|Food & Wine Quick from Scratch Chicken|
|by Food & Wine|
"The Quick From Scratch Chicken Cookbook" will enable you to go beyond boring baked boneless breasts! How does Pecan-Crusted Chicken with Mustard ...
1 - 10 of 30 for chicken mousse
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In the top ... a saucepan, simmer chicken breast in chicken ... mold with cooked fresh green peas and cubed new potatoes, or optionally with potato salad.
Shake gelatin into ... add mayonnaise. Fold in chicken and almonds. Chill in mold or bowl until firm. Serves 4. Note: Makes a lovely luncheon salad plate.
In small saucepan ... marjoram, salt and pepper. Fold in chicken, artichokes, eggs, ... carrots. Pour into mold. Chill until firm. Serve on crisp greens.
Boil chicken until cooked, cool ... to the soup mixture. Add remaining ingredients. Pour into a large glass pan or mold. Chill overnight. Serves 10 to 12.
For Mousse: Cut thawed ... Preheat broiler. Place chicken breasts between 2 ... Serve immediately. Fresh asparagus may be substituted for frozen, if desired.
Soften gelatin in cold water. Heat soup over low heat until it is at the boiling point then add the gelatin and stir until dissolved. Combine ...
Heat 3 cups stock, adding to beaten egg yolks and seasonings. Cook in double boiler until thick, stirring carefully. Soften gelatin in remaining ...
(Double this recipe for #203 ring mold). Cover and blend 40 seconds. Add: Cover and blend on high 20 seconds. Add: Cover and blend on high. Remove ...
Heat chicken stock. Pour over ... quantities to serve and the corregated cups are attractive molds and very easy to turn out when you are ready to serve.
Dissolve Jello and salt in boiling broth. Add cayenne and vinegar; chill until thick. Whip the cream. Fold cram and mayonnaise into gelatin, blending ...
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