Mar 23, 2008 | Breads & Grains, Food, Poultry
Chicken Crepes I used to make this from scratch. That is I made crepes the traditional French way. Now, I just use a good flour tortilla. Not as delicate, but very delicious. Ingredients 1/2 pound Mushrooms ; sliced 2 cups Chicken breast ; cooked, and diced 1 cup...
Mar 22, 2008 | Food, pasta, Poultry
Chicken Tetrazinni Ingredients 4 pounds chicken leg quarters ; cooked and deboned 8 ounces Spaghetti (I like linguini.) 1 cup Parmesan cheese ; grated 1 pound Mushrooms ; sliced 1/2 pound Bacon 1 Onion ; chopped 4 Garlic ; minced 1 cup Chicken broth 3 tablespoon...
Mar 21, 2008 | Food, Poultry
Chipotle BBQ Chicken Ingredients Reynolds ; Wrap® Release® Non-Stick Foil 1/2 cup barbecue sauce 2 tablespoons packed dark brown sugar 2 tablespoons lime juice 1 tablespoon chopped chipotle peppers in adobo sauce 6 chicken pieces Instructions HEAT grill to medium...
Mar 20, 2008 | Food, Poultry
Col. Benjamin’s Curry Chicken Ingredients 1 1/2 teaspoon salt 1 teaspoon coriander 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon ginger 1/4 teaspoon turmeric 1 teaspoon vegetable oil 4 cups onion ; chopped 2 cloves garlic ; minced 3 1/2 cups tomato ;...
Mar 19, 2008 | Food, Meat, Poultry
Enchiladas Rancheros Ingredients3 pounds chicken leg quarters ; skinned1 pound Poblano Chile1 pound tomatillo1 onion ; diced1 teaspoon salt1 bay leaf3 cups chicken broth3 cloves garlic ; minced1 or 2 cups cheddar cheese ; grated1 or 2 cups of Swiss cheese; grated1...
Mar 18, 2008 | Food, Poultry
Grilled Duck "A L’Orange" They say that in Paris, duckling à l’orange was the highest test of a chef’s mettle. The duck had to be roasted just so-skin crackling crisp, meat tender and juicy-and the orange sauce had to strike a perfect balance between...
