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Sprinkle hickory chips over coals. Place disposable aluminum pan under grill rack on side away from fire. Grease grill rack and arrange peppers on rack over pan.
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Heat Butter and Oil in a large sauteé pan over medium heat. Place chicken in pan and brown on all sides. Do not overcrowd the pan... Work in batches if you need to.
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Preheat oven to 425 degrees. In a large skillet, heat oil until sizzling. Add curry powder and salt; stir until thoroughly mixed. Add potatoes. Cook, stirring, 3-5 minutes. Transfer to a baking sheet. Bake 15-20 minutes or until fork inserted in center of potato cube goes through.
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Put pasta in boiling water. After five minutes add broccoli and peppers, stirring frequently, until vegetables are crisp-tender and pasta is al dente, three to four minutes longer. Drain in a colander. Stir tomatoes into tomato pesto.
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Cream of Broccoli soup Contributor: Alice Crotty Portions: 4 Ingredients: 2 cups broccoli (cooked) 2 tblsp butter 2 tblsp flour 2 cups milk 1 to 2 cups chicken broth Pepper to taste Dash ground turmeric Dash curry powder Dash ground cumin Ground garlic to taste Instructions: 1.
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Blanch broccoli. Heat wok and add oil. When hot, add ginger and garlic, stirring for a few seconds. Add broccoli. Stir in sauce and mix well. Cover for half a minute, add cornstarch, and let thicken. Serve.
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Broccoli Cheese Soup Ingredients: 2 cups fresh broccoli, cut into bite size pieces 3 cups chicken broth 1 cup milk 1 (10.75) ounce) can condensed cream of celery soup 2 tablespoons cornstarch 1/4 coup cold water 1 cup shredded Cheddar cheese Directions: 1.
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1 head (not 1 clove, 1 head) garlic, finely minced 1 1/2 cups dry white wine 1 tsp. dried tarragon 1 tsp. ground black pepper 2 Tbsp. soy sauce 2 tsp. arrowroot starch
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Broccoli Chicken Dijon - Phase 1, 2, and 3 Prep Time: 15 min Total Time: 30 min Makes: 4 servings 1/2 cup reduced sodium chicken broth 1 Tbsp. lite soy sauce 4 cups broccoli florets 1 clove garlic, minced 1 Tbsp. olive oil 1 lb. boneless skinless chicken breasts, cut into thin strips 2 Tbsp.
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1 lb. Brussels sprouts, trimmed, quartered 1/2 lb. pearl onions, peeled 1/3 cup water 1/2 lb. mushrooms, trimmed, halved 1/2 cup KRAFT House Italian Dressing 1/4 cup KRAFT 100% Grated Parmesan Cheese
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Spray a large nonstick skillet with nonstick cooking spray; heat. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the cabbage, carrots and frac12; cup water; cook, stirring as needed, until the carrots are softened (5-6 minutes).
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FOOD EXPERIMENT: RED CABBAGE RIDDLE _____________________________________________________________________________ The following experiment is designed to supplement activities in already existing food and nutrition projects.
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Discard all but 1 tab. bacon fat; add vegetable oil and cook cabbage and onion, covered for 10 min., stirring occasionally.
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Sweet and Sour Cabbage ½ medium head red cabbage (3/4 lb), shredded 2 slices bacon ¼ cup brown sugar 1 tablespoon all purpose flour ¼ cup water 1 Tbsp vinegar + 2 Tbsp vinegar ½ tsp salt dash pepper ½ small onion, sliced 1. Bring a stock pot of water to a boil.   Salt water.  
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Arrange museum jars and samples as shown (reverse - acid on left) by simplified illustration. 2. Put water into museum jars, 2/5 capacity for liquid samples and 3/5 for solid samples. 3. Blend cabbage with water and filter juice through paper towel into 1 liter beaker. 4.
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Add the cauliflower, vegetable broth, and coconut milk. Bring to a boil and reduce the heat to low.
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Blend flour, salt, and white pepper into mushrooms. Cook for 3-5 minutes until flour starts to turn light brown.
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Combine the leek, oil and water in large broad saucepan; cover and "sweat" the leek over very low heat until tender, about 10 min.
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Combine all the ingredients in a heavy, wide saute pan and set over medium-high heat. Bring to the boil. Cover, turn the heat to low and cook for 10 minutes, stirring now and then and replacing the cover each time. Remove the cover and turn the heat to medium-high.
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1 small head cauliflower, chopped into large florets (about 4 cups) 1/4 cup hot water 2 tsp. canola oil 1/2 tsp. cumin seeds 2 Tbsp. fresh gingerroot, minced 1/2 tsp. turmeric 2 tsp. freshly-squeezed lemon juice 2 Tbsp.
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