|
|
7
|
| yield: | 1 servings |
| directions: | How to Prepare Chicken:
Preheat oven to 350 F. Pre-bake pie crust for 10 minutes. Let cool. In a medium saucepan, combine carrots and potatoes. Add water and cook for 15 min.; add the peas and cook for an additional five minutes. Transfer veggies to a large bowl.
Saut? onions in a small skillet until clear. Add onions to veggies.
In a medium saucepan, melt butter over medium heat. Gradually whisk in the flour. Whisking constantly, add chicken broth, bring to boil. Let boil for one minute. Reduce heat, add cream, dill, nutmeg, salt and pepper. Continue to whisk until sauce thickens enough to coat the back of a spoon.
Add the chicken or turkey to bowl of veggies. Gently fold in the sauce until well combined. Using large spoon, transfer mixture to the pre-baked pie shell.
Place the top crust over the pie and pinch the edges together to seal.
Lightly glaze the top of the pie crust with the beaten egg using pastry brush. Dust with paprika.
Bake in oven for 45-60 minutes.
Chicken Pot Pie "All my Children's," Jill Larson's Chicken Pot Pie
© 1997 Jill Larson
© 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK
Recipe by: Jill Larson |
|
|
5
|
| yield: | 6 Servings |
| directions: | 1. Wipe duck inside and out with a damp cloth. Rub duck cavity lightly with salt. Slice ginger root and slice off scallion roots. Put both inside cavity.
2. Place duck in a heavy pan. Add sherry and bring slowly to a boil. Then simmer, covered, until tender (about 2-1/2 hours), turning bird several times.
3. Remove duck and let cool. Chop bird, bones and all, in bite-size pieces. Serve cold, garnished with remaining scallions, cut in 2-inch sections.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
|
|
4
|
| yield: | 2 servings |
| directions: | Thinly slice duck into bite-size strips. In a small saucepan combine duck, barbecue sauce and green onions and heat through. Slice open rolls and toast them. Fill each roll with a generous portion of duck mixture. Serve garnished with some Zapp's potato chips. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2131 broadcast 08-13-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a[at]prodigy.com
10-17-1996
Recipe by: Emeril Lagasse |
|
|
3
|
| yield: | 4 Servings |
| directions: | Although rock cod is a fresh water fish, snapper or sole can be substituted. In fact this is delicious with any salt water fish. ~------------------------------------------------------ ~----------------- Clean the fish and slash to the bone three times on each side. Rub with salt and pepper. Place on a steaming plate and top with the remaining ingredients.
Place in a steamer, cover and steam for 15 minutes on high heat. Remove and serve.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
|
|
3
|
| yield: | 1 Servings |
| directions: | : Pour the unsweetened pinapple juice or juice of your choice into ice cube trays and freeze... Use the same as you would regular ice...
Juice cubes add an intriguing tart-sweet flavor to iced tea, mineral water, lemonade, wine coolers and anything else that you use them in...
From Fred Goslin and Cyberealm Bbs in Watertown NY at (315)785-8098
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
|
|
3
|
| yield: | 6 Servings |
| directions: | Preheat the oven to 400 F. Season the ducks with salt & pepper, inside & out. Roast in a pan in the oven for 1/2 hour. Remove & drain the fat. Lower the oven temperature to 250 F. & continue to roast for 2 hours. Remove from the oven & allow the ducks to cool enough to handle. Debone, remove all skin & meat, & reserve. Save everything. In a large pot, heat the DUCK STOCK to a boil. Add the carrots, onion, celery, & green onions. Simmer until all vegetables are tender. In a separate bowl, combine the wine & cornstarch together. Add this to the soup & stir well. Bring the soup up to a second boil, then reduce the heat & simmer until it thickens slightly. Meanwhile, in a hot oven, bake the duck skins (spread out) on a baking sheet until they are dry to the touch. Remove from the oven & crumble like bacon bits. When the soup has simmered about 20 minutes, garnish with chopped parsley, crumbled duck skin, & julienned duck meat. DUCK STOCK: Combine all ingredients. Bring up to a boil, reduce to simmer, and cook 1 hour. Strain through a fine strainer. Reserve the stock.
LE RUTH'S
WINE: CARMENET SAUVIGNON BLANC
636 FRANKLIN ST., NEW ORLEANS
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
|
|
3
|
| yield: | 1 Servings |
| directions: | Butcher the duck into 8 pieces, discarding the wings and reserving the fat. Lay the duck portions, skin side down on a platter. Sprinkle the duck with kosher salt and black pepper. Cover the duck with plastic wrap and refrigerate for 12 hours. Remove the duck from the refrigerator and rinse the duck under cool water, rubbing off the salt and pepper. Pat the duck dry with paper towels. Recipe By :ESSENCE OF EMERIL SHOW #EE2436
Posted to MC-Recipe Digest V1 #319
Date: Wed, 27 Nov 1996 09:16:25 -0500
From: Meg Antczak <meginny[at]frontiernet.net> |
|
|
3
|
| yield: | 4 servings |
| directions: | Preheat oven to 375 degrees.
In an 8-inch non-stick saute pan, render duck skin or bacon over medium heat to crisp cracklings. Remove and set aside on paper towels and pour off all but 1 tablespoon of duck fat. Add onion and cook until softened (about 8 to 10 minutes). Add pine nuts and endives and cook 2 minutes until endives have softened. Add eggs and cheese and season with salt and pepper and stir well with pine nut mixture. Allow eggs to set on bottom by cooking without stirring 2 minutes and place in oven. Cook 8 to 9 minutes, or until eggs have set but are not dried out. Remove from oven, flip out onto plate and allow to cool.
To serve plain, slice into wedges like a pie and serve, sprinkling over pine nuts and cracklings or use as contorno for stuffed duck neck dish.
Posted to MC-Recipe Digest V1 #366
Recipe by: Molto Mario
From: "suechef[at]sover.net" <suechef[at]sover.net>
Date: Sat, 4 Jan 1997 15:07:48 -0500 (EST) |
|
|
3
|
| yield: | 6 servings |
| directions: | For the artichokes, cut the leaves and just keep the bottom. Remove the beard from inside with a spoon and place in water and lemon juice. Cut the bottom into thin slices. In a skillet heat olive oil. Add garlic and salt and pepper and saute for 5 minutes. Set aside and keep warm.
To prepare potatoes, in an oiled pan, place the sliced potatoes in a circle to form a galette in a non stick pan. Brown on both sides until nice and golden. Keep warm.
To Prepare the sausage, blanch the duck testicles in salted boiling water for 2 minutes. Remove them and place on a towel to dry. Cut into slices, 1/8-inch thick.
Meanwhile, cook the cocks comb in salted water until tender, about 2 hours them and dry thoroughly. Cut the cocks comb into thin strips and place in a bowl. Add chicken kidneys, chicken livers, rosemary, sage and mix together. Place mixture inside the duck neck skin to form a sausage. With kitchen twine, sew the ends together so that the meat doesn't escape during cooking.
In a skillet heat butter and onions. Cook until the onions are translucent. Add the sausage and cook very gently for 10 minutes. During the cooking, add the chicken consume and hot pepper. Remove sausage and set aside. In a bowl mix together egg yolk and lemon juice and add to the skillet. Mix in very quickly and make sure it doesn't boil again or the sauce will curdle.
To Serve: Divide the artichokes and place on the bottom of 6 serving dishes. Cover with the potato and place a slice of sausage on top of it. Sprinkle with sauce.
Original Title: CIBREO CON CARCIOFI E PATATE (Sausage of Chicken Liver and Other Parts with a Lemon-Cream Sauce with Potatoes and Artichokes)
Busted and entered for you by: Bill Webster
CHEF DU JOUR SHOW #DJ9087 ROBERTO DONNA - TUSCAN MENU |
|
|
3
|
| yield: | 6 servings |
| directions: | * Note: See the ?Emeril?s Essence Information? recipe which is included in this collection.
Preheat the oven to 400 degrees. For the beans: In a large saucepan, melt the butter. Saute the onions and celery for 3 to 4 minutes, or until they are slightly wilted. Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed, about 2 hours. For the meats: In a large oven proof skillet, over medium-high heat, combine the flour and oil. Stirring constantly, make a medium-brown roux. Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 3 to 4 minutes or until vegetables are slightly wilted. Add the duck legs and sausages and cook for 2 to 3 minutes on each side. Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium-low and cook for 30 minutes. For the gratine: In a mixing bowl, combine the bread crumbs, cheese, parsley, Emeril?s Essence, and olive oil. Mix well. When the bean-meat mixture is cooked, spoon the grantine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and garnish with Essence, shaved chives and crusty bread. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A24 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a[at]prodigy.com
03-25-1997
Recipe by: Emeril Lagasse |
|
|
3
|
| yield: | 1 Servings |
| directions: | Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then add the shrimp paste and blend once more to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
|
|
3
|
| yield: | 1 Servings |
| directions: | A good dip with seafood and fish, fresh vegetables, and boiled eggs. ~------------------------------------------------------ ~----------------- Place the shredded mango, garlic and shrimp paste in a mortar and gently mash with the pestle so that the mango is bruised but is still inn shreds. Add the remaining ingredients and stir to combine. Remove to a serving bowl and use as a dip for grilled meats or fresh vegetables. Makes 2 cups.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
|
|
3
|
| yield: | 6 servings |
| directions: | Heat oil in a saucepan, add the onion and carrot and saute gently for 5 minutes.
Add the cauliflower florets, apple and spices and cook for a further 1-2 minutes.
Add the stock, bring to the boil, cover and simmer for 20 minutes.
Stir in the remaining ingredients and simmer gently until the coconut has melted.
Notes Serve with fresh crusty bread.
NOTES : A delicious soup with a taste of Thailand. |
|
|
3
|
| yield: | 4 Servings |
| directions: | This is a favorite barbecue recipe. The enticing aroma of the sizzling meat on the grill makes it very popular with the street vendors' clientele. ~------------------------------------------------------ ~----------------- Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown.
Serve with steamed sticky rice.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
|
|
3
|
| yield: | 4 servings |
| directions: | Use ready roll pastry and trim to 30cm x 20cm. Transfer to a baking sheet and prick all over. Spread the curd over the pastry, leaving a 1 inch border. Arrange the mango slices over the pastry in overlapping rows, leaving a 1cm border to the pastry.
Slightly cut into the pastry and bake at 200C for 20-25 minutes, until browned. Paint the jam over the mango slices to glaze and scatter with the coconut. Serve warm with real vanilla ice cream. |
|
|
3
|
| yield: | 1 Servings |
| directions: | In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. |
|
| |
|
| |
more populars: << earlier next (15) >> next (30) >> next (45) >> next (60) >> next (75) >> next (90) >> next (105) >> next (120) >> next (135) >> next (150) >> |
|
|
login, register
aakljwqxsqeffoa baked barbecue bbq bbucvksmsvyvlsq bckvzwzoz black breast btkeyunuctckwpqotoc business cat cheese chicken chickenhot
|