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de Papo Feminino

Macarrão cremoso de forno com molho rosé e branco

Tempo: Rendimento: 4 Dificuldade: fácil Ingredientes: 4 filés de frango 2 cubos de caldo de legumes 3 colheres (sopa) de azeite colher (sopa) de alh

de Frontier Co

Vegetable Breaded Chicken

Soup Vegetables

Buffalo Chicken Dip!! 1 chicken breast 1 cream cheese 1 package of ranch dressing mix 1/2 bottle of Texas Pete Buffalo Wing Sauce 1 8oz pk of shredded mexican cheese Boil your chicken breast Spread cream cheese in bottom of a casserole dish, pull chicken off bone and shred on top of cream cheese. Then sprinkle pack of ranch on top, then drizzle wing sauce on top then top with cheese. Bake in oven on 350 til cheese is melted!! Serve with tortilla chips Recipe…


How to de-bone a split chicken breast... this is good to know. Although I usually buy the big package, cook it all on simmer with chicken broth, onion, garlic & bay leaf and when cool cut up & use some for dinner & freeze the rest in appropriate amounts for a family meal. Make sure to label what goes in freezer!


20 Quirky Product Packaging Inspiration

de Wit & Whistle

DIY Kraft Paper Gift Wrap

Kraft paper, metallic pens, and a little bit of twine make this #DIY wrapping paper a snap!


good use of a container, and being able to break out of it.


Christiansen's Family Farm is a small family owned farm. We are nestled close to the Sheeprock Mountains in Vernon, Utah. Vernon is a quaint little town of 220 people. Most folks in Vernon raise cattle and alfalfa. Our family consists of Christian and Hollie and our two sons Hans (age 6) and Dane (age 4) and our daughter Shia who was born in June 2009. Our farm is truly a family farm. As a family we genuinely enjoy raising animals.


Creamed Pearl Onions with Gruyere and Parmesan ingredients: 2 16-ounce packages frozen pearl onions, thawed and pat dry 2 tablespoons butter ½ cup dry white wine ½ cup low-sodium chicken broth 1 bay leaf ½ cup heavy cream 1 cup shredded Gruyère cheese pinch of freshly grated nutmeg pinch of allspice 2 tablespoons fresh, chopped parsley plus additional for garnish 1 tablespoon freshly grated Parmesan cheese (I use Parmagiano Reggiano) kosher salt and coarse ground pepper