Tuesday, September 30, 2008

Stuffing Recipes

GIBLET STUFFING FOR TURKEY

Put the giblets in a saucepan over the
fire with boiling water to cover, sprinkle over a teaspoonful of salt
and a quarter of a teaspoonful of pepper and boil gently until tender.
Save the water in which the giblets were boiled to use for gravy. Chop
the giblets quite fine, put them in a frying pan over the fire with four
ounces of butter, two breakfast cups of stale breadcrumbs and a good
seasoning of salt, pepper and any powdered sweet herbs except sage. Stir
all these ingredients together until they are of a light brown, add a
wine glass of sherry or Madeira wine, and the force meat is ready for
use.

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Condiment Recipes - PRESERVES, PICKLES AND RELISH

RHUBARB JAM
Add to each pound of rhubarb cut without peeling, a pound
of sugar and one lemon. Pare the yellow peel from the lemon, taking care
to get none of the bitter white pith. Slice the pulp of the lemon in an
earthen bowl, discarding the seeds. Put the rhubarb into the bowl with
the sugar and lemon, cover and stand away in a cool place over night. In
the morning turn into the preserving kettle, simmer gently
three-quarters of an hour or until thick, take from the fire, cool a
little and pour into jars.

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Sunday, September 28, 2008

Fish Recipes - Recipes For Fish

FISH BALLS

1/2 lb. Cold Fish—4d.

1 gill Thick Sauce—1 1/2d.

1 teaspoonful Anchovy—1/2d.

1/2 pint Melted Butter—1 1/2d.

2 oz. Fat Bacon

1 teaspoonful Parsley—1d.

1 Egg and Pepper and Salt—1 1/2d.

Total Cost—10d.

Time—10 Minutes

Chop the fish, bacon, and parsley finely, and mix them together with the seasoning. Make a thick sauce with 1 gill water, 1 oz flour, and 1 oz butter; flavour with anchovy and stir the fish in. Simmer for a few minutes, stir in the yolk of the egg, and turn on to a plate to cool. Make up into small balls, fill a frying pan with boiling water, put in the balls. Cover over and simmer gently for ten minutes. Dish the balls in a circle and pour over the melted butter, which has been nicely flavoured with anchovy; garnish with parsley, and serve.





Carnival of the Recipes - Nerd Family Food Edition
Carnival of the Recipes - Nerd Family Food Edition

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Saturday, September 20, 2008

Brie With Sun-dried Tomatoes

Diabetic Recipes Diabetic Recipes

Brie With Sun-dried Tomatoes

2 pounds Brie cheese, chilled well and rind removed 5 tablespoons minced parsley leaves 5 tablespoons freshly grated Parmesan cheese 10 oil-packed, sun-dried tomatoes, minced, reserve oil 2 1/2 tablespoons oil from tomatoes 12 garlic cloves, minced 2 tablespoons minced basil leaves Crackers

Place the Brie on a serving platter. Set aside.

In a bowl, combine the parsley, cheese, tomatoes, reserved oil, garlic and basil. Mix well. Spread on top of the Brie. Allow Brie to sit at room temperature for 30 minutes before serving.

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Saturday, September 13, 2008

Diabetic Almond Sugar Cookies

Almond Sugar Cookies (makes about 32 cookies)

5 tablespoons (75 g) margarine 1 1/2tablespoons (18 g) sugar 1tablespoon (15 ml) egg white 1/4teaspoon (1.25 ml) almond extract 1cup (1.25 g) unbleached all-purpose flour 1/8teaspoon (0.6 ml) baking soda pinch cream of tartar 32almond slices

Preheat oven to 350°F (180°C), Gas Mark, 4. In a medium bowl, cream margarine and sugar, beating until light and fluffy. Stir in egg white and almond extract.

Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch (1.25 cm) balls. Place on a nonstick cookie sheet at least 2 inches (5 cm) apart. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice.

Bake for 8 to 10 minutes, until lightly browned. Cool on pan for 3 minutes, then transfer to wire racks to cool.

Per 2-cookie serving:90 calories (40% calories from fat), 2 g protein, 4 g total fat, 10 g carbohydrate, trace dietary fiber, 0 cholesterol, 49 mg sodium

Diabetic exchanges:1 carbohydrate (bread/starch), 1 fat Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Wednesday, September 03, 2008

Chicken Surprise

Chicken Surprise Ingredients 4 large skinless, boneless chicken breast halves (about 1 1/3 pounds) 1 cup shredded smoked Rofumo cheese or smoked Gouda, Edam or cheddar cheese (4 ounces) 1/2 cup all-purpose flour 1/8 teaspoon salt 1/8 teaspoon pepper 2 eggs, slightly beaten 3/4 cup fine dry bread crumbs 1 tablespoon peanut oil or other cooking oil Directions 1. Using a sharp knife, cut a pocket in the side of each chicken breast half. Stuff each pocket with about 1/4 cup of cheese. Secure openings with wooden toothpicks, if needed. 2. In a shallow dish, stir together flour, salt and pepper. Place eggs in another shallow dish, and place bread crumbs in a third shallow dish. Coat stuffed chicken breasts in flour mixture. Dip floured chicken in beaten eggs, then coat well with bread crumbs. 3. In a large, ovenproof skillet, heat oil over medium heat. Cook chicken 2 to 3 minutes per side or till browned. 4. Transfer skillet to a 375 degree F oven and bake, uncovered, 12 to 15 minutes or till chicken no longer is pink. Makes 4 servings. Note: To reduce the sodium , use reduce the cheese to 1/2 cup and omit the salt. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Tuesday, September 02, 2008

Chocolate Gingerbread

Diabetic Recipes Diabetic Recipes Chocolate Gingerbread 1-3/4 cups plus 3 tablespoons sifted all-purpose flour 2-1/2 teaspoons ground ginger 1 teaspoon baking powder 3/4 teaspoon ground cinnamon 3/4 teaspoon ground allspice 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsweetened cocoa powder 2/3 cup boiling water 10 tablespoons unsalted butter 3/4 cup plus 2 tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup unsulphured molasses 1 cup heavy cream for whipping 2 tablespoons granulated sugar (optional) Preheat the oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Dust with flour and tap out the excess. In a medium bowl, use a wire whisk to stir together the flour, ginger, baking powder, cinnamon, allspice, baking soda and salt. Put the cocoa powder in a small bowl. Stir in 1/3 cup boiling water and whisk until smooth. In an electric mixer, cream the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the molasses, then the cocoa mixture. Reduce the speed and mix in half the flour mixture until just well-combined. Beat in the remaining 1/3 cup boiling water, then the remaining flour mixture. Do not overbeat. Pour the batter into the prepared pan. Bake for 40 to 45 minutes, until a cake tester or toothpick inserted in the center of the cake comes out dry and clean. Set the gingerbread on a wire rack to cool slightly. If desired, serve with whipped cream. In a chilled bowl using a hand-held mixer or a wire whisk, beat the cream and sugar (optional) until the mixture forms soft peaks. Do not overbeat. Cut the gingerbread into squares and serve warm, with a dollop of the whipped cream. Diabetic Recipes Diabetic Recipes

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