Search results
Results from the WOW.Com Content Network
In addition to stuffing the body cavities of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Recipes include stuffed chicken legs, [10] stuffed pork chops, [11] stuffed breast of veal, [12] as well as the traditional holiday stuffed turkey or goose.
A ballotine (from French balle, 'package') is traditionally a de-boned thigh and/or leg part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. [1] It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ballotine is often shaped ...
We’ve included a great mix here of cute, like our pigs in a blanket wreath or our pull-apart Christmas tree; fancy, like our bacon wrapped dates or our crab stuffed mushrooms; and classic, like ...
Chicken Kiev is a breaded cutlet dish popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world. It is made of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.
Preheat the oven to 350°F. Coat a large sauté pan with olive oil, toss in 2 smashed garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat.
For premium support please call: 800-290-4726 more ways to reach us
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.
Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan-fried or baked. [1] For chicken cordon bleu, chicken breast is used instead of veal. [2] Ham cordon bleu is ham stuffed with mushrooms and cheese. [3]