Wednesday, April 30, 2008

Apple Pie Bread Pudding

Apple Pie Bread Pudding

Nonstick cooking spray 3 eggs, beaten 2 cups milk, half and half or light cream 1/2 cup sugar 1 can chunky apple pie filling (21 oz.), the more fruit kind 6 1/2 cup cinnamon raisin bread, cut into 1/2" cubes, dried (4 1/2 cups dry) Whipped cream or vanilla ice cream, optional

Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Set aside. In a large mixing bowl, whisk together the eggs, milk and sugar. Gently stir in pie filling and bread cubes. Pour into prepared cooker. Cover and cook on low setting for 3 hours until a knife inserted near center comes out clean. Mixture will be puffed. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered for 30 to 45 minutes to cool slightly before serving. Pudding will fall as it cools. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.

Serves 6

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Monday, April 28, 2008

BUFFALO-STYLE CORNISH PIECES

Serves 2

You can re-use the frying oil called for in this recipe, or any deep frying recipe, for that matter. As long as you never heat the oil to the smoking point and as long as you strain it through cheese cloth to remove any particles of food, you can use it over and over again. The oil is still good as long as it retains it's golden color. When it has turned a dark brown, it's time to replace it. If you don't have cheese cloth handy for straining, laundered nylon stockings make a good substitute.

Creamy Blue Cheese Dressing

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons crumbled blue cheese

2 tablespoons minced fresh parsley

1 tablespoon fresh lemon juice

1 scallion, thinly sliced

1 small clove garlic, minced

2 fresh Cornish game hens

salt and ground pepper to taste

oil for deep frying

2 tablespoons butter or margarine, melted

2 tablespoons Tabasco

In a small serving bowl prepare dressing by blending mayonnaise and sour cream. Stir in blue cheese, parsley, lemon juice, scallion and garlic. Chill. Quarter hens and remove backbones. Pat pieces dry with paper towels and season with salt and pepper. Heat oil to 375oF or until a small cube of bread sizzles when placed in oil. Deep-fry hens 10 minutes, turning once. Drain well. In a small bowl blend melted butter and hot sauce; brush on chicken pieces. Serve warm with Creamy Blue Cheese Dressing.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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CHICKEN WING PAELLA

Serves 4-6

Paella is a Spanish dish with a mixture of rice, vegetables, meat and sometimes shellfish. I lived in Spain for a couple of years and came to the conclusion that there must be almost as many versions of Paella as there are Spanish cooks$which means that you have a lot of latitude to vary the ingredients according to what you have handy in your refrigerator. I like this better the next day, when the different flavors have had a chance to "marry."

10 chicken wings

1 pound sweet Italian sausage links

1 teaspoon browning sauce

1 large onion, chopped

1 sweet red pepper, cut into thin strips

1 medium-sized zucchini, chopped

1 can (16-ounces) tomatoes, undrained

1/2 cup hot water

1 teaspoon salt or to taste

1 teaspoon dried oregano

1/2 teaspoon paprika

1/2 teaspoon ground turmeric

1/2 teaspoon Tabasco

2 cups hot cooked rice

1 cup frozen peas, thawed

Cut wing-tip section from wings. Set tips aside to cook later in soup or stew, if desired. Brush sausages with browning sauce; cut into 1-inch pieces. In 3-quart microwave-safe dish, place sausage pieces; cover with wax paper. Microwave at HIGH (100% power) 6 to 7 minutes, or until sausage loses its pink color, stirring twice. With slotted spoon remove sausage.

To drippings in dish, add onion, red pepper and zucchini; cover with plastic wrap. Microwave at HIGH 5 minutes, stirring twice. Add tomatoes, browned sausages, water, salt, oregano, paprika, turmeric and Tabasco; stir to blend.

Arrange chicken wings in circular pattern on top of tomato mixture. Cover with plastic wrap; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power); cook 10 minutes per pound. Halfway through cooking time, turn wings over; re-cover and complete cooking. Stir in hot cooked rice and peas; microwave at HIGH 3 minutes.

To warm for serving, cover with plastic wrap to speed cooking and microwave at HIGH until heated through. Let stand 5 minutes before serving.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Wednesday, April 23, 2008

Chocolate Angel Pie

Chocolate Pie Recipe - Chocolate Angel Pie

Ingredients: 4 eggs 1 cup sugar 1/4 cup cornstarch 2-1/2 cups half-and-half, light cream, or whole milk 3 ounces unsweetened chocolate, chopped 1 tablespoon butter or margarine 2-1/2 teaspoons vanilla 1/2 teaspoon cream of tartar 1/2 cup sugar Baked 9-inch pastry shell

Directions: 1. Preheat oven to 325 degrees F. Separate egg yolks from whites; set whites aside for meringue. Place yolks in a small bowl; set aside. 2. For filling, in a medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into yolks. Add egg yolk mixture to hot mixture in saucepan. 3. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and 1-1/2 teaspoons of the vanilla. Cover and keep filling warm. 4. For meringue, in a large mixing bowl, combine egg whites, remaining 1 teaspoon vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed for five minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. 5. Pour warm filling into baked pastry shell. Spread meringue over warm filling; seal to edge. Bake for 30 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage.

Makes 8 servings.

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Wednesday, April 16, 2008

CORNISH HENS WITH LEMON TARRAGON SAUCE

Serves 4

You can get more juice from a lemon if you roll it around on a flat surface first while pressing your palm against it fairly hard. This ruptures the little juice sacks. You'll also get more juice if the lemon is at room temperature rather than just out of the refrigerator.

2 fresh Cornish game hens

1/4 cup flour

1 1/2 teaspoons fresh tarragon, divided, or 1/2 teaspoon dried

1 cup chicken broth

Juice of one lemon (about 1/4 cup)

Salt and ground pepper to taste

1/2 pound fresh asparagus, or substitute green beans

2 teaspoons water

With sharp knife or poultry shears, cut hens in half, lengthwise. Remove and discard backbone and skin. Coat hen pieces lightly with flour and sprinkle with half of tarragon. Place hens bone side up, with legs to inside, on a microwave-safe roasting utensil.

In a 4-cup glass container, combine chicken broth, lemon juice, remaining tarragon and pepper. Microwave at HIGH (100% power) 3 to 4 minutes, or until boiling. Baste hens with half of hot broth. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound combined weight of hens. Halfway through cooking time, turn hens bone side down and baste with remaining broth mixture. Re-cover and complete cooking. Let stand, covered, 10 minutes.

Slice asparagus diagonally into 1-inch pieces and place in a 2-quart microwave-safe utensil with water. Cover; microwave at HIGH 3 TO 4 minutes. Let stand 2 minutes; drain and set aside. When ready to serve, add asparagus to lemon sauce and pour over hens.

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Copyright (C) by Mitzi Perdue - Used with Permission

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Wednesday, April 09, 2008

Angel Hair Pasta With Cilantro Sun Dried Tomatoes And Feta

Angel Hair Pasta With Cilantro Sun Dried Tomatoes And Feta

8 ounces sun-dried tomatoes in oil -- coarsely chopped

2 tablespoons olive oil -- from tomatoes

8 ounces feta cheese -- crumbled

1 bunch fresh cilantro -- coarsely chopped

4 ounces angel hair pasta -- cooked

Combine first 3 ingredients and set aside. Cook pasta according to directions and toss with the tomatoes, cilantro and feta cheese. Serve warm or cold.

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Linguine with Tomatoes & Basil

Famous Recipe - Linguine with Tomatoes & Basil

6 very ripe large tomatoes, peeled, seeded, and cut into bite-sized pieces

1/2 cup extra-virgin olive oil

1 cup fresh basil leaves, cut into strips

1 cup freshly grated parmesan cheese

3/4 cup sliced black olives

1/2 cup sliced pimiento-stuffed green olives

4 cloves garlic, minced

Salt to taste

1 teaspoon coarsely ground pepper

1 (16-ounce) package uncooked linguine pasta

Freshly grated parmesan cheese

In a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black olives, green olives, garlic, salt, and pepper; stir until blended. Cover and let stand at room temperature 2 hours. Cook pasta according to package directions; drain and return to pan. Add tomato mixture and toss to coat thoroughly. Transfer onto individual serving plates and garnish with additional parmesan cheese. Makes 4 to 6 servings.

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Sunday, April 06, 2008

Vegetable Recipes

CREAMED SPAGHETTI

Have two quarts of water boiling in a kettle and
one-third of a pound of spaghetti. Hold a few pieces of the spaghetti at
a time in the water and as the ends soften turn them round and round and
down into the kettle. When all are in the water put on a cover and cook
the spaghetti twenty minutes, then drain.

Make a cream sauce with a rounding tablespoon each of flour and butter
and one cup of cream. Season with one-half teaspoon of salt and a few
grains of pepper. Stir in the spaghetti cut in inch pieces, turn on to a
dish, and sprinkle with finely grated cheese.

Squash Ginger Soup

Quotes Chicken Recipes

Candy Recipes - Candies

CRYSTALLIZED COWSLIPS
These make a prized English confection, much
used for ornamenting fancy desserts. The flowers are gathered when in
full bloom, washed gently and placed on a screen to dry. When this is
accomplished the stems are cut to within two inches of the head and the
flowers are then laid heads down on the tray of the crystallizing tin,
pushing the stalks through so the flowers shall be upright. When full
put the tray in the deep tin and fill with the same crystallizing sirup,
pouring around the sides and not over the flowers. When dry, arrange in
baskets or use in decorating.

Salmon in Tomato Cream Sauce

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Recipes Tried and True

Fowl and Game Recipes

CHICKEN ON BISCUIT. MRS. H. T. VAN FLEET.

Have prepared for cooking a nice fat fowl about a year old; season

with pepper and salt, and boil two hours, or until very tender. When

done there should be a quart of broth. If there is not that quantity,

boiling water should be added. Beat together very smoothly two

heaping tablespoonfuls of flour with the yolk of one egg and one-third

pint of cold water; add this to broth, stirring briskly all the time;

add one tablespoonful of butter. Have ready a pan of hot biscuit;

break them open and lay halves on platter, crust down; pour chicken

and gravy over biscuit, and serve immediately .

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Chicken Korma Recipe

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Saturday, April 05, 2008

Cake Recipes - Dessert Recipes - Cakes

A COMMON CAKE.

Jewish Recipes

Rub in with one pound of flour six ounces of butter, and two
tea-spoonsful of yeast, to a paste; set it to rise, then mix in five
eggs, half a pound of sugar, and a quarter of a pint of milk; add
currants or carraways, and beat well together. If required to
be richer, put more butter and eggs, and add candied citron and
lemon-peel.

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Cheese Recipes

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Cake Recipes - Dessert Recipes - Cakes

A PLAIN CAKE.

Jewish Recipes

Work into two pounds of dough a quarter of a pound of sugar, the same
of butter; add a couple of eggs, and bake in a tin.

Jewish Recipes



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Friday, April 04, 2008

Jewish Recipes - Dessert Recipes - Recipes for Desserts

ALMOND RICE.

Jewish Recipes

Boil half a pound of whole rice in milk until soft, beat it through
a sieve, set it on the fire, with sugar according to taste, a few
pounded sweet almonds and a few slices of citron; when it has simmered
a short time, let it cool; place it in a mould, and when sufficiently
firm turn it out, stick it with blanched almonds, and pour over a fine
custard. This may be made without milk, and by increasing the quantity
of almonds will be found exceedingly good.

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Candy Recipes - Chocolate Recipes

CHOCOLATE COATED ALMONDS



Select nuts that are plump at the ends. Use them without blanching.
Brush, to remove dust. Melt "Dot" Chocolate and when cooled properly
drop the nuts, one at a time, into the center of it; push the nuts under
with the fork, then drop onto waxed paper or oil cloth. In removing the
fork make a design on the top of each nut. These are easily prepared and
are particularly good.



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Jewish Recipes - Veal Recipes - Recipes for Veal

MIROTON OF VEAL.

Jewish Recipes

Mince finely some cold veal or poultry, add a little grated tongue,
or smoked beef, a few crumbs of bread, sweet herbs, pepper, salt,
parsley, and if approved, essence of lemon, mix all well with two or
three eggs, and a very small quantity of good gravy; grease a mould,
put in the above ingredients and bake for three-quarters of an hour;
turn out with care, and serve with mushroom sauce.

Jewish Recipes

FRICONDELLES.

Jewish Recipes

Prepare cold veal or poultry as in the last receipt, add instead of
crumbs of bread, a French roll soaked in white gravy, mix with it
the same ingredients, and form it into two shapes to imitate small
chickens or sweetbreads; sprinkle with crumbs of bread, and place in a
frying-pan as deep as a shallow saucepan; when they have fried
enough to become set, pour enough weak gravy in the pan to cover the
fricondelles, and let them stew in it gently, place them both in
the same dish, and pour over any well thickened sauce that may be
selected.

Jewish Recipes

ANOTHER SORT.

Jewish Recipes

Prepare four small pieces of veal to serve in one dish, according to
the directions given for fricandeau of veal; these form a very pretty
_entree_; the pieces of veal should be about the size of pigeons.

Jewish Recipes



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Chocolate Recipes - Chocolate Candy Recipes

CHOCOLATE NOUGATINES



1 cup of granulated sugar,
1/2 a cup of glucose,
1/2 a cup of honey (strained),
Piece of paraffine size of a pea,
1/4 a cup of water,
1/4 a teaspoonful of salt,
The whites of 2 eggs, beaten dry,
1 cup of almond or English walnut meats, chopped fine,
1 teaspoonful of vanilla,
About 1/2 a pound of Baker's "Dot" Chocolate.

Put the sugar, glucose, honey, paraffine and water over the fire, stir
occasionally and let boil to the hard ball degree, about 248 deg. F. Add the
salt to the eggs before beating them, and gradually pour on part of the
syrup, beating constantly meanwhile with the egg beater; return the rest
of the syrup to the fire and let boil until it is brittle when tested in
cold water or to 290 deg. F. Then turn this gradually onto the eggs, beating
constantly meanwhile. Return the whole to the saucepan, set over the
fire on an asbestos mat and beat constantly until it becomes crisp when
tested in cold water. Pour into a buttered pan a little larger than an
ordinary bread pan and set aside to become cold. When cold cut into
pieces about an inch and a quarter long and three-eighths of an inch
wide and thick. Coat these with "Dot" Chocolate.



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Vegetable Recipes - Recipes for Vegetables

BAKED TOMATOES

1 doz. Tomatoes—4d.

1 oz. Bread Crumbs—1/2d.

1 oz. Butter

1/2 teaspoonful Mustard—1d.

Total Cost—51/2 d.

Time—15 Minutes

Slice up the tomatoes, spread with a very little made mustard. Season some brown bread crumbs with pepper and salt, and sprinkle the slices well. Put into a buttered dish and bake till soft. Serve hot.





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Jewish Recipes - MATSO - Cake Recipes - Dessert Recipes - Cakes

ANOTHER SORT.

Jewish Recipes

Warm a quarter of a pint of water flavoured with a little salt, in
which mix four beaten eggs; then mix half a pound of matso flour, and
a couple of lumps of white sugar, and half a teacup of milk; mix all
well together, and bake in a tin.

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Turkey and Fruit Pasta Salad

Turkey and Fruit Pasta Salad

1 cup dry gemelli pasta or 1 1/3 cups corkscrew macaroni 1 1/2 cups chopped cooked turkey or chicken 2 green onions, sliced 1/3 cup fresh lime or lemon juice 1/4 cup vegetable oil 1 tablespoon honey 2 teaspoons snipped fresh thyme or 1/2 teaspoons dried thyme, crushed 2 medium nectarines or plums, sliced 1 cup halved fresh strawberries Cook pasta according to package directions, preferably al dente (firm tothe bite). Drain, rinse with cold water and drain again. In a large mixing bowl, combine pasta, turkey, and green onions. Toss to combine. For dressing, in a screw-top jar, combine lime or lemon juice, oil, honey and thyme. Cover and shake well. Pour dressing over pasta mixture;toss to coat. Cover and chill for 4 hours or overnight. Just before serving, add the nectarines or plums and strawberries. Toss gently to combine. Makes 4 servings.

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Seafood Wrap Sandwiches

Seafood Wrap Sandwiches

Ingredients 4 (10-11") flour-tortilla wraps, any flavor 4 large lettuce leaves 1 lb. deli-style seafood salad Sliced avocado, red onion Directions Line tortillas or wraps with lettuce. Spoon seafood salad down middle. Top with avocado and onion. Roll tortillas around filling, then wrap a 12x6" sheet parchment or waxed paper around each for easyeating. Makes 4 servings Nutrtional Info Per Serving: 430 cal, 11 g pro, 43 g car, 3 g fiber,23 g fat (3 g saturated fat), 17 mg chol, 899 mg sod.

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