|Vegetarian (Classic Cuisine)|
|by Lorenz Books|
Colourful and delicious, but healthy and wholesome too, this collection of vegetarian dishes demonstrates the versatility of vegetables.
Results 1 - 10 of 51 for smoked whole fryer
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Combine dry sherry, vinegar, teriyaki sauce, garlic, onion and brown sugar in a large, shallow dish. Place chicken in dish turning once in marinade. ...
Prepare charcoal fire ... cavity of each broiler-fryer, and stuff ... degrees. Refill the water pan and add charcoal as needed. Makes 15 to 20 servings.
Use 8 quart ... from bottoms. Cut fryers up in serving ... Jambalaya should be done. Take off burner and let sit. Stir once more before serving. Serves 12-16.
Place chicken in Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add water, tomatoes (with liquid), onion and garlic. Heat to boiling, ...
Bake chicken at 350 degrees for 1 hour. Drain off liquid. Mix sauce ingredients together and pour over chicken. Continue to bake 45 minutes to 1 ...
Use a 3 gallon iron pot. Fry chicken and sausage until slightly brown. Remove from pot; debone chicken when cool and set aside. Drain off all but 1/2 ...
Season cut up chicken with Creole seasoning. Add butter to 5 quart Dutch oven and fry chicken until brown. Add all vegetables and saute for 10 ...
Cut and season chicken with salt, pepper and Tony's. Heat oil in pot and brown chicken and cut up sausage and brown. Add onion, green onions, ...
Place chicken in pot and cover with water. Add salt and pepper. Heat to a boil, reduce heat, cover pot and simmer 30 to 45 minutes. Remove chicken ...
In heavy large pot heat oil. Brown chicken and remove from pot. Put on platter. Add vegetables, parsley, ham and pork to the pot. Saute until ...
Result Page: 1
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