My daughter requested this oldie that i use to make when they were kids. Recipe is from aust women’s weekly cooking cards
I cooked the chicken separately in non stick pan then removed from pan. Cooked the rice by absorption method in microwave. Stir fry the vegetables with the sauce pouch.
I used The 8 week sugar diet cookbook recipe without noodles and doubled the vegetables. I made the soup on the stove top in a pan then transferred to slow cooker and cooked it on low for a further 3hrs to keep warm for serving. I used 2kg chicken drumsticks cooked in pressure cooker before adding to the soup.
Made this for a dinner with 18-120 people.
2 Heads Cos Lettuce pull apart each leaf
200g Grated Parmesan
200g Diced Bacon Bits
6 free Range Eggs
1 packet of croutons
4Tb Caesar Dressing
Lay each of the leaves on serving platter
Cook the bacon in non stick skillet then place even amounts into each leaf
Cook eggs in egg cooker Boiled for 8minutes in egg steamer then peel in cold water and cut into slices
then arrange 1 slice on each leaf and top with parmesan and croutons evenly.
Drizzle over the dressing in a circular pattern
Serve with Lasagne and Garlic Bread or as a appetizer salad
Another Indian Feast with using a bought tikka spice paste which was lovely and delivered on the Mild. I made my own chapatti with organic flour and water and mixed it then kneaded then rested it then shape into balls then flatten with rolling pin and lastly cook in non stick skillet until dots appear. I repeated the curry cauli vegetables recipe I used last time. Made a new raita with added mint. I still had leftover beet relish that we used up.