3 pounds Chicken fryer * 1/3 cup Italian salad dressing 1 1/2 cups Raw rice -- long-grain 2 cups Stewed tomatoes
chopped** 1/2 cup Dry white wine 1 teaspoon Italian seasoning 1/8 teaspoon Celery seed 1 1/2 teaspoons Salt 1 package Brussels sprouts :
frozen*** *Cut into serving pieces; **(16 oz) ea; chopped; ***broken apart Rinse chicken pieces and pat dry. In skillet, saute` chicken in Italian salad dressing over medium heat. Mix rice, tomatoes, wine, seasonings and Brussles sprouts in crock-pot. Top with chicken. Cover and cook on LOW setting for 4 to 6 hours. 8 servings (about 3 quarts)
How To make Chicken Cassandra's Videos
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life with Cassandra. fry chicken with rice and peas
CREMA CHICKEN CURRY BY CASSANDRA THE EXPLORER
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Chicken with green olives, Cassandra loves it!
Cooking and Talking in Cassandra's Kitchen|Alexandra
This is what happens when you edit early in the am hours. At 1:21 I mean to say CAKE Decorating not CALE Decorating! Oh My I hope you are still enjoying this beautiful young ladies journey.
Alexandra has been a star baker for years, she is now enrolled in Johnson and Wales University ( baking her way to a Bachelor of Arts.
She dropped by my kitchen to make biscuits and the recipe is an Award Winning Biscuit from her professor Jeffery Alexander.
Country Biscuits All purpose flour/ pastry flour -595 grams Baking powder- 28g Salt-12 g Sugar-28g Unsalted butter- 227g Buttermilk 454 g
And for the honey butter it’s 2 parts butter one part honey
Follow Alexandra on Instagram: @the_sleepy_baker
Kitchen Construction
Music Epidemic Sound
BATIKOLON SISIG / YUMMY CHICKEN GIZZARD/ CASSANDRA THE EXPLORER