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Click below to download : Poultry - Chicken Tetrazzini (Format : PDF)
Poultry - Chicken Tetrazzini
3 Tablespoons butter or margarine2 tablespoons flour
2 cups chicken stock
salt & pepper to taste
1 cup cream
3 tablespoons sherry
1/2 pound spaghetti
3 cups diced chicken
3 tablespoons whipped cream
grated Parmesan cheese
Preheat oven to 375° F. and butter a baking dish.
Melt butter or margarine in saucepan. Stir in the flour. Gradually add chicken stock, stirring constantly til smooth.
Season to taste with salt and pepper. Remove from heat and add the cream and sherry stirring well.
Cook spaghetti in boiling salted water til tender. Drain.
Add half the sauce to the spaghetti. Mix the other half with the chicken.
Put the spaghetti in a well buttered baking dish. Place the chicken in the center. Spread the whipped cream on top and sprinkle with parmesan cheese.
Bake in 375 degree oven for about 30 minutes or til heated thoroughly.
Served 4 to 6
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At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck, accompanied by corn bread and pickled onions. Offer those sides as well as some green beans, then finish with pecan pie. This recipe can be prepared in 45 minutes or less. 4 small skinless boneless chicken thighs (about 12 ounces) 1 1/2 tablespoons olive oil 3/4 cup orange juice 3/4 cup canned low-salt chicken broth 1/4 cup Creole or whole-grain Dijon mustard 1 tablespoon honey 1 teaspoon hot pepper sauce Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet
Poultry - Chicken - Chicken Thighs With Creole Mustard-orange Sauce
At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck, accompanied by corn bread and pickled onions. Offer those sides as well as some green beans, then finish with pecan pie. This recipe can be prepared in 45 minutes or less. 4 small skinless boneless chicken thighs (about 12 ounces) 1 1/2 tablespoons olive oil 3/4 cup orange juice 3/4 cup canned low-salt chicken broth 1/4 cup Creole or whole-grain Dijon mustard 1 tablespoon honey 1 teaspoon hot pepper sauce Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet
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3 ounces penne pasta 1/2 cup chicken broth 1/4 cup diced bell pepper 1/4 cup diced onion 1 cup chopped fresh mushrooms 1 cup fresh broccoli florets 1/2 cup sliced carrots 12 ounces cooked chicken 1 cup non-fat buttermilk 2 Tbs. cornstarch 1/2 tsp.freshly ground black pepper 1/2 tsp. granulated garlic pinch of nutmeg 1/4 cup chopped fresh parsley 1/4 cup grated parmesan cheese 1/4 cup lite sour cream 2 Tbs.fresh bread crumbs Preheat oven to 350º. Coat a 9x9x2 baking dish with non-stick spray and set aside. Cook pasta according to pkg. directions and set aside. Coat a large
Poultry - Chicken - Chicken Tetrazzini By Kayce
3 ounces penne pasta 1/2 cup chicken broth 1/4 cup diced bell pepper 1/4 cup diced onion 1 cup chopped fresh mushrooms 1 cup fresh broccoli florets 1/2 cup sliced carrots 12 ounces cooked chicken 1 cup non-fat buttermilk 2 Tbs. cornstarch 1/2 tsp.freshly ground black pepper 1/2 tsp. granulated garlic pinch of nutmeg 1/4 cup chopped fresh parsley 1/4 cup grated parmesan cheese 1/4 cup lite sour cream 2 Tbs.fresh bread crumbs Preheat oven to 350º. Coat a 9x9x2 baking dish with non-stick spray and set aside. Cook pasta according to pkg. directions and set aside. Coat a large
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