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Cajun Beef and Rice
eat 12-inch nonstick skillet over medium-high heat. Cook beef, celery,
onion and Cajun seasoning in skillet about 4 minutes, stirring frequently,
until beef is brown and vegetables are tender. Stir
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Cajun Chicken Wings
efat the chicken wings by cooking them in boiling water for 10 minutes.
Drain and set aside to cool. Preheat oven to 375 degrees. Using a large
mortar and pestle, grind together the bay leaf bits, c
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Cajun Crab Soup
elt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in cor
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Caribbean Jerk Pork Chops
lace the water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, ground black pepper and cayenne pepper into a blender and puree until smooth. Pour 1/2 cup in a small bowl
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Cereal Yogurt Bars
EAT oven to 350°F.
MIX cereal, 3/4 cup flour, sugar and cinnamon in small bowl. Cut in
margarine until coarse crumbs form. Press 1/2 the mixture firmly into
bottom of greased 8-inch square pan.
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Cereal Yogurt Bars
EAT oven to 350°F.
MIX cereal, 3/4 cup flour, sugar and cinnamon in small bowl. Cut in
margarine until coarse crumbs form. Press 1/2 the mixture firmly into
bottom of greased 8-inch square pan.
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Cheese And Tomato Risotto
1 SAUTÉ garlic, onion, chicken, bouillon cube and rice in margarine. Cook for 5 minutes while stirring. Add 3 cups water and DEL MONTE Tomato Sauce. Simmer until rice is cooked.
2 STIR in
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Cherry Almond Glazed Pork
ub the roast with a little salt and pepper. Place it on a rack, in a shallow baking pan. Roast uncovered in a 325 degree oven for about 2 to 2 1/2 hours.
Meanwhile, combine cherry preserves, corn sy
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Chicken Adobo Aloha
1 MARINATE chicken for 30 minutes. Drain and reserve marinade.
2 FRY chicken in oil until golden brown. Combine chicken with marinade, then simmer until tender.
3 ADD DEL MONTE F
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Chicken and Asparagus Roulades
eat oven to 375º. Remove excess fat from chicken; flatten each chicken
breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix
salt, onion powder and dill weed; sprinkle over chic
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