2 2.5-lb broiler-fryer chicken s, cut, into serving piece
1. Wash chickens and pat dry. Combine flour, salt and pepper in a
plastic bag. Put chicken pieces in bag to coat witlh flour mixture.
2. Melt butter or margarine in skillet on a conventional surface
unit. Lightly brown chicken pieces on all sides. 3. Place browned
chicken pieces in a deep, 3-quart, heat- resistant, non-metallic
casserole. 4. Brown onions lightly in skillet and set aside. 5.
Remove skillet from surface unit. Gradually pour brandy into skillet,
scraping pan to loosen any browned particles. Add brandy mixture to
chicken casserole. Add garlic, bay leaf, celery, onions and red wine.
Heat, covered, in Microwave Oven 12 minutes stirring occasionally.
(Place meatiest portion of chicken to outside of casserole.) 6. Add
mushrooms and heat, uncovered, an additional 4 minutes or until
chicken and onions are tender. Remove garlic, bay leaf and celery
pieces. 7. If sauce is not thick enough, it may be thickened with a
little flour mixed with cold water. Heat, uncovered, in Microwave
Oven for an extra 1 to 2 minutes if flour mixture is added.
Also see ...
Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine in a large non stick skillet over medium heat. Add garlic powder and herbs; stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole; s (Upload by user)
Coconut cream is made by pureeing 1 1/4 cups coarsely chopped fresh coconut with 1 1/4 cups light cream, then straining through cheesecloth. Combine the coconut cream, evaporated milk, egg yolks and vanilla in the jar of an electric blender, and blend at high speed for (Upload by user)
In a skillet, cook the onion and the bell peppers in the butter over moderately low heat, stirring, for 3 minutes, or until the vegetables are softened. While the pepper mixture is cooking, cut the corn kernels off the cobs with a sharp knife. Add the corn to the skillet and (Upload by user)
Heat the oven to 450 degrees F. Twist the wings of each cornish hen behind its back and tie the legs together. Put the hens breast side up on a rack in a roasting pan. Sprinkle the hens with 1/2 teaspoon of the salt and 1/4 tsp pepper. Dot with the butter. Roast the hens unt (Upload by user)
Method: Sieve dry ingredients into a mixing bowl and make a well in the centre. Add melted butter and mix. Beat egg lightly in a seperate bowl and add milk to it. Now gradually stir egg milk mixture into dry ingredients butter mixture. Remove any lumps by beating lightly. La (Upload by user)
Saute onion and green pepper in bacon drippings. Add bacon, bread cubes, walnuts and seasonings. Stuff hens, place in roaster pan. Combine remaining ingredients; pour in roaster around hens. Bake at 4oo degrees for 1 hour; baste occasionally with sauce. Turn off heat and coo (Upload by user)
1 ea 9 inch pastry crust, baked 2 1/2 c half and half or light cream 4 tb cornstarch 1/3 c sugar 6 ea squares (6 ounces) semisweet chocolate 4 ea egg yolks 1 ts vanilla 1/4 c Courvoisier 1 c whipping cream 2 tb Courvoisier Chocolate shavings br (Upload by user)
1. Combine all ingredients in a medium size sauce pan. Heat just to boiling; reduce heat; cover. 2. Simmer 5 minutes. Stir in tea. Serve hot. Source: "Family Circle Illustrated Library of Cooking". Typed for you by: Lois Flack, CYBEREALM BBS (Upload by user)
Pour ginger ale and cider into punch bowl. Squeeze juice from 2 of the limes and thinly slice the third. Stir juice into punch. Taste and add raspberry concentrate, if you wish. If concentrate is still frozen, you may not need to add ice. Refrigerate until serving time. Float b (Upload by user)
Heat water and sugar to boiling, stirring constantly, until sugar is dissolved; cool. Prepare tea, using 2 teaspoons loose tea or 2 tea bags and 1 cup boiling water; cool. Refrigerate all ingredients. Just before serving, mix in large punch bowl. To make ice ring,arrang (Upload by user)
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In punch bowl, combine cranberry cocktail, limeade concentrate, pineapple and ginger ale. Just before serving, add soda water and ice. Makes 28 servings, each 1/2 cup Source: Canadian Living magazine strongServings: 28/strong &nb (Upload by user)
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This is for folks who like to toast their feet by the fire while the snow falls outside. A little seasonal cheer... It also looks like a good way to use up those nasty little berries that always seem to pop up in every ones kitchen this time of year. This is from Narsai Davi (Upload by user)
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Look for bright, plump cranberries, avoiding soft, crushed, or shriveled ones. Season is Sept. to Dec. They will keep in the refrigerator for 4 8 weeks (can also be frozen), but DO NOT wash them until ready for use as moisture will make them spoil. Rinse cranberries and chop (Upload by user)
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Press cloves into orange and place it in a heavy saucepan. Add water, cranberry juice, sugar, cinnamon, bitters and allspice. Bring to a simmer, stirring until sugar dissolves. Reduce heat to very low, cover and simmer 1 1/2 hours. Strain into punch bowl or crockpot. Tw (Upload by user)
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Combine juices and chill. Add ginger ale just before serving. Garnish with orange slices. Yields 1.5 gallons. One of the cans of lemonade concentrate may be diluted and frozen to make an ice ring or cubes. strongServings: 1/strong br (Upload by user)
Soften sherbet and ice cream. Add 1 qt. of juice; mix. Add remaining juice; blend well. Just before serving, add Sprite. (MM d by Nancy Hagfors N.HAGFORS/GEnie) Food & Wine RT Category 2, Topic 31 Sat Apr 23, 1994 N.HAGFORS [NANCY] b (Upload by user)
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