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February 2019

Chicken Breast Recipes

Herbs and Spices Recipes

Thai Pork with Basil

Thai Pork with Basil Recipe
1 lb Pork tenderloin, trimmed of all fat and sinew 1 bn Basil (2 cups leaves) (Theirs has minty clo...

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Meatball Kraut Skillet Recipe

Meatball Kraut Skillet recipe and other chicken breast 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 Meatball Kraut Skillet recipe  PDF



1 egg white whipped
1/4 c skim milk
3 c white bread crumbs
1/2 tsp black pepper
1 lb ground chicken breast, skinless
1/2 tbsp olive oil
27 ozs sauerkraut, canned drained
1/2 c onions chopped
3/4 c long grain rice uncooked
1 1/2 c water
14 1/2 ozs crushed tomatoes

In a mi ing bowl, combine egg white, milk, bread crumbs, salt, and black pepper. Add chicken and mi well. Shape into 12 meatballs. In a skillet, heat oil over medium heat. Add meatballs and cook until no pink remains in chicken. Remove meatballs from skillet. In same skillet, combine sauerkraut and onions. Stir in rice and water. Add balls and crushed tomatoes. Bring to a boil. Reduce heat and simmer, covered for 30 minutes or until rice is done.

Meatball Kraut Skillet recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
346 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Meatball Kraut Skillet recipe  PDF   Chicken Breast recipes RSS   New

2019 Best Cooking Recipes

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Aubergine Fritters Makhua Chub Khai Thord

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Chocolate Fingers
Chocolate Fingers Recipe


1 c Powdered sugar 1 c Powdered milk 3 tb Unsweetened cocoa powder 1/3 c Raisins 1/3 c Glace'cherries 1/3 c Mi ed candied peel Vanilla e tract 1 c Vegetable shortening, melted Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and toss until fruit is well coated. Stir in shortening and a few drops of vanilla. Mi thoroughly. Line an 8 inch square pan with plastic wrap. Pour mi ture into pan. Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap pieces in foil or pladtic wrap. Store in an airtight container in a cool place. Makes about...

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