GETTING READY 1. In a mixing bowl, combine the soup, milk and mustard and bend thoroughly. MAKING 2. In a large, flat skillet melt and heat 1 tablspoon of margarine or butter over medium-high flame. 3. When hot but not smoking, arrange the chicken breasts... - 48.9248

Cook turkey, onion, and garlic till meat is brown and onion is tender. Add liver. Cook and stir over medium-high heat about 3 minutes or till liver is no longer pink. Cool about 5 minutes. In a blender container place turkey mixture and milk. Cover and blend... - 48.0815

GETTING READY 1) Make small cubes out of the chicken meat. 2) In a bowl, place the meat cubes, season with salt. 3) Pour in the egg white. 4) Add 1 tablespoon of corn flour and combine all together. MAKING 5) In a wok or heavy frying pan, add oil to heat... - 47.1675

Soak 4 wood chunks or several handfuls of chips in water; drain. Prepare Soy-Ginger Baste and Dressing. Whisk together all ingredients in a small bowl until blended. Rinse chickens; pat dry with paper towels. Season with salt and pepper. Place 5 to 6 slices... - 46.7108

Fry the chicken joints in the butter until golden brown, drain and place in a casserole. Toss the sliced leek and whole onions in the butter. Place the vegetables, stock, thyme and wine vinegar over the chicken. Season well. Cover and cook for 30... - 46.5687

GETTING READY 1. Preheat the oven to 275° F. 2. Sprinkle salt and pepper On the chicken pieces 3. Put eggs and flour in two separate shallow bowls, and dip each chicken piece in the eggs, then in the flour. 4. Shake off if there is any excess... - 46.5495

GETTING READY 1.Preheat the oven at 375 degrees. 2.Take a bag and put flour, salt, pepper, thyme and marjoram in it and shake. MAKING 3.Put a few chicken pieces at a time in a bag and shake well. 4.In a frying pan, heat 1/4 inch shortening and fry chicken... - 46.1169

GETTING READY 1. Chop the giblets after removing them from cavities of the hens. MAKING 2. In a microwaveable casserole dish, large enough to fit the hens, add the butter. 3. Melt and heat the butter in the microwave oven for 1 minute. 4. Stir in the... - 45.8523

MAKING 1) Heat the oil in a 10-inch non-stick skillet. 2) To the skillet, add the chicken and potatoes and cook over high heat, constantly stirring, till the chicken is light brown in color (about 2 minutes of cooking). 3) Put the chicken and potatoes on a... - 45.8262

MAKING 1. Heat a 10-inch frying pan over medium high temperature. 2. Place the chicken pieces, onion and green pepper. 3. Stir and cook for about 5 minutes, until chicken is brown and onion is clear. 4. Add basil, oregano, chili powder, 1/2 teaspoon of the... - 45.7849

GETTING READY 1. Wash hens inside and out with cold water. 2. Pat dry with paper towels. 3. Arrange them in a large pan. 4. Combine the remaining ingredients in a bowl, and stir until well blended. 5. Pour the marinade over the hens, turning the hens a few... - 45.7777

GETTING READY 1. Season duckling with salt, pepper and thyme from inside and outside. 2. Using a knife or fork, prick skin of duck. 3. Preheat oven to 325° Fahrenheit. MAKING 4. In a shallow baking dish, place the seasoned duckling and roast in preheated... - 45.6939

GETTING READY 1) In a deep kettle with tight-fitting lid, put chicken. 2) Pour in water, bay leaves, onion, celery, salt, pepper and thyme. MAKING 3) Cover and bring to a boil. Reduce heat and simmer for 40-50 minutes. 4) Strain broth and reserve 2 1/2... - 45.6244

GETTING READY 1 Sprinkle salt on the hen and dredge in flour. Set aside. MAKING 2 In 12-inch nonstick skillet, add margerine and heat until bubbly. 3 Add in garlic, and saute lightly. 4 Add the hen pieces and cook until browned on all the sides. 5 Cover... - 45.6045

GETTING READY 1) Preheat the oven to 425°F. 2) Season the squabs with 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic. MAKING 3) In a skillet, saute the onions in 2 tablespoons oil for 5 minutes. 4) Stir in the chopped mushrooms and saute for another 5... - 45.5316

GETTING READY 1. Wash hens inside and out with cold water. 2. Pat dry with paper towels. 3. Rub hens inside-out with seasonings, thyme and garlic. 4. Chop the fruit finely and add to a bowl. 5. Preheat the oven to 400ºF MAKING 6. To prepare the stuffing... - 45.4964

GETTING READY 1 Remove the skin and bone from the chicken and cut in to 1 inch squares. 2 In a bowl, combine the soy sauce, sherry, salt and sugar. 3 Add the chicken to the mixture and marinate for 30 minutes. 4 Turn the chicken and baste a few... - 45.4481

MAKING 1. Slice each breast half crosswise into 5 slices. 2. In large frying pan, heat 2 tablespoons of the olive oil to medium temperature, cook chicken turning for about 10 minutes such that brown on all sides, remove to bowl and set aside. 3. In the same... - 45.3336

With a fork, prick skin of duckling all over at approximately two-inch intervals. Place duckling, breast side up, on metal rack or trivet in slow-cooking pot. In saucepan, saute onion and tarragon leaves in butter. Add orange juice, salt, mustard, currant... - 45.2328

Saute walnuts in butter or margarine in skillet until lightly browned. Drain walnuts on paper towels; reserve. Cut chicken into thin julienne strips; reserve. Combine and mix cornstarch, sugar and salt. Blend in 1 cup chicken bouillon and soy sauce; stir... - 45.0619

GETTING READY 1) In a bowl, combine chicken with salt, sugar, sherry and soy sauce. 2) Toss well and let it stand for 30 minutes. MAKING 3) Drain the chicken, reserving the marinade. 4) Dip chicken in the cornstarch and then in the egg. 5) In a wok, heat oil... - 44.9322

GETTING READY 1. Using a large sharp meat cleaver knife, split doves in half lengthwise. 2. Season flour and sprinkle generously to coat the doves. MAKING 3. In a large Dutch oven or casserole, melt the butter. 4. When it stops frothing, arrange the birds,... - 44.8424

GETTING READY 1) Remove excess fat from chicken. 2) Wash chicken with cold water; par dry. 3) Take a large skillet and coat it with cooking spray. MAKING 4) Add oil to the skillet and place over medium-high heat until hot. 5) Add chicken and cook until... - 44.7482

GETTING READY 1. Preheat the oven to 350. 2. Wash hens inside and out with cold water. 3. Pat dry with paper towels. 4. Rub oil lightly over hens. 5. Season inside and out with salt and pepper. MAKING 6. To make the stuffing, melt butter in large pan. 7. Add... - 44.6681

GETTING READY 1) Drizzle salt and pepper over the chicken. 2) Take a small bowl and combine caraway seeds, 4 tablespoons of chervil, mustard, and yogurt. Lavishly, coat the chicken breasts with the mixture. 3) Now, immediately put the chicken in breadcrumbs... - 44.6315

GETTING READY 1) Arrange the ingredients. MAKING 2) Heat the cooker gently. 3) Heat the bacon rind gently to release the fat. 4) Add the bacon to the cooker and fry until beginning to colour. 5) If necessary add the butter or margarine to the cooker and... - 44.4865

GETTING READY 1 Thoroughly wash hens under cold running water; drain. 2 Dry well with paper towels. MAKING 3 For the basting sauce: In a saucepan, melt butter; stir in 1/4 cup wine and 1 teaspoon tarragon. 4 Sprinkle inside of each hen with 1/4... - 44.4548

GETTING READY 1. Sprinkle salt and pepper over the partridges to season well. 2. Tie the bacon slices over the breasts with kitchen string or fasten with wooden picks. 3. Glaze birds generously with corn oil. 4. Preheat the oven to 450° F MAKING 5. Arrange... - 44.3958

GETTING READY 1) Preheat oven to temperature of 350-degrees. 2) Line a baking pan with aluminium foil. Sprinkle the broiler halves on both the sides with additional monosodium and gluta-mate. Place them in the baking dish in a single layer with skin side... - 44.319

GETTING READY 1. With a sharp pointed knife, slice the meat from pheasant carcass. 2. Discard skin. 3. Cut breast meat into strips. 4. Scrape sinews from leg meat. 5. In a bowl, put breast meat with ham and pork strips, pour brandy and Madeira on top. Cover... - 44.2031

GETTING READY 1) Rinse the chicken pieces, discard any excess fat and dry them. 2) In a large bowl, mix all the marinade ingredients together. Add the chicken pieces, toss well to coat and marinate covered for 2 hours at room temperature or refrigerate... - 44.1917

GETTING READY 1. Draining the pineapple reserve the juice. 2. Combine juice with cornstarch and next 3 ingredients and set aside. MAKING 3. Into a large skillet spray with cooking spray. 4. Sauté peppers and onion until tender-crisp; remove. 5. Spray skillet... - 44.1306

GETTING READY 1) Preheat the oven to 200°C/400°F or Gas Mark 6. 2) Cut the pheasant down the back and remove all the bones, except the leg and wing bones. MAKING 3) Stuffing: In a bowl, cover the frankfurters with boiling water and allow to stand for 5... - 44.1236

Thaw hens if frozen. Heat oven to 400°. Wash hens and pat dry. Mix onion salt and pepper; rub cavities of hens with seasonings. Place hens breast side up on rack in open shallow roasting pan. Brush each with butter. Roast 45 to 60 minutes, basting hens... - 44.0857

MAKING 1) In a large skillet, over medium heat, cook 2 tablespoons of chicken broth and onion for about 5 minutes until onion becomes tender. 2) Stir in peppers and celery and again cook for 5 more minutes until vegetables get colored. 3) Mix in chicken and... - 44.0799

MAKING 1. In a large pot of boiling water blanch the pigeons for 2 minutes (this helps to get rid of impurities and tightens the skin). 2. Remove the pigeons from the pot and discard the water. 3. In a pot mix all the braising sauce ingredients together and... - 44.0335

GETTING READY 1) Preheat the oven to 190°C/fan 170°C/gas mark 5. 2) Split the chicken breasts almost in half and open out the halves. MAKING 3) In a non-stick roasting tin place the chicken breasts. 4) In a food processor, whizz the bread into crumbs,... - 43.8567

GETTING READY 1.Wash Cornish hens properly from outside and within and dry them. 2.Put a sprinkling of salt and pepper and put flour on the outer side. MAKING 3.In a frying pan, put the hens in butter or margarine and brown them. 4.Once done, put the hens on... - 43.8292

MAKING 1. In a bowl mix curry powder, 2 teaspoons of the vinegar and 2 teaspoons salt such that smooth. 2. In each chicken piece make 2 or 3 deep cuts and rub the paste all over. 3. Let it marinate for one hour in a refrigerator or a cool place. 4. In large... - 43.5818

Rinse chicken and pat dry. Cut into 1-inch cubes. Set aside. Place 2 cups chicken broth and chicken in microwave-safe casserole, cover and cook 5 minutes on medium. Stir and cook another 5 minutes. Drain chicken and discard broth. Transfer chicken to a plate... - 43.5706

In 5-qt casserole combine all ingredients; cover. Microwave at High 25 to 32 minutes, or until chicken near bone is no longer pink and juices run clear, rearranging 2 or 3 times. Remove chicken from broth. Remove chicken from skin and bones; cut into... - 43.4379

GETTING READY 1.Crush garlic. MAKING 2.In a bowl, mix garlic with salt and press them both. 3.Put thyme, celery salt, black pepper and dry mustard in the bowl. 4.Add wine and vinegar to the bowl and stir the mixture well. 5.Take the fowl pieces and dip them... - 43.3924

GETTING READY 1. Preheat the oven to 190°C /375°F/ Gas Mark 5. MAKING 2. Take a roasting tin and place the prepared (plucked and cleaned) the pheasants in it. 3. Stuff the birds with onion quarters along with a sprinkle of little salt and pepper and dot... - 43.3908

MAKING 1. In a bowl add the chicken, egg white, salt and 1 teaspoon of cornflour , and put the mixture into the refrigerator for about 20 minutes. 2. In a wok or large frying pan heat oil until it is moderately hot. 3. Put in the chicken and stir fry quickly... - 43.3819

Place the Cornish hens in a deep, baking dish. In a bowl, combine the red wine, olive oil, Soya sauce, brown sugar, ginger, oregano, garlic and chili peppers. Pour the marinade over the Cornish hens, cover, and let marinate in the refrigerator for 8 hours,... - 43.2745

Cut or have butcher cut duckling into halves, lengthwise.* Prick skin with fork at about 2-inch intervals. Place on trivet in slow-cooking pot, cut side down. Drain peaches, saving syrup. Combine 1 cup peach syrup with orange peel, wine, honey, soy sauce and... - 42.923

GETTING READY 1) In a small bowl, beat egg white lightly. 2) Place the chicken cubes to combine with egg white. Place aside for 10 minutes. 3) In a cup, add chili sauce, sugar, sesame oil and soy sauce. Blend all together and set aside. MAKING 4) In a wok or... - 42.8925

GETTING READY 1. Preheat the oven to 375F/190C 2. Using a meat knife, slice the chicken breasts, from the thick long side cutting almost to the other side but not all the way so that it opens out like a book. Keep aside until ready to cook 3. Arrange the thin... - 42.8595

MAKING 1) In a saucepan, melt about 2 tablespoon of butter or oil and saute the mushrooms 2) Add in the chopped shallots and cook for a minute 3) Add in the white wine and reduce the liquid to half 4) Add in the tomato puree and the brown sauce 5) Cook well... - 42.855

Wash capon and pat dry. Sprinkle inside and out with salt and pepper. Melt butter. Saute onion in butter until golden brown. Combine sauteed onions and butter with next nine ingredients. Use mixture to stuff body and neck cavities of capon. Sew... - 42.7382

Preheat the oven to 350°F (180°C). On a cutting board, trim the fat off the duck and stuff the interior with the orange quarters. Keep the giblets and set aside. Place the duck in a buttered roasting pan and bake for 2 hours. Add the onions, celery and... - 42.5984

GETTING READY 1. Preheat the oven to 350ºF 2. Wash hens inside and out with cold water. 3. Pat them dry with paper towels. MAKING 4. Make the marinade by combining all ingredients except the breadcrumbs in a large bowl. 5. Whisk with a fork to blend well.... - 42.5552

Pound the breasts flat. Place 1 oz (28 g) of ham and 1 oz (28 g) of cheese on the pheasant. Fold the breast to encase the ham and cheese. Place on a baking sheet and freeze for 1/2 hour. Mix the eggs with the milk. Dust the pheasant with flour, dip into... - 42.5205

Lightly brush duck breast with the oil. Combine salt, pepper and 5 spice powder and pat onto duck breast to adhere. Broil on an oiled broiler pan 5-8 minutes, turning once or until medium-rare. Keep warm. In a small saucepan combine the cranberry juice, red... - 42.506

Brush the pheasant breasts with the butter. Season with salt and pepper. Grill over medium heat or coals for 6-7 minutes per side. While the pheasant grills, heat the red currant preserves in a sauce pan. Add the orange and lemon juices with the ginger. Bring... - 42.4944

GETTING READY 1. Cut off the meat from the birds and slice them up. 2. Preheat the oven to 350 degree Fahrenheit, 180 degree Celsius. MAKING 3. In a pan melt 1 ounce butter (or bacon fat) and cook onion and garlic until they are soft. 4. Add the bacon and... - 42.4699

MAKING 1. In a pan heat the oil and butter and cook the pigeons until browned from all the sides. 2. Remove the pigeons and put them in a casserole dish. 3. To the same pan add the sausages and bacon and brown properly on all sides. 4. Remove and put in the... - 42.4608

GETTING READY 1. Preheat the oven to 350 degree Fahrenheit, 180 degree Celsius. MAKING 2. In a pan heat oil and butter and brown the bird all over. 3. Take it out and keep it aside. 4. In the same pan add the onions, mushrooms and chopped bacon and cook... - 42.4562

GETTING READY 1. Preheat the oven to 350°F 2. Coat an 8 1/2 X 4 1/2-inch loaf pan with nonstick spray. MAKING 3. Cut the chicken and the turkey into 1-inch cubes 4. Place these meat cubes into the food processor bowl and process till coarsely chopped. 5.... - 42.447

GETTING READY 1. Preheat the oven to 350ºF MAKING 2. In a large casserole or baking dish, arrange the hen halves, skin side up. 3. Sprinkle them with the herbs, seasonings and cheese. 4. In a bowl, combine the buttermilk, soup and garlic and stir to... - 42.4011

GETTING READY 1. Soak 3 handfuls (about 5 oz/155 g) hickory chips in water to cover for about 1 hour. 2. Prepare the covered grill and position the oiled grill rack 4-6 inches (10-15 cm) the fire. 3. Pat the chicken dry with absorbent paper towels. MAKING 4.... - 42.2996

Preheat the oven to 350°F (180°C). Rub the pheasant all over with salt and pepper. Melt half the butter in a Dutch oven and brown the birds on all sides. Add the bacon and marjoram and cook gently for 5 minutes. Remove the birds and bacon and set... - 42.2973

GETTING READY 1) Using s sharp knife, cut the pigeon into half MAKING 2) Melt 3 tablespoons of butter and brown the pigeon in a frying pan 3) Tip in the bacon rashers 4) Cover with a lid and roast in the oven for 20 minutes 5) Combine the liver pate with the... - 42.244

For gravy base: Heat oil in heavy large saucepan over medium heat. Add onion, garlic, and oregano. Saute until onion is soft, about 5 minutes. Add next 4 ingredients. Whisk in chicken broth. Bring gravy base just to boil, whisking constantly. Reduce heat and... - 42.1982

To Make Stock Base: Heat oil in a 4-quart Dutch oven or soup pot over medium-high heat. Add broccoli stems, carrots, onion, celery, thyme, oregano, and basil and saute, stirring occasionally, until vegetables are soft, about 10 minutes. Add wine and broth and... - 42.1979

Christmas Capon is a tasty and unique dish that can make your Christmas dinner th ebest ever the family has had. I served this last year for my family and they loved it. It is not surprising that they are asking me to make this Christmas Capon again this year... - 41.9453

In small saucepan, make sauce by melting butter over medium heat. Add onion and garlic; stir and cook about 3 minutes or until onion is clear and soft. Remove from heat and stir in yogurt, salt, turmeric and chili powder. Let cool 2 minutes; stir in white... - 41.5501

Preheat the oven to 350°F (180°C). Season the grouse well with salt and pepper. Heat the butter in a Dutch oven and brown the birds on all sides. Remove the grouse from the Dutch oven. Add the onion, mushrooms, carrots and celery. Cook over low heat,... - 41.4822

MAKING 1) Take a mixing bowl and combine cream cheese, lemon juice and seasonings. Mix well. 2) Stir in celery, chicken and pimento. Toss nicely and keep aside. 3) Separate the dough into eight rectangles. Firmly press around perforations. Spread each... - 41.3813

GETTING READY 1) Slice the eggplant. 2) Sprinkle with salt and leave for 15 minutes. 3) Meanwhile, seed and slice the pepper. 4) Peel and slice the onions. 5) Blanch, peel and quarter the tomatoes. MAKING 6) In a flameproof casserole, heat the oil, add the... - 41.288

GETTING READY 1.Take the giblets out of cornish hens and refrigerate them for the gravy. 2.Wash the hens from within and dry. 3.Put a sprinkling of salt on the cavities. 4.Apply buttermilk on hens one by one and roll them in coating mix. MAKING 5.Take a... - 41.261

Cut chicken in about 36 bite-size pieces and mix with salt, pepper and sherry. Beat egg whites just until foamy, add cornstarch and beat gently until smooth. Dip chicken in egg-white mixture and coat with walnuts. Heat oil to 350°F on frying thermometer and... - 41.2391

Preheat the oven to 350°F (180°C). Saute the hens in the oil for 5 minutes. Remove and place in casserole dish. Dice the bacon and saute in a sauce pan, add flour, reduce heat and cook for 4 minutes. Add the vegetables and continue to cook until vegetables... - 41.1813

Place the chicken in a shallow glass bowl and sprinkle with lemon juice, salt, and pepper. Cover and marinate for 20 to 30 minutes. Cut 3 of the onions into 1/3-inch dice. Attach the bay leaf to the fourth onion by pushing the pointed ends of the cloves... - 41.1396

Prick the grouse all over with a fork. Mix the oil, wine, vinegar, berries, lemon rind and juice and seasoning together in a large dish. Add the grouse and baste them well with the marinade. Marinate in a cool place for 24 hours, turning the grouse from time... - 40.973

Season cavity of duckling with salt, pepper and thyme. Prick skin and place breast-side up on rack in shallow baking pan. Roast at 160°C (325°F) for about 3 hours (30 - 35 minutes per 500 g (pound) until tender). Meanwhile, drain cherries, reserving 50 mL... - 40.8842

1. Preheat the oven to 500 °F. 2. Peel the sweet potatoes, cut them into 1-inch rounds, and set them in a large roasting pan. Roast, uncovered, for 15 minutes. 3. Meanwhile, peel the onions and cut each one into 8 wedges. Toss the onion wedges and garlic... - 40.715

Cook rice conventionally while microwaving chicken. Combine orange juice, 1/2 cup water, poultry seasoning and salt in 2-cup measure. Arrange chicken in 12x8-in baking dish with meatiest portions to the outside. Pour orange sauce over chicken; cover with wax... - 40.4906

GETTING READY 1. Preheat the oven to 375°F. 2. Cut 4 12 inch squares of aluminum foil. MAKING 3. On each of the four foil squares, place 1 chicken breast each 4. Arrange a quarter of the vegetables on top. 5. For the seasoning in a small bowl, combine the... - 40.4663

MAKING 1) In a saucepan, mix all the ingredients together, except broilers, and bring to a boil. 2) In a broiling pan, place the chicken on a rack and broil till the chicken is tender and browned, turning it once and basting with barbeque sauce frequently. 3)... - 40.2984

Flour the doves by dropping 2 or 3 at a time into a paper sack in which flour and seasonings have been placed. Brown in the melted butter, as you would frying chicken, in a large skillet. Add the tomato sauce, mushrooms, and onion; place lid on the skillet,... - 40.2212

GETTING READY 1. Preheat the oven to 350 degree Fahrenheit, 180 degree Celsius. 2. Wrap each bird in with bacon slices. 3. Mix the butter and flour to form a paste. MAKING 4. In a roasting pan heat oil, place the birds in hot oil and roast for 20 minutes. 5.... - 39.888

In 10-inch nonstick skillet heat oil; add chicken and saute over medium heat until browned, about 3 minutes. Add remaining ingredients except water, broth mix, and lettuce; cook, stirring frequently, until vegetables and apple are tender-crisp, 2 to 3... - 39.8857

For the sauce, cook the neck, gizzard, wings and beef filets for a few minutes in the butter. Add onions, carrots and celery. Thicken with flour. Allow to brown. Add Egri Bikaver, or a full-bodied dry red wine, and beef broth. Salt carefully, add pepper,... - 39.7886

GETTING READY 1) Cut the pheasant. Though it can be cut up after cooking, it is convenient to cut before. 2) Hung the bird well, until used. 3) Chop the shallots. 4) Peal and core the apple rings. MAKING 5) Brown the pheasant and chopped shallots in the... - 39.7882

Rub cavity of duckling with salt, pepper and thyme. Stuff with a mixture of the sliced oranges and apples, crushed bay leaf and parsley. To close cavity, sew or skewer and lace with cord. Place duckling on a rack in roasting pan and set in a slow oven (325F... - 39.7841

Rinse chicken and pat dry. Place pieces one at a time, skinned side down, between 2 sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/4 inch thick. Dust chicken with flour; shake off excess. Melt 1 1/2 tablespoons of the butter in a... - 39.744

MAKING 1. In a large pot of boiling water blanch the pigeons for 5 minutes. 2. In a medium sized pot mix all the sauce ingredients and bring to a boil and lower the heat to simmer. 3. Remove the pigeons with a slotted spoon, discard the water and add the... - 39.6305

MAKING 1) Into each bird cavity, put an ounce of butter and a half onion 2) Rub the bird with 1/2 ounce of butter all over 3) Sprinkle in pepper, salt and cover with sliced of bacon 4) Tie the bacon securely around the pheasant 5) Melt 1 1.2 ounce of butter... - 39.6183

MAKING 1) In a slow cooker, add all the ingredients except broccoli. 2) Cover and cook on low for 8-10 hours. SERVING 3) Add broccoli 30 minutes before serving and serve hot. - 39.5752

Place the hens in a shallow baking dish, brush with butter and season with salt and pepper. Bake in a preheated 350°F (180°C) oven for 45-50 minutes. While hens bake, puree the raspberries and press through a fine sieve to remove the seeds. Heat the cream,... - 39.4552

GETTING READY 1. Preheat the broiler. MAKING 2. In a baking pan place duck breasts and brush with honey and cook in the preheated broiler for about 25 minutes, basting and turning such that meat is done and skin is crisp and well-browned and let it cool. 3.... - 39.1753

Season cavity of duckling with salt, pepper, and thyme. Prick skin and place breast-side up on rack in shallow baking pan. Roast at 325° F. for about 3 hours (30 to 35 minutes per pound or until tender). Meanwhile, drain cherries, reserving 1/4 cup of the... - 39.1349

Preheat oven to 375°. Lightly grease pan. Mix bread crumbs, cheese, and spices (except sesame seeds) together in plastic bag. Coat chicken breasts with crumb mixture. Place chicken in pan. Drizzle butter on top; sprinkle with sesame seeds. Bake uncovered for... - 39.1128

Combine the wine and brandy in a medium saucepan and boil over medium-high heat until liquid has reduced by two-thirds. Add peppercorn brine and chicken stock and boil for 5 minutes more. Reduce heat slightly, add creme fraiche and salt, and let simmer at a... - 39.0509

GETTING READY 1) In a large pan of boiling wter, cook the tagliatelle for 8-10 minutes until 'al dente' just cooked, but little chewy. 2) Place the well drained tagliatelle in a warmed serving dish. MAKING 3) Meanwhile, in a heavy-based saucepan, carefully... - 38.8014

Preheat the oven to Gas Mark 4. Heat the butter in a frying pan and brown the chicken well. Place the drumsticks in a 1 litre (2pt) casserole. Reserve three slices of lemon, and squeeze the remaining juice over the chicken. Sprinkle generously with... - 38.7349

1. Using kitchen scissors or poultry shears, cut each poussin down the backbone and open out flat like a book. Placing one bird skin side upwards, cover with cling film and beat 5 or 6 times using a cutlet bat or rolling pin to flatten well. Repeat this... - 38.3595

MAKING 1. In large shallow dish, place chicken spoon over with wine, cover and let sit 15 minutes. 2. Removing chicken from wine, reserve any wine left in dish. 3. In large frying pan, melt butter over medium heat and cook chicken turning, about 12 minutes... - 38.2554

Stack bread slices; trim crust, making straight sides. Place 1 bread slice on a board. Cover with half the ham and 1/3 of the cheese. Place another bread slice on top. Cover with half the turkey, 1/3 of the cheese and remaining ham, in layers. Top with... - 37.897

Rinse hens in cold water; dry. Rub garlic powder on hens inside and out; set aside at room temperature for 30 minutes. Place hens in a large chicken fryer with a heavy, tightly-fitting lid and adequate depth to cover hens. Lightly brown hens on all sides in... - 37.7836

GETTING READY 1 Clean the pheasants thoroughly. 2 Dress and salt inside of the pheasants. MAKING 3 For each pound of pheasant, allow 1/2 cup favorite bread stuffing. 4 Stuff the bird loosely. 5 Sew or skewer the openings together. 6 In a... - 37.5886

Heat the butter with the oil and saute the partridges until browned on all sides. Continue cooking for about 25 minutes, until the birds are tender. Meanwhile, fry the bread in the bacon fat, drain and spread with the pate. Put the fried bread on a warm... - 37.4259

Heat oven to 350° (mod.) Place pheasant in square baking pan, 9x9xl 3/4" (for 2 pheasants, a 13x9 1/2x2" baking pan). Blend soup, cider, Worcestershire sauce, salt, onion, garlic, and mushrooms. Pour over pheasant. Sprinkle generously with paprika. Bake 1... - 37.3929

GETTING READY 1. Pre heat the oven at 325 degrees. 2.Slice the chicken in pieces big enough to serve and [ut them in a bowl. 3.Put the salad dreeing in the chicken bowl and make sure that pieces get fully coated. 4.Let the chicken marinate for an hour.... - 37.3655

1. Set out a kettle having a tight-fitting cover. 2. Clean chicken. (If frozen, thaw according to directions on package.) Disjoint and cut into serving-size pieces. Rinse and pat chicken pieces and giblets. Refrigerate the liver. 3. Place chicken, gizzard,... - 37.3245

Set oven to 325°F 1. Stir 1/2 cup melted butter with onion, celery, green pepper, mushrooms, garlic, and herbs. Let cool. 2. Season hens inside and out with salt and pepper. 3. Stuff bird with equal amounts of the vegetable mix. Place birds in baking dish,... - 36.895