A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 10/24/2008 / Number of Servings: 1 |
|
|
|
Directions: Preheat the oven 375 degrees F. In a bowl combine the flour, salt and
herbs. Cut the lard in and work it through with your hands until the
mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time,
working he dough until you have a smooth ball of dough. Wrap the dough in
plastic wrap and refrigerate for 30 minutes. Remove the dough from the
refrigerator and place it on a lightly floured surface.
For each crust, roll out the dough on the floured surface into a circle
about 1/4-inches in diameter and 1/8-inch thick. Gently fold one of the
circles in half and then in half again so that you can lift it without
tearing the dough.
Unfold the dough into 9-inch pan. Reserve the other dough circle for the
top of the pie. For the filling. In a saute pan, heat the olive oil. When
the pan is smoking hot, saute the onions and celery for 1 to 2 minutes.
Remove from the heat. In a mixing bowl, combine the chicken, corn,
potatoes, and peas together. Mix in the saut‚ed onions and celery. Add the
veloute sauce and mix until all the ingredients are incorporated together.
Stir in the parsley. Season with salt and pepper. Spoon the filling into
the pie shell.
Place the dough circle on top of the filling, crimping the sides of the
crust to seal. Make a couple of slashes across the top of the crust. Bake
the pie for 30 to 35 minutes or until the crust is golden brown and the
potatoes are tender. Place a slice of the pie in the center of a plate.
Garnish with parsley and Essence.
Yield: 1 9-inch pie
| Ingredients:
2 1/2 Cup(s) Flour
1 Teaspoon(s) Salt
1/4 Cup(s) Chopped fresh mild herbs
2/3 Cup(s) Lard
4 1/2 Tablespoon(s) Ice water
2 Tablespoon(s) Olive oil
1/2 Cup(s) Chopped onions
1/4 Cup(s) Chopped celery
2 Cup(s) Diced smoked chicken
2/3 Cup(s) Roasted sweet corn
1 Cup(s) Diced potatoes; blanched
1/2 Cup(s) Sweet peas
1 Cup(s) Veloute sauce
1 Tablespoon(s) Chopped parsley |
|
|
|
Check some related to Smoked Chicken and Sweet Corn with a Herb Crust videos
Similar recipes:
|
Parmesan herb muffins Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line
with paper baking cups.
Lightly spoon flour into me...
Apple butter barbecued chicken Place chicken in a greased 8 inch square baking dish. Combine remaining ingredients, pour over chicken. Bake, uncovered, at 3...
Vegetable & herb curry Cook contents of box according to package directions. While rice is
cooking, saute vegetables until barely tender (3 to...
Crispy chicken with asparagus sauce 1. In pie plate, dip chicken into egg; coat with bread crumbs.
2. In skillet over medium low heat, in hot oil cook chi...
Chicken biriani Thinly slice 1 onion and set it aside. Cut the other onion into
chunks, then puree it to a paste with the garlic, ginge...
Steamed chicken and beancurd Preparation: All mixing can be done in food processor. Or, use
cleaver to finely mince chicken and mash beancurd. In b...
Herb bread DIRECTIONS:
Place all ingredients except water and yeast in bread pan. Add water last.
Close lid and place yeast in...
Oriental plum-glazed chicken Mix together plums, wine, soy, sugar, lemon juice, onion, and five spice.
Rinse chicken and pat dry. Arrange legs in a 10x...
Sauteed chicken in puff pastry Melt butter in a heavy saucepan. Saute chicken breasts 3 to 5 minutes on
each side, until done. Cook on low heat to preve...
Asparagus and sesame chicken soup Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into
bite-size pieces. NOTE: if tempted to use brea...
Sweet-and-sour red cabbage Melt butter in 4-quart Dutch oven. Add apples and onions, saute
slightly. Add finely shredded cabbage, red wine, cloves,...
Green chicken chili Rinse the chicken with cold water.
Put the chicken, 1 onion chopped in half, in a stock pot and cover with enough cold water ...
Doro we't (chicken stew) Remove skin from the chicken and score each piece slightly with a knife so
the sauce can penetrate.
In a large stew pot, ...
Creeping crust cobbler Melt margarine in 10-inch round baking dish. Mix flour, sugar and
baking powder. Add milk and mix. Spoon over melted butte...
Buttermilk fried chicken Combine buttermilk, salt and pepper; stir well. Skin cut up
chicken. Place chicken in a shallow container and pour the
...
Apricot dijon mustard chicken In frying pan combine apricot nectar and mustard. Over high heat
bring mixture to a boil. Lay chicken breasts smooth side d...
Herbed corn on the cob PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium
Into large pot of boiling water, cook corn 5 minutes until ten...
Corn bread taco bake Brown meat; drain. Stir in next 5 ingredients; pour into a 8x12 inch baking
dish. Prepare corn muffin mix according to p...
Paillard of chicken Place bread in food processor; process 20 seconds or until crumbs are fine.
Combine crumbs, cheese and parsley; set aside.
Pl...
Honey-baked chicken Discard giblets and neck of chicken (or save for stock.) Rinse
chicken under cold, running water, and pat dry. Set aside....
Spicy baked chicken Rinse chicken and pat dry.In a medium bowl stir together bread
crumbs,snipped parsley,Italian seasoning,seasoned salt or salt...
Italian chicken Place Chicken breasts in glass baking pan, pre-heat oven to 350 degrees. Pour Italian dressing over the chicken so that there...
Chicken pitas 1. Chop tenderloins into 1/2 inch pieces, toss in bowl with garlic powder, savory, oregano, and salt and pepper to taste.
2. ...
Swanee river chicken Mix all ingredients together except crackers, almonds and butter.
Place mixture in large casserole, tope with almonds and cra...
Chicken-and-vegetable soup COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a
boil over high heat. Reduce heat to low and skim off ...
Apple pie in cheddar crust CHEDDAR CRUST:
Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening un...
Oregano chicken Clean and pat dry chicken. Salt and pepper. Sprinkle with oregano
until it is well covered. Dot with butter. Cut the lemons i...
Slow-cooked corn pudding Saute onion and green pepper until slightly softened; add tomato and saute
for 1 minute more. In a medium-sized bowl, whi...
Chicken parmesan Place chicken in baking dish. Bake, covered, 15 minutes in preheated 425
degree oven; drain. Combine tomatoes, cornsta...
Beer chicken Combine butter, beer, lemon juice, garlic, lemon pepper. Pour over
chicken and refrigerate for 4 to 6 hours. Barbecue c...
Pumpkin swirl cheesecake crust Mix ginger snap crumbs, pecans, and butter. Press onto bottom and 2 inches up side of a 9-in. springform pan
...
Cola and catsup chicken Sharon Stevens recommends onion and garlic added. Mix cola and catsup
in bowl. Pour over chicken pieces in buttered baki...
Baja chicken pasta salad * The chicken breast should be boneless, skinless and weigh
about 3/4
of a pound. ** You should use 1 6-o...
Curried chicken coconut soup Special equipment: pressure cooker
Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin
from chicken; ad...
Avocado stuffed with smoked fish (west africa) The yolks rubbed through a sieve and the whites finely chopped.
Each cut on pimento about 1/4 inch wide and 2 inches long...
Honeyed chicken Rinse chicken and pat dry. Arrange pieces, slightly apart, in a 9 by 13 inch baking pan.
Set aside.
Toast sesame seeds ...
Cheesy chili dogs with corn in foil Heat grill.
Cut four 18x12" pieces of heavy-duty foil.
Spoon ¬ of beans on each piece of foil. Top each with ¬ o...
How to truss chicken Prepare chicken for roasting. Draw skin of neck smoothly over back.
Fold wing tips under. Press wings and legs against body...
Chopped chicken liver spread Saute the chicken livers in the butter over medium heat for 5 to 6 minutes,
shaking the pan from time to time until the liv...
Marinade for chicken or fish Recipe by: Ms. Magazine, page 50, Vol. III, No. 6 Preparation Time: 0:20 1)
Whisk together all ingredients.
2) Put 4...
|
Loading...
|
|
::