|
testing recipe list
Honey Mustard Chicken Meatballs
Ingrediënten Honey-Mustard Chicken Meatballs 1 pound | fresh ground chicken | 500 g | 1 | egg, lightly beaten | 1 | 3/4 cup | crushed crackers | 175 mL | 1/2 cup | shredded mozzarella cheese | 125 mL | 1/4 cup | chopped onion | 50 mL | 1/2 teaspoon | ground ginger | 2 mL | 6 tablespoon | Dijon mustard, divided | 90 mL | 1 1/4 cups | unsweetened pineapple juice | 310 mL | 1/4 cup | chopped green pepper | 60 mL | 2 tablespoons | honey | 30 mL | 1 tablespoon | corn starch | 15 mL | 1/4 teaspoon | onion powder | 1 mL | - In a bowl, combine chicken, egg, cracker crumbs, cheese, onion, ginger and 3 tablesppons mustard;
- Form into 30 balls - approximately 1 inch each;
- Place in a greased 13 inch x 9 inch x 2 in baking dish;
- Bake, uncovered, at 350o for 20-25 minutes or until juices run clear;
- In a saucepan, combine pineapple juice, green pepper, honey, cornstarch, and onion powder;
- Bring to a boil, stirring constantly;
- Cook and stir 2 minutes more and reduce heat;
- Stir in remaining mustard until smooth;
- Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes;
- Serve remaining sauce as a dip for meatballs.
Yield: 2 1/2 dozen. |
Ga als volgt te werk
|
Southern Buttermilk Fried Chicken
Ingrediënten SOUTHERN BUTTERMILK FRIED CHICKEN - 1 broiler-fryer chicken cut into pieces
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- vegetable oil
Place chicken into bowl. Pour buttermilk over; marinate at least 1 hr. In another bowl, mix flour, salt and pepper. Remove chicken from buttermilk. Roll pieces in flour. Pour 1" of oil in skillet. Cook until one side is browned, then turn and brown other side, about 20 minutes total. Remove chicken and place on paper towels to drain. Remove oil except for 1/3 cup from skillet. Add 1/3 cup flour to oil and brown lightly. Add 2 cups water to thicken, then add more if needed to thin. Serve with mashed potatoes or rice |
Ga als volgt te werk
|
Chicken or Turkey Stuffing
Ingrediënten Giblets from bird, boiled in 2 Cups of water, and margarine, until done, about 30 minutes. remove the giblets and allow to cool. Add the cream of celery soup, salt and pepper, and sage, to the giblet water. Stir. and set aside. 1 large loaf bread (dried, and broken into large pieces) 1 can Cream of Celery Soup 1 C chopped Celery 1 large onion (chopped) 1/4 C melted butter or margarine 1 tsp rubbed sage Salt and Pepper to taste after the giblets are cooked, cut into small pieces and put into a large bowl add the dry bread, onion, chopped celery and toss lightly to mix add the water mixture, from the boiled giblets, stirring until mixed. Everything is cooked at this point so give it a taste, to see if the seasoning is ok, and adjust if needed. Stuff the bird and bake. |
Ga als volgt te werk This one sounds easy and yummy.... Bay |
|
test
Ingrediënten dit is een test
Ga als volgt te werk
|
|