Roast Stuffed Chicken
|
|
- Frederick Baker
- 5 years ago
- Views:
Transcription
1 Roast Stuffed Chicken Serves 6 to 8. By Dennis W. Viau; modified from a recipe in The Fine Art of Italian Cooking by Giuliano Bugialli. This chicken is supposedly made in the manner of suckling pig according to Bugialli. The comparison is a bird filled with a large quantity of herbs, spices, and pancetta. So are many other stuffed geese, turkeys, chickens, and ducks and, evidently, suckling pigs. I had been wanting to do a recipe for stuffed chicken; so this was where I started. Ingredients: For the Stuffing: 2 bagels, dried and cut into cubes 2 cups (473ml) chicken stock, preferably homemade 1 large (or 2 small) bay leaf 1/3 cup (2 ounces/57g) uncooked wild rice ½ pound (227g) pork sausage meat, regular or flavored with sage 2 ounces (57g) pancetta, coarsely chopped 1 to 2 tablespoons of olive oil for frying 2 ounces (57g) prosciutto, coarsely chopped 1 large (12 ounces/340g) yellow onion, coarsely chopped 8 to 10 large fresh sage leaves, coarsely chopped 10 juniper berries, chopped fine 1 tablespoon fresh rosemary leaves (needles), chopped fine Salt and freshly ground black pepper For the Chicken: 1 large chicken, 4½ to 5½ pounds (2 to 2.5kg) Salt and freshly ground black pepper Directions: Stale bagels work best, but fresh is okay. Slice each bagel into three slices and then cut into cubes. Arrange on a baking sheet and place in an oven heated to 275 F (135 F) for 45 minutes to 1 hour. When they start to brown they can be removed from the oven and set aside to cool. While the bagels are drying, heat the chicken stock in a medium saucepan and add the wild rice with the bay leaf. Bring to a boil, cover the pan, and reduce the heat to low. Simmer 35 to 40 minutes until tender. The bagels should be ready about the time the rice is done. Put the bagels in a heat-proof large bowl and pour the rice and stock into the pan. Remove and discard the bay leaf. Set aside, but stir the bagel cubes periodically until all the liquid is absorbed. Place the pork sausage and pancetta in a skillet over medium heat and sauté until the meat is cooked. Add the prosciutto and cook an additional minute. Transfer the meat to a bowl, reserving the oil in the pan. Sauté the chopped onion in the skillet until tender and translucent, 8 to 10 minutes. Assemble the stuffing by adding the meat and onion to the bowl of bagel pieces. Add the chopped sage, juniper berries, rosemary. Mix well and taste for salt. Season with salt and freshly ground black pepper. You will have extra stuffing. The stuffing can be made a day in advance and refrigerated until needed. Heat the oven to 375 F (191 C)
2 2 If preferred (some say not to), rinse the chicken and pat dry with paper towels. Loosely fill the chicken cavity with stuffing (it will expand, so leave a little room) and stitch the skin closed to encase the stuffing. Place the extra stuffing in a baking dish. Truss the chicken with kitchen string (see below). Season the bird all over with salt and pepper. Place the chicken in a large casserole or enameled dutch oven with the olive oil. Cover and bake 1 hour. Remove from the oven and raise the oven temperature to 425 F (218 C). Remove the cover and return the chicken to the oven with the baking dish of extra stuffing. Bake an additional 30 to 45 minutes until the skin is golden brown and the internal temperature of the stuffing reaches 155 F (68 C). Remove from the oven and let rest 10 to 15 minutes. Carve and serve with your favorite vegetables. 1 STEP-BY-STEP This is my mise en place for the stuffing. I prefer to use bagels for the bread because they make a denser stuffing. 2 To prepare the bagels, I cut each into three slices and arrange them on a rack to dry. If possible, do this the evening before.
3 3 3 Cut the bagels into small cubes. 4 For additional drying, if necessary, the cubes can be arranged on a baking sheet and baked in a 275 F (135 C) oven until dry and just starting to brown. The time in the oven will depend on how dry the bread is before it goes into the oven.
4 5 4 While the bagels are drying, heat the chicken stock to a boil in a medium saucepan. Add the wild rice and bay leaf. Return to the boil, cover, reduce the heat to low, and simmer 35 to 40 minutes. Don t expect all the liquid to be absorbed. See the next step. 6 After the rice has cooked, add it and the stock to the dry bread cubes in a large bowl. Remove and discard the bay leaf. Set aside, but stir occasionally, until the bagel cubes have absorbed all the liquid.
5 7 5 Chop the pancetta and prosciutto. 8 Heat a large skillet over medium-high heat and sauté the pork sausage meat with the pancetta until cooked. The meat does not need to be browned. Toward the end of the cooking time, add the chopped prosciutto and cook an additional minute.
6 9 6 While the meat is cooking, chop the onion. 10 To capture the oil for sautéing the onion, tilt the pan on the stove and let sit for a minute or two to drain the oil from the cooked meat. Transfer the meat to a bowl, retaining the fat in the pan.
7 11 7 Sauté the onion until tender and translucent, about 10 minutes. 12 While the onions are sautéing, chop the sage, juniper berries, and the rosemary.
8 13 8 Here are all my ingredients for the stuffing. This will make more stuffing than will fill the bird. The remaining stuffing will be baked in a casserole dish. Extra stuffing is always welcome at the table. 14 If present, remove the neck and giblets from inside the chicken. (Some people chop the giblets and fry them with the onions, then include them in the stuffing.) Some recipes say to rinse the chicken well, some say not to. Supposedly washing the chicken can spread bacteria around your sink and kitchen areas. I always rinse the chicken well and then use a little common sense by washing my sink and counter well afterwards.
9 15 9 Stuff the chicken loosely. The stuffing will expand while baking. This bird will be sewed shut; therefore, expanding stuffing could burst open the chicken. Using a trussing needle specifically designed for this purpose, thread the needle with kitchen twine and stitch the skin closed over the stuffing. 16 I have my own way of trussing a chicken. Some cooks use one really long piece of string and wrap and tie it here and there. I find it easier to work with shorter pieces. Tie the wings against the breast meat first.
10 17 10 Cross the leg bones and tie them together. 18 Using a long piece of string, wrap it around the length of the bird and arrange it between the crossed leg bones (see next photo). Now gently pull the string tight, forcing the legs up against the cavity and tie. Trussing the chicken, much like tieing a roast, ensures that the meat will cook more evenly.
11 19 11 Here is a closeup showing how the long string is arranged between the crossed leg bones. 20 Season the chicken with salt and pepper and it in a roasting pan that has a lid. If you don t have one, use a pan that you can cover with foil. I am using a rack beneath the chicken, but this isn t necessary. It will, however, make cleanup easier later because bits of the chicken won t be stuck to the bottom of the pan. If you have a good quality nonstick pan, a rack might not be necessary.
12 21 12 Cover and bake 1 hour. Remove from the oven and raise the oven temperature to 425 F (218 C). Remove the cover and return the chicken to the oven with the baking dish of extra stuffing. Bake an additional 30 to 45 minutes until the skin is golden brown and the internal temperature of the stuffing reaches 155 F (68 C). Check the stuffing in the casserole dish occasionally. If it starts to brown too much around the edges, remove it from the oven. It can be heated later. Remove the chicken from the oven and let it rest for 10 minutes. During the resting time the higher heat at the surface will migrate inward, raising the stuffing to a safe temperature. Remove the strings before serving. Conclusion There are three goals when roasting a stuffed chicken: 1. Cook the dark meat to the bone without drying out the breast meat. 2. Brown the skin until crisp and golden. 3. Bring the stuffing to a safe temperature of at least 165 F (74 C). Supposedly you can only achieve, at best, two of the three. Even Alton Brown says it is impossible to do all three. I ve been doing it for years, as the picture above shows. When carved, this chicken s breast meat was juicy and tender enough to be cut with a fork.
DUCK ISABEL Copyright The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
DUCK ISABEL Serves 6 to 8. By Dennis W. Viau; an original recipe. When I heard that Clarissa Dickson Wright of the BBC cooking show Two Fat Ladies passed away, I wanted to do something as a tribute to
More informationSTUFFED LAMB CHOPS. 74. Copyright 2011 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
STUFFED LAMB CHOPS Serves 6. By Dennis W. Viau; one of my own creations. These lamb chops have a stronger, bolder flavor than leg of lamb. Therefore, they benefit from being paired with stuffing that has
More informationLAMB AND EGGPLANT SHEPHERD S PIE
LAMB AND EGGPLANT SHEPHERD S PIE Serves 8 to 10. By Dennis W. Viau; modified from a Bon Appétit recipe. My mother made shepherd s pie occasionally and I remember it as layered with meat at the bottom,
More informationITALIAN CHICKEN CROQUETTES
ITALIAN CHICKEN CROQUETTES Makes about 3 dozen. By Dennis W. Viau; modified from a recipe in The Fine Art of Italian Cooking by Biuliano Bugialli. The flavor of these Chicken Croquettes is light and delicate,
More informationHOW TO COOK THANKSGIVING IN 5 EASY RECIPES
HOW TO COOK THANKSGIVING IN 5 EASY RECIPES EASIEST ROAST TURKEY AND GRAVY Serves 10-12 For the turkey: One 14-16 lb turkey 4 lemons, halved ½ cup (1 stick) unsalted butter, at room temperature 3 tablespoons
More informationVEAL INVOLTINI. 73. Copyright 2011 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
VEAL INVOLTINI Stuffed Veal Rolls, serves 6. By Dennis W. Viau; modified from a recipe in The Fine Art of Italian Cooking by Giuliano Bugialli. These little veal rolls are simple and easy to make, but
More informationCRAB CAKES with BELL PEPPER SAUCE
CRAB CAKES with BELL PEPPER SAUCE Serves 6 to 8. By Dennis W. Viau; modified from a restaurant recipe. These crab cakes are filled with crab meat. It is best to use good lump crab, the largest chunk you
More informationMOUSSAKA Copyright 2014 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
MOUSSAKA Serves 8 to 12. By Dennis W. Viau; modified from a recipe in a restaurant trade journal. Moussaka is a Greek eggplant dish made with a meat sauce, potatoes, and a béchamel sauce that can contain
More informationNational Eat Together Week Dinner Recipes. Cook Once, Eat Thrice: Ham Dinner, Brilliant Breakfast Quiche & Pea Soup. Bacon Pasta Delight
National Eat Together Week Dinner Recipes Cook Once, Eat Thrice: Ham Dinner, Brilliant Breakfast Quiche & Pea Soup Bacon Pasta Delight Sausage and Pepper Hoagies Best Ribs Grilled Cheese Casserole Recipes
More informationTIMBALLO. 39. Copyright 2010 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
TIMBALLO Serves 8 to 12. By Dennis W. Viau; modified from a recipe in Southern Italian Cooking by Jo Bettoja. Timballo is an excellent way to turn leftovers into something fancy. Timballo is layered in
More informationCHICKEN POT PIES Copyright 2012 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
CHICKEN POT PIES Makes 6 to 8 single-serving pies By Dennis W. Viau; modified from several recipes. I grew up with chicken pot pies. However, my mother bought them pre-made and frozen. One important ingredient
More informationEasy Roast Turkey. note turkey weight. Ingredients (for 6-8 people)
Easy Roast Turkey Start to Finish Time: Plan on 4 hours for a 12-14 pound turkey: 1 hour to let the bird warm to room temperature for more even cooking, about 2 hours to roast and 30 minutes to rest before
More informationThanksgiving Recipes
Thanksgiving Recipes Traditional Thanksgiving Meal Turkey with stuffing Green Bean Casserole Sweet Potato Casserole Seven Layer Salad Cranberry Salad Pumpkin Pie Total calories for meal (one serving of
More informationGOLUMPKI Stuffed Cabbages Leaves
GOLUMPKI Stuffed Cabbages Leaves Makes 3 to 4 dozen. By Dennis W. Viau; modified from a recipe by Sue Bajek. This polish food has many variations. The recipe I use here belonged to the late aunt of a fan
More informationMUSHROOM RISOTTO. The Step By Step guide begins on the following page. 30. Copyright 2011 MobileHomeGourmet.com, all rights reserved.
MUSHROOM RISOTTO Makes 4 to 6 side dishes. By Dennis W. Viau; from an Italian cooking course recipe. You stay with risotto at the stove until it is ready to serve. Regular old grocery-store long grain
More informationROAST DUCK with THREE-RICE STUFFING
ROAST DUCK with THREE-RICE STUFFING Serves 4 to 6. By Dennis W. Viau; an original recipe. Duck is a rich and delicious meat. Add a reduction sauce and a flavorful stuffing, and you have an exotic meal.
More informationClassic Holiday Menu
Classic Holiday Menu Herb Roasted Turkey Baked Sage Dressing Not Too Sweet Potato Casserole Green Bean Casserole with Bacon Simple Pan Gravy Cranberry Chutney Classic Mashed Potatoes Yeast Rolls Chocolate
More informationLAMB BRIOUATS. 31. Copyright 2011 MobileHomeGourmet.com, all rights reserved.
LAMB BRIOUATS Makes about a dozen By Dennis W. Viau; modified from a World Kitchen recipe. Nothing should taste this good. The lamb is so heavily spiced, and then harissa (see below) is also added, you
More informationLet s Go DUTCH. 65 hearty recipes for cast iron Dutch ovens that make outdoor cooking with coals a delicious experience.
65 hearty recipes for cast iron Dutch ovens that make outdoor cooking with coals a delicious experience. Let s Go DUTCH Let s Go DUTCH Easy Recipes for Outdoor Cooking Easy Recipes for Outdoor Cooking
More informationCALZONES Copyright The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
CALZONES Serves 4. By Dennis W. Viau; modified from a recipe in a restaurant trade journal. An Italian friend said these pastries are sometimes called svuotafrigo, literally refrigerator emptier in Italy
More informationLAMB AND SAUSAGE PIE. 53. Copyright 2011 MobileHomeGourmet.com, all rights reserved.
LAMB AND SAUSAGE PIE Makes 1 pie, serves 10 to 12 By Dennis W. Viau; inspired by a recipe in a food magazine. Lamb and Sausage Pie is probably the most delicious savory pie I make. I like meat pies, especially
More informationPORK and BEAN CHILI Copyright 2015 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
PORK and BEAN CHILI Serves 8 to 10. By Dennis W. Viau; modified from several recipes. I love chili, especially in winter. I already have two recipes for chili on my web site. I wanted to do an easy and
More informationFeatured in TakePart TasteMakers With Chef Ian Knauer
Featured in TakePart TasteMakers With Chef Ian Knauer www.takepart.com/tastemakers Crispy Beer-Roasted Duck 1 (6-lb) duck 1 small orange, quartered 5 or 6 thyme sprigs 2 rosemary sprigs 1 sage sprig 2
More informationPROFILE THANKSGIVING MENU
Submitted by Alyssa Koens, Head Nutritionist Profile HQ POMEGRANATE SALAD Profile Exchange values: 1 ½ cups vegetables, 2 fats Number of Servings: 4 4 tsp. olive oil 2 tbsp. apple cider vinegar ½ tsp.
More informationSweet Potato Casserole
Sweet Potato Casserole Prep Time: 15 min Cook Time : 45 min 382 Calories 16.47 total grams of fat 473 mg of sodium For The Sweet Potatoes 2 1/2 lbs. sweet potatoes, peeled and cut into cubes 4 tbsp butter,
More informationCHAURICE SAUSAGES Copyright 2016 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
CHAURICE SAUSAGES Makes about 12. By Dennis W. Viau; modified from several recipes. Having learned to make sausages, I wanted to make some chorizo. The Cajun/Creole sausage chaurice is a close relative,
More informationASADO NEGRO Copyright 2016 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
ASADO NEGRO Serves 8. By Dennis W. Viau; modified from Internet recipes. This Venezuelan dish uses an economical cut of beef, which is cooked a long time to help it tenderize. The title literally means
More informationITALIAN SAUSAGES Copyright 2016 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
ITALIAN SAUSAGES Makes 10 to 18 links, depending on size. By Dennis W. Viau; modified from a recipe in Mastering the Craft of Making Sausages by Warren R. Anderson. I had been wanting to experiment with
More informationOPTION 1 OPTION 2 OPTION 3
MENU PLANNER OPTION 1 Breakfast: Apple-Cinnamon Oatmeal 191 Dinner Entrée: Roast Chicken with Cider Gravy 465 and Cranberry Relish Side Dish: Wild Rice with Dried Cranberries and Walnuts 167 Dessert: Pumpkin
More informationTHE ULTIMATE TURKEY COOKING GUIDE
THE ULTIMATE TURKEY COOKING GUIDE 1 CHRISTMAS TURKEY MADE EASY The Ultimate Turkey Cooking Guide will help make your Christmas day one to remember. Included are some great recipes for cooking the perfect
More informationChocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking
827 A Taste of Cooking Chocolate Cake with Fudge Sauce Cake: 1 pkg. (3.4 oz.) cook-and-serve chocolate pudding/pie filling mix 2 c. 2% milk 1 pkg. chocolate cake mix Fudge Sauce: 1/2 c. butter, cubed 1
More informationHoliday Recipes. Hours d oeuvre & Dips Secret Stuffed Mushrooms Spinach, Artichoke, & Kale Dip. Soups & Salads
Hours d oeuvre & Dips Secret Stuffed Mushrooms Spinach, Artichoke, & Kale Dip Soups & Salads Holiday Recipes by Roasted Butternut Squash Soup Apple, Blue Cheese, and Walnut Salad Vegetables & Sides Roux-less
More informationSavor the. Holidays. A gluten-free cookbook from
Savor the Holidays A gluten-free cookbook from Contents Maple-Pecan Crusted Goat Cheese...1 Cranberry Crusted Baked Brie...2 White Cheddar Stuffed Mushrooms...3 Manchego Cheese, Prosciutto and Fig Crackers...4
More informationCooking Day Instructions: from meals prepared
Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan
More informationDesserts Thoroughbred Pie Pumpkin Cheesecake Dessert
Menu 1. Turkey 2. Gravy 3. Sausage & Apple Stuffing 4. Cranberry Cream Dream Salad 5. Sour Cream and Onion Smashed Potatoes 6. Cinnamon Roasted Butternut Squash 7. Not Your Traditional Green Bean Casserole
More informationFREE FRY 360 TURBO COOKCENTER. Recipes USE WITH MODEL#GTA1500
WWW.GOURMIA.COM FREE FRY 360 TURBO COOKCENTER Recipes USE WITH MODEL#GTA1500 WWW.GOURMIA.COM YIELD 2 SERVINGS AS MAIN, 4 AS AN APPETIZER PREP TIME 1 HOUR (INCLUDING MARINATING TIME) COOKING TIME 15 MINUTES
More informationEC9993 Let's Talk Turkey
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska- Lincoln Extension Extension 1951 EC9993 Let's Talk Turkey Josephine E.
More informationStarters and Party Apps
Starters and Party Apps Five Veggie Guacamole Artichoke Dip 2 cups artichoke hearts 4-5 cloves garlic, grated or minced 1/8 cup olive oil 1/2 Tbsp dried oregano 1/2 Tbsp dried thyme 1/4 tsp sea salt Juice
More informationClean Eating Holiday Menu
Clean Eating Holiday Menu Brined Turkey with Oranges and Rosemary Two-Potato Gratin Warm Brown Rice Salad Shredded Brussels Sprouts Green Beans with Roasted Shallots Baked Apples with Blue Cheese Toasted
More informationCANNELLONI FLORENTINE
CANNELLONI FLORENTINE Makes 8-10 cannelloni By Dennis W. Viau; modified from several sources. Here s the thing with Spinach: Most people don t like cooked spinach, but you can easily incorporate it in
More informationBaked Havarti Chili Chicken
Chicken Baked Havarti Chili Chicken 4 boneless, skinless chicken breast halves (or a pack of chicken thighs) 1 8oz package sliced fresh mushrooms 2 4oz cans chopped green chilis 4 oz sliced Havarti cheese
More informationAGNOLOTTI with CHICKEN
AGNOLOTTI with CHICKEN Serves 4 to 6. By Dennis W. Viau; modified from a restaurant recipe. Agnolotti are similar to ravioli, but a ravioli form is not necessary. You shape the pasta pieces by hand. It
More informationVENISON CHILI. Created by Cheri Winter
VENISON STROGANOFF 2 Lbs. Venison, cut unto ½ inch cubes 6 TBSP All purpose flour 1 ½ TSP Salt ½ TSP Ground pepper 3 TBSP Butter or Margarine 1 Cup Chopped onions 1 Cup Tomato juice 1 Cup Water, reserve
More informationTOMATO BASIL SOUP. The Step By Step guide begins on the following page.
TOMATO BASIL SOUP Serves 4 to 6. By Dennis W. Viau; modified from several recipes. Tomato soup was one of my favorites when I was growing up in New England. Even Campbell s soup, with plenty of saltine
More informationPORK SPARERIBS Copyright The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
PORK SPARERIBS Serves 6 to 8. By Dennis W. Viau; modified from several sources. I started this recipe from a request for ribs. It led to the usual research I do for a recipe. The possibilities among rubs
More informationThe Four Seasons. Menu
The Four Seasons Menu Strawberry Rhubarb Loaf Rhubarb Jam Lemon Orzo with Asparagus Asparagus Soup Summer Pea Risotto Pea and Scallion Soup Shaved Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta,
More informationBAKLAVA. 76. Copyright all rights reserved.
BAKLAVA Makes 30 to 40 small pieces. By Dennis W. Viau; from a friend s recipe. If you ve ever tasted Baklava you know how uniquely delicious it is. Flaky and chewy, layered with honey and walnuts, it
More informationOXTAIL STEW Copyright 2014 MobileHomeGourmet.com, all rights reserved.
OXTAIL STEW Serves 4 to 6. By Dennis W. Viau; modified from several classic recipes. Oxtail is the tail of a steer here in the USA. It is typically sectioned by cutting between the bones. Although the
More informationAdd 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes.
Leeks POTATO LEEK SOUP 3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley,
More informationSPINACH & RICOTTA CANNELLONI
SPINACH & RICOTTA CANNELLONI Serves 4 to 6. By Dennis W. Viau; modified from a recipe in The Fine Art of Italian Cooking by Giuliano Bugialli. If you love cannelloni, this recipe won t fail you. It delivers
More informationRecipes. 1. Best Ever Broccoli Salad. 2. Chef Meg s Herb Roasted Turkey. 3. Cranberry Salsa. 4. Grandma Rickard s Chicken & Dressing
Recipes 1. Best Ever Broccoli Salad 2. Chef Meg s Herb Roasted Turkey 3. Cranberry Salsa 4. Grandma Rickard s Chicken & Dressing 5. Leftover Turkey Soup 6. Orange-Spice Glazed Carrots 7. Penne Pasta Salad
More informationWELSH SHEPHERD S PIE. 46. Copyright 2011 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
WELSH SHEPHERD S PIE Serves 6 By Dennis W. Viau; modified from a fan s (Michael) recipe. Shepherd s pie isn t fancy food. This meat and potato pie supposedly originated out of a need to make economical
More informationTANGIA (Slow-Cooked Beef with Herbs and Spices)
TANGIA (Slow-Cooked Beef with Herbs and Spices) Serves 6. By Dennis W. Viau; modified from a Moroccan cookbook. The cookbook labelled this as a bachelor s dish. I think it s suitable for anyone who likes
More informationPIZZA. 36. Copyright 2010 The Mobile Home Gourmet, MobileHomeGourmet.com, all rights reserved.
PIZZA Makes 1 12-inch pizza. By Dennis W. Viau; my own recipe. Every guy I know thinks he make the best pizza. I m no different. I think of pizza as a conglomeration of some of the foods we best love Italian
More informationThanksgiving Recipes. Savory Carrot and Butternut Squash Soup. Secret Stuffed Mushrooms. Herb Roasted Turkey. Simple Pan Gravy
Savory Carrot and Butternut Squash Soup Secret Stuffed Mushrooms Herb Roasted Turkey Simple Pan Gravy Thanksgiving Recipes Roasted Garlic and Chive Mashed Cauliflower Potatoes Cheesy Spaghetti Squash Casserole
More informationCelebrate National Nutrition Month with Delicious, Healthy Recipes
Celebrate National Nutrition Month with Delicious, Healthy Recipes Illinois Action for children s (IAFC) Healthy Food Program offers a variety of supports to child care providers and families that address
More informationPineapple Stuffing. Queso Fondido Serves 8 to 10 as an appetizer. Ingredients: Directions: Ingredients: Serves 6
Pineapple Stuffing Serves 6 ½ cup butter, melted ¾ cup sugar 5 eggs, beaten 1 cup half and half 7 cups cubed potato bread 1 (20-ounce) can crushed pineapple, drained ¼ cup brown sugar 1. Pre-heat the oven
More information10 Easy Kid Friendly Healthy Meals from Costco for $90
Rotisserie chicken with very veggie rice pilaf: For the Rice Pilaf 2 tablespoons olive oil 8 ounces Baby Bella Mushrooms 2 small zucchini/squash (1 pound) 1/2 an onion (about 1 cup chopped) 1 1/2 cups
More informationGotta Eat, Can t t Cook CHRISTMAS TURKEY DINNER. Show-Me-How Picture Book Cooking
Gotta Eat, Can t t Cook Show-Me-How Picture Book Cooking CHRISTMAS 2009 TURKEY DINNER Bruce Tretter www.gotta-eat.com bruce@gotta-eat.com Twitter: @gotta_eat Contents Timing an Easy, Stress-Free Christmas
More informationThanksgiving with Chef Michael Chiarello
Thanksgiving with Chef Michael Chiarello Roasted Butternut Squash and Mushrooms with Burrata For the butternut squash: 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 5 cups 1-inch cubes
More informationChristmas. ham, pork. & turkey YOUR ULTIMATE AUSSIE FEAST COOKING TIPS & EXPERT RECIPES. CURTIS STONE S BEST-EVER GLAZED HAM See page 4
Christmas ham, pork & turkey YOUR ULTIMATE AUSSIE FEAST COOKING TIPS & EXPERT RECIPES CURTIS STONE S BEST-EVER GLAZED HAM See page 4 Ham know-how ALL COLES BRAND CHRISTMAS HAM IS MADE FROM 100% AUSSIE
More informationCOOKING CLASS RECIPE BOOK
COOKING CLASS RECIPE BOOK COOKING CLASS RECIPE BOOK STARTER SURPRISE POTATO TATIN 1. Pre-heat your ILVE oven to 200 C on fan assist. Line the bottom of a solid base pan with baking paper. 2. In a small
More informationSeasonal Cooking with Chef Ethel Pangborn
Seasonal Cooking with Chef Ethel Pangborn Fall Session: Roasting and Braising Once you learn these fundamental techniques, you ll be able to handle most recipes that use them. And while recipes are a great
More informationFALL FOR IT! GOURMET CLUB MENU OCTOBER 2013
FALL FOR IT! GOURMET CLUB MENU OCTOBER 2013 APPETIZERS CRISPY BRUSSEL SPROUTS WITH GARLIC AIOLI PROSCIUTTO WRAPPED ASPARAGUS SIDES WHOLE ROASTED CAULIFLOWER WITH WHIPPED GOAT CHEESE RAW KALE SALAD WITH
More informationThanksgiving Dinner for 8
Thanksgiving Dinner for 8 Herb Roasted Turkey Breast with Pan Gravy 1 small onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat- leaf parsley (about
More informationHow to Make a Turkey. By: Rosana Beharry, Stephanie Nino, Mandy Stutts TECM
How to Make a Turkey By: Rosana Beharry, Stephanie Nino, Mandy Stutts TECM 2700.003 Table of Contents iii Getting Started... 1 Step 1 Gather Materials... 3 Thawing the Turkey... 5 THAWING TIMES FOR A
More informationWHITE CHOCOLATE BUDINI
WHITE CHOCOLATE BUDINI 1 Makes 6 servings By Dennis W. Viau; an original recipe. Budini is Italian for pudding. This dessert is similar to flan, but it uses sweetened white polenta (corn meal) rather than
More informationLENTILS FOR EVERY S E A S O N SPRING 2013
TM LENTILS FOR EVERY S E A S O N SPRING 2013 HAVE YOU SIGNED UP YET? Visit lentils.ca to subscribe today and enjoy your FREE digital copy of Lentils For Every Season. CONTENTS Red Lentil Waffles..............
More informationPasta Recipes Created by Nicole Porter Wellness
Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,
More informationDinner Salad Spinach, Romaine, and Strawberries with Balsamic Vinaigrette
Breakfast Egg, Spinach, and Bacon Sandwiches Lunch Spill-the-Beans Minestrone Dinner Salad Spinach, Romaine, and Strawberries with Balsamic Vinaigrette Entrée Turkey Fajitas Side Dish Rice and Vegetable
More informationOUR T h a n k s g i v i n g M e n u
OUR T h a n k s g i v i n g M e n u Buttercup Squash and Pear Soup Sage Butter Roasted Turkey with Apple Cider Gravy Whole Grain Lentil Stuffing Cranberry Orange Sauce Spiced Mashed Sweet Potatoes Coconut
More informationBacon-Wrapped Beef Tenderloin with Red Wine Sauce
Bacon-Wrapped Beef Tenderloin with Red Wine Sauce David Venables Recipes QVC Recipes Kitchen & Food QVC.com Bacon-Wrapped Beef Tenderloin with Red Wine Sauce This recipe is prepared with the medium-sized
More informationMEAT, POULTRY & SEAFOOD
MEAT, POULTRY & SEAFOOD A roast with a bone in will cook faster than a boneless roast. The bone carries the heat to the inside more quickly. 110 Meat, Poultry, and Seafood Keep raw meat, poultry and seafood
More informationCHICKEN LIVER PÂTÉ AND CROÛTES
CHICKEN LIVER PÂTÉ AND CROÛTES Makes about 1½ pounds (680g) of pâté. By Dennis W. Viau; my own creation. Here s the thing about Chicken Liver Pâté: It s delicious! I know many of you might not believe
More informationWeek 3 Meals. Classic Omelet with Mushrooms and Bacon DAY 1. Serves 1 Prep time: 10 minutes Cook time: 30 minutes
Week 3 Meals DAY 1 Classic Omelet with Mushrooms and Bacon Prep time: 10 minutes Cook time: 30 minutes 1 green bell pepper 1 1/2 tablespoons olive oil 1/2 cup chopped onions 1/4 cup sliced mushrooms 1
More informationThe Chicken Soup Collection
About Baking: The Chicken Soup Collection Favorite Hearty Chicken Soup Recipes Contents Chicken Soup with Homemade Egg Noodles...3 Chicken and Black Bean Chili...5 Chicken and Dumplings...6 Crock Pot Chicken
More informationCorned Beef. Chicken. Parsley BBQ
BBQ Chicken Corned Beef Parsley Potatoes Steak Salad Hot Chick Melts Healthy Waldorf Salad Sautéed Tilapia 2018 http://www.makedinnereasy.com Grocery List for the week of March 5, 2018 = dish as outlined
More informationLet us help you make your meals delicious & healthy
Wild Thymes Farm, Inc. 245 County Route 351, Medusa, NY 12120 FOR MORE RECIPES VISIT US AT www.wildthymes.com Let us help you make your meals delicious & healthy Barbecued Salmon Serves 4 4 pieces salmon
More informationA Thanksgiving Menu. prepared by. image via saveur
A Thanksgiving Menu prepared by image via saveur The May Day Cocktail glass wash of green chartruse and angostura bitters muddled ginger 3grams 1/3 small red apple with bar spoon brown sugar 1.5 oz bulliet
More informationAir-Fried Herbed Roast Beef and Potatoes
Air-Fried Herbed Roast Beef and Potatoes 2 teaspoons olive oil 4-pound top round roast beef 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon dried thyme ½ teaspoon very finely chopped
More informationDiabetic Spinach and Cheese Omelets
Diabetic Spinach and Cheese Omelets 2 large eggs 1 tablespoon butter 1 cup coarsely chopped spinach 1/3 cup chopped tomatoes 1/8 teaspoon salt 1/3 cup (1 1/2 oz.) shredded Swiss cheese 1/8 teaspoon pepper
More informationFlourless Pumpkin Muffins
Flourless Pumpkin Muffins 12 350 F 27 min. 1 cup pumpkin puree 1/2 cup pure maple syrup 2 eggs 1 tbsp. vanilla extract 1/4 cup melted coconut oil 1/4 cup unsweetened vanilla almond milk 2 1/4 cups rolled
More informationRECIPES FOR A PLANT-BASED THANKSGIVING. By Lindsay S. Nixon.
RECIPES FOR A PLANT-BASED THANKSGIVING By Lindsay S. Nixon www.forksoverknives.com Recipes for Thanksgiving Dinner from Happy Herbivore Butternut Soup... Page 3 Hippie Loaf... Page 4 Thanksgiving Gravy...
More informationChapter 36, 37, & 38 Meat, Poultry, & Fish
Chapter 36, 37, & 38 Meat, Poultry, & Fish Name Activity 1 Date Class Chapter 36 Meat Meat Identification Purpose: Identify wholesale cuts of meat., Directions: Label each wholesale cut of meat for each
More informationChicken, Millet, and Mushroom One-Skillet Meal
Chicken, Millet, and Mushroom One-Skillet Meal Servings: 6-8 2 tablespoons canola or olive oil, divided 2 pounds chicken tenderloins Salt and pepper to taste 1 large yellow onion, chopped 1/2 pound mushrooms,
More informationAdd grated parmesan, chopped parsley and give it a final season.
THE ULTIMATE TURKEY BOLOGNESE Recipe courtesy of Tyler Florence Yield: 8-10 servings Time: 2 hours 15 minutes (including resting time) Bolognese: 2 pound ground turkey 4 cloves garlic, peeled 2 carrots,
More informationTHANKSGIVING Game Plan
THANKSGIVING Game Plan (c) Happy Herbivore Inc. All rights reserved. Thanksgiving Game Plan Menu 4:00 pm SERVE DINNER (remember cranberry sauce & pie!) 3:45 pm blend butternut soup (if needed, back up
More informationSHELTER DINNER MENUS
SHELTER DINNER MENUS MONDAY, MARCH 11, 2013 Baked Chicken Parmesan Couscous Casserole Black & White Summer Bean Salad Cool Cranberry Crisp BAKED CHICKEN PARMESAN Serving Size: 6 1 cup bread crumbs 1/3
More informationSmoked Salmon Omelet. Week 4 Meals DAY 1. Serves 1 Prep time: 5 minutes Cook time: 5 minutes
Week 4 Meals DAY 1 Smoked Salmon Omelet Prep time: 5 minutes Cook time: 5 minutes 3 eggs 1 tablespoon chopped dill 1 tablespoon olive oil 2 tablespoons coconut oil 4 ounces smoked salmon Whisk the eggs
More informationMENU PLANS FOR. Gluten Free. Small Bites. By Nicole Hunn GLUTEN FREE ON A SHOESTRING
MENU PLANS FOR Gluten Free Small Bites By Nicole Hunn GLUTEN FREE ON A SHOESTRING Easter/Christmas Holiday Menu >> Page numbers refer to recipes in Gluten free Small Bites. Maple-Glazed Spiral Ham (see
More informationSunday. Monday. Tuesday. Wednesday. Thursday. Friday
Breakfast Lunch Dinner Sunday Spinach Feta Frittata Rosemary Roast Chicken and Parmesan Garlic Roasted Mushrooms Monday Chicken and Bacon with Spinach Tuesday Savory Chicken Breakfast Sausage Salmon with
More informationONE DISH MEALS & CASSEROLES
ONE DISH MEALS & CASSEROLES If you accidentally over salt a dish while it s still cooking, drop in a peeled potato and it will absorb the excess salt for an instant fix me up 154 Tips for creating a one-dish
More informationShopping List paleoplan.com
Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Prep List WEEK 08 Here is a prep list to help make cooking
More informationRecipes from. Band of Sisters. Courtesy of Page 1 of 5
Recipes from Band of Sisters Courtesy of www.cathygohlke.com Page 1 of 5 Colonel Wakefield s Favorite Apple Crumb Pie 5 large apples or 7-8 medium apples ½ cup sugar (raw, preferred) Pinch of salt ¼ teaspoon
More informationNative American Recipes
Native American Recipes Anasazi Beans 1 pound anasazi beans 1 cup onion, chopped 4 garlic gloves, minced 2 jalapenos, chopped 1 tablespoon olive oil 1 teaspoon cumin Wash and soak beans according to directions
More informationHealthy Holiday Recipes. Collaborative solutions for a promising future
Healthy Holiday Recipes Collaborative solutions for a promising future 1 Directions for Yule Log Continued: 2. Meanwhile, for frosting, place chocolate and 4 tbsp of Office of Community & Economic Development
More informationCHICKEN and MUSHROOM TAGLIATELLE
CHICKEN and MUSHROOM TAGLIATELLE Serves 6 to 8. By Dennis W. Viau; an original recipe. This recipe started out as a simple explanation for making a basic white sauce and then expanding it into a meal.
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 HEALTHY PLAN Healthy Plan Zuppa Toscana Soup
HEALTHY PLAN 10-19-2018 THIS WEEK'S MENU: DAY 1 Healthy Plan Philly Cheesesteak Sloppy Joes Healthy Plan - Baked Sweet Potato Fries DAY 2 Healthy Plan Zuppa Toscana Soup DAY 3 Healthy Plan Sun- Dried Tomato
More informationAsparagus. Roasted. London Broil BBQ
Grilled London Broil Roasted Asparagus BBQ Chicken Parsley Potatoes Steak Salad Hot Chick Melts Sautéed Tilapia 2018 http://www.makedinnereasy.com Grocery List for the week of May 28, 2018 = dish as outlined
More information