Introducing ... E-Cookbooks by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:52:10+00:00

2 tablespoons dried minced onion

2 tablespoons seasoning salt

Preheat oven to 450F. Rinse and wash turkey. Save giblets and neck for gravy. Stuff turkey, if desired. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3

tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil, and place in oven. Immediately turn oven down to 325F. Bake for 3 1/2 to 4

hours, until the internal temperature of the turkey reaches 180F. For the last 45 minutes or so, remove the foil so the turkey will brown nicely. Homestyle Turkey

113

Irish Chicken And Dumplings

2 (10.75 ounce) cans condensed cream of chicken soup 3 cups water

1 cup chopped celery

2 onions, quartered

1 teaspoon salt

1/2 teaspoon poultry seasoning

1/2 teaspoon ground black pepper

4 boneless chicken breast halves

5 carrots, sliced

1 (10 ounce) package frozen green peas

4 potatoes, quartered

3 cups baking mix

1 1/3 cups milk

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2

hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5

minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes. Irish Chicken And Dumplings

114

Orange−Bourbon Chicken

2 boneless, skinless Chicken breast

6 tablespoons Butter

1/2 teaspoon Salt

1/2 teaspoon Pepper

12 oz. Orange juice (frozen −concentrate), thawed 6 tablespoons Bourbon

Buttered Almonds:

1/2 cup Almonds, slivered

2 teaspoons Butter

1/2 teaspoon Salt

1/2 teaspoon Black pepper

Preheat oven to 425F. In large, heavy, oven−proof skillet melt butter; let cool, but do not let solidify. Turn chicken in butter to coat. Season chicken with salt and pepper. Tuck edges under, forming compact shape about 1 1/2 inches thick. Place chicken in skillet, skinned side up. Bake at 425F, basting occasionally, for about 15 minutes, until meat thermometer registers 190F. Remove chicken to warm serving plates; keep warm. Saute almonds in butter until lightly toasted. Sprinkle with salt. Let cool to crisp. Add orange juice concentrate to drippings in skillet; stir over high heat until reduced by 1/3. Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds. Orange−Bourbon Chicken

115

Parmesan Crusted Chicken

1 cup plain bread crumbs

2 tablespoons flour

1/4 cup Parmesan cheese

1 cup milk

6 chicken tenders (1/2" thick)

vegetable oil for frying

2 cups dry bowtie pasta

2 tablespoons butter

3 tablespoons olive oil

2 teaspoons crushed garlic

1/2 cup white wine

1/4 cup water

2 tablespoons flour

3/4 cup half and half

1/4 cup sour cream

1/2 teaspoon salt

1/8 teaspoon basil leaves

3/4 cup mild Asiago cheese, finely grated

Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together.

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