Love Making Tips - Main dishes | Poultry - [1]

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Bread Stuffing (for Poultry)

Soak the bread in cold water and squeeze dry.
Add seasoning ingredients and melted butter and mix thoroughly.
Add egg and the heart, liver and gizzard of the fowl which have been partially cooked and chopped fine.
Use for stuffing fowl.

Ingredients   |   Category: Poultry
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Chestnut Stuffing For Poultry

** butter, chicken fat, or lard.
Make a gash in each chestnut, place in an iron skillet with 1 Tbsp of butter and shake over hot flame for a few minutes.
Place in the oven for 10 minutes.
Then remove the shell and skins.
Cover the blanched chestnuts with boiling salt water and cook until tender.
Strain and put through a ricer.
Add the rest of the ingredients and mix well.

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Lolly s Poultry Supreme

Salt to taste Put Poultry piece in the bottom of a small microwave covered dish.
Salt to taste.
Add other ingredients.
Cover and Microwave for 14 minutes on high.
Rotate dish at half time.
Makes 1 serving.
Variations: Add # can stewed tomatoes (14-16 oz can).
Also can add # C rice and # C water to above and increase microwave time to 22 minutes rotating dish after 10 mins.

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My Poultry Stuffing

Brown onion.
Wizz broken rolls or bread in a processor to course crumbs.
Add seasonings to stuffing and blend with hands.
Add onions and toss well.
Add small amount of liquid, turkey stock from giblets or a little water.
Mix well.
Should form a ball when pressed, but not be soggy.
Stuff bird and cook as usual.

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Pan Gravy For Roast Poultry

Remove cooked poultry from pan and keep warm.
Drain off all but 4 tablespoons fat.
Add 4 tablespoons flour and cook until brown.
Add 2 cups hot chicken stock in which giblets, neck, and tip of wings have been cooked.
Cook 5 minutes, stirring in the brown bits that cling to the pan.
Season with salt and pepper.
Chop the cooked giblets and add if desired.
Serve hot alongside carved meat.

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Poultry Sausages-Information

When one thinks of sausage, the meat that ordinarily comes to mind is pork, sometimes beef, but usually never meat that comes from anything that has wings and feathers.
There are probably more recipes dealing with what you can do with whole poultry or poultry pieces, especially chicken, than with any other kind of meat.
But sausage? Why not? Poultry is one of the most heathful foods around.
Ounce for ounce, it is a treasure house of protein and minerals and an absolute bargin when one compares the proportion of lean to fat meat.
Chicken and turkey especially are recommended for people on low fat and/or low calorie diets.
All poultry has the added advantage of being a rather bland meat.
This means we can do just about anything to it to make it taste as we please.
One person who had studied the possibilities of what can be done with poultry is Dr.
Robert C.
Baker of the New York State College of Agriculture and Life Sciences at Cornell University.
Dr Baker is the inventor of the so-called "chicken dog.
" In an attempt to fine new uses for poultry, especially laying hens past their prime, Dr.
Baker and his colleagues found that one can do just about anything with chicken and turkey that one can do with red meat.
And poultry has the advantage of being cheaper and lower in fat than red meat.
Lest anyone doubt that a chicken dog can taste like a "real" hot dog, sensory analysis of products developed by Dr.
Baker and his colleagues has proven that people are just as apt to like a product made from chicken or turkey meat, even though it it may be a traditionally red meat product.
The proliferation ath the corner deli of things like "turkey salami", "turkey pastrami", or "chicken bologna", are proof that the public is readily willing to accept these products made from poultry.
Large companies would not invest the capital necessary to produce these products if the public did not accept them.
Although Dr.
baker's work extends beyond what the home sausage maker might find valuable, it does open up possibilities that anyone with a food grinder and a source of poultry will find exciting.
Because everyone's tastes are different, these recipes are meant to be guides or starting points for the home sausage maker.
Generally speaking, a larger proportion of dark meat (or even all dark meat), produces a somewhat more pleasing sausage than a predominantly white or all white meat.
Dark meat has a slightly highefr fat content whick a succesful sausage needs.
Remember, were talking chicken and turkey here, so the fat content is already at bargin basement levels.
As we noted earlier, poultry tends to be a rather bland meat.
Generally speaking, a sausage made from chicken or turkey will need a little more spice than would a similar sausage made from red meat.
When making poultry sausages for the first time, use these recipes as a guideline, but don't be afraid to be creative.
Like more fennel in your Italian sausage? More garlic in your kielbasa? Try it, you'll probably like it! One final word: what about skin and added fat? Commercial sausages made from chicken and turkey meat do contain the skin and fat normally found on a whole bird.
The inclusion of these two ingredients improve both taste and texture.
Generally, I have found that the addition of some skin greatly improves the sausage.
Since we are talking about an essentially lean meat to begin with, the addition of a small amount of fat seems an acceptable price to pay for a more palatable sausage.
But the decision is yours.
If you are willing to sacrifice something in the way of taste and texture for an even leaner product, go right ahead.
In the recipes that follow, when a recipe specifies, fo rexample, 4 lbs.
of chicken meat, it presumes that about fifteen percent of that is skin and fat.
Experiment with the proportions to suit you and your family's individual tastes and needs.
After all, isn't that one of the reasons you are making your own sausage to begin with?

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Poultry Seasoning

Spread rind between 2 sheets of paper towel and let dry.
Combine with remaining ingredients and store in an air-tight container.
Sprinkle on chicken or pork, or use in stuffing or in a basting sauce.

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Poultry Seasoning Mix

Yield: Enough For 6 To 8 Pounds Of Chicken Or 2 Large Whole Turkeys Combine all of the ingredients and blend well.
Stor in an airtight container.
Rub on chicken or other poultry before grilling.

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Poultry Stock

Put the carcass in a large saucepan with the giblets.
Add the water and the remaining ingredients.
Bring to the boil uncovered and remove the scum.
Cover and simmer for 3 hours.
Strain, and when cold remove all traces of fat from the surface.
1 Chicken and Poultry.

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Baked Chicken with Red Peppered

Put your chicken on the oiled rack of large broiler pan. Sprinkle the chicken with lemon pepper. Bake at 400 F, skin side up, for about 50 minutes or until the chicken is fork tender.

Meanwhile, in a large non-stick fry pan, place olive oil, and heat to medium temperature.
Add onions and cook until barely wilted, about 5 minutes.
Add jelly and stir gently until melted.
Spoon one-half of the onion mixture onto a large platter. Arrange the chicken over onions; top with remaining onions.
Garnish with pepper rings and cilantro.

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Baked Chicken with Yogurt Crust and Peaches

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 isa 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.


Per serving: 320 Calories; 4g Fat (10% calories from fat); 33g Protein; 37g Carbohydrate; 69mg Cholesterol; 1278mg Sodium


Ingredients   |   Category: Poultry
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Baked Garlic Chicken Legs

COMBINE THE MARINADE INGREDIENTS IN A LARGE BOWL.PRICK THE SKIN OF THE CHICKEN LEGS IN SEVERAL PLACES WITH THE POINT OF A SHARP KNIFE.PUT THE CHICKEN IN A LARGE NONMETALIC SHALLOW PAN OR GLASS DISH.POUR THE MARINADE OVER THE CHICKEN.TURN THE LEGS SEVERAL TIMES TO COAT THE PIECES EVENLY.COV TIGHTLY WITH PLASTIC WRAP AND REFRIGERATE OVER NIGHT. PREHEAT THE OVEN TO 350 DEGREES. WIPE OFF ANY GARLIC OR ONION PIECES FROM THE CHICKEN LEGS AND PUT THEM SIDE BY SIDE IN TWO LARGE ROASTING PANS.IF NECESSARY PUT ONE PAN ON THE LOWER SHELF AND THE OTHER ON THE NEXT SHELF UP IN THE OVEN.ROAST FOR THIRTY MINUTES. MEANWHILE,STRAIN THE MARINADE AND SET IT ASIDE.AFTER THE CHICKEN HAS COOKED FOR 30 MINUTES,TURN EACH PIECE AND BRUSH THE CHICKEN LIBERALLY WITH THE MARINADE.ROTATE THE PANS ON THE SHELVES.ROAST FOR 30 MINUTES MORE,OR UNTIL THE LEGS ARE GOLDEN BROWN.TURN AGAIN IF NECESSARY.SERVE IMMEDIATLY O CHILL AND SERVE.MAKES 12 SERVINGS.
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Baked Herberd Chicken

Preheat the oven to 350 degrees. Trim any fat from chicken breast and pound lightly between two sheets of waxed paper to flatten. Coat with olive oil and place in a baking dish. Add wine, lemon juice, herbs and and pepper flakes, turning chicken to coat both sides. Cover dish with foil. Bake 25 to 30 munutes, until chicken cooked through.
Serve with Quinoa and Spaghetti Squash (Also in this file) Food Exchange per serving: 4 LOW/FAT MEAT EXCHANGES CAL: 177 CHO: 72mg; CAR: 1g; PRO: 27g; SODIUM: 68mg; FAT: 5g;


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Baked Lemon Chicken

Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake at 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done. Serve with rice and a vegetable.
Ingredients   |   Category: Poultry
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Baked Lemon Chicken With Peppers

Combine all ingredients except chicken and vegetables. Add chicken and marinate at room temperature for 1 hour, turning once. Drain and bake chicken at 400 degrees for 35 minutes. Cut peppers into 1/2-inch thick rings. Saute 8 minutes. Spoon peppers around chicken. Makes 4 to 6 servings.
Ingredients   |   Category: Poultry
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Baked Onion Chicken

1. With rolling pin, crush soup mix in envelope. On wax paper, combine soup mix, bread crumbs, and pepper.

2. In shallow dish, beat together egg and water. Dip chicken into egg mixture; coat with crumb mixture, shaking excess crumbs off.

3. On baking sheet, arrange chicken. Drizzle with melted butter.

4. Bake at 400=B0 for 20 minutes or until chicken is no longer pink.

Ingredients   |   Category: Poultry
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Baked Parmesan Chicken

Blend together in food processor until small bread crumbs are formed: bread, parsley, parmesan cheese, salt and garlic powder.

Remove visible fat from chicken and slice into strips. Coat pieces of chicken in melted butter in pan, then coat with crumb mixture; lay single layer in remaining butter in pan.

Garnish with paprika and bake uncovered at 350 degrees until tender, about 1 hour; basted 2 or 3 times during baking. Cover with foil if chicken begins to brown too much before done.

Ingredients   |   Category: Poultry
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Baked Pineapple Chicken

DRAIN pineapple, reserve juice. Combine reserved juice with garlic, cornstarch, Wrocestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up. BROIL until browned. Stir sauce; pour over chicken. BAKE at 400'F. 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes. Garnish with fresh rosemary or parsley, if desired. Prep Time: 10 minutes. Bake Time: 40 minutes.
Ingredients   |   Category: Poultry
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Baked Sweet and Sour Chicken Breasts

In small bowl combine marmalade, onion soup mix, green pepper, soy sauce, orange juice and italian dressing. Spray large pan or dish with non-stick cooking spray. Place chicken breasts on pan and pour sauce over the top. Bake at 350 for 40-45 minutes.
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Balsamic Chicken

Mix all ingredients except chicken thighs in shallow glass or plastic dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours. Place chicken and marinade in 10-inch nonstick skillet. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juices of chicken run clear. Remove chicken; keep warm. Heat marinade to boiling. Boil about 6 minutes or until liquid is reduced by half. Pour over chicken. 6 servings.
Ingredients   |   Category: Poultry
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