|Look & Cook: Chicken Classics|
|by Anne Willan|
Hands-on culinary instruction, preparation tips, and hundreds of close-up, step-by-step photographs accompany a collection of more than fifty dele...
Tip: Try hors d oeuvres for more results.
Results 1 - 9 of 9 for chicken hors d oeuvres
For marinade: Combine ... glass pan. Cut chicken breasts into 32 ... cooked sausage for chicken. These are already spicy and do not need to be marinated.
Mix together. Salt and roll chicken in flour and deep fry. Dip hot chicken in sauce.
Saute chicken livers until almost ... bacon and secure with toothpick. Bake in preheated oven (300 degree) for 30 minutes or until bacon is done. Serve hot.
Pinch off small ball of dough and press into miniature muffin tin. Mix all ingredients and pour into biscuit cups. Brush with melted butter. Bake at ...
Preheat oven to 450 degrees. Bring water to a boil. Add butter (or butter) and salt. Bring to a boil again. Add all the flour at once, stir until the ...
Wash and clean liver. Cut bacon strips in half. Take a piece of liver and wrap bacon around it. Stick the toothpick through the whole thing to keep ...
Wash and dry chicken wings and Brussels ... pepper. Deep fry in hot oil at approximately 375 degrees until golden brown. Cool and serve. Note: I omit salt.
Wrap 1 water ... a slice of chicken liver between chestnut ... wrapping in bacon. Marinate and broil as usual. Yields 8 servings. Have plenty for party treats.
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