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1
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| yield: | 4 Servings |
| directions: | Preheat oven to 350 F.
Place the chicken, skinned side up, in a baking dish. Brush oil over the chicken. In a small dish, mix together the rosemary, paprika, salt and pepper. Sprinkle this mixture over the chicken. Pour the wine around the chicken in the baking dish.
Bake, uncovered, basting frequently with pan juices, for 50 minutes or until the chicken is brown and fork tender.
Per serving: : 232.0 calories : 35.0 g protein : 6.1 g total fat : 1.3 g saturated fat : 1.2 g carbohydrate : 115.0 mg cholesterol : 262.0 mg sodium
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip |
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1
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| 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 |
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1
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| yield: | 1 servings |
| directions: | Butter the slices of bread.
Apply chutney on 3, sauce on 3.
Place a slice, chutney side up on a board.
Pile and arrange few slices each tomato, potato, cucumber, onion and cheese (paneer) over it.
Top with sauced slice, sauce side down.
Press down well.
Serve either as it is. Or roast in a sandwich toaster and cool before packing. |
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1
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| yield: | 4 Servings |
| directions: | Place dried tomato bits in bottom of a baking dish or pan. Place chicken one layer deep over tomato bits. Pour lemon juice and stock over chicken. Sprinkle lemon peel, rosemary, salt and pepper over all. Cover and bake at 350~ until tender, about 40 to 45 minutes. Before serving, spoon juices over top of chicken. (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 Servings |
| directions: | Boil potatoes till tender, skin and mash. Add chicken broth, oil, 3/4 cup parmesan cheese, and using an electric mixer, beat till smooth (adding more broth if needed). Stir in chives and season to your taste with salt and pepper. I did it this far the day ahead, and then when I was ready to serve, I sprinkled more parmesan cheese on top, baked it 30 minutes at 350~, and browned under the broiler. WHOOPS.....I baked it all in a glass 9 x 13" pan...I've also made it using leftover chicken, chopped fine and mixed in; or adding crisp bacon to it. This is so adaptable, you can use your imagination. Carole Comments: This mashed potato recipe uses chicken broth instead of milk for thinning, plus parmesan cheese and chives for additional flavor. It's another great "make-ahead" you'll love. MM Format Norma Wrenn Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii[at]email.msn.com> on Feb 15, 1998 |
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1
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| yield: | 4 Servings |
| directions: | Wash chicken and wipe dry with paper toweling. Put enough oil in a large roasting pan to cover bottom of the pan. Place chicken in p;an and place potatoes between the chicken pieces.
Sprinkle tomatoes, parsley, basil, garlic, salt and pepper over the chicken and potatoes. Lastly, sprinkle with the grated cheese and the oil.
Bake in 375øF oven for 1 1/4 hours, or until chicken is done. Yield: 4 servings. Typed in MMFormat by cjhartlin[at]msn.com Source: The Jr. League of Orange County, New York (The Eastern Jr. League Cookbook) Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin[at]email.msn.com> on Apr 10, 1998 |
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1
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| yield: | 4 Servings |
| directions: | Preheat oven to 375 degrees. In a food processor or blender, reduce the stuffing mix to coarse crumbs. Pour them onto a sheet of wax paper. Coat one piece of chicken breast with yogurt as thickly as possible (admittedly, this is a messy step), then dip it into the crumbs to coat. Lay the chicken in an oiled baking dish large enough to hold chicken and peaches in one layer. Repeat with the remaining chicken. Surround the chicken with the peach halves, cut side down. Sprinkle the peaches (not the chicken) with cinnamon sugar. Bake for 20 minutes, or until the breasts are just cooked through but not dry. Posted to EAT-L Digest 14 October 96
Date: Tue, 15 Oct 1996 06:10:59 -0300
From: Betsy Burtis <ebburtis[at]IX.NETCOM.COM> |
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1
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| yield: | 8 Servings |
| directions: | Mix all dry ingredients and put in bag. Coat pieces of chicken in this mixture. Place on greased shallow baking pan and bake in 350 oven 45-60 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 8 Servings |
| directions: | Marinate chicken in next eight ingredients overnight. Wrap two slices of bacon around each breast and secure with a toothpick. Grill over medium hot coals for approximately 35 minutes or until moist but firm. Chicken can also be baked in the oven at 375 F for 40 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 Servings |
| directions: | Prep: 10 min, Cook: 1:00.
Preheat oven to 350øF. Combine all ingredients, except chicken, in a bowl. Season with salt and pepper to taste. Spread seasoned butter over outside of chicken. Place chicken, breast side down, in a baking dish. Bake 35 minutes. Turn chicken breast side up and bake another 25-35 minutes or until tender, basting occasionally with pan juices. Posted to recipelu-digest by molony <molony[at]scsn.net> on Mar 02, 1998 |
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1
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| yield: | 6 -8 |
| directions: | Preheat oven to 325 degrees. Place chicken in single layer in greased baking pan. Sprinkle with salt and pepper. Spoon sauerkraut over chicken. Arrange cheese slices over sauerkraut. Pour dressing evenly over top. Cover pan with aluminum foil. Bake about 1 1/2 hours or until fork can be inserted into chicken with ease. Posted to recipelu-digest by Kevin Tester <tester[at]shentel.net> on Feb 02, 1998 |
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1
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| yield: | 4 Servings |
| directions: | 1. Remove skin from chicken. Rinse chicken, pat dry.
2. Spray a 13 by 9 by 2 inch baking dish with nonstick coating.
3. Arrange the chicken, meaty sides up, in dish. Brush with milk.
4. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper.
5. Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.
Recipe by: Better Homes and Garden Diabetic Cookbook
Posted to recipelu-digest by RecipeLu <recipelu[at]geocities.com> on Feb 05, 1998 |
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1
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| yield: | 8 Servings |
| directions: | The chicken in this recipe is baked on the bone in a sweet and savory sauce, then finished off with sherry and peaches. Try using any other fruits--either fresh or frozen that sound tasty.
Cut any excess fat from the chicken. Place the chicken, bone side down, in a single layer in a large baking dish. Season with the garlic powder, salt and pepper. Broil for several minutes, until the chicken is slightly browned. Set aside.
Coat a medium saucepan with nonstick spray. Cook the onions over medium heat for 5 minutes. Add the broth, brown sugar, arrowroot and chili sauce. Raise the heat to high and bring the sauce to a boil, stirring constantly. Remove the pan from the heat and pour the sauce over the chicken. Cover the chicken with a piece of foil. Refrigerate until ready to bake or continue with the next step.
Preheat the oven to 350°. Bake the chicken for 30 minutes. Remove the foil and pour the sherry and peaches over the chicken. Bake uncovered, basting occasionally, for 30 minutes more, or until the chicken is cooked through and the sauce is bubbling.
Preparation and cooking time: 20 minutes Baking time: 1 hour Posted to bbq-digest V5 #470 by "david klose" <bbqpits[at]msn.com> on Aug 17, 97 |
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1
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| yield: | 6 Servings |
| directions: | Dip chicken pieces in flour then beaten eggs and then in crumb mixture. Bake in hot oven 425 F about 25 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 Servings |
| directions: | Combine dressing, juice & spices; mix well. Pour over chicken; chill several hours or overnight. Reserve mixture; place chicken, skin side up, on rack in baking pan. Bake 425 for 40 minutes, brushing occasionally with mixture.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip |
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1
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| yield: | 4 Servings |
| directions: | Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed. Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast. Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refigerator. Bake chicken in a 350ø F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon. Heat Index = 4
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip |
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