|The Book of Pasta|
|by Anne Sheasby|
The original The Book of Pasta became a favorite of cooks across the country. Now, The Book of Pasta, Volume 2 carries on the tradition with flair.
Results 1 - 10 of 111 for whole pheasant
Sauté chicken in ... low heat until pheasant is tender and ... and the raw flour taste is gone. Season to taste with salt and pepper. Serve. "Chief" Sova
Brown pheasant in butter on ... with juices from pan. Pour half & half over top, salt, and pepper. Cover casserole and bake 1 to 1 1/2 hours at 350 degrees.
Brown pheasant in hot oil ... drippings and cook 3 minutes. Add pheasant and cover. Cook over medium heat 1 hour, basting frequently with sauce. Serves 3-4.
Boil pheasant in water for ... in roasting pan. Place any remaining dressing around bird in pan. Bake at 350 degrees for 45 minutes. Yields 4-6 servings.
Roll pheasant in flour and ... chicken stock, dissolved in water. Dot with butter. Bake at 300 degrees for 1 1/2 hours. Serve 4 to 6. Wild rice may be used.
Simmer salt pork ... 5 minutes. To pheasant add cabbage, carrot, ... quarters surrounded with carrots, onions, knockwurst and salt pork. Makes 4 servings.
Cut pheasant into serving pieces ... frequently. Pour sauce over pheasant; cover. Bake at 300 degrees for 1 1/2 hours, basting with sauce occasionally. Serves 4.
Combine oil, salt, pepper and paprika. Dip pheasant in oil mixture, ... parsley; bring to boil. Pour over pheasant. Bake at 300 to 325 degrees for 1 hour.
Season pheasant with salt and ... pour over pheasant. Bake covered at 350 degrees for 30 minutes. Uncover. Bake for 15-20 minutes longer or until tender.
Clean and cut up pheasant for frying. Wipe ... add 1/8 pound of butter for each bird. Cover and bake at 350 degrees for 1 1/2 to 2 hours or until tender.
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