1 c Thinly sliced onion
1 c Thinly sliced green pepper
1/4 c Italian salad dressing
1 tb Dijon mustard
1 pk Hot roll mix
1 c Hot water (120F-130F)
2 tb Olive oil
1 Egg
5 oz Thinly sliced deli ham
4 oz Thinly sliced deli salami
4 oz Thinly sliced deli swiss ch.
2 oz Shredded cheddar cheese
1 tb Olive oil
2 ts To 3 t poppy seed
In large skillet, cook onion and green pepper in salad dressing just until tender. Stir in mustard; remove from heat. Set aside. Grease cookie sheet. In large bowl combine flour mixture with yeast from foil packet. Stir in HOT water, 2 T oil and egg until dough pulls away from sides of bowl. Turn dough out onto floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Sprinkle additional flour over surface to reduce stickiness. Cover with large bowl; let rest 5 minutes. On lightly floured surface, roll dough to 16x14" rectangle. Arrange ham, salami and Swiss cheese lengthwise over half of dough, overlapping slices; sprinkle with cheddar cheese. Spread onion mixture over meats and cheeses. Fold remaining half of dough over filling. Pinch edges to seal; tuck ends under. Place on greased cookie sheet. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85F) 15 minutes. Heat oven to 400F. Uncover dough. Brush with 1 T oil; sprinkle with poppy seed. Bake at 400F. for 15 to 20 minutes or until golden brown. Let stand 15 to 30 minutes before serving. Cut in half lengthwise,
then make 10 crosswise cuts forming 20 slices. Submitted By PERRY & LAURI PHILLIPPS <PERRYP@TCD.NET> On SAT, 23 DEC 1995 133547 -0700
Thank You, Goodbye and We'll See You in the Nexus!
We can't thank you all enough for all the support you have given us in these amazing 4 seasons of HeroesCCL! We leave you with a final goodbye video. Enjoy! And we'll see you in the Nexus!
Thank You, Goodbye and We'll See You in the Nexus!
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Cookbook Lookthrough: Shuk - From Market to Table, the Heart of Israeli Home Cooking (2017)
My cookbook lookthrough of Shuk: From Market to Table, the Heart of Israeli Home Cooking by Einat Admony and Janna Gur (2017)
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Here's How to Handle the Heat and Enjoy Spicy Foods (National Hot and Spicy Food Day)
Tom Yum Kung Recipe Tangy, Spicy, Umami Bomb ???? You Can Make Clear or Creamy, However You Want ????????????
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Ingredients
3 cups water
3 cups chicken stock
3 shallots, small diced
2 oz galangal, sliced
3 cloves garlic, chopped
3 lemongrass, cut into 3” long and smashed
3 to 4 kaffir lime leaves
4 tbsp fish sauce
4 tbsp Thai chili paste (adjust to your taste)
8 to 10 oz mushrooms (I used shimeji & oyster mushrooms but you can use any mushrooms you have)
1 lb whole prawn or U13-15 shrimp, head removed & deveined (you can peel if you prefer)
3 to 6 Thai chilies, smashed
2 tomatoes, diced, optional
4 to 5 limes
1/2 cup evaporated milk, optional
Handful cilantro, chopped
Punjab Pattiyala Kozhi Chi Chi | பஞ்சாபி கைவண்ணம் பாட்டியாலா சிக்கன் | Murgh Patiala Recipe
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Punjab pattiyala Kozhi CHi chi | Murgh Patiala Recipe | பஞ்சாபி கைவண்ணம் பாட்டியாலா சிக்கன்
Ingredients:
750 gms Chicken
1/2 cup Curd
1/2 tsp Garlic Paste
1/2 tsp Ginger Paste
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/4 tsp Black Pepper Powder
Salt (as per the taste)
3 tbsp Oil
1/2 Inch Cinnamon Stick
2 Green Cardamoms
2 Cloves
1/2 tsp Cumin Seeds
1 tsp Ginger (chopped)
1 tsp Garlic (chopped)
4 Onions (chopped)
2 Tomatoes (chopped)
1/4 cup Water
2 Green Chillies (chopped)
1 Capsicum (diced)
1/2 cup Cashewnut
1/2 cup Water
1/2 tsp Garam masala Powder
1 tsp Dried Fenugreek Leaves
1/4 cup Fresh Cream
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A finger licking good dish, the authentic Punjabi style Patiala Chicken recipe is perfect for all Non-Veg lover. Try our recipe for your family and friends. chicken Patiala is very popular dish in Punjab. Patiala chicken is a creamy and nutty flavored dish. It is best served with paratha, chapatti or plain rice.
Watch our video to Learn how to make Patiala Chicken at home, and don't forget to share your feedback in the comments section below.
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வறுத்து இடித்த முரட்டு முயல் குழம்பு | How to Make Hot & Spicy Indian Style Rabbit Curry
ஜக்கை தொடாமல், துண்டை எடுக்காமல் தண்ணீர் குடிப்பது எப்படி ? Water Challenge | KK TEAM
கர்நாடகா புகழ்பெற்ற குந்தபுரா ஊர்க்கோழி சுக்கா KUNDAPURA CHICKEN CHUKKA in Karnataka | chicken sukka
கடலை மாவு சேர்க்காத உருளை கிழங்கு முட்டை போண்டா| POTATO EGG BONDA WITHOUT PEANUT FLOUR|CHE TO GOA 17
முட்டை சேர்க்காமல் சூப்பர் சுவையில் சைவ ஆம்லெட் | EGGLESS OMELETTE | VEGETABLE OMELETTE RECIPE
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Saute Saturday 32 Mama's Chicken Alla King Recipe
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Today I am making a oldie but goody recipe. Its my mama's chicken all king. I remember having this as a kid all the time especially during the colder months. Its a very warm and hearty dish. The best part is its super simple. Let me know if you guys try this delicious dinner out.
Click here to claim your free fall Mrs. Meyers gift set:
Chicken Alla King
2 pounds of chicken breast
1 small onion
3 cloves of garlic
2 tablespoons of olive oil
1 carton of chicken broth
2 cans of chicken gravy
salt and pepper to taste
1. Heat the oil i a pot over medium heat.
2. Add diced onion and garlic to the heated oil. Salt and pepper generously. Let cook for 3-5 minutes or until onions are see through.
3. Then add diced chicken and let brown, like another 3-5 minutes per side.
4. Once the chicken has a brown on each side add the full container of chicken brother and let it come to a boil. Once it begins to boil reduce the heat to medium low and let it simmer for a few hours or until most of the liquid is gone.
5. add the gravy and let it come to a boil again to make sure the gravy is hot all the way through. i love to serve this over rice
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