chicken breasts; cubed: 3
broccoli: 1 bunch, or
broccoli; frozen: 2 packages
lemon juice: 1 tablespoon
cream of chicken soup: 1 can
mayonnaise: 1 cup
cheese; grated: 1 cup
bread crumbs; browned in butter: 1 cup
Mix chicken breasts, broccoli, mayonnaise, cream of chicken soup, and lemon juice in 19×13 pan
top with cheese and bread crumbs
Bake at 350 degrees for 25 minutes
ham; thinly sliced
chicken breasts
cream of chicken soup: 1 can
sour cream: 1 cup
soy sauce: 1 tablespoon
rice
wrap chicken breasts with ham and place in baking dish
mix cream of chicken soup, sour cream, and soy sauce and pour into pan
fill the baking dish with rice
and bake at 350 degrees for 1 hour
hash browns: 24 ounces
butter: 2 tablespoons
cheese; grated: 1.5 cups
bacon: 1 cup, or
ham: 1 cup
half and half: 1 cup
eggs; beaten: 4
Mix hash browns and melted butter together and press into a 9 inch round, deep pie pan
Bake at 375 degrees for 20 minutes
Put cheese and bacon on top of hash browns
Mix eggs and half and half and pour over the top
Bake at 375 degrees for 35 minutes
soy sauce: 2 tablespoons
dry sherry: 2 tablespoons
garlic: 1 clove
sugar: 1 teaspoon
ginger; Ground: 0.125 teaspoon
corn oil: 0.33333 cup
beef; sliced diagonally: 1 pound
snow peas: 1 package
onion; thinly sliced: 1
salt: 0.5 teaspoon
beef broth: 1.5 cups
corn starch: 2 tablespoons
Stir together soy sauce, sherry, garlic, sugar, and ginger in a medium bowl
Add beef and marinate for at least 1 hour
Heat 3 tbsp oil over medium-high heat
cook peas, onion, and salt and cook 4 minutes and remove from pan
heat remianing oil
add meat and cook 2 minutes or until browned
return vegetables to the pan and add beef broth and corn starch mixture
bring to a boil for 1 minute
linguine; uncooked: 8 ounces
broccoli: 3 cups
carrots; sliced: 3
beef sirloin steak; strips: 1 pound
italian dressing: 0.25 cup
teriyaki sauce: 0.25 cup
ginger; Ground: 0.5 teaspoon
Cook pasta, adding broccoli, and carrots during last 2 minutes of cooking, drain
Brown meat, stir in italian dressing, teriyaki sauce, and ginger, cook until sauce thickens, stirring occasionally
toss together and serve
water: 0.25 cup
corn starch: 1 tablespoon
teriyaki sauce: 0.5 cup
chicken breasts; thinly sliced: 1.25 pounds
water chestnuts: 1 can
rice noodles: 1 package
carrots; shredded: 1
iceburg lettuce or bread and butter lettuce
Whisk together water and corn starch, add teriyaki sauce, chicken, and water chestnuts
Allow to marinate for 30 minutes
Cook chicken
Serve with rice noodles and carrots, on lettuce leaves
From craft-o-maniac
