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Category: Vegetables (Page 27 of 39)

Chicken on a Shell Recipe

Ingredients:
One young chicken
Onion, sliced
One bay leaf
Blade of mace
Six peppercorns
Tablespoon butter
Half a pint of cream
Truffle
Two dozen mushrooms chopped fine
Dash white pepper
Two eggs
1/8 cup sherry

Instructions:

Into a kettle containing a quart of water put a young chicken, one sliced onion, a bay leaf, two cloves, a blade of mace and six pepper-corns.

Simmer in the covered kettle for one hour and set aside to cool.

When cool remove the meat from the bones, rejecting the skin. Cut the meat into small dice.

Mix in a saucepan, over a fire without browning, a tablespoonful of butter, then add half a pint of cream. Stir this constantly until it boils, then add a truffle, two dozen mushrooms chopped fine, a dash of white pepper and then the dice of chicken.

Let the whole stand in chafing dish until quite hot. Add the yolks of two eggs and let cook two minutes. Stir in 1/8 cut of sherry and serve in cockle shells.


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Creamed Chicken Recipe

Ingredients:
1 large chicken for frying – cut in pieces
1 small onion – cut in wedges
1 cup heavy cream
1/2 pound button mushrooms – sliced
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

Wash the chicken, then cut into pieces, pat dry.

In a large oven proof skillet, heat about 2 tablespoons olive oil; add chicken pieces & brown well on all sides. Season with salt & pepper.

Remove chicken to a plate; add onions & mushrooms to skillet & brown slightly. Add chicken to the skillet, pour on cream, cover & place in a 350 degree oven for about 30 minutes.

[NOTE] Make sure the cream is not cooking down too fast. (If it is, lower the oven temp to 300 degrees during last 20 minutes.)

Remove cover & return to oven for another 20 minutes or until almost all the cream has cooked away.

Serve the chicken with the sauce & mushrooms spooned over top.

Serve with a side salad & a low carb vegetable.


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Duck aux Champignons Recipe

Ingredients:
2 wild ducks cut at joints
2 tablespoons butter
1 large onion, chopped fine
2 cloves garlic
1 herb bouquet chopped
1/2 can mushrooms
1/4 cup claret

Instructions:

Clean and season the ducks.

Heat butter in a saucepan; add the ducks, onion, garlic and herb bouquet.

Cover and brown a few minutes; add 1 cup of water and stew until tender.

Then add mushrooms and claret and let simmer until done.


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English Chicken Salad Recipe

Ingredients:
1 cup cold chicken
1 cup chopped celery
1 cup chopped cooked chestnuts
2 green peppers, cut fine
Salt
Pepper
Lettuce
Mayonnaise

Instructions:

Mix the chicken cut fine with celery, chestnuts and green peppers. Season with salt and pepper.

Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold.


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Marinated Ginger Chicken Recipe

Ingredients:
1 2 1/2-3 lb Frying Chicken
1 teaspoon Grated Ginger Root OR 1/2 cup Lemon juice and 1 tb Ground ginger
1/2 cup Vegetable oil
1 tsp Onion Salt
1/4 c Imported Soy Sauce
1/4 ts Garlic Powder

Instructions:

Cut chicken in to serving parts. Place chicken in shallow baking dish.

In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally.

Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers.


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Lemon-Garlic Chicken Recipe

Ingredients:
3 teaspoons vegetable oil, divided
3 teaspoons garlic, minced & divided
1 teaspoon lemon peel, grated
1/2 teaspoon thyme
1 1/2 teaspoons salt, divided
fresh ground black pepper 2 pounds chicken breast halves without skin
3 small red onions, quartered
1 bunch broccoli, cut into spears
4 zucchini, cut 1/2 then 1/4 lengthwise
1 red bell pepper, cut in 1/2″ strips

Instructions:

Preheat oven to 450F.

Combine 1 teaspoon oil, 1 teaspoon garlic, the lemon peel, thyme and 1/2 teaspoon each salt & pepper in large bowl. Add chicken and onions; toss well to coat. Spread on jelly-roll pan and roast 40 minutes.

Meanwhile, in another bowl combine remaining 2 teaspoons each oil and garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Add remaining vegetables; toss well. Spread on another jelly-roll pan.

Halfway through roasting chicken, add vegetables to oven and continue roasting both pans 20 minutes more.


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Lemon Herb Chicken Recipe

Ingredients:
1 can (14.5) oz. Swanson Chicken Broth
3 Tablespoons lemon juice
1 teaspoon dried basil leaves — crushed
1 teaspoon dried thyme leaves — crushed
1/8 teaspoon pepper
4 chicken breast halves — skinned

Instructions:

In a bowl mix broth, lemon juice, basil, thyme, and pepper. Set aside.

Place chicken on lightly oiled grill rack over medium-hot coals. Grill uncovered 20 minutes, turning often.

Brush with broth mixture and grill 20 minutes more or until chicken is no longer pink, turning and brushing often with broth mixture.

Herb Broiled Chicken: Prepare as above. Place chicken on rack in broiler pan. Broil 6 inches from heat 30 minutes or until chicken is no longer pink, turning and brushing often with broth mixture.


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Balsamic Chicken Recipe

Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
4 teaspoon olive oil
4 skinless, boneless chicken breast halves
1 clove garlic, crushed in garlic press
1 can (14 1/2-ounce) chicken broth

Instructions:

Combine balsamic vinegar, mustard, and 2 teaspoons olive oil in large plastic food storage bag. Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 15 minutes.

Heat remaining 2 teaspoons olive oil in large nonstick skillet. Add garlic and cook 30 seconds. Add chicken broth and bring to a boil, boil until reduced by half.

Remove chicken from bag, saving marinade. Grill 6 minutes per side, or until cooked through.

While chicken is grilling, bring sauce back to boiling and stir marinade into sauce, boil 2 minutes. Serve chicken with sauce.


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Chicken Pate Recipe

Ingredients:
2 lb skinned/boned breast chicken
2/3 cup white part only leek
1/4 cup shallots
3/4 cup unsalted butter
3 eggs whites only
1 1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 1/4 cup well-chilled whipping cream
1/2 cup chicken broth
2 cup tight-packed leaves spinach
2 cup tight-packed leaves basil
3/4 cup well-chilled whipping cream

Instructions:

Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour.

Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool.

Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled.

Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl.

Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream.

Combine both chicken mixtures.

Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture.

Preheat oven to 350F.

Line 9×5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with half of spinach mixture. Using knife, swirl through layers to create marble effect.

Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil.

Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan.

Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature 1 hour before serving.


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Moussaka Recipe

Ingredients:
4 long narrow eggplants
Extra olive oil
1 cup chopped onion
1/8 cup water
1 1/2 tablespoon olive oil
1 1/2 pound very lean ground beef or ground lamb (twice ground)
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1 packet Stevia
3 tablespoons butter
15-oz Low carb tomato sauce
1/4 pound Parmesan or Romano cheese, freshly grated
6 large eggs
1/2 cup cream
Pepper, to taste (ground fresh)

Instructions:

Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.

Preheat oven to 350 degrees.

Place eggplant onto well oiled pan. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside.

In a large skillet cook onions in 1/8 cup water, 1 1/2 tablespoons olive oil and 1/8 teaspoon salt until onions are clear. Remove and set aside.

In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg,
cinnamon, Stevia, tomato sauce and 1 tablespoon of butter.

Cook, stirring well. Reduce sauce until almost dry and set aside.

Place a layer of eggplant close together in bottom of pan. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant. Sprinkle the remaining Parmesan cheese.

Beat eggs and cream together well. Spoon entire mixture on top of mousaka wetting cheese. Drizzle top with 2 tablespoons melted butter.

Bake in 350 degree oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.


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