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15 Cards in this Set

  • Front
  • Back
CHICKEN
CAN CREAM OF CHICKEN
CILANTRO
MONTERARY JACK CHEESE
350 for 20
STEAK RUB
1 TESPOON
CUMIN
OREGANO
GARLIC POWDER
S/P
CHICKEN
LEMON JUICE
BASIL
GARLIC
OLIVE OIL
2 PORK CHOPS
1/4 TsP
CHILI POWDER
GARLIC SALT
11/3 LBS POTATOS
2 TEASPOONS

GARLIC
PAPRIKA
BROWN SUGER
S/P
CAYENNE
CUT UP BEEF
SERVE W/ANGEL HAIR PASTA
AND SNOW PEAS
bake 30 on 425
1/3 CUP TERIYAKI
21/2 TEASPOON PEANUT BUTTER
3/4 TEASPOON CORNSTARTCH
COMBINE
MARINATED VEGETABLES
1 TABLESPOON ROSEMARY
3 TABLESPOON BALSAMIC VINEGRE
2 TABLESPOON OLIVE OIL
2 GLOVES GARLIC, MINCED
S/P
ASPARAGUS
BUTTER
2 TBS SOY SAUCE
PEPPER
CKICKEN
2 TBS BASIL/ROSEMARY
2 TEASPOON PAPRIKA
LEMON JUICE
FISH
TOMATOES
ONIION
OLIVES
GARLIC
S/P
4 JAMAICAN CHICKEN
1 TSP GROUND ALLSPICE
1/2 TSP THYME
2 TBS WORCHIRSE/OR JAMICAN PEPPER SAUCE
2 TROPICAL CHIKEN
AND
RICE
BELL PEPPERS
PINEPLE
1/2 TEASPOON FRESH GINGER
2 TBS BROWN SUGER
1/2 SMALL ONION
3 TBS TERIYAKI
S/P
ITALIN CHIKEN
OVER PASTA

2) 1/2 LB SIRLOIN BEEF 450 FOR 20
W/RICE AND VEGS.
ITALIAN DRESING
BASIL

2)1 1/2 TESPOON GOYA
1/3 CUP GRAVY
4 PORK CHOPS -OVEN 450 FOR 20
W/RICE
1 CAN CREAM OF MUSHROOM
1 SMALL ONION
2 TBS SOY SAUCE
S/P
fried chiken
flour /bread crumbs s/p seasoned salt in paper bag after egg and milk

then put in
bacon grease

for 15 minutes flip then 15 minutes flip