|Empire Kosher Chicken Cookbook|
|by Katja Goldman|
Rated number one in taste in the New York Times and the Boston Globe, Empire Kosher chicken is what great cooks all across the country know to buy...
1 - 10 of 204 for chicken ball
Cover chicken with water. Add ... moist. Roll into balls, larger than ... the balls. Cover and simmer for 15 minutes. Replace the chicken and enjoy. ger
Mix together and form into medium sized balls. Wrap each ... bake at 325°F for 1 1/2 hours. Note: Can also be wrapped in foil, frozen, and baked later.
Heat the olive ... sides. Add the chicken wings, and four ... the tiny meat balls. Cook for ... until ready to use in the soup. Yield 24 or more veal balls.
Add chicken to 2 1/2 ... add matzo meal balls. Separate eggs. ... minutes. Use hands and form small balls of matzo meal and drop in boiling soup for 25 minutes.
Prepare mini Matzoh balls and set aside. ... Remove skin from chicken and braise for ... hour. Add matzoh balls into sauce and cook an additional 30 minutes.
Mix all ingredients well by hand. Shape into ball. Roll in pecans. Serve with crackers.
Cream thoroughly cream ... mayonnaise. Stir in chicken, almonds, chutney, ... into bite size balls. Roll each ... covered, until ready to serve. Yields 8 dozen.
Mash cream cheese. Add mayonnaise, chicken, curry, chutney, ... into walnut size balls. Roll in coconut. ... be prepared a day ahead. Makes 3 dozen balls.
In a mixing ... smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in ... refrigerate up to 2 days). Yield: about 5 dozen appetizers.
Mix all ingredients, except coconut, and chill. Form into balls and roll in coconut. Chill the chicken balls and serve them on toothpicks.
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