Brush the chicken with softened butter. Sprinkle generously with salt and pepper.
In a large bowl combine the carrots, zucchini, mushrooms and potatoes. Add the melted butter and toss to coat. Add salt and pepper to taste.
Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in stock and top with herb sprigs. Roast the chicken for 1 1/2 to 2 hours. Turning the vegetables a few times to evenly brown.
NOTE: If you used a whole chicken, you will need to cut the chicken into serving size pieces and serve with the vegetables.
Add carrots. Cover and heat to boiling; cook until tender about 25 minutes. Drain.
In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly.
Add carrots; cook over low heat; stirring occasionally about 5 minutes or until carrots are glazed and heated through.
Toss lettuce with oranges and cooled almonds.
For the dressing, mix all ingredients and shake or stir well.
Add dressing to salad, to taste, and toss. Serve immediately.
To Make Puff Pastry:
Stir in water, tomato paste and taco seasoning mix, heat to boiling.
Reduce heat to medium-low; simmer 10 minutes.
Meanwhile chop lettuce, dice tomatoes and vegetables.
Warm tortillas in the microwave.
Top each tortilla with desired toppings and enjoy!
Add rice and cook, stirring, until rice turns white and very lightly brown.
Remove from heat and stir in tomato sauce and chicken broth; return to heat. Bring to a boil.
Cover and reduce heat to low. Cook for 20-25 minutes or until almost all liquid is absorbed.
Remove lid and fluff with a fork. Continue to cook on low for about 5 minutes to remove any extra liquid.
Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.
In a large bowl, combine lettuces, cucumber, green onions, carrots and tomato. Drizzle with dressing and gently toss to coat the leaves.
Cut bread in half but do not cut through the loaf. Spread garlic mixture on both sides.
Wrap loaf in foil. Bake 10 minutes or until heated through, 400°.
NOTE: Bread could also be grilled in foil or cut side down.
Add ingredients one at a time, stirring after each.
Simmer 15 minutes.
Cool and store or freeze in plastic container or zip bag until ready to use. Reheat and serve.
In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.
Add beans, salt and pepper; heat through.
Roll into balls. Roll balls in sugar and place onto cookie sheet. Gently press down on balls.
Bake at 350° for 12-15 minutes.