c Beer (not dark)
1/2 lb Shrimp
large
1/2 t Paprika
1 T Parsley
dried
1/2 t Tabasco sauce (optional)
Mix flour and salt; dredge chicken breasts. In large skillet
brown
chicken in olive oil and remove.

Combine onion
ham and garlic and saute in same skillet over low heat
until onion is soft. (Don”t let garlic stick to skillet.) Remove.
Drain all but 1 T of the oil and pour in flour left from dredging chicken;
stir a lot to make sure flour is well-blended. Return ham mixture.

Clean and devein shrimp. To ham
add beer
shrimp
parsley
paprika and
tabasco; mix well. Add chicken; cover and simmer for 20 minutes. Serve
with rice or garlic bread.

Not bad!

Ingredients / Directions

Directions:
2 can Spanish sardines in olive oil & tomato sauce
1 teaspoon. lemon juice
Tabasco sauce (amount on how canap?s desired)
Fresh ground pepper
Salt to taste
Slice bread and butter Drain oil from cans of sardines and mash contents of the two cans of Spanish sardines. Moisten with lemon juice. Add a few drops of Tabasco sauce and freshly ground pepper. Add salt to taste. Set aside. Butter fancy cut pieces of bread and toast. Spread sardine

Yes!

Ingredients / Directions

Directions:
* 2 pieces bangus (halved and grilled)
* 1 bundle string beans (cut into 2″)
* 2 cup(s)s squash (peeled and cubed)
* 6 pieces okra (halved)
* 1 big ampalaya (cut into 6 parts)
* 2 cup(s)s water
* 3 tablespoons bagoong isda
# In a pot
pour in water and bagoong.
# Strain mixture and bring back to heat.
# Add in the bangus and vegetables.
# Cover and cook well.

It’s alright!

Ingredients / Directions
3 tbsp butter or margarine
6 center cut pork chops
3/4″ thick
2 beef bouillon cubes
2 cup(s)s cooked brown rice
1/3 cup(s) finely chopped onion
3/4 cup(s) celery
sliced
1 can (4 oz.) sliced mushrooms
drained
1/3 cup(s) light cream
1/4 teaspoon salt Melt butter in skillet. Brown chops on both sides. Remove chops and add onion
celery and mushrooms to drippings. Cook until vegetables are just tender
about 5 minutes.
Add and crush the bouillon cubes. Blend well. Add rice
light cream and salt. Blend thoroughly.
Turn into shallow baking dish and top with browned pork chops. cover and bake in 350 deg. oven for 30 minutes. Remove cover and bake 15 minutes more or until chops are tender and browned

Outstanding!

Ingredients / Directions
1 pound pork tenderloin
1/2 cup(s) chopped almonds
2 tbsp olive oil
2/3 cup(s) finely chopped prosciutto
2 garlic cloves
chopped
1 tbsp fresh oregano
chopped
Finely grated rind of 2 lemons
4 shallots
chopped
3/4 cup(s) ham or chicken stock
1 teaspoon sugar Using a sharp knife
cut the pork tenderloin into 4 equal pieces. Place them between sheets of wax paper and pound each piece with a meat mallet or the end of a rolling pin to flatten it.
Cut a horizontal slit in each piece of pork to make a pocket.
Spread out the almonds on a cookie sheet. Lightly toast the almonds under a preheated broiler for 2-3 minutes
or until golden brown.
Mix the almonds with 1 tablespoon of the olive oil
the prosciutto
garlic
oregano
and the finely grated rind from 1 lemon.
Carefully spoon the mixture into the pockets of the pork.
Heat the remaining olive oil in a large skillet. Add the chopped shallots and saute for 2 minutes.
Add the pork to the skillet and cook for 2 minutes on each side or until browned all over.
Add the stock to the skillet
bring to a boil
cover
and simmer for 45minutes
or until the pork is tender.
Remove the meat from the skillet
set aside
and keep warm.
Using a grater
pare the remaining lemon. Add the rind and sugar to the pan and boil for 3-4 minutes
or until reduced and syrupy. Pour over the pork tenderloin and serve immediately.

No other!

Ingredients / Directions
1 beef prime rib roast (5 lb) 2-3 ribs
1 tablespoon black pepper
1 cup(s) Kraft Zesty Italian Dressing
1 1/2 cup(s)s Kraft Mayo Real Mayonnaise
divided
1/4 cup(s) Kraft Prepared Horseradish
1/4 cup(s) Kraft Honey-Mustard Dressing
1/2 teaspoon dried thyme leaves Place meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hr.

Preheat oven to 325 degrees. Remove meat from marinade; discard marinade. Place meat
fat side up
in shallow roasting pan. bake 2 to 2 1/2 hr or until meat thermometer inserted into thickest part of meat registers 130 to 135 degrees for medium-rare doneness. Remove from oven. Cover and let stand 20 min before carving.

Meanwhile
mix 1 cup(s) of the mayo and horseradish in small serving bowl. In another small serving bowl
mix remaining 1/2 cup(s) mayo
honey mustard dressing and thyme. Serve sauces with meat. Makes 15 servings
4 oz meat and 2 tablespoons sauce each.

Unbelievable!

Ingredients / Directions
1 (14 ounce) package uncooked fusilli pasta
2 cup(s)s cubed cooked chicken
1 cup(s) chopped cucumber (about 1 small)
1 cup(s) chopped yellow or red bell pepper (about 1
medium)
1 cup(s) chopped tomato (about 1 large)
3/4 cup(s) spicy eight-vegetable juice
1/4 cup(s) lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
1 clove garlic — finely chopped

Cook pasta as directed on package; drain. Mix pasta and remaining
ingredients. Serve immediately.