2014 election guide

Articles filed under Poultry

Show 21-40 of 271 « previous next »
  • Salad with Green Goddess-Marinated Chicken May 21, 2014 5:30 AM
    Green Goddess Marinade is full of fresh herbs and great on chicken.

     
  • Pollo Guisado Chicken Stew Apr 22, 2014 5:30 AM
    Cook of the Week Maria Morales makes Puerto Rican chicken stew using sofrito, adobo seasoning and annatto.

     
  • Herbed Matzo-Stuffed Roast Chicken Apr 9, 2014 6:01 AM
    Herb Matzo-Stuffed Chicken can be the centerpiece of a weeknight meal or a Passover feast.

     
  • Simple Roast Chicken with Fresh Herb Sauce Apr 9, 2014 6:01 AM
    Roast Chicken with Fresh Herb Sauce is good entree for a spring holidays like Passover and Easter.

     
  • Nancy’s Pennsylvania Dutch Chicken Potpie Apr 8, 2014 5:30 AM
    For a gluten-free version of PENNSYLVANIA DUTCH CHICKEN POTPIE, Marla Koentop uses rice flour and xanthan gum in the dough

     
  • Spring Corn Soup with Asparagus Apr 2, 2014 1:01 AM
    Spring Corn Soup with Asparagus is perfect for cool spring nights.

     
  • Stuffed Bell Pepper Apr 1, 2014 12:54 PM
    Stuffed Bell Peppers: Melissa Cherry mixed quinoa, chicken, zucchini and cranberries for a healthy filling for stuffed pepper.

     
  • Crockpot Chicken Stew Mar 11, 2014 5:45 AM
    Crockpot Chicken Stew: Charles Kraft

     
  • Sweet and Spicy Bacon Chicken Feb 25, 2014 11:00 AM
    Sweet and Spicy Bacon Chicken: Sharon Kennedy

     
  • Pan-Glazed Chicken with Kale and Basil Mar 4, 2014 5:45 AM
    Pan-Glazed Chicken with Kale and Basil

     
  • Milwaukee Iron Spiced Sweet and Sour Meatballs Jan 28, 2014 11:30 AM
    Milwaukee Iron Spice Sweet and Sour Meatballs: Dan Rich

     
  • Grilled Buffalo Chicken Mac and Cheese Jan 22, 2014 6:06 AM
    Buffalo Chicken Mac and Cheese: Patty Nicpon

     
  • Creamy Chicken with Wild Rice Soup Jan 13, 2014 3:00 PM
    Creamy Chicken and Wild Rice Soup

     
  • Dill Chicken Soup Stew Jan 8, 2014 6:19 AM
    Dill Chicken Soup Stew

     
  • Bahian-Spiced Chicken and Beans with Yuca Mash Jan 7, 2014 5:45 AM
    Banian-spiced Chicken and Beans with Yuca Mash

     
  • Pineapple Chicken Lettuce Wraps Dec 29, 2013 6:59 AM
    Pineapple Chicken Lettuce Wraps

     
  • Chicken Pasta Sauce Dec 10, 2013 5:45 AM
    Chicken Pasta Sauce: Loius Margiotta

     
  • Italian Surf and Turf with Roasted Red Pepper Sauce Dec 4, 2013 6:13 AM
    :Italian Surf and Turf with Roasted Red Pepper Sauce

     
  • Pastrami-wrapped Fried Turkey with Horseradish Pickled Onions Nov 25, 2013 7:41 AM
    Pickled Onions 1 cup red wine vinegar ˝ cup sugar 2 tablespoons pickling spice 2 tablespoons kosher salt ˝ cup prepared horseradish 2 medium red onions, thinly sliced Turkey 3 pounds turkey tenderloins 8 ounces thinly sliced pastrami 2 eggs 2 tablespoons spicy brown mustard 1 tablespoon all-purpose flour 1˝ cups matzo meal Vegetable oil, for frying In a medium saucepan over medium-high heat, combine the vinegar, sugar, pickling spice, salt and horseradish. Bring to a boil, then add the onions. Return to a boil, cover and remove from the heat. Let sit until cool. The onions can be prepared up to 2 days in advance. Store in a covered container in the refrigerator. Wrap each turkey tenderloin in several slices of pastrami, securing them with wooden skewers as needed. In a wide, shallow bowl, whisk together the eggs, mustard and flour. In a second bowl, spread the matzo meal. One at a time, roll each tenderloin in the egg mixture to coat evenly. Transfer to the matzo meal and roll to coat. The tenderloins can be prepared in this manner up to several hours ahead of time, then covered and refrigerated. When ready to cook, heat the oven to 350 degrees. In a large, deep saute pan, heat ˝ inch of oil until it sizzles when a matzo crumb is dropped into it. One at a time, fry each tenderloin for 5-7 minutes per side, or until golden brown all over. Transfer to a rimmed baking sheet, then repeat with the remaining tenderloins. When all of the tenderloins are fried, place them in the oven for 25-30 minutes, or until they reach 165 degrees at the center. Serve with the pickled onions on the side. Serves 12. Nutrition values per serving: 270 calories, 8 g fat (1 g saturated), 17 g carbohydrate, 1 g fiber, 2 g sugar, 35 g protein, 90 mg cholesterol, 440 mg sodium. Alison Ladman for The Associated Press

     
  • Latke-Crusted Turkey Cutlets Nov 25, 2013 7:41 AM
    LATKE CRUSTED TURKEY CUTLETS

     
Show 21-40 of 271 « previous next »
Latest Video

MostViewed

Today
Yesterday
Most Commented
Top Jobs

    View all Top Jobs Place a job ad

    MarketsReport

    DHExtras

       
    • Daily Herald eEdition Newspaper next section - Newspaper next section
    • Cook of the Week Challenge Report card checker - report card checker
    • Dh innovation award 2 - Dh innovation award 2 Zillow /real estate page
    • Discuss refer On Guard series
    • Newspaper archives -- Monday or anyday Mike North

    FacebookActivity

    BusinessDirectory

    Connect with a business or service in your area fast. First select a town, then enter a search term or choose one of the listed popular searches:

    Don't see your town listed? Visit our full directory to begin your search.