Chick-Fil-A Chicken Sandwich
| Copycat Complete
Cooking receipe to make Chick-Fil-A Chicken Sandwich under category Copycat Complete. You may find some video clips related to this receipe below.3 cups peanut oil1 egg1 cup Milk1 cup flour2 1/2 Tb. powdered sugar1/2 ts. pepper2 teas. salt2 skinless, boneless chicken breasts, halved4 plain hamburger
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Chicken Maryland
| Cyber Kuali
Cooking receipe to make Chicken Maryland under category Cyber Kuali. You may find some video clips related to this receipe below.Chicken MarylandBy Amy BehIngredients: 2 pieces chicken thigh (whole leg) Seasoned flour (mixed together): 3 tbsp flour Dash of salt and pepper 2 tbsp oil 1 cup water 1 ts
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tarragon stromming
| General Recipes
Cooking receipe to make tarragon stromming under category General Recipes. You may find some video clips related to this receipe below.tarragon strommingDragonstr
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steamed rice dumplings
| General Recipes
Cooking receipe to make steamed rice dumplings under category General Recipes. You may find some video clips related to this receipe below.steamed rice dumplingsindonesian2 cups long ain rice2 cups water 4 pieces unbleached calico 25 x 15 cmoilRinse rice under cold running water drain. Place in a pa
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Cooking receipe to make roasted poussing with pancetta artichoke and new potato salad under category Aga Recipes. You may find some video clips related to this receipe below.
roasted poussing with pancetta artichoke and new potato salad
1 lemon
5 large fresh rosemary sprigs
4 tbsp white wine vinegar
150ml fruity white wine
4 garlic cloves
3 level tbsp chopped fresh oregano or pinch dried
290g jar antipasto artichokes
three poussins each weighing about
450g
salt and freshly ground black pepper
1/2 level tsp cayenne pepper
550g new potatoes
225g pancetta or prosciutto or streaky bacon
350g peppery salad leaves such as watercress mustard leaf and rocket washed and dried
Grate the rind from the lemon and remove the leaves from the sprigs of rosemary.
Place in a large bowl with the white wine vinegar white wine crushed garlic cloves oregano and 4 tbsp oil from the antipasto artichokes.
Stir well.
Using a fork pierce the skin of the poussins in five or six places then season well with ground black pepper and the cayenne pepper.
Place birds breastside down in the bowl and spoon the marinade over.
Cover refrigerate overnight.
Halve or quarter the potatoes and boil in salted water on the boiling plate for 2 minutes.
Drain then toss in the remaining artichoke oil.
Roughly chop the pancetta.
Lift the poussins from the mannade and place breastside up in a large roasting tin.
Scatter the potatoes pancetta and artichokes around them and pour the marinade over.
Cook on the bottom runners of the roasting ovenfor 50 minutes then turn the tin round to ensure even cooking baste the birds and roast for a further 10 to 15 minutes or until golden and cooked through.
Remove the poussins and cut each in half lengthways; keep warm in the simmering oven.
Toss salad leaves with about 5 tbsp warm cooking juices.
Arrange leaves on warm plates then top with the potatoes pancetta artichokes and poussin halves.
Serve immediately.
Roosting poussms (baby chickens) in the fruity marinade gives a deliciously light main course dish
Serves 6
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