Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika and pepper; stir. Heat to a boil. Stir in rice ...

Preparation Put the two cans of water and the two cans of consumme in a large pot. Add the green peppers and the mushrooms to the broth and water ...

Wash the rice 2 or 3 times until the whitishness does not re appear in the water. Boil the rice until it is half done, sieve and throw away the ...

Place chicken pieces, onions, salt and hot water in a 5-pint saucepan. Cover and simmer for about 2 hours. The chicken should be tender, yet firm. ...

Make pancake batter by mixing flour and salt in mixing bowl. Make well in center and pour in the egg, 4 tsp oil and 1 cup milk. Whisk to smooth ...

Heat rice, water and salt to boiling in 1-1/2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer about 14 minutes (do not lift ...

Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and clams. Cut chicken into medium sized serving pieces. Combine oregano, ...

Short-grain rice adds the perfect texture to this traditional dish from northern Portugal. The salt cod may eliminate the need for additional salt. ...

Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and ...

Preparation Preheat oven to 350 degrees Cut chicken into small pieces and cook in pan till done. Boil rice while chicken is cooking. Cook ...