- Prep Time: 5 Minutes
- Cook Time: 1hr
- Ready In: 1 Hour 15 Minutes
- Yields: 8 servings
- INGREDIENTS
- 1 1/2 pound skinless, chicken ( thigh, breast) meat , beef or rabbit - cut up small
- 2 onions, diced
- 1 (8 ounce) package sliced fresh mushrooms
- 1 yellow bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1-green pepper seeded & sliced
- 4 cloves garlic, sliced
- 4 small potatoes, or 2 med yucca root cubed
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced or 2 tea spoon lemmon pepper seasoning
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- 2-1/2 to 3 lbs. of chicken, cut into pieces
- 1 c. buttermilk (or 1 cup of milk with 1 T. vinegar)
- 1 c. flour
- 2 tsp. salt
- 1 tsp. pepper
- oil for frying
- To make the Gravy:
- 3 T. flour
- 1 c. milk
- 1 c. water
- 1 to 2 tsp. salt
- 1/2 to 1 tsp. pepper

- 12 Banquet Original Chicken Breast Tenders (12 tenders = 7 oz)
- 1/4 cup prepared ranch dressing
- 2 tablespoons Hunt's Original Barbecue Sauce
- 4 flour tortillas (8 inch)
- 1 cup shredded lettuce
- 1/2 cup chopped tomato
- 8 slices bacon, cooked crisp
- 1/2 cup shredded Cheddar cheese (1/2 cup = 2 oz)

- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 2 eggs
- 1 tablespoon lemon juice
- 1 tablespoon dry sherry
- 3 pounds skinless, boneless chicken breast meat
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 lemon, sliced
- 2 cups vegetable oil
- 1/3 cup white sugar
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup cornstarch

- 1, 8oz. Jar of Maries Chunky Bleu Cheese Salad Dressing (I prefer to use ranch and really any brand is fine)
- 1, 8oz. Package Cream Cheese
- 3/4 Cup of Frank?s Hot Wing Sauce (or any other brand of Hot Sauce)
- 3 Boneless, Skinless Chicken Breasts
- 1 Pkg Shredded Cheese (Cheddar or Mexican Style)
- 1 Bag Tostitos
- 1 Stalk Celery

- paprika to taste
- salt and pepper to taste
- 2 cups beef broth
- 2 carrots, cut in chunks
- 1 teaspoon dried thyme
- 2 tablespoons butter
- 1 (4 pound) whole chicken
- 8 slices bacon

- 1/2 teaspoon ground black pepper
- 1/4 cup vegetable oil
- 1 teaspoon seasoned salt
- 30 saltine crackers
- 6 skinless, boneless chicken breast halves
- 1 egg
- 2 tablespoons dry potato flakes
- 2 tablespoons all-purpose flour

- 3/4 cup white wine
- 1/2 pound bacon
- 4 boneless, skinless chicken breast halves, cut into bite-sized pieces
- 1 teaspoon dried Italian seasoning
- 2 large tomatoes, cut into bite size pieces
- 1 (16 ounce) package radiatore pasta

- 1/3 cup lemon juice
- 2 tablespoons dry mustard
- 1/2 cup Worcestershire sauce
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons finely minced fresh parsley
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1/2 cup red wine vinegar
- 3/4 cup soy sauce

- 4 Chicken Breast, skinless & boneless
- 1 cup Blackberries
- 1/2 cup Walnuts
- 16 oz. Gourmet Greens Salad Mix
- 16 oz. of Champagne Salad Dressing