Chicken Maximus's Recipes

Chicken Teriyaki With Orange Juice

Combine first 8 ingredients in blender and mix well. Pour into deep bowl and add chicken. Cover and marinate in refrigerator up to 4 days, turning occasionally. When ready to cook, preheat broiler. Arrange chicken pieces in shallow pan. Broil about 6 inches... - 30.3171

Turkey Breast On Bed Of Garden Vegetables

Place first 5 ingredients close together in small au gratin dish just large enough to accommodate all ingredients. Dot top with butter. Season lightly with salt and pepper. Cover with waxed paper and cook on High for 7 minutes, stirring once. Set turkey... - 28.6244

Lemon Mustard Dressing

Combine 4 teaspoons lemon juice with mustard, yolk, salt and pepper in processor or blender. With machine running, add olive oil in slow, steady stream and mix until thickened. Blend in remaining lemon juice. - 25.2944

Basic Mayonnaise

Combine egg, lemon juice, vinegar, mustard, salt, pepper and 3 tablespoons oil in processor or blender. Let machine run until mixture is thickened. With machine still running, begin adding oil in thin steady stream until mayonnaise thickens. Add remaining oil... - 29.0172

Stuffed Chicken Breasts With Vegetable Sauce

Slit chickens along breastbone and peel off skin. Remove wishbone and cut off 1/2 breast for each serving. Set aside. Cut off legs (reserve for another use). Remove wings, crack and chop. Trim off excess fat. Crack carcasses with heavy knife. For stock:... - 43.6565

Chicken Pasta Salad With Fruit

Combine first 11 ingredients in large serving bowl and toss gently. Mix mayonnaise, Parmesan cheese, lemon juice and salt and white pepper in small bowl. Pour over salad and toss again. Refrigerate until ready to use. - 32.1989

Cold Lemon Chicken

Pour about 2 inches water in steamer and bring to boil. Set chicken in bowl, place on rack in steamer, cover and cook until tender, about 1 hour. Let cool in broth. Discard skin and bones; cut meat into 1-inch cubes. Strain broth into 1-cup measure and set... - 42.7526

Italian Grilled Chicken On Skewers

Slice chicken breast into 12 even strips (leave skin intact). Slice each thigh into 6 chunks (leave skin intact). Slice prosciutto into 12 strips, rolling each strip into tight coil. Cut each slice of bread into 8 pieces. Rub each piece of chicken with olive... - 42.5814

Beer B Cued Chicken

Preheat oven to 350°F. Melt 1/2 cup butter in 9 X 13-inch pan. Add chicken; turn to coat. Bake for 30 minutes. Meanwhile, melt remaining butter with barbecue sauce and beer in medium saucepan over medium-high heat. Bring to boil, stirring constantly. Remove... - 33.9185

Rice Stuffing With Salsa Verde And Pumpkin Seeds

Puree first 5 ingredients with pinch of sugar in processor or blender. Strain through fine sieve, pressing vegetables with back of spoon to extract as much liquid as possible. Add enough chicken stock to equal 2 1/2 cups. Heat olive oil in heavy large skillet... - 41.4038

Japanese Chicken Yakitori

For marinade: Combine all ingredients in saucepan. Simmer for 1 minute; cool. Alternately thread chicken and green onions onto wooden skewers. Prepare hibachi or barbecue, or preheat broiler. Dip skewers into marinade, coating well. Cook for 3 to 4 inches... - 37.9092

Apricot Game Hens

Preheat oven to 350°F. Combine first 3 ingredients in small bowl. Prepare stuffing mix according to package directions and stir in pecans. Sprinkle hens inside and out with salt and pepper. Fill loosely with stuffing, spooning remainder into small baking... - 40.2786

Butterflied Deviled Chicken

Combine mustard, shallot, vinegar, honey and pepper in processor or blender and mix until smooth. Reserve 1/4 cup of mixture for basting and refrigerate. Transfer remaining mixture to small bowl. Loosen skin from flesh of chicken breast, thighs and legs with... - 38.896

Armenian Stuffing With Bulgur

Melt butter in large skillet over medium heat. Add onions, coriander and cumin; cover and cook, stirring occasionally, until onion is translucent, about 10 minutes. Add almonds, apricot and raisins and cook uncovered, stirring occasionally, until almonds are... - 36.702

Double Fried Chicken With Ginger And Sesame Oil

Cut chicken into 12 pieces, quartering breast and halving thighs crosswise. Combine soy sauce, sake, ginger and garlic in shallow baking dish. Add chicken, turning to coat all sides. Let chicken marinate at room temperature for 30 minutes, turning... - 39.3505

Turkey Elegant

Melt butter in heavy large skillet over low heat. Add onion and cook until soft, about 10 minutes. Add flour and stir 3 minutes. Add half and half, salt and tarragon and continue cooking until mixture thickens, about 3 to 5 minutes. Add cheese and cook,... - 41.2099

Chicken In Apple Brandy Sauce

Sprinkle chicken with flour, shaking off excess. Season with salt and pepper. Preheat oven to 400°F. Melt duck fat in heavy large skillet over high heat. Add chicken and brown on both sides. Transfer to baking pan (do not clean skillet) and place in oven... - 41.9854

Singapore Sate

Combine onions, garlic, lemongrass, coriander, cumin and ginger in processor or blender and mix until smooth. Stir in salt and sugar to taste. Transfer to large bowl. Add chicken and toss lightly. Marinate chicken mixture for 1 hour. Prepare barbecue... - 43.0186

Green Peppercorn Sauce

Combine wine and Cognac in heavy 1 1/2- or 2-quart saucepan and simmer until reduced by half. Add green peppercorns and continue cooking until syrupy. Add demi-glace and let simmer another 10 minutes. Finally, add cream and simmer rapidly, stirring... - 27.7426

Stuffed Deep Fried Chicken Wings

To bone chicken wings, bend both wing joints of 1 wing in opposite directions to loosen bones and tendons. Using very sharp knife, cut ring around top of largest bone (one that separates from body of bird). Using thumbs, pry and separate skin and meat down... - 42.8448

Oyster Sesame Sauce

Combine ingredients and mix well. - 26.5352

Smoked Herb Seasoned Quail

Pat quail dry. Arrange in single layer in large nonaluminum container. Mix vinegar, sage, oregano, Worcestershire sauce, garlic, thyme, rosemary, sugar and nutmeg in large bowl. Whisk in oil 1 drop at a time. Pour marinade over quail. Cover tightly and... - 38.1118

Duck With Cranberry And Lemon Sauce

Melt butter in heavy large saucepan over medium-high heat. Add duck wings and necks and saute until deep golden. Discard butter from skillet. Add veal stock and bring to boil. Reduce heat to low and simmer until reduced to 1 to 1 1/4 cups, about 1 1/2... - 43.1116

Tarragon Mustard

Combine all ingredients except olive oil in processor or blender and mix until smooth and creamy. With machine running, add olive oil through feed tube in slow steady stream and blend until mixture is consistency of mayonnaise, stopping frequently to scrape... - 24.0089

Saffron Rice Stuffing With Sausage

Heat oil in heavy large skillet over low heat. Add onion, garlic and peppers. Cover and cook 15 minutes, stirring occasionally. Add rice, ham, sausage and liver and stir until well coated with oil. Add tomato, peas, olives and stock and bring to boil. Stir in... - 40.0206

Hunan Style Crispy Duck

Prick duck skin all over. For marinade: Pulverize 6 marinade ingredients in blender. Rub over duck inside and out. Let duck stand at room temperature for 30 minutes to absorb marinade flavors. Steam over stock or water for 1 hour. Remove and let cool... - 44.0396

Chicken With Walnuts In Plum Sauce

Pour boiling water over walnuts and let stand for 5 minutes. Drain and pat dry. Combine egg with 1 tablespoon oil and cornstarch in small bowl. Add chicken pieces and toss gently to coat evenly. Heat 1/2 cup oil in wok over medium-high heat until haze... - 41.6525

Duck With Grapes

Preheat oven to 400°F. Season ducks with salt and pepper. Truss securely. Set ducks on sides on rack in roasting pan and roast for 40 minutes. Discard fat from pan and add 1/2 cup wine. Turn ducks onto other side and roast for 40 minutes, basting every 10... - 40.5675

Oyster Mushroom Gravy

Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and cook until browned and liquid has evaporated, stirring occasionally, about 5 minutes. Remove with slotted spoon. Melt 1/4 cup butter in same skillet over low heat. Stir... - 45.9182

Moutarde Des Trois Herbes Vertes

Combine parsley sprigs, tarragon and dill in processor and mix until finely chopped (or mince by hand). Add mustard and blend until smooth. Transfer to jar with tight-fitting lid. Store in cool, dark place. - 21.464

Broiled Ginger Chicken

Using very sharp knife, score chicken skin diagonally, spacing cuts about 1/4 inch apart. Arrange chicken in single layer in baking dish skin side up. With machine running, drop garlic and ginger through feed tube of processor and mince finely. Mix in lemon... - 44.2323

Coq Au Riesling

Season chicken with salt and pepper. Heat 3 tablespoons butter with oil in large pot or Dutch oven over medium-high heat. Add chicken and brown on all sides. Reduce heat, add shallots and continue cooking for 2 minutes. Drain off all fat. Add Cognac and... - 40.1221

Pepper Steamed Chicken With Roasted Onion Sauce

Rub half of crushed peppercorns into both sides of each chicken breast. Transfer chicken to shallow baking dish and sprinkle with lemon juice. Cover and refrigerate for 8 to 10 hours. Position rack in center of oven and preheat to 425°F. Rinse onions and... - 43.9202

Roast Squab With Honey Sauce

Discard giblets from squab. Cut off wings and reserve. Tie legs to breast with string. Sprinkle squab and wings with salt and pepper and set aside. Preheat oven to 450°F. Heat oil and butter in large ovenproof skillet over medium-high heat until very... - 43.4862

Kung Pao Chicken

Combine chicken, pork, vinegar, soy sauce, Sherry and chili powder or red pepper in bowl and marinate 1 hour. Place cornstarch in shallow bowl. Combine green onions and chili in another bowl. Mix salt, pepper and sugar in separate bowl and set aside. Heat oil... - 41.5773

Sauce Salmis

Melt 1 tablespoon butter in small saucepan over medium heat. Add shallot and saute until softened. Stir in wine and demi-glace and simmer until reduced to scant 1 cup. Pour through fine strainer into another small saucepan. Whisk in remaining butter a little... - 31.4321

French Stuffing With Sausage

Melt butter in large skillet over medium heat. Add onion and shallots and cook until soft, stirring occasionally, about 8 minutes. Add sausage, increase heat to medium high and cook, breaking up meat with fork, until browned. Discard excess fat. Moisten... - 37.816

Amaretto Apricot Sauce

Melt butter in saucepan. Add shallot, orange juice, lemon juice, mustard, apricots and salt and pepper and cook briefly to soften shallot and combine ingredients. Add amaretto and simmer, stirring occasionally, until sauce coats spoon, about 35 minutes. Stir... - 30.2599

Roast Boned Turkey

Set turkey on microwave-safe rack. Rub with oil. Sprinkle with garlic powder, salt and pepper and paprika. Cook on Roast setting (60 percent or 70 percent power) for 30 minutes. Turn roast over. Insert meat probe or microwave-safe thermometer. Continue... - 33.4827

Smoked Chicken Apple And Walnut Salad

Toss chicken strips, apples, celery and chopped watercress in large bowl. Blend in lemon dressing and pepper. Cover and refrigerate up to 4 hours. - 31.5359

Oriental Chicken

Combine garlic, soy sauce, vinegar and brown sugar in bowl, blending well. Loosen skin from chicken breast, thighs and drumsticks with fingers (be careful not to puncture skin). Rub or spoon sauce under skin. Roast as directed in basic instructions, basting... - 26.1512

Game Hens With Spinach Sage Stuffing

Wash spinach thoroughly. Shake to remove excess water. Transfer to 5- to 6-quart saucepan or Dutch oven and cook over low heat until wilted, stirring occasionally, about 4 to 5 minutes. Drain thoroughly. Combine leek, tarragon and garlic in processor or... - 42.8586

Chicken Saute With Mushrooms Shallots And Herbs

Pat chicken dry. Sprinkle lightly on all sides with salt and pepper. Heat oil with butter in heavy large skillet over medium-high heat. Add chicken pieces (in batches if necessary) and brown thoroughly on all sides; do not crowd. Transfer to plate using... - 42.8272

Fragrant Indian Rice Stuffing

Combine water and rice in medium saucepan and bring to boil over high heat. Reduce heat to low, cover and simmer until rice is tender and water is absorbed, about 40 minutes. Heat oil in large skillet over medium heat. Add onions and garlic, cover and cook,... - 42.2068

Roast Goose

Remove neck and giblets from goose, reserving liver, and place in medium saucepan with water, onion, carrot, celery, salt to taste and peppercorns. Bring to boil, then reduce heat and simmer 1 1/2 hours, or until giblets are tender. Allow to cool, then... - 43.7101

Chicken Saute With Red Wine

Cook bacon in heavy large skillet over medium-low heat until fat begins to render. Increase heat to medium high, add onions and saute until bacon is brown. Transfer bacon to paper towels using slotted spoon. Continue to saute onions, turning carefully, until... - 45.0035

Pancakes

Sift flour and salt into mixing bowl. Combine eggs, milk and water. Add to dry ingredients and beat until smooth. Cover lightly and let stand at room temperature about 1 hour. Lightly oil 10-inch skillet (preferably with nonstick finish) and place over low... - 32.7955

Herbed Corn Bread

Preheat oven to 425°F. Grease 8-inch metal baking pan. Sift cornmeal, flour, sugar, baking powder and salt into mixing bowl. Add onion and herbs and blend well. In another bowl, beat milk, butter and egg until foamy. Add dry ingredients and stir just to... - 41.4901

Duck Salad

Preheat oven to 550°F. Prick duck breast with fork. Place fat side down on rack over broiling pan and roast until outside is crisp but inside is still pink, about 20 minutes. Keep duck breast warm but let stand at least 5 minutes before slicing. Pour off... - 44.8334

Duck Breasts With Calvados

Season duck with salt and pepper. Melt 1 tablespoon butter in heavy skillet over medium heat. Add duck and brown well on all sides, about 3 minutes per side. Transfer to heated platter; set aside and keep warm. Melt 1 tablespoon butter in same skillet. Add... - 41.1648

Chicken With Asparagus And Lemon Sabayon

Bring large stockpot of salted water to boil over medium-high heat. Add asparagus and cook until tender when pierced with knife, about 5 to 8 minutes. Remove with tongs (reserving cooking liquid) and plunge into ice water to stop cooking process; drain well... - 43.1703

Tangier Tajine

Preheat oven to 350°F. Heat oil in heavy large skillet over medium-high heat. Add chicken and brown well on all sides. Transfer to casserole or Dutch oven. Pour off excess oil from skillet. Add 1 cup water and stir, scraping up any browned bits clinging to... - 40.5122

Louisiana Corn Bread Stuffing

Preheat oven to 350°F. Grease 2-quart baking dish. Melt 1/4 cup butter in heavy large skillet over low heat. Add onion, green pepper and celery and cook, stirring frequently, until limp but not browned, about 10 minutes. Stir in crumbs, parsley, salt and... - 43.5001

English Roast Chicken With Herbed Orange Stuffing

For stuffing: Saute veal in nonstick large skillet over medium-high heat until just beginning to lose pink color, about 3 minutes. Transfer to large bowl. Melt 2 tablespoons butter in same skillet over medium-high heat. Add onion and carrots and saute until... - 43.6967

Game Hens In Cognac Sauce

Season hens with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat until hot but not smoking. Add hens and brown well on all sides. Add mushrooms and rosemary. Reduce heat to low, cover and cook until hens are tender, about 20... - 41.5114

Pan Broiled Duck With Daikon Dipping Sauce

Discard skin, bone and tendon from duck breasts, legs and thighs (reserve remaining duck and livers for another use). Cut boned breasts into narrow strips and set aside. Put leg and thigh meat through fine blade of grinder twice, or mince in... - 43.6208

Chicken With Green Peppers

Remove small fillets from chicken and remove tough tendon. Cut meat into slices 1/2 inch thick and about 2 inches long. Combine next 3 ingredients, add chicken and marinate for 30 minutes. Heat oil in wok. Add garlic, ginger and chicken and stir-fry until... - 42.8217

Royal Duck Curry

For paste: Combine chilies, coriander seed, peppercorns, caraway seed and cloves in mortar and crush to powder. Transfer to processor or blender. Add garlic, shallots, 1 tablespoon oil, shrimp paste, lemongrass, salt, nutmeg, turmeric, ginger and lime peel... - 44.0911

Terrine De Faisan Le St. Germain

Remove skin and bones from pheasant; reserve. Cut meat into large pieces. Transfer to large bowl. Add Madeira and Cognac. Cover and let marinate for 24 hours in refrigerator, stirring occasionally. Crack pheasant bones. Cut skin into large pieces. Combine... - 42.4837

Chicken With Raspberry Vinegar Sauce

Heat butter with oil in large skillet. Add chicken and saute on all sides until golden brown. Remove from skillet using tongs and sprinkle with salt; set aside. Drain off excess fat and return skillet to heat. Deglaze pan by adding 3/4 cup raspberry... - 41.3908

Javanese Beer Curry

Melt butter in saucepan over medium heat. Add onion, garlic and ginger and saute until onion is golden. Combine curry powder and flour and add to onion, stirring to blend thoroughly. Reduce heat to low and cook for 2 to 3 minutes. Add stock, beer, apple,... - 44.3637

Italian Stuffing With Fruits And Nuts

Saute bacon in heavy large skillet over medium-high heat until cooked through. Drain well on paper towels. Transfer to large bowl. Add remaining ingredients and blend well. Let cool, then refrigerate thoroughly before using. - 35.6248

Sesame Chicken Salad

Combine chicken, snow peas, water chestnuts, onions, sesame seed and salt and pepper in bowl and toss lightly. Mix Sherry, egg yolk, lemon juice, mustard, soy sauce, sugar and ginger in processor or small bowl and blend well. Gradually add oils, beating... - 35.6847

Chinatown Restaurant Steamed Chicken In Lotus Leaf

Rub 2 tablespoons light soy sauce evenly over chicken and inside cavity. Combine lotus leaf in large pot with enough water to cover. Place over medium-high heat and bring to boil. Let boil until lotus leaf is soft, about 3 minutes. Drain well; transfer to... - 44.5324

Chicken In Triple Mustard Sauce

Melt 2 tablespoons butter in heavy large skillet over medium-high heat until foamy. Add chicken breasts and saute on both sides until golden. Reduce heat to low, cover and simmer for 10 minutes. Transfer chicken to platter and keep warm. Discard fat from... - 42.8235

Chicken Quenelles

Grind chicken finely in processor or with meat grinder. Add salt, pepper and nutmeg and blend well. Gradually add egg whites, mixing vigorously after each addition. Gradually add cream and mix until mixture is firm enough to hold shape. (If mixing by hand,... - 36.3617

Yogurt Chicken

Rub chicken with garlic, fines herbes and pepper. Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator for 24 hours, turning occasionally. Preheat oven to 350°F. Remove chicken from marinade and... - 40.1528

Roast Duck With Port And Chestnut Sauce

Bring water to boil in small saucepan. Add raisins and simmer until plumped, about 5 minutes. Drain well. Transfer to small bowl, add Port and set aside. Preheat oven to 400°F. Season ducks with salt and pepper. Truss securely. Heat butter with oil in heavy... - 43.2092

American Victorian Turkey Stuffing

Preheat oven to 275°F. Combine white, egg and rye breads in large roasting pan. Bake until crisp and dry, stirring frequently, about 30 minutes. Meanwhile, melt butter in large skillet over medium heat. Add onions and celery; cover and cook, stirring... - 44.0092

Grilled Chicken Dijonaise

Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in mixture to coat. Cover with plastic wrap and marinate in refrigerator for 30 minutes. Meanwhile, combine vinegar and wine in heavy small saucepan and boil over medium-high heat until liquid... - 44.2658

Demi Glace

Preheat oven to 450°F. Place all bones and giblets in roasting pan and let brown at least 1 hour, turning occasionally until an even dark brown. Sprinkle with flour, add onion and carrot and brown another 15 minutes. Transfer to deep pot and cover with... - 41.5973

Turkey A L' Orange

Position rack in center of oven and preheat to 450°F. Using sharp boning knife, remove each turkey breast half from bone in one piece. Remove tendons. Form each piece into tight roll and tie with string. Season with salt and pepper. Melt butter with oil in... - 40.9139

Barbecue Sauce And Marinade

Melt butter in medium skillet over medium-high heat. Add onion and saute until tender, about 5 minutes. Blend in remaining ingredients. Cook until heated through, about 10 minutes. Let cool slightly in skillet. Transfer to jar and cover tightly. - 34.49

Brandied Giblet Gravy For Turkey

Trim and discard all tough cartilage from gizzard. Trim and discard fat from heart. Cut gizzard, heart and liver into 3/4-inch dice. Melt butter in small skillet over low heat. Add shallot and cook until soft, about 3 minutes, stirring occasionally. Increase... - 41.5135

Chicken Liver Pate

Cover livers with water in small saucepan. Bring to boil, then reduce heat and simmer until tender, about 20 minutes. Remove from heat and let cool completely in liquid. Drain well. Transfer livers to processor or blender. Add butter and mix until smooth and... - 40.1522

Jarlsberg Chicken

Lightly butter large baking dish. Melt 2 tablespoons butter with oil in large heavy skillet over low heat. Add chicken and cook until juices run clear when pricked with fork, about 3 to 5 minutes on each side; do not overcook. Remove chicken to platter and... - 39.4607

Chicken Breasts Poached In Butter

If using oven, preheat to 425°F. To ensure even cooking, gently pound chicken breasts between 2 pieces of plastic wrap or waxed paper until they are of equal thickness throughout. Dry thoroughly on paper towels. Season melted butter with paprika, garlic or... - 34.9023

Braised Goose With Red Wine Sauce

Preheat oven to 450°F. Heat oil in heavy large skillet over medium heat. Add vegetables, garlic, thyme and bay leaf and cook, stirring frequently, until browned, about 7 minutes. Add goose neck, heart, gizzard and wing tips to skillet and cook, stirring,... - 41.4315

Chicken Saute With Asparagus And Carrots

Pat chicken dry. Sprinkle lightly on all sides with salt and pepper. Heat oil with butter in heavy 12-inch skillet over medium-high heat. Add chicken (in batches if necessary) and brown lightly on all sides, about 10 minutes; do not crowd. Transfer each piece... - 42.964

Chicken With Peanut Dipping Sauce

Preheat broiler. Combine oil, lemon juice, garlic, cumin and herb salt in small bowl. Arrange chicken in broiler pan and brush with oil mixture. Broil chicken, turning once or twice, until cooked through, about 10 minutes. For sauce: Combine all ingredients... - 39.3665

Chicken In Piquant Liver Sauce

Heat 2 tablespoons olive oil in each of 2 heavy large skillets over medium-high heat. Pat chicken dry. Add chicken to skillets and brown on both sides. Reduce heat, cover and cook until juices run clear when pierced with fork, about 20 minutes. (Chicken can... - 41.5418

Vinaigrette Dressing

Combine vinegar, lemon juice, mustard, chives and salt and pepper in small bowl and mix well. Whisk in oil. - 24.2547

Herbed Buttermilk Corn Bread

Preheat oven to 400°F. Grease 8- or 9-inch square pan and place in oven. Sift dry ingredients into medium bowl. Stir in buttermilk, egg and melted butter. Turn batter into heated pan. Bake until bread is puffed and browned and tester inserted in center comes... - 35.4311

Chicken Breasts Mediterranean

For sauce: Heat oil with butter in Dutch oven over medium-high heat. Add onion and saute until golden. Stir in remaining sauce ingredients except parsley and simmer for 1 hour. Remove from heat and add minced parsley to taste. Heat butter with oil in large... - 41.2257

Oriental Rice Stuffing With Sausage And Cabbage

Wash rice thoroughly and discard any foreign particles. Cover with cold water and soak at least 4 hours. Drain well. Arrange on thin layer of cheesecloth in steamer. Set over hot water and steam until rice is cooked, about 45 minutes. - 35.7922

Basic Vertically Roasted Chicken

Place rack in lowest position of oven and preheat to 450°F. Rinse chicken under cold water and pat dry thoroughly with paper towels. Gently press chicken onto vertical roaster. Set roaster in 8- or 9-inch cake pan. Add 1/2 cup water. Roast for 15... - 32.6346

Fruit And Nut Stuffed Roast Duck

Combine wine and 1/4 cup honey in small saucepan and bring to simmer. Add apricots and set sauce aside. Combine next 10 ingredients in large bowl. Drain apricots (reserve liquid), add to bowl and toss lightly. Stuff duck as full as possible; set remaining... - 41.896

Feta And Walnut Stuffing

Melt butter in heavy small skillet over low heat. Add onion and cover and cook until translucent, stirring occasionally, about 10 minutes. Add walnuts, currants, nutmeg and cinnamon and cook 5 minutes. Remove from heat. Stir in feta and parsley, blending... - 33.4999

Batter Dipped Chicken

Heat oil in deep fryer to 370°F. Combine pancake mix and milk in shallow dish. Season with garlic powder and salt and pepper. Dip chicken pieces in batter, coating well. Fry in batches until golden, about 1 minute. Drain on paper towels. - 34.0367

Chicken And Chili Buns

For dough: Combine water, cornmeal and salt in small saucepan and cook over medium heat, stirring constantly until thickened, about 4 minutes. Let cool, then transfer to large mixing bowl. Dissolve yeast and sugar in lukewarm water and let stand until foamy... - 41.8331

Chicken And Melon Salad With Green Chili Mayonnaise

Preheat oven to 350°F. Cut piece of waxed paper or foil to fit heavy skillet large enough to hold chicken in 1 layer. Set paper aside. Melt butter in skillet. Add chicken to melted butter, turning just until surface of meat begins to whiten. Press waxed... - 38.1228

Pork Red Cabbage And Chestnut Stuffing

Cut strip off one side of each chestnut shell. Blanch nuts in large saucepan of boiling water 5 minutes. Remove chestnuts from water one at a time and peel off outer shell and inner brown skin. (Leave difficult-to-peel chestnuts in water a bit longer.) Pour... - 41.7925

Duck With Apples And Cider

Saute over high heat until browned. After discarding rendered fat, return duck pieces to pan with legs on bottom and breasts on top. Add 1/2 cup cider, cover and braise slowly until thighs are tender, 30 to 45 minutes. Keep warm. Meanwhile, preheat oven to... - 40.6487

Poultry Stock

Combine all ingredients in large saucepan and bring to boil over high heat, skimming foam from surface. Reduce heat, cover partially and simmer 45 minutes, skimming frequently. Strain into another saucepan. Let cool. Discard fat from surface. Refrigerate... - 34.8564

White Barbecue Sauce

Combine first 4 ingredients in small bowl. Gradually whisk in lemon juice and vinegar and blend until smooth. - 26.0358

Grape Stuffed Cornish Game Hens With Orange Butter

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... - 46.2522

Creamy Paprika Chicken

Melt butter in heavy deep skillet over medium-high heat. Add chicken in batches and brown on all sides. Remove chicken and set aside. Add onions and paprika to skillet; cover and cook, stirring occasionally, until onion is soft but not browned, about 10... - 39.5545

Papillote Of Chicken With Almond Mustard Sauce

Heat 3 tablespoons clarified butter in heavy nonaluminum large skillet over high heat. Add onions, carrots and turnips and stir-fry until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper. Blend in 6 tablespoons vermouth and boil until... - 41.7933

Sesame Crisped Chicken

Combine first 8 ingredients in blender or processor and mix well. Pour into shallow baking dish. Add chicken and turn several times to coat evenly. Cover and chill several hours or overnight, turning occasionally. Preheat oven to 375°F. Grease 9 x 9-inch... - 44.0834

Apple Sage Dressing

Melt butter in medium skillet over medium-high heat. Add onion and celery and saute until softened. Transfer to large bowl and mix in bread. Stir in remaining ingredients and blend well. - 32.9267

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