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Recipe Name Category Total Views
1 Famous Brown Derby Red Velvet Cake and Icing Baked Goods 15
2 Farmhouse Pork and Apple Pie Baked Goods 15
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5 Fig Chess Tarts Baked Goods 15
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10 No-Bake Rum-Raisin Balls Baked Goods 15
11 No-Knead French Bread Baked Goods 15
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14 Numbero Uno Cake Baked Goods 15
15 Nutty Chocolate& Mashmallow Muffins Baked Goods 15
16 Nyt Original Plum Torte- Burros & Levine Baked Goods 15
17 Orange & Date Bread - Taste Of Home Baked Goods 15
18 Greek Bread Baked Goods 15
19 Hardee's Cinnamon Biscuits Baked Goods 15
20 Harvest Apple Bread * Baked Goods 15
21 Hawaiian Pienapple Pie Baked Goods 15
22 Hazelnut Spritz Baked Goods 15
23 Heavenly Chocolate Mousse Cake Baked Goods 15
24 Heavenly Cream Cake Baked Goods 15
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26 Home Style White Baked Goods 15
27 Homemade Slice & Bake Oatmeal Cookies Baked Goods 15
28 Honey Apple Pie Baked Goods 15
29 Honey Bun Cake Baked Goods 15
30 Independence Day Chocolate Cake Baked Goods 15
31 P-Nut Butter Blossoms Baked Goods 15
32 Pain Perdu(Lost Bread) Baked Goods 15
33 Palm Beach Brownies Baked Goods 15
34 Pan Di Spagna- Basic Genoise (Sponge Cake) Baked Goods 15
35 Pan Doughnuts Baked Goods 15
36 Paper Bag Apple Pie Baked Goods 15
37 Peach Shortcake Baked Goods 15
38 Peanutbutter Pie Baked Goods 15
39 Pecan Chocolate Chip Pie Baked Goods 15
40 Pecanless Sandie Baked Goods 15
41 Penuche Topped Cake Baked Goods 15
42 Pepper Biscotti Baked Goods 15
43 Pepper Cake with Pumpkin & Prunes Baked Goods 15
44 Peppermint Swirl Cheesecake Baked Goods 15
45 Peppy Hush Puppies Baked Goods 15
46 Perach Kisan Baked Goods 15
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48 Persimmon Cream Pie Baked Goods 15
49 Pfefferneusse Baked Goods 15
50 Jam Jams Baked Goods 15

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Related Recipe:
Chicken In a Pungent Sauce--Modern Version

2 ea 2-lb broilers

8 ea Slices bacon

2 c Seedless grapes

2 tb Parsley -- chopped fine

1 ea Mint sprig OR

1 1/2 ts Dried Mint

1/2 ts Pepper

1 t Salt

1/2 ts Saffron -- (Powdered)

2 c Chicken broth*

*Made from necks, gizzards, and livers Fry the bacon until crisp in a large iron frying pan. Remove from the pan, drain on paper toweling, break into small pieces and set aside. Brown slowly in the bacon fat the broilers which have been quartered, necks removed. When nicely browned, transfer the chicken to a large earthenware casserole and keep warm. Crush together 1 tablespoon chopped parsley, the dried powdered mint or leaves of fresh mint chopped fine, the salt, freshly ground pepper and saffron. Sprinkle over the chicken. Add to the brown residue in the frying pan the chicken broth. Bring to a boil, stir well and pour over the chicken. Place the casserole on a flame tamer over low heat, cover tightly and cook gently until the chicken is tender, or for about 3O minutes. Drain off most of the juice into a small saucepan and reduce to a syrupy consistency by boiling rapidly, for about 5 minutes. Pour back over the chicken, sprinkle with another tablespoon of chopped parsley and the pieces of bacon, and add the grapes. A macedoine of cooked chopped carrots, string beans, lima beans and peas, well buttered, would be good with this dish. Source: The Pepperidge Farm Cookbook