Today is Friday, November 21 2008 9:13 am
Main Dishes / Poultry |
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| Recipe | Rating |
| Whitsunday Quail
TO MAKE THE PICKLED VEGETABLES: Mix all the pickling ingredients together and bring to the boil. Remove from the heat and add the vegetables - capsicum, cucumber and bok choy. Refrigerate for at least six hours. SERVING SUGGESTION: Serve the hot barbecued quail with salad greens and pickled vegetables. Ian Parmenter, "Consuming Passions" in association with Australian Broadcasting Corporation. Typed, but not tested, by Greg Mayman, March 1998 Posted to MM-Recipes Digest by "Rfm" |
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| Turkey Wellington
hours at this point. Arrange on jelly roll pan, seam side down, make a few holes with fork for vents. Brush with beaten egg. Bake in middle of 400 F oven for 20-25 min or until pastry is golden brown. Nutr: 445.6 kcal, 18.9 gm protein, 29.7 gm fat, 6.6 gm sat fat, 24.5 gm carbo, 643.8 mg sodium. Posted to MM-Recipes Digest by "jack lewis" |
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| Turkey Street Tacos
Double handfuls as much as you can carry using two hands. 6 sliced jalapeños can be substituted for the New Mex. chiles. Recipe by: Kit Anderson Posted to bbq-digest by Kit Anderson |
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| Turkey Pie
You can also add celery or mushrooms to the casserole, or use traditional pastry top. From: The Canadian Heritage Cookbook, by Edna McCann Typed by: Bob White Posted to MM-Recipes Digest V4 #3 by "Rfm" |
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| Turkey Loaf
9X5X3 INCH PAN. SPREAD RESERVED TOMATO SAUCE OVER TOP OF LOAF AND BAKE FOR 1-1/4 HOURS. Posted to MM-Recipes Digest V4 #5 by valerie@nbnet.nb.ca (valerie) on Jan 25, 1999 ----- ---------- |
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| Turkey Fried Rice
1/4 cup chopped green onions and peanuts. Garnish with green onions if desired. Serving size 1 cup. Recipe by: Cooking Light Posted to EAT-LF Digest by Penchard@aol.com on Mar 8, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Turkey Cutlets with Apple Chutney
NOTES : Note: refrigerate remaining chutney in an airtight container for up to 2 weeks. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Turkey Asparagus Casserole
longer or until golden brown. Yield: 4 servings Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking Nov/Dec 98. Posted to MM-Recipes Digest by "Cindy Hartlin" |
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| Thai-Style Salad with Shredded Glazed Chicken
SALAD: In a large bowl, combine all ingredients except Honey-lime Dressing and peanuts; toss until well blended. Toss with dressing. Sprinkle each salad with peanuts just before serving. RESOURCES [1] www.honey.com [2] Recipe-Buster http://www.erols.com/hosey/ [3] Kitpath@earthlink.net [4] mc-recipe exchange 9/1/98 [5] kitmailbox 9/1/98 Recipe by: HONEY.COM by National Honey Board Posted to KitMailbox Digest by Pat Hanneman |
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| Tex-Mex Rice with Chicken
through. Sprinkle with parsley and serve from saucepan offering extra hot pepper flakes. If you use leftover cooked chicken you will need about 1 1/2 cups and add chicken when you add the tomatoes. From Uncle Bens promotional recipe card. Nutrional Analysis per serving 294 calories 26.2 g protein 5.8 g fat 33.5 g carbohydrates 18% of the calories from fat. Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Mar 10, 1999 ----- ---------- |
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| Tex-Mex Marinated Chicken
chicken, bone side down, on gas grill over medium heat. Cover and grill for 50 to 60 minutes, turning once halfway through and brushing occasionally with reserved marinade before turning. 322 calories and 18 grams fat. Source: BH & G Gas Grill Cookbook Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Mar 10, 1999 ----- ---------- |
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| Terrific Turkey Patties
pink in center. Yield: 5 patties Typed in MMFormat by cjhartlin@msn.com Source: Fast & Easy Cooking. Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" |
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| Tea Smoked Duck with Smoked Walnuts
1. Often, I leave out the walnuts and it still is great. 2. Rather than crisping the skin under a broiler, I use a propane torch to give a more uniform result. 3. I prefer flour tortillas (the small, handmade ones from Trader Joes that I steam-heat in the Freshomatic). The paper-thin mandarin pancakes you can get frozen at Asian stores dry out very quickly. 4. I prefer duck sauce over plum sauce for this dish. 5. I jullienne the scallions. 6. Each person makes their own "taco" by spreading a little duck sauce on the tortilla, then adding a few pieces of duck and some slivers of scallion. Recipe by: Smoked Foods Cookbook, Vol.1 by Cookshack Posted to bbq-digest by Bill Ackerman |
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| Tangy Drumsticks
Bake at 375øF for 40 minutes or until done. Broil 3 inches from heat (with electric oven door partially open) 2 minutes on each side or until crisp. Yield: 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Summertime Magazine Posted to MM-Recipes Digest V4 #15 by hdbrer@ibm.net on May 20, 99 ----- ---------- |
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| Tangy Chicken Legs
Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Sweet And Sour Chicken -Cranberries
To Pineapple Juice. Stir Well. Set Aside. Coat A Large Nonaluminum Skillet OR Wok With Cooking Spray. Place Over Medium High Heat Until Hot. Add Chicken; Stir Fry 5 To 7 Min. Add Carrots & 1/4 C. Water. Cover & Cook 1 Min. Add Reserved Pineapple & Cranberries; Stir Fry 1 Min. Reduce Heat To Medium, Add Reserved Juice Mixture. Bring To A Boil, Stirring Until Thickened. Stir in Bell Pepper; Serve Over Rice. About 299 Cal. Per 1 C. Chicken Mixture & 1/2 C. Rice. (Fat 1.2. Chol. 44.) Posted to MM-Recipes Digest by "Ulrich Sahm" |
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| Summer Turkey
turkey in fridge. jSlice cold. Discard roaster contents. This method of doing turkey is an ideal way of serving it cold for buffets or smorgs. Can be cooked the day before. Posted to MM-Recipes Digest by "Sharon Wills" |
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| Spicy Salt-Rubbed Chicken
Grill the chicken over medium coals for 20 to 25 minutes, turning halfway through the cooking time, until the juice of the chicken runs clear when pierced with a knife. Yield: 10 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Martha Stewart Cookbook. Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 22, 1999 ----- ---------- |
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| Spanish Style Chicken Salad
In a small bowl whisk together dressing ingredients. Set aside. In large bowl combine chicken, cheese, bacon and walnut praline. Mix to combine. Add dressing and mix to coat. Serve on a bed of romaine lettuce. SOURCE: COOKING LIVE! Cooking Show Copyright 1998, TV FOOD NETWORK SHOW# CL9174 Format by Dave Drum - 02 January 99 FROM: Uncle Dirty Dave's Kitchen Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999 ----- ---------- |
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| Roasted Lemon Chicken - Canyon Ranch
NOTES : This is a wonderful way to cook chicken you plan to use for salads and sandwiches. The light lemon flavor greatly enhances the flavor. Cook with the skin on, remove it before serving. Recipe by: Canyon Ranch cookbook by Jeanne Jones (1998) Posted to EAT-LF Digest by PatHanneman |
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| Roasted Chicken-And-White Bean Pizza
Place pizzas directly on oven rack, and bake at 450° for 8 minutes or until crusts are golden. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Roast Wild Goose
Recipe by: Key Gourmet Posted to MasterCook Digest by "Marilyn Thomson" |
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| Roast Quail with Grapes (Fischer)
Sodium: 850 mg Calories: 564 NOTES : Serves: 4 - These tiny birds can be for special occasions such as a wedding or holiday. The recipe can easily be halved, doubled, tripled, or served at a banquet for fifty or more. The birds, all placed together on a decorated platter, look festive and enticing. The recipe is deceptively simple. Quail may be skewered and roasted on a spit, grilled, or, as in this recipe, baked. Allow two birds per person if domestic, four if wild. It isn't usually necessary to skin wild quail, but most quail marketed today through specialty food shops have been raised on game bird farms and can be fat, making skinning and defatting a must. Recipe by: Lynn Fischer, Healthy Indulgences (1995) Posted to EAT-LF Digest by PatHanneman |
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| Roast Goose with Cabbage And Apples
6. Place the goose on top of the vegetable mixture and pour the apple cider over all. Return to the oven and continue roasting until done, approximately 1-1/2 hours. 7. Remove the bird from the roasting pan and allow it to rest for 20-30 minutes before carving. Serve with the cooked vegetables. Yield: unit: 8 servings Portion: unit: 1 serving Portions in yield: 8 On Cooking - Techniques from Expert Chefs, Copyright 1995 by Prentice-Hall Recipe by: Recipe number: 17.21 Page number: 411-412 Posted to MasterCook Digest by "Marilyn Thomson" |
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| Roast Goose
juices. Add the white wine, orange juice and raisins to pan juices and reduce quickly over high heat, scraping up any browned bits. Sauce should be very lightly thickened. Stir in herbs and season to taste with salt and pepper. Serve with slices of goose. Yield: 8 servings Recipe by: John Ash Show #Ja9755 Posted to MasterCook Digest by "Marilyn Thomson" |
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| Roast Chicken with Rosemary And Thyme (Fischer)
SOURCE: Lowfat Cooking for Dummies, by Lynn Fischer (Morrow 1997) NOTES : Serves: 6 This incredibly simple dish tastes so good, takes so little time, and looks so enticing that I use it in television demonstrations, in my cooking classes, and whenever I want a quick meal for myself or friends. You must use an oven bag to ensure a juicy outcome. The fresh herbs are aromatic and the spice mixture gives the bird a speckly look while adding incredible flavor. Recipe by: Lynn Fischer, Healthy Indulgences (1995) Posted to EAT-LF Digest by PatHanneman |
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| Roast Breast of Chicken With Oka Cheese And Thyme Stuffing
Place pan on high heat; add shallot and garlic. Saute 1 minute then add wine and reduce by half, about 3 minutes. Add stock and reduce until half a cup remains, about 6 to 8 minutes. Remove from heat and swirl in butter and herbs. Adjust seasonings. In a skillet, toss potatoes with butter and parsley. Rewarm asparagus. To serve: Place potatoes in center of plates. Lay asparagus on top of potatoes. Place breast on top of asparagus. Drizzle sauce around plate. Serves 4 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in Ontario's Wine Country. Posted to MM-Recipes Digest by "Cindy Hartlin" |
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| Red Hot Chicken
garnished with the reserved chili slices and parsley from the marinade. Note: Any small, very hot chili can be substituted if Scotch Bonnets are not available. Yield: 4 servings Typed in MMFormat by cjhartlin@msn.com Source: The Martha Stewart Cookbook. Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 22, 1999 ----- ---------- |
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| Raspberry-Lemon Chicken
MW chicken at HIGH 1 - 3 min. or until hot. Pour sauce over chicken. Recipe by: MW on a Diet - 83 Posted to EAT-LF Digest by Vickie |
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| Quick Chick
CHICK ORANGE: Use orange marmalade instead of apricot jam. Typed in MMFormat by cjhartlin@msn.com Source: Company's Coming Main Courses Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Mar 2, 1999 ----- ---------- |
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