|Chicken (Master Chefs)|
|by Bruno Loubet|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 11 for chicken grinders
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Saute chicken and garlic in ... garlic to toast. Arrange chicken on buns; top with mushrooms and Mozzarella. Toast in moderate oven until cheese is melted.
Boil the chicken breast until done, ... bit, so you will have add some fresh chicken broth. Add chicken. Cool slightly, and serve with well buttered toast.
Cut up chicken breast into bite-sized ... (that's in the grinder type shaker), add ... pour the creamy chicken or tuna mixture over noodles, and Enjoy!!!
Allow breasts to ... pan. Return all chicken pieces to pan. ... resulting sauce over chicken breasts and serve. Serves 4, 5 or 6 depending on appetites.
Melt butter blend ... from mushrooms, add chicken broth or bouillon ... sauce. Delicious with green peas and/or pimientos added to white sauce. Freezes well.
Combine ingredients and spoon into sliced rolls. Wrap in foil and refrigerate. Bake in foil in 300 degree oven for 15-20 minutes. Serves 6 ...
Mix all ingredients together and bake 1 1/4 hours at 325 degrees. Leftover chicken or turkey may be used.
Combine all ingredients and roll into teaspoon-sized balls. Roll in flaked coconut and sprinkle with curry. Makes about 2 dozen.
Slice the bread ... a commercial food grinder, cubing the ... 1/2 teaspoon granulated Chicken bouillon, 1 c. ... temperature to 375°F. Serve with giblet gravy.
Broil liver carefully, ... blade of the grinder. (A piece ... refrigerator about 1 hour before serving. Unmold and serve with party rye bread or crackers.
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