MAKING 1) Take a heavy bottomed skillet and place it over medium-high heat. Put butter and 1 teaspoon oil in it. 2) Place chicken breasts over the butter-oil mixture and cook for about 4-5 minutes or until one side is done. Flip the meat pieces over and... - 44.296

GETTING READY 1) Preheat the oven to 375°. MAKING 2) Flatten chicken breasts to 1/4 inch thickness using a meat mallet or rolling pin by placing each of them on a sheet of waxed paper. 3) Mix the next 8 ingredients and stir well to make the stuffing. 4)... - 46.4867

In a medium bowl, stir together the yogurt, mayonnaise and rosemary. Fold in the chicken and grapes. - 23.7484

Skin the breasts and cut out any pieces of the wingbone which may be left attached. Brush the breasts with the vermouth. Blanch the spinach leaves until wilting, then plunge into cold water. Halve the grapes and, if you have the time, peel them also. Cut out... - 42.8929

MAKING 1. In a small mixing bowl, mix together the vinegar and mustard. 2. Put the oil and continue to stir until thoroughly emulsified. 3. Stir in the parsley, chives, chervil, and tarragon. SERVING 4. In a large platter arrange the endive 5. Top up with... - 45.0995

Place chicken in an 8x8x2-inch baking dish. Sprinkle with water. Cover with clear plastic wrap; vent by leaving a small area unsealed at the edge of the dish. Micro-cook on 100% power (HIGH) for 5 to 7 minutes or till tender, rotating the dish a quarter-turn... - 37.0486

Skin and de-seed the grapes. Insert a walnut of butter and 4 to 7 grapes inside each grouse. Smear the rest of the butter all over the birds, and lay the rashers of bacon over the breasts. Place on a rack in a roasting tin and cook in the preheated oven for... - 37.9833

MAKING 1. In a serving bowl, mix together chicken, grapes, celery and walnuts, toss aorund with tofy mayonnaise and chill SERVING 2. Serve on a bed of lettuce or spinach leaves as a luncheon salad - 28.1354

Make pocket in breast of each hen by carefully loosening skin with fingers. Combine 2 tablespoons butter with orange peel, ginger and shallot in small bowl and mix until smooth. Place half of butter mixture in each pocket and spread evenly by gently pressing... - 44.2465

Sprinkle chicken with salt and pepper and coat lightly with flour. Heat the 5 tablespoons butter in a frying pan and quickly brown chicken on all sides. Arrange pieces closely together in a single layer in a large shallow baking pan. Add onion to butter in... - 45.4833

Preheat oven to 325 degrees. In a bag combine flour, salt and pepper. In the seasoned flour shake chicken to coat. In a skillet heat margarine over medium heat. Add chicken. Saute until light brown. Into a casserole spoon chicken with slotted spoon. To the... - 43.8166

GETTING READY 1) Wash the birds and dry them. 2) Secure with string for ease of handling. MAKING 3) In the cooker, heat the butter and brown the guinea fowl all over. 4) Take out from cooker and drain well. 5) In hot butter, saute the shallots, lift out... - 44.2054

In a large skillet, brown the chicken on both sides in the oil over medium-high heat. When the second side is brown, reduce the heat, add the onion to the skillet, and saute until it's translucent. Add the Marsala, broth, thyme, salt, and pepper. If you're... - 43.6321

GETTING READY 1. In a medium saucepan, 2. Combine the stock, peas, mint, 1 tablespoon of cilantro, 1/4 teaspoon of salt and pepper bring it to boil. Cover, reduce flame and simmer for 45 minutes or until the peas are soft. 3. In the meantime, toss the... - 47.084

MAKING 1)In a large skillet heat oil. 2)Over medium-high heat brown the breasts, by its skin sides down. 3)Shallots should be chopped finely. 4)Brown chicken on second side by adding shallots. 5)Further add salt, pepper and Marsala 6)Simmer for 10 minutes by... - 39.7871

1. Combine the mayonnaise and lime juice in a mixing bowl. Season with 1/2 teaspoon salt and freshly ground black pepper to taste. With scissors, snip the chives into 1/8 inch pieces (you should have about 1/3 cup), and stir into the mayonnaise. 2. Cut the... - 34.6531

MAKING 1) In a stockpot, place the turkey breast in 5 quarts of water, along with the carrots, onion and celery to poach the turkey breast. 2) Prepare a bouquet garni by tying the bay leaves, peppercorns, parsley and thyme in a square of cotton cheesecloth... - 47.6947

MAKING 1) Take a large skillet and combine together carrots, chicken breasts, green onions, lemon peel, salt, rosemary, 1/2 cup wine, pepper and lemon juice. Bring the mixture to a boil 2) Reduce heat and cover. Simmer for about 20-30 minutes or until chicken... - 45.9842

Remove chicken neck and giblets, then rinse chicken inside and out; pat dry. Place breast down on a rack in a roasting pan; brush with butter and sprinkle lightly with salt and pepper. Roast in a 325° oven for 45 minutes. Turn chicken breast up. Continue to... - 40.8929

Fill cavity of quails with Grape Stuffing. Tie legs with string. Wrap a bacon rasher around each quail to protect the breast from drying out during cooking, secure with toothpicks. Barbecue quail gently, turning frequently and basting with oil. Grape... - 33.1741

1. Cut the chicken into bite-sized pieces and set aside. 2. Peel and slice the avocados, and sprinkle with the lemon juice. Set aside. 3. Mix the mayonnaise, double cream and tarragon and season to taste with the salt and pepper. 4. Wash and shred the lettuce... - 40.2605

In a large bowl, combine cabbage, radishes, grapes, onions and walnuts. Toss gently and set aside. In a blender or the work bowl of a food processor fitted with a metal blade, combine vinegar, oil, sugar, mustard, salt and pepper. Process 20 seconds. Add to... - 40.9613

Sprinkle the chicken with 1 1/4 teaspoons of the thyme and the salt and pepper. Coat a stove-top grill pan or skillet with olive-oil cooking spray and heat over medium heat for 2 minutes. Place the chicken in the pan. Grill for 4 minutes per side, turning... - 44.829

GETTING READY 1) Preheat the oven to 350°F. 2) Place a knob of butter, tarragon and salt and pepper to taste, inside each bird. MAKING 3) Tie each bird with fine string or trussing thread, spread the remaining butter over the breast of each bird. 4) Arrange... - 43.1129

GETTING READY 1) Preheat oven to 325° F before roasting. 2) Wash capon under water and pat dry with paper towel after draining well. MAKING 3) Season body and neck cavities of capon with salt. 4) To prepare stuffing, take a large skillet and melt butter in... - 45.0708

Bring the onion, sage, broth, and water to a boil in a large saucepan. Add the boneless chicken breasts. Bring back to a simmer, simmer for 2 minutes, cover, and remove from the heat. Let stand about 10 minutes. Remove the chicken breasts to a plate and cover... - 45.5228

In skillet combine orange peel, orange juice, onion, and bouillon granules. Skin chicken breasts; halve lengthwise. Place chicken in skillet. Sprinkle with paprika and a little salt and pepper. Cover and simmer for 30 to 35 minutes or till chicken is... - 38.244

MAKING 1 In a microwave-safe, 12-by-7 1/2-by-2-inch dish, add orange peel, orange juice, green onion and bouillon granules. 2 Add in the chicken and sprinkle with salt, pepper and paprika lightly. 3 Using waxed papercover the dish and microwave at high... - 44.831

GETTING READY 1) Take the chicken breasts and sprinkle salt on their insides. 2) In a large bowl, mix rice, 1 tablespoon of butter or margarine, 1/4 teaspoon salt, parsley, rosemary and basil. Toss the mixture lightly. 3) Spoon the mixture into the chicken... - 43.3686

Cut chicken breasts in half lengthwise. Sprinkle with salt; arrange chicken in 10x6x1 3/4-inch baking dish. Dissolve bouillon cube in 1/2 cup boiling water; stir in orange peel, orange juice, chopped green onion, and dash pepper. Pour over chicken. Cover with... - 39.1262

In skillet combine the first 4 ingredients. Add chicken; sprinkle with paprika, salt, and pepper. Cover and simmer till chicken is tender, 30 to 35 minutes. Remove chicken to platter; keep warm. Measure pan juices; add water, if needed, to make 3/4... - 40.4174

Pound each chicken breast between two sheets of plastic wrap to 1/4-inch thickness. Set aside. In small mixing bowl, combine butter, mushrooms and onion. Cover with plastic wrap. Microwave at High for 2 minutes. Stir in remaining stuffing ingredients. Spr - 34.2153

MAKING 1. In a pan add water, cook pasta as per package directions, drain, rinse under cool water, drain and cool keeping aside. 2. Over a broiler or grill, grill or broil chicken breasts after sprinkling with lemon pepper and over medium heat for 10 minutes,... - 38.4197

Rinse chicken and pat dry. Melt butter in a wide frying pan over medium heat. Add chicken, a portion at a time, without crowding; cook, turning once, until lightly browned on both sides. Stir in marmalade, tarragon, and wine. Bring to a boil over high heat;... - 39.1013

MAKING 1) Rub salt and pepper on chicken. Dredge with flour. 2) In a skillet put equal quantities of butter and oil and stir fry chicken till brown. 3) Keep aside in a shallow casserole. 4) In a saucepan melt 2 tablespoons butter. 5) Add onion, carrot and... - 46.3075

Sprinkle chicken lightly with salt. Melt 1 tablespoon of the butter in wide frying pan over medium heat. Add chicken breasts and cook until golden on each side. Stir in marmalade, tarragon, and wine. Cover and simmer for about 15 minutes or until meat is no... - 44.9642

Rinse chicken and pat dry. Melt 2 tablespoons of the butter in a 10- to 12-inch frying pan over medium heat. Add chicken, a portion at a time, without crowding. Cook, turning as needed, until lightly browned on both sides, about 5 minutes. Add more butter to... - 41.2065

MAKING 1. According to package instructions, cook the rice and keep warm 2. Fill a bag with seasoned flour, add chicken to it and shake well to coat; brown it in a skillet, in oleo; add onion, bay leaf, ginger, carrot and wine 3. Cover the pan and simmer for... - 40.8031

Mix all the ingredients for the stuffing together. Place the mixture on the turkey breast and roll it up. Tie with butcher's string. Poach in hot water with salt, pepper and bouquet garni for about 20 minutes. Remove from water, then roast in the oven for 30... - 32.1937

Melt 2 tablespoons butter in heavy pan. Brown skinned chicken over medium heat and transfer to casserole. Melt remaining butter in skillet and saute mushrooms 3 minutes over high heat. Remove them and scatter over chicken. Reduce heat and stir flour into... - 39.3079

Place each chicken piece between two pieces of wax paper and pound to 1/4" thick with a rubber mallet or meat pounder. In a small bowl, combine the scallions, parsley, coriander, and pepper. Spread a generous teaspoonful of the mixture over each chicken... - 40.5096

Combine the chicken breasts, celery tops, salt, peppercorns, bay leaf, instant chicken broth or bouillon cube and water in a large frying pan; heat to boiling; cover. Simmer 30 minutes, until meat is tender. Cool in broth until easy to handle, then remove and... - 42.0752

Combine chicken breasts with water, salt, curry powder and celery tops in a large saucepan; cover; simmer 30 minutes, or until tender. Remove chicken from broth; cool until easy to handle. Strain broth into a 4 cup measure; add water, if needed, to make 3 1/2... - 41.8485

Your dinner table will be complete with this salad Veronique. The crunch to this salad Veronique is gifted by the addition of celery and grapes to the mixture. A great recipe indeed! - 36.9509

Brown chicken in a frying pan with oil. When chicken is cooked add all of the juice and bring to a boil. Let it boil until the juice becomes a syrup consistency. - 11.2322

GETTING READY 1) Preheat the oven to 350 degrees. 2) In a pan, combine the grape juice and cornstarch. 3) Mix until the cornstarch is dissolved well. MAKING 4) To the dissolved cornstarch, add the fennel seeds. Mix well. 5) On low heat, bring this mix to a... - 41.6895

GETTING READY 1) Trim the chicken breasts if any visible fat is there. MAKING 2) In a heavy-based frying pan, place the chicken breasts, pour over the stock and let it boil. 3) Cover the pan and simmer for 20 minutes, or until fully cooked. 4) With a slotted... - 38.7706

Put the washed rice into a pan with the stock, orange juice and seasoning. Bring to the boil, lower the heat, cover the pan and simmer gently for about 15 minutes until the rice is just tender and the liquid has evaporated. While the rice is cooking, blend... - 41.4014

Combine flour, salt, and pepper; dredge chicken in flour mixture. Sauté chicken in butter in a large skillet until golden brown on each side. Cover, reduce heat, and cook 15 minutes or until tender. Remove chicken to serving platter, reserving pan... - 29.6702

Skin, halve lengthwise, and bone chicken breasts. Cut chicken breasts into 1-inch pieces; set aside. In wok melt butter or margarine over medium-high heat. Stir-fry mushrooms and onions in butter about 2 minutes or till soft. Add chicken pieces and stir-fry... - 36.7661

MAKING 1. Cut each chicken breast diagonally into four to five strips and and add to a bowl with marinade; allow to stanf rof five minutes 2. Halve the grapes and seed them in case you see any seeds; set them aside 3. In a skillet, heat butter and oil and... - 39.1818

Pound each chicken breast half to 1/4-inch thickness. Set aside. In small bowl, combine all filling ingredients. Mix well. Spread about 1 teaspoonful filling over each chicken breast half. Fold in sides and roll up, enclosing filling. Place breast seam-side... - 47.3166

In small bowl whisk chutney, yogurt, mayonnaise and lime juice; season with salt and pepper. Line platter or 4 individual serving plates with lettuce; top with turkey, strawberries, grapes, celery and onion. Drizzle with chutney dressing. Garnish with mint. - 34.4137

The chicken veronique is a cooked chicken preparation made with chicken breasts. Cooked in a pan with chicken soup and white wine along with cream, the chicken veronique is seasoned with balck pepper. With added white grapes, the chicken veronique is an... - 35.0491

Prepare macaroni as directed on package. Rinse and drain. Set aside. In 2-quart casserole, combine mayonnaise, sour cream, onion, honey, poppy seed and mustard. Mix well. Stir in macaroni and turkey. Microwave at High for 3 to 6 minutes, or until heated... - 37.7849

Pound the chicken flat with a meat mallet. Cut the grapes in half and place a few grapes on the chicken along with 1 oz (30 g) of cheese and a sprinkling of shrimp. Roll the chicken to enfold the filling inside. Place on a baking pan and refrigerate for 1... - 42.7337

1. In a large bowl, mix apples with lemon juice. Stir in grapes, celery, carrot, romaine, chicken and walnuts. 2. In a small bowl, combine mayonnaise and sour cream. Add to the salad, stirring to mix well. - 30.1587

MAKING 1. In a cup combine the yogurt, mayonnaise, and curry powder and mix well 2. Add the dressing to the chicken 3. Place equal amounts of the mixture on top of the slices of the bread 4. Top with the nectarine and the rest of the bread SERVING 5. Toast... - 39.3474

4 - 31.861

Combine the seasoning mix ingredients in a small bowl. Sprinkle all surfaces of the chicken evenly with 4 teaspoons of the seasoning mix. Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 400°, about 4 minutes. Lightly coat each side... - 42.8381

Pat chicken dry with paper towels. Toss 1 cup grapes with 2 tablespoons honey in small bowl. Place grapes in body cavity. Tie legs close to body and fold wing tips back or secure with skewers or cotton string. Place chicken, breast side up, on rac in roasting... - 35.0884

Combine first 4 ingredients in a small bowl, tossing gently. Combine mayonnaise and remaining 4 ingredients, stirring well. Add mayonnaise mixture to turkey mixture, and toss lightly to combine. Cover and chill. - 36.9581

1. Combine mayonnaise, sour cream, dill, vinegar, and salt in a medium bowl; stir well. Add turkey and next 5 ingredients; toss gently to coat. Cover and chill. - 32.5715

In a 2-quart saucepan over medium heat, bring the stock to a boil. Add the rice. Cover and cook over medium-low heat for 10 minutes, or until all the stock has been absorbed. Fluff with a fork. Spread in an even layer on a large tray. Place in the freezer or... - 47.6672

MAKING 1) Bring the stock to a boil in a 2-quart saucepan placed over moderate heat. 2) Add the rice and cook over moderate-low heat for about 10 minutes or till all the stock has been absorbed. 3) Use a fork to fluff and on a large tray, spread the rice in... - 45.0405

MAKING 1 Heat the gas or charcoal grill and place the chicken on it.Cover and cook for 7-10 minutes turning halfway through cooking,until the juice of chicken is clear when cut at the thickest part.(170 degrees farenheit). 2 Cool and cut into bite size... - 39.122

GETTING READY 1 Lightly coat the grill with cooking spray and preheat for 5 minutes. MAKING 2 Place the chicken on the grill and cook for 5-7 minutes. 3 Cut into small cubes when cool. 4 In a large bowl, add chicken, grapes, celery, onion and walnuts. 5 ... - 47.5233

1. Season chicken with salt, pepper, and 1/2 teaspoon of thyme. Melt butter in a large frying pan over medium heat. Add chicken and cook, turning, until golden outside, 8 to 10 minutes. Remove chicken from pan. 2. Add shallots to pan and cook until softened,... - 29.1808

1. Preheat the oven to 375°F. 2. Heat the oil in a 4-quart flameproof enameled cast-iron casserole over medium heat. Add the garlic and rice and cook, stirring continuously, until some of the rice kernels begin to turn translucent, about 3 minutes. 3. Add... - 37.3694

MAKING 1) Take a mixing bowl and combine together salt, flour and pepper in it. 2) Dredge chicken in the mixture. 3) Take a large skillet and heat butter in it. 4) Saute chicken until golden brown on both sides. 5) Cover and reduce heat. Cook for about 15... - 44.9148

Preheat oven to 350°. Snip off wing tips and wipe inside and outside of ducklings with paper towels. Combine remaining ingredients in a blender and whirl on high until thoroughly liquified. Place ducklings, breast side up, on a rack in a roasting pan. Brush... - 32.832

To make vinaigrette, whisk together olive oil, vinegar, salt, and pepper and blend well. Cut cooked chicken into bite-sized or larger pieces. Toss chicken, apple slices, grapes, and walnuts with vinaigrette. Arrange lettuce leaves on a serving plate and... - 32.0233

1. Toss chicken, celery, oranges and grapes in covered plastic container. 2. For dipping sauce, combine yogurt, mayonnaise, soy sauce and pumpkin pie spice in small covered plastic container. 3. Pack chicken mixture and dipping sauce in insulated bag with ice... - 32.4501

MAKING 1. In large bowl, combine turkey, pasta, oranges, apple, grapes and celery. 2. For making the dressing in small bowl, combine yogurt, juice concentrate and ginger. 3. Toss the mixture with the dressing to coat. SERVING 4. Serve after refrigerating... - 37.6889

Preheat oven to 350°. Wash chicken; pat dry. Place in baking pan. Mix mayonnaise and yogurt. Spread mixture over both sides of chicken with a pastry brush. Crush cereal in a blender or food processor. Sprinkle crushed cereal evenly over top side of... - 35.2683

MAKING 1) In a bowl, add all the dressing ingredients together, stir to blend well and keep aside. 2) In a large heavy pot, place the carrot, celery, parsley, peppercorns, bay leaf and water together, allow to boil. 3) Stir in the chicken breasts and... - 46.586

Combine chicken breasts, celery tops, salt, peppercorns, bay leaf, instant chicken broth or bouillon cube, and water in a large frying pan; heat to boiling; cover. Simmer 30 minutes, until meat is tender. Cool in broth until easy to handle then remove and... - 40.0287

Rub chicken well with the lemon; sprinkle lightly with salt. In skillet brown chicken slowly in hot butter or margarine about 10 minutes, turning chicken pieces as necessary to brown evenly. Drain off fat. Add wine, 2 tablespoons water, and the chicken... - 43.7507

MAKING 1) In a large bowl add yogurt, mayonnaise, honey, salt and pepper to taste. 2) Whisk all the ingredients together. 3) Add apple, red and green grapes, celery, scallion, and chicken. Toss the mixture well. SERVING 4) Mound one-fourth of the salad on... - 43.0709

GETTING READY 1. Dredge quails with seasoned flour. MAKING 2. In a large Dutch oven or a casserole, melt butter over medium high flame. 3. When the butter starts to froth, arrange the birds breast side down and sear evenly on all sides until lightly... - 41.811

1 To make the dressing, puree 1/2 cup of the cucumber, the mayonnaise, buttermilk, chives, lemon juice, mustard, celery seeds, and salt in a blender or food processor; set aside. 2 Cook the pasta according to package directions omitting the salt, if desired;... - 31.2552

GETTING READY 1) Preheat the oven to 200°F. MAKING 2) Drizzle pepper and 1/4 teaspoon of salt over chicken. 3) Take a heavy-bottomed skillet and place it over medium-high heat. Pour oil and heat. 4) Now, put the chicken in the skillet and saute each side... - 45.536

GETTING READY 1) Using a pastry brush, brush the pheasants wit the butter and breast side up, place the bird onto a large roasting pan 2) Broil the pheasant for 5 minutes 3) Take our from the oven and using the hands rub 1/8 teaspoon each of salt, pepper,... - 45.2484

In a large heavy skillet over medium-high heat melt margarine. Add chicken. Cook over high heat for 2 to 3 minutes or until light brown. Remove chicken Add leeks and green onions. Stir-fry until wilted. Add tomato, wine and gingerroot; mix well to deglaz... - 43.077

MAKING 1. Remove any traces of fat from the meat and cut into chunks 2. In a saucepan, melt butter or margarine, add veal chunks to it and fry till golden brown on each side 3. Add about half a cup of water, cover ans simmer for forty five minutes till the... - 40.3751

MAKING 1. In a pan add butter and saute onion and chicken until golden. 2. Stir in soup, yogurt, water, mustard and tarragon and bring to a boil. 3. Stir in rice, cover and let it stand for 5 minutes. 4. Stir in grapes. SERVING 5. Garnish with chives as... - 38.8064

MAKING 1. In a 2 qt (2.5 L) non-metal dish, combine tarragon, onion and butter. 2. Microwave on FULL power for 2-4 min. 3. Stir in chicken and move to outer edge of dish. 4. Cover tightly and microwave on FULL power 3 min or until chicken is slightiy pink. 5.... - 43.3059

MAKING 1) Prepare the rice mix according to package directions but do not add any seasoning mix. 2) Remove from heat and place in a colander and rinse with cold water. 3) Transfer to a bowl. 4) Add grapes and seasoning mix. 5) Pour 1 tablespoon of the salad... - 43.002

GETTING READY 1.Cut the chicken breast into pieces. Flour the chicken pieces by putting them in a plastic bag. MAKING 2. In a frypan, heat oil on a high flame. 3. Add the chicken pieces in the oil and fry until golden brown. 4. Add chopped onion, garlic,... - 46.3879

1. In a medium bowl, combine chicken breasts and 1/2 cup dressing. Toss until chicken is coated. 2. Heat a nonstick grill pan over medium heat until hot. Spray with cooking spray and add chicken. Cover pan with foil and cook, turning once, until chicken is... - 31.2019

MAKING 1) Prepare vinaigrette in a small bowl. Mix together lemon juice, salt and pepper. 2) Gently blend in oils and mix well. Keep it aside. 3) In a saucepan mix applejack and water. 4) Simmer the mixture, add raisins and keep aside to cool. 5) Shred... - 46.7419

Wash and soak mushrooms in hot water for 30 minutes. Place rice in a pan with 4 cups water, soya sauce, 1 teaspoon salt and 2 teaspoons sesame oil, bring to the boil quickly. Lower heat, cover and cook for 15 minutes. Drain mushrooms, cut off and discard... - 39.0907

First prepare the following stuffing: Cook the duck liver and chicken livers in butter or margarine for 6 or 7 minutes; coarsely chop. Mix tarragon with liver paste or pate de foie gras and the 1/2 cup dry white wine or light cream. Combine with the chopped... - 37.7609

Remove pheasant neck and giblets; reserve for other uses, if desired. Rinse bird inside and out and pat dry. Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat. Add pheasant; cook, turning, until browned on all sides. Place pheasant,... - 39.0639

Wash and soak mushrooms in hot water for 30 minutes. Place rice in a pan with 4 cups water, soya sauce, 1 teaspoon salt and 2 teaspoons sesame oil, bring to the boil quickly. Lower heat, cover and cook for 15 minutes. Drain mushrooms, cut off and discard... - 43.8122

1. Place the chicken in a shallow dish. Combine the orange juice and rind, the basil and red-pepper seasoning in a cup. Pour the juice mixture over the chicken; turn to coat the chicken. Cover the bowl with plastic wrap. Marinate the chicken in the... - 42.9479

MAKING 1) Take an oven-proof dish and put the chicken. Coat with two-thirds of the mustard. 2) To the chicken, add wine, lime slices, coriander and water. 3) Take butter and dot the chicken. Wrap the chicken with foil and bake for around 30 minutes. If the... - 46.536

1. Spread out the lettuce leaves on a large oval platter. 2. Arrange the chicken in three sections on the platter. 3. Place the rollmops, eggs and meats in lines or sections over the remainder of the platter. 4. Use the mangetout (snow peas), grapes, olives,... - 37.8061

MAKING 1. In large frying pan, heat 2 tablespoons oil and White Wine Worcestershire Sauce to medium temperature and sauté chicken sprinkled with pepper turning once, about 12 minutes such that brown on both sides. 2. Remove from frying pan and set... - 47.4004

MAKING 1) In a heavy skillet, melt 2 tablespoons butter. 2) Sprinkle salt on the chicken. 3) To the hot butter, add the chicken and brown over medium heat. 4) To a casserole, transfer the chicken. 5) In the skillet, melt the remaining butter. 6) In the hot... - 46.4822

GETTING READY 1. Wash the chicken with water. MAKING 2. In a large kettle, place the chicken and add 1 quart of water, celery, onion, salt, poultry seasoning, curry powder and peppercorns; bring the mixture to a boil. 3. Reduce the heat, cover and simmer... - 47.4608

Remove pheasant or guinea fowl neck and giblets; reserve for other uses. Rinse bird inside and out and pat dry. Melt 2 tablespoons of the butter in a 10- to 12-inch frying pan over medium-high heat. Add pheasant or guinea fowl; cook, turning, until browned on... - 39.6045

Remove the giblets from goose and reserve for other uses. Pull off and discard lumps of fat. Rinse bird inside and out, and pat dry. With a small metal skewer, pierce skin all over at about 11/2 inch intervals. Cut 1 lemon in half; rub and gently squeeze 1/2... - 37.6974

GETTING READY 1. Season inside cavity and outside of turkey with salt and pepper. 2. Seal cavity with skewer or stitch with needle and thread, truss and tie wings and drumsticks to bird. 3. Place turkey, breast-side up, on rack in shallow pan. Set aside until... - 43.999

GETTING READY 1) Preheat the oven to 350F° 2) In a saucepan, place together, mushrooms, dash of salt and white pepper, lemon juice, and 1 tablespoon butter. 3) Put the lid on and heat to boil. 4) Reduce the heat, and simmer for 2 minutes. 5) Take the pan... - 44.982

Combine chicken breasts with water, salt, curry powder, and celery tops in a large saucepan; cover; simmer 30 minutes, or until tender. Remove chicken from broth; cool until easy to handle. Strain broth into a 4-cup measure; add water, if needed, to make 3... - 40.4522

MAKING 1 Clean and prepare the turkey for cooking on turkey wrapper. 2 On a roasting rack in a glass baking dish, place the turkey, breast down. 3 Cover with waxed paper. 4 Estimate the total cooking time. For an 8- to 12-pound turkey allow 7 to... - 35.2741

MAKING 1. In a large saucepan, mix together chicken breasts with water, salt, curry powder, and celery tops. 2. Cover the pan and simmer for 30 minutes or until soft. 3. Remove chicken from broth and allow it to cool. Strain broth into a 4-cup measure; add... - 43.4885

Remove giblets and neck from duckling; reserve for another use. Rinse duckling with cold water; pat dry. Sprinkle cavity with salt and pepper. Rub duckling with lemon half, squeezing juice over duckling. Spoon Tangerine Stuffing into cavity of duckling; close... - 38.8819

GETTING READY 1) Rinse the hens thoroughly. 2) Sprinkle salt and pepper, on all sides. 3) Preheat the oven to 350 degrees. MAKING 4) In a baking dish, arrange the chicken, breast side facing up. 5) With minced onion, sprinkle the chicken. 6) Meanwhile,... - 44.9867

1. Half-fill a deep 12-inch skillet with cold water and bring to a boil over high heat. Add the chicken, lower the heat, and simmer for 8 minutes or just until the chicken is cooked through; drain. 2. When cool enough to handle, cut into bite-size pieces and... - 34.1532

Rinse chicken; pat dry with paper towels. Sprinkle body cavity with salt and pepper. In a small bowl combine 2 tablespoons of the melted margarine or butter, 2 tablespoons of the sherry, 1 tablespoon of the fresh thyme or 1 teaspoon of the dried thyme, and 1... - 44.1917

GETTING READY 1. Remove the giblets and the neck from the chicken and then rinse the chicken well. Use cold water to clean the chicken. 2. Place the chicken breast side down in a large 8-quart kettle 3. Then simmer it with carrots, cut-up celery, onions,... - 45.9363

GETTING READY 1. In a small saucepan, mix together butter, 3 teaspoons thyme, 2 teaspoons rosemary, the bay leaves, paprika, 1 teaspoon salt, the garlic and white wine; stir and bring it just to a boil and then let it cool. 2. Wash chicken under cold running... - 46.9083

1. Thaw goose 2 or 3 days in refrigerator. Remove giblets; also re move any large pieces of fat from inside goose. 2. Dice the fruits; combine with orange juice in small bowl; let stand about 30 minutes. 3. Combine bread, ginger, cinnamon, nutmeg, and cloves... - 37.6192

GETTING READY 1) Preheat oven to 325°F before roasting. 2) Wash the inside and outside of capon under water and dry gently with paper towel after draining well. MAKING 3) Season the inside cavities of capon with 1 1/2 teaspoons salt. 4) To prepare stuffing,... - 44.9636

Day 1: Add enough water to the chickpeas to cover them by 3 or 4 inches, and soak overnight in the refrigerator. Day 2: Combine the seasoning mix ingredients in a small bowl. Drain the chickpeas, saving the soaking liquid, and set both aside. Preheat the oven... - 45.7741