› Budget Menu & Dirt Cheap Recipes › Dump Recipes › Dump Recipe: Creole
- This topic has 1 reply, 1 voice, and was last updated January 5, 2006 at 4:15 pm by .
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- January 5, 2006 at 4:15 pm #235377Liss
Creole
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes
(Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (Optional)For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F.Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).Shared with original Budget101 list by: Kristi Stone (Thank You!!!)
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› Budget Menu & Dirt Cheap Recipes › Dump Recipes › Dump Recipe: Creole