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Gaia Angel 
Daughter of Gaia and all around clueless Soul!
Posts: 29
(11/29/03 6:04 pm)
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Poultry Main Dishes
Garlic Baked Chicken Breasts
Ingredients
1/4 cup of butter or margarine, softened
1 tablespoon of snipped chives or parsley
1/8 teaspoon of garlic powder
6 small chicken breast halves
1 1/2 cups of crushed cornflakes
2 tablespoons snipped parsley
1/2 teaspoon of paprika
1/4 cup of buttermilk
Directions
Mix margarine, chives and garlic powder together and shape into a 2" X 3"
rectangle. Cover and freeze until firm, about 30 minutes. Remove skin and
bones from chicken breasts. Flatten each chicken breast to 1/4-inch thickness between waxed paper or plastic wrap. Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over margarine; fold ends up and secure with wooden pick. Mix cereal, parsley and paprika. Dip chicken into buttermilk; coat evenly with cereal mixture. Place chicken breasts, seam sides down, in greased square pan, 9 X 9 X 2inches. Bake uncovered in 425-degree oven until the chicken is done, about 35 minutes.
Cornish Game Hens
Ingredients
2 Cornish game hens (about 1-1/4 pounds each)
1/4 teaspoon dried dill weed
1/4 teaspoon dried leaf oregano
1/4 teaspoon pepper
Dash paprika
1 tablespoon virgin olive oil
1 garlic clove, minced
2 shallots, minced
1/2 cup vermouth
1 tablespoon frozen orange juice concentrate
1 tablespoon chopped parsley
2 tablespoons slivered blanched almonds
Directions
Preheat oven to 350 degrees F. Remove skin from hens. Cut each in half, discarding backbones. Season on both sides with the herbs and spices. In a large non-stick skillet, heat oil. Saute hens about 4 minutes on each side. Transfer to a baking dish. Add garlic and shallots to skillet and saute about 1 minute. Add vermouth and orange juice and swirl to mix. Pour over hens. Cover dish with foil and bake 20 minutes, basting a few times. Increase oven temperature to 425 degrees F., uncover baking dish and bake 5 minutes. Garnish with parsley and almonds. 4 Servings
Crockpot Chicken and Herb Dumplings
Ingredients
3 pounds chicken
salt and pepper
2 cloves garlic, minced
1/4 teaspoon powdered marjoram
1/4 teaspoon powdered thyme
1 bay leaf
1/2 cup dry white wine (optional)
1 cup dairy sour cream
1 cup packaged biscuit mix
1 tablespoon chopped parsley
6 tablespoons milk
10 small white onions
Directions
Sprinkle chicken with salt and pepper, place in crock pot. Insert cloves in
one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf
and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves.
Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.
Chicken & Broccoli Stir Fry
Ingredients
3/4-cup all-purpose flour
1/4-teaspoon baking powder
3/4-cup water
2 tablespoons soy sauce
2 cloves garlic, flattened
1/4-cup honey
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons water
2 tablespoons dry sherry
2 cloves garlic, minced
2 teaspoons cornstarch
12 ounces boneless, skinless chicken breast halves
Cooking oil for deep fat frying
1 tablespoon cooking oil
3 cups broccoli flowerets
Directions
In a medium mixing bowl stir together flour, baking powder, 3/4-cup water, 2
tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic. Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter. In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels. Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange broccoli around the edge of
a serving platter; keep warm. Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into
center of broccoli-lined serving platter.
Spicy Chicken with Tomatoes and Marjoram
Ingredients
24 ounces cherry tomatoes (about 4 cups), stemmed
1/4 cup olive oil
5 garlic cloves, pressed
1 1/4 teaspoons dried crushed red pepper
2 tablespoons chopped fresh marjoram
4 chicken breast halves with ribs
Directions
Preheat oven to 450°F. Toss tomatoes, olive oil, garlic, crushed red pepper, and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in single layer on sheet around chicken. Sprinkle generously with salt and pepper. Roast
until chicken is cooked through and tomatoes are blistered, about 35 minutes. Transfer chicken to plates. Spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram. Makes 4 servings
Fried Chicken with Herbs
Ingredients
2 skinless chicken breast halves, each about 1/2 lb.
2 skinless chicken thighs, each about 6 oz.
2 skinless chicken drumsticks, each about 1/4 lb.
2 chicken wings
1 1/2 cups buttermilk
1 egg
3/4 cup all-purpose flour
3/4 cup fine dried bread crumbs
2 garlic cloves, minced
1 Tbs. finely chopped fresh basil
1 Tbs. finely chopped fresh marjoram
1 tsp. paprika
1 tsp. salt
1/2 tsp. freshly ground pepper
Canola oil for frying
2 Tbs. chopped fresh flat-leaf parsley
Directions
Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and
refrigerate for at least 1 hour or for up to 18 hours. Preheat an oven to
400°F. In a shallow bowl, beat the egg with a fork until blended, then beat
in the remaining 1/2 cup buttermilk. On a plate, mix together the flour,
bread crumbs, garlic, basil, marjoram, paprika, salt and pepper. Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet.
When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats. In a deep-fry pan over high heat, pour in oil to a depth of 1 inch. Heat the oil to 350°F on a deep-frying thermometer, or until the corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Working in batches, fry the chicken pieces, turning as needed, until well browned on all sides, about 10 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet. When all of the pieces are browned, transfer the baking sheet to the oven and bake until the chicken is opaque throughout and the juices run clear, 20 to 30 minutes. The timing will depend upon the pieces; breasts will take less time, while thighs and drumsticks will take longer. As the quicker-cooking pieces are done, transfer them to a plate. Arrange all the pieces on a serving platter and serve warm or at room temperature, garnished with the chopped parsley. Serves 4.
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Cara2000
Given a Place at the table
Posts: 32
(9/15/04 3:00 am)
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Re: Poultry Main Dishes
ROASTED ORANGE-HERB GAME HEN
Serve with: Baby red potatoes (tossed in olive oil and roasted alongside the hen) and buttered green beans. Dessert: A Key lime pie from the bakery.
2 tablespoons chopped mixed fresh herbs (such as thyme, parsley, and mint)
2 tablespoons minced shallots
2 teaspoons grated orange peel
1 large Cornish game hen, halved lengthwise (about 1 1/2 pounds)
1 1/2 tablespoons butter, room temperature
1/2 cup low-salt chicken broth
1/4 cup orange juice
2 tablespoons dry Sherry
2 thin orange slices
Preheat oven to 450°F. Mix first 3 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan.
Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes.
Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, Sherry, and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.
Makes 2 servings
Bon Apetit
Love and Light
cara
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Cara2000
Given a Place at the table
Posts: 33
(9/15/04 3:05 am)
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Re: Poultry Main Dishes
Thai Northern Grilled Chicken
1 chicken, cut into serving pieces, OR 4 leg quarters
12 large or 16 medium cloves garlic, chopped
16 coriander roots
1/2 tsp. freshly ground black pepper
1 tsp EACH salt, sugar, and turmeric
2 TBS coconut milk (unsweetened, OK to use lite)
Vegetable oil
In a food processor or blender, process garlic, coriander roots, pepper, salt, sugar and turmeric until just smooth.
Add small amount of oil, if necessary, to assist in processing.
Stir in coconut milk until well combined.
Massage chicken pieces with marinade.
Work some under the skin.
Place in a ziplock and marinate overnight.
Preheat grill or broiler and arrange chicken 4 inches from heat.
Broil or grill until done, 10 to 12 minutes per side, turning often, until cooked through.
Use a whole chicken, uncut, and work the marinade under the skin of the breasts, thighs and legs, as well as the outside of
the bird and the inner cavity.
Place the whole thing in a ziplock.
Allow to marinate overnight.
May cook on BBQ, or in oven until juices run clear, then allow it to rest, cover with foil, for 10 minutes.
Bon Apetit
Love and Light
cara
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Cara2000
Given a Place at the table
Posts: 34
(9/15/04 3:08 am)
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Re: Poultry Main Dishes
Broccoli & Chicken Casserole
Ingredients
4 ounces dried medium noodles
2 1/2 cups chopped cooked chicken or turkey
1 10 ounce package frozen chopped broccoli, thawed
1/2 cup sliced green onions
1 10 3/4 ounce can condensed cream of mushroom soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese (2 ounces)
1 teaspoon dried basil, crushed
1/8 teaspoon pepper
Paprika
Cook noodles according to package directions. Drain well. In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions. In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika.
Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours. Bake as above.
Serving Information
• Serves: 6
• Fat: 11.0 g
• Calories: 290
Bon Apetit
Love and Light
cara
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Cara2000
Given a Place at the table
Posts: 35
(9/15/04 3:09 am)
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Re: Poultry Main Dishes
Ground Chicken Lasagna
Ingredients
1 pound ground chicken
1 can (16 ounces) tomatoes
1 can (6 ounces) tomato paste
1-1/2 tablespoons chopped parsley, divided
1-1/2 teaspoons salt, divided
1 teaspoon basil
6 ounces lasagna noodles
1 carton (16 ounces) low fat, small curd cottage cheese
1 egg, beaten
1/4 teaspoon pepper
6 ounces skim milk mozzarella cheese
1/4 cup grated Parmesan cheese
Heat frypan over medium high temperature. Add ground chicken and brown, stirring, about 6 minutes. Pour tomatoes, tomato paste, 1/2 tablespoon of the parsley into a blender or food processor; process about 1 minute. Stir tomato mixture into ground chicken and simmer over low temperature about 20 minutes. In medium bowl, mix together remaining 1 tablespoon parsley, remaining 1/2 teaspoon salt, cottage cheese, egg and pepper. In bottom of 2-quart shallow baking dish, spoon a little of ground chicken mixture. Then layer noodles (uncooked), cottage cheese mixture, mozzarella cheese, Parmesan cheese and ground chicken mixture. Cover and let sit in refrigerator overnight. Bake in 375°F. oven for 30 minutes. Let stand about 10 minutes and cut into squares.
Bon Apetit
Love and Light
cara
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Cara2000
Given a Place at the table
Posts: 36
(9/15/04 3:11 am)
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Re: Poultry Main Dishes
Chicken Noodle Soup
8 ounces chicken breast, skinned and cut into thin strips
pinch of salt
1 egg white
1 tablespoon cornflour
12 ounces egg noodles
4 cups chicken stock
3 tablespoons lard or vegetable oil
4 ounces canned bamboo shoots, drained and shredded
2 ounces dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded
8 ounces spinch leaves, stems removed
3 spring onions, 1 inch lengths
Sauce:
1 teaspoon salt
1 teaspoon sugar
3 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon Chinese wine or dry sherry
Toss the chicken strips in salt, egg white and cornflour.
Place noodles in boiling water for about 5 minutes, drain and place in a large serving bowl. Bring the chicken stock to the boil, pour over the noodles and keep hot.
Heat the lard or oil in a wok, add the chicken, bamboo shoots, mushrooms, spinach and spring oinions and stir-fry all together. Mix sauce ingredients together and add to the wok. Mix well. When the sauce starts to bubble, pour it over the noodles and serve.
Bon Apetit
Love and Light
cara
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Cara2000
Given a Place at the table
Posts: 37
(9/15/04 3:13 am)
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Re: Poultry Main Dishes
Szechuan Style Chicken
1 chicken, about 3 pounds
1 cucumber, cut into matchstick strips
Sauce
4 tablespoons peanut butter
2 teaspoons sesame oil
1/2 teaspoon sugar
pinch of salt
2 teaspoons chicken stock
1/2 teaspoon red chilli oil
Place the chicken in a large pan and cover with water. bring to the boil and simmer for 30 minutes. Remove the chicken, allow to cool and take the meat off the bone. Cut into match stick strips.
Arrange the cucumber on a serving dish and put the chicken on top.
Mix together the peanut butter, sesame oil, sugar, salt and stock and spoon over the chicken. Sprinkle on the red chilli oil and serve cold.
Serves: 4
Bon Apetit
Love and Light
Cara
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Cara2000
Given a Place at the table
Posts: 38
(9/15/04 3:16 am)
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Re: Poultry Main Dishes
Chicken Okra
1 Large free-range chicken, jointed
1 tbsp Thyme
3 lbs Canned tomatoes
4 tbsp Olive oil
1 1/4 cups Water
1large onion, thinly sliced
2 cloves Garlic, peeled and thinly sliced
1 1/2 lbs Prepared fresh okra
1 tbsp Oregano
Some chopped parsley
Salt
Black pepper
Rinse and dry the chicken pieces. Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden. Take the chicken out, add and fry the onion and garlic until they are pale brown. Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up. Bring to the boil. Season with salt and pepper, add the chicken pieces, cover and Rinse and dry the chicken pieces. Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden. Take the chicken out, add and fry the onion and garlic until they are pale brown. Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up. Bring to the boil. Season with salt and pepper, add the chicken pieces, cover and cook the chicken for 20 minutes and then add 1 1/2lbs. of prepared okra on top. The okra should sit in but not be covered by the sauce. Add a little water if needed. Shake the pan and cook slowly for about 30 minutes without stirring, but rotating the saucepan occasionally. Continue cooking until the water has evaporated and the sauce has reduces and thickened. Sprinkle with parsley and serve.
Bon Apetit
Love and Light
Cara
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Cara2000
Given a Place at the table
Posts: 39
(9/15/04 3:18 am)
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Re: Poultry Main Dishes
Chicken and Mushroom Casserole
One kg chicken cut into serving pieces
250 gm fresh mushrooms, sliced
1 green capsicum, sliced
1 medium onion, chopped
4 teaspoons cornflour
2 chicken stock cubes
225 gm canned tomatoes
Salt and pepper to taste
Chopped parsley
Preheat large browning dish for five minutes.
Place chicken pieces into the preheated dish, skin side down. Cover with paper towelling and cook on High for five minutes. Turn chicken pieces over and cook a further five minutes. Drain chicken pieces.
Place mushrooms, capsicum and onion into browning dish and cook on High for threee minutes.
Blend cornflour with small quantity of water, add to the browning dish with crumpled stock cubes,tomatoes and tomato liquid. Season with salt and pepper. Return chicken pieces to the dish and stir well.
Cover with lid and cook on High for 20 minutes. Stir once during cooking.
Sprinkle with choppped parsley.
Serve with boiled rice or noodles.
Bon Apetit
Love and Light
Cara
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Cara2000
Given a Place at the table
Posts: 40
(9/15/04 3:19 am)
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Re: Poultry Main Dishes
Curried Chicken
1 kilo chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 clove garlic, crushed
1 tomato, skinned and sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
One-and-a-half cup chicken stock
Preheat large browing dish in microwave oven on High for five minutes.
Place the chicken pieces with oil into dish and cook on high for six minutes. Turn over once during cooking.
Remove chicken pieces and set aside. Wipe the browning dish clean.
Place butter into dish with onion, celery, apple, garlic, tomato and capsicum and cook on High for three minutes.
Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with the remaining stock.
Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Bon Apetit
Cara
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Cara2000
Waiting for a name!!
Posts: 41
(9/15/04 3:24 am)
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Re: Poultry Main Dishes
Tandoori Chicken
800 gms chicken
1 tspn of red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms yoghurt
1 tspn of red chilli powder
Salt to taste
2 tblspns ginger paste
2 tblspns garlic paste
2 tblspns lemon juice
˝ tspn garam masala powder
2 tblspns of mustard oil
For basting of butter
˝ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
To make Chicken tikka, use boneless chicken pieces cut into 1 ˝” cubes and proceed same as Tandoori chicken.
Bon Apetit
Love and Light
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Cara2000
Waiting for a name!!
Posts: 42
(9/15/04 3:27 am)
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Re: Poultry Main Dishes
Afghan Chicken
2 Cloves garlic
1/2 tsp. Salt
2 c. Plain, whole-milk yogurt
Juice and pulp of 1 large-lemon
1/2 tsp. Cracked black pepper
2 lg. Whole chicken breasts, about-2 pounds
Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor. Serve with soft pita or Arab flatbread and fresh yogurt.
Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces lie flat. Add to the yogurt and turn so all surfaces are well-coated.
Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it.
To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
Serves 6
Bon Apetit
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Cara2000
Waiting for a name!!
Posts: 43
(9/15/04 3:30 am)
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Re: Poultry Main Dishes
Aromatic Chicken with Rice
3 cups cooked rice
1 Chicken (3 pounds)
1 Onion
3 tb Sesame oil
2 tb Light soy sauce
1/2 ts Salt
1/4 ts Pepper
Spread cooked rice in a pie pan. Chop chicken into large pieces. Cut onion into wedges. In a wok or large pan heat sesame oil and brown the chicken with the onions until the onions are transparent. Add soy sauce and sprinkle with salt and pepper. Put the chicken on the cooked rice in the pie plate. Steam for about 30 minutes or until the chicken is done. Serve warm.
Serves 4
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Cara2000
Waiting for a name!!
Posts: 44
(9/15/04 3:33 am)
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Re: Poultry Main Dishes
Baked Chicken in Cream Sauce
Serve with crusty bread and a green salad.
4 boneless chicken breasts
4 slices thinly sliced ham
4 slices thinly sliced provolone cheese
8 oz. sour cream (low or no fat)
1 can cream of mushroom soup
1/3 cup dry white wine or sherry
Wrap 1 piece of ham around each pc. of chicken. Arrange
in baking dish. Top with cheese. Mixsour cream, soup, & sherry & pour over chicken.
Bake uncovered, at 375 deg. for 50 minutes.
Serve over cooked noodles
Serves: 4
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Cara2000
Waiting for a name!!
Posts: 45
(9/15/04 3:35 am)
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Re: Poultry Main Dishes
Bombay Chicken Wings
24 pieces chicken wing drummettes
1 teaspoon curry powder
1/2 teaspoon ground turmeric
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons green onion, minced
2 cloves garlic, minced
1/8 teaspoon black pepper
Sprigs of cilantro for garnish
Mix all ingredients except chicken wings and cilantro to make marinade. Add chicken wings, making sure all pieces are coated wellwith mixture; cover and refrigerate for at least 1 hour. Prepare Yogurt Chutney Dipping Sauce as follows.
Preheat oven to 350°F. Drain chicken wings; place in single layer on jelly roll pan. Bake 25 minutes until golden brown. Arrange on platter surrounding a bowl of Yogurt Chutney Dipping Sauce. Garnish with cilantro sprigs and serve.
Yogurt Chutney Dipping Sauce:
1/2 cup plain yogurt
3 tablespoons mango, finely chopped
1 tablespoon cilantro, minced
1 tablespoon green onion, minced
1/4 teaspoon hot sauce
1/8 teaspoon salt
In medium bowl combine all ingredients; cover and refrigerate until needed.
Serves: 6
Cara
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Cara2000
Waiting for a name!!
Posts: 46
(9/15/04 3:37 am)
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Re: Poultry Main Dishes
Chicken Baked with Honey and Soy Sauce
1 3-pound chicken, whole
Marinade:
2 tablespoons honey
2 tablespoons dark soy sauce
2 tablespoons sesame oil
Mix the marinade ingredients and rub the chicken inside and out. Allow to marinate for about 30 minutes. Save the marinade for basting. Tie the legs and place the chicken on a roasting rack.
Bake at 350*F for 15 minutes and then at 325*F for 20 minutes. Then, turn the heat down to 300*F for 30 minutes. Baste with the remaining marinade a few times during cooking. Watch until golden brown.
Serves: 4
Bon Apetit
Cara
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Cara2000
Waiting for a name!!
Posts: 47
(9/15/04 3:39 am)
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Re: Poultry Main Dishes
Chicken Kiev
8 Chicken Breast Halves (skinless boneless)
1/4 butter/marg. (cut into 8 pieces)
2 Tablespoons minced chives
2 Tablespoons minced Parsley
4 Tablespoons Lemon juice
2 Tablespoons Water
2 Egg yolks
Cornflake crumbs mixed with 1 Tablespoon Paprika
Flour .
Pound each breast between plastic wrap until thin.
Place one piece of butter at one end of the fillet. Sprinkle with some chives, parsleyand lemon juice. Roll up each piece
folding the ends in so that the butter is enclosed.
Secure with two plain tooth picks.
Beat eggs slightly with water. Dip rolled breasts in flour, then egg mixture, then cornflake crumbs. Shake off excess.
Lay on ungreased shallow pan, sealed side down. Bake
at 450 Degrees for 20-25 minutes.
Drain. Remove tooth picks. Lay on platter, and if desired,
garnish with dark grapes, salad greens and drained whole apricots. Serve with Rice and vegatable of choice
Serves: 6
Bon Apetit
Love and Light
Cara
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Cara2000
Waiting for a name!!
Posts: 48
(9/15/04 3:41 am)
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Re: Poultry Main Dishes
Chicken Dijonnaise
2 tablespoons butter
1 cup chicken broth
1 tablespoon vegetable oil
1/2 cup dry white wine
1 3-pound chicken, cut up
2 tablespoons Dijon mustard
2 tablespoons flour
1/2 cup heavy cream
In a large frying pan, melt butter in oil over medium heat, Add chicken and brown all over, about 10 minutes.
Stir flour into pan juice. Cook, stirring, for 1 minute without browning. Stir in chicken broth and white wine. Cover and simmer for 15 to 20 minutes, until chicken is tender.
Remove chicken to a serving platter and cover with foil to keep warm.
Whisk mustard and cream into pan juice. Simmer for 3 minutes and serve over chicken.
Serves 6
Cara
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Cara2000
Waiting for a name!!
Posts: 49
(9/15/04 3:43 am)
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Re: Poultry Main Dishes
Chicken Cordon Bleu
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
Preheat oven to 350 degrees F (175 degrees C).
Coat baking dish with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness.
Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick.
Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink.
Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Serves: 4
Calories: 422
Cara
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Cara2000
Waiting for a name!!
Posts: 50
(9/15/04 3:52 am)
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Re: Poultry Main Dishes
Lebanese poultry main dishes
Djaaj Mahshi~Stuffed Chicken
1 4-lb. chicken
1 cup chopped meat (preferably lamb)
1 cup rice
1/2 Cup chopped tomato
1/4 Cup pine nuts
1/4 cup water
1 1/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
This method uses the pressure cooker.
Stuff body cavity of chicken with mixture of ground meat, rice, nuts, water and seasonings. Remove neck bone and stuff neck skin also. Sew cavities firmly closed. Place stuffed chicken in pressure cooker. Add 2 1/2 cups water and more salt to taste. Bring to a boil and skim. Add stick of cinnamon and cook under pressure for 30 minutes. Lengthen cooking time five or 10 minutes if chicken is old and add more water. Serve this dish hot.
Habash Mahshi~Stuffed Turkey
1 12-lb. turkey
4 cups ground meat
2 cups rice
1/2 Cup pine nuts
1/2 Cup blanched almonds
1/2 cup pistachio nuts
2 tsp. salt
1 tsp. pepper
l/2 tsp. cinnamon
1 cup water
1 cup shortening
Lebanese stuffed turkey is stewed until tender instead of baked in the oven. This method of cooking produces a very tender, moist turkey.
Fry meat in fat until brown, then mix with rest of ingredients and simmer in one cup of water for 15 minutes. Stuff body cavity of turkey with mixture. Remove neck bone and stuff the neck skin also. Sew openings tightly closed with heavy thread. Place bird in a large kettle. Add water to barely cover, two teaspoons salt and bring to boil. Skim. Cover and simmer gently until meat is tender. Lift the turkey carefully from the kettle and place in shallow roasting pan. Coat with laban (yoghurt), butter or other shortening. Place in hot oven to brown the outside. Slice meat onto a serving platter and heap the rice stuffing in the center of the platter.
Hamaam bi Nabeed~Pigeons in Wine Sauce
Allow one pigeon for each person. Pluck feathers and clean the birds. Heat several tablespoons of shortening in a skillet and brown the pigeons in it, turning frequently. Transfer birds to a second skillet while preparing the sauce. In the same fat, brown several minced onions and carrots, a sliced leek and the chopped livers of the birds. Slowly add one-half cup each of white wine and water. Season to taste with salt and pepper. Simmer for half an hour, or cook under pressure for 12 minutes. Press sauce through a colander or food mill. Return the sauce to the cooking pan along with the browned pigeons. Simmer in a covered pan until tender (about 45 minutes) or cook under pressure for 20 minutes. Cut each bird in half and place in a shallow roasting pan in a moderate oven for five minutes to dry out. To serve, place each pigeon half on a round of toast and pass the sauce in a separate bowl.
Riz bi Djaaj~Lebanese Chicken Pilaf
Place a stewing chicken in enough water to cover. Bring to boil. Skim. Season water with salt, pepper and a cinnamon stick and simmer chicken until meat comes easily from the bones. Do not boil as this will toughen the meat. Cook in a pressure cooker if desired. Remove meat in large pieces from the bones. Reserve the stock. For every 1 1/4 cups stock take one cup of rice which has been soaked in hot water for half an hour and fry gently in butter. Then boil rice in chicken broth until tender. The broth will be absorbed. Saute 1/2 cup blanched almonds and 1/4 of a cup pine nuts in butter. Arrange nuts in bottom of greased deep round dish or mold. Cover with rice and press down gently. Unmold onto serving platter. Garnish with whole pieces of chicken. Serve hot with chicken gravy.
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Cara
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Cara2000
Waiting for a name!!
Posts: 51
(9/15/04 3:57 am)
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Re: Poultry Main Dishes
CHIANTI-BRAISED STUFFED CHICKEN THIGHS ON EGG NOODLES
4 ounces sweet Italian sausage, casing removed, meat crumbled
1/2 cup fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
1 large shallot, minced
1 large egg
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 large skinless boneless chicken thighs
2 tablespoons olive oil
1/4 cup chopped bacon
3/4 cup finely chopped onion
6 garlic cloves, minced
1 750-ml bottle Chianti or other dry red wine
3 cups canned low-salt chicken broth
2 cups canned crushed tomatoes in puree
1 bay leaf
1 teaspoon dried basil
1 pound egg noodles
Mix first 9 ingredients in medium bowl. Place 1 chicken thigh on work surface. Fill area where bone was removed with 2 tablespoons stuffing. Wrap chicken thigh around filling and tie with kitchen string to hold together. Repeat with remaining chicken thighs and stuffing. Sprinkle generously with salt and pepper.
Heat olive oil in heavy large skillet over medium-high heat. Add pancetta; sauté until light brown and fat is rendered, about 5 minutes. Transfer pancetta to paper towels to drain.
Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes. Transfer to plate. Add onion and garlic to skillet; sauté until tender, about 10 minutes. Return pancetta to skillet. Add wine; boil until mixture is reduced to 2 cups, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes.
Transfer chicken to bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Season with salt and pepper.
Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer noodles to large platter. Top with chicken and sauce and serve.
Makes 6 to 8 servings.
Cara
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