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February 2019

Rice Recipes

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Savory Swiss Steak

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Waldorf Chicken Recipe

Waldorf Chicken recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Waldorf Chicken recipe  PDF



6 sm Chicken breast halves
(about 3 pounds), boned and skinned 1 c Unsweetened apple juice
1 tb Lemon juice
1/4 ts Salt
1/4 ts Ground ginger
1 tb Cornstarch
2 c Coarsely chopped unpared
red apples (about 2 medium) 1 c Diagonal slices celery
(about 2 medium stalks) 3 tb Raisins
1 tb Sliced green onion (with
top)
Remove e cess fat from chicken. Place chicken, I/2 cup of the apple juice, the lemon juice, salt and ginger in 10 inch nonstick skillet. Heat to boiling reduce heat. Cover and simmer about 20 minutes or until chicken is done. Remove chicken keep warm. Mi remaining apple juice and the cornstarch, add to hot liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients heat through. For each serving, diagonally slice chicken. Arrange on plate, overlapping slices. Top with sauce. 6 servings.
Warm Chicken Waldorf Salad: Arrange sliced chicken on salad greens. Top with sauce. Nutrition information Per serving 1 serving Percent of U.S. RDA Calories : 240 Protein so Protein, 9 33 Vitamin A 2 Carbohydrate, 9 18 vitamin c : 2 Fat, 9 4 Thiamin 4 Cholesterol, mg 85 Riboflavin 8 Sodium, mg 180 Niacin 48 Potassium, mg 400
Calcium 2 Iron 6 From the files of Al Rice, North Pole Alaska. Feb 1994

Waldorf Chicken recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
478 people have voted
Last Reviewed on 2019-02-17



Sunday, Feb 17 2019 Download & Print Waldorf Chicken recipe  PDF   Rice recipes RSS   New

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12 Hard boiled eggs 2 tb Dijon mustard 2 c Apple cider vinegar 1/2 c Fresh water 1 tb Salt 1 tb Celery seed 1 tb Dry mustard 6 dr Cloves 2 md Sliced onions Blend the Dijon and dry mustard with a little vinegar, if needed, in a saucepan. Add the remaining vinegar and all of the remaining ingredients, e cept the eggs and sliced onions. Cover and simmer for 10 minutes. Allow to cool, and then pour over the onions and eggs. Refrigerate overnight. ...

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