ut each quail in half down the back.
Wrap bacon piece
Sprinkle quail with salt, pepper and flour.
Brown on all sides in bacon drippings in skillet.
Add milk, soup, onion and caraway seed.
Cover and cook over low heat for 30 minutes or until tender. Baste frequently with bacon drippings.
Serve warm.
Serves 2 to 4.
Split whole quail down back only.
Salt and pepper birds and stuff with favorite cornbread, giblet or rice dressing.
Wrap a strip of bacon around each bird and sprinkle with Worcestershire sauce.
Bake in 350\u00b0 oven and baste frequently with bouillon. Cook 1 hour and 45 minutes to 2 hours.
egrees F.
If the quail have been shot in the
lour, salt, and pepper; dredge quail in flour mixture; set aside
Heat oven to 400 degrees.
Arrange quail, breast side down in a 10 inch square baking dish or 3 qt. casserole; set aside.
In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch.
Pour pineapple and lemon slices over quail.
Place baking dish in oven.
Bake quail, basting occasionally, until they are tender and juices run clear; then bake another 15-30 minutes longer.
Arrange quail and pineapple slices on platter.
Strain sauce if desired, add salt and pepper to taste and serve on the side.
Wash quail.
Put in bag with flour that salt and pepper have been added to; shake.
Brown in skillet with butter.
Place browned quail in roasting pan.
Add a pat of butter on top of each quail.
Pour cooking wine over quail.
Add water as needed to pan. Cook at 350\u00b0 for 1 1/4 hours.
This is good served with brown rice.
Marinate quail in remaining ingredients 2 hours.
Heat oven and tray to 220c.
Remove quail from marinade, strain and reserve.
Place quail skin-side down on heated tray and cook for 10 minutes.
Turn and cook a further 5 minutes (or until cooked to your liking) to crisp and brown skin.
Meanwhile heat marinade to boiling and cook on a low heat to reduce by half.
Serve quail with a little of the syrup spooned over.
Season quail inside and out.
Combine mushrooms, bread crumbs, salt and pepper; saute in butter.
Stuff quail with this mixture. Make roux by browning flour in oil.
Add stock, onions and parsley to roux and cook a few minutes.
Place quail in baking pan and pour sauce over quail.
Bake at 325\u00b0 for 45 minutes or until tender, basting frequently.
Soak quail overnight in 3 cups milk.
Salt and pepper birds and roll in flour.
Brown quail in butter, then place in a baking dish.
Pour off half of drippings.
Saute onion and bell pepper in same skillet.
Add soup, wine and 1/2 cup milk.
Stir well and pour over quail.
Cover and bake at 300\u00b0 for 30 to 40 minutes.
Salt and pepper birds.
Brown quail in oil.
Place in Dutch oven.
Saute onion, parsley and celery.
Add broth and mushrooms and stir well.
Pour over quail.
Cover and bake at 350\u00b0 for 1 hour or until tender.
Salt and pepper quail inside and out.
Combine mushrooms, bread crumbs, salt, cayenne pepper and truffles.
Saute in butter.
Stuff quail with this mixture.
Pan-fry quail until brown.
Combine remaining ingredients; bring to a boil.
Pour over fowl.
Cover with foil; bake at 350\u00b0 for about 45 minutes to 1 hour or until tender.
Serve with wild or white rice.
Mix flour, salt and pepper.
Roll quail in mixture and brown in hot oil.
Place birds on rack in roasting pan.
Add water for steam.
Cover with foil and bake at 350\u00b0 for 1/2 hour.
Add red wine and continue baking for another half hour or until tender.
Clean each potato thoroughly. Wrap each potato with a strip of bacon. Wrap in foil.
Place foil-wrapped potatoes on the grill and cook until fork tender, 45 minutes to one hour. Move potatoes occasionally to cook evenly.
Remove from foil and quarter. Sprinkle potatoes with olive oil, and fresh chopped cilantro. Salt and pepper to taste.
Preheat a panini press.
Heat a medium frying pan over high heat. Cook bacon for 2-3 mins per side, until browned and crisp. Drain on paper towels.
Butter each slice of bread. Sandwich cheese, beans, bacon and spinach between 2 slices of bread, butter-sides facing out. Cook in panini press for 3-5 mins, until golden and cheese has melted. Halve.
Preheat the oven to 425\u00b0F. Grease 2 pizza or baking pans.
Place a pizza crust on each prepared pan. Spread with pizza sauce. Top with spinach, beans and bacon. Sprinkle with mozzarella cheese.
Bake, swapping the pans halfway through cooking, for 15 mins or until the crust is crisp and cheese has melted. Serve with salad.
rying pan and add the bacon pieces. Fry over medium heat
ixture. Add green onions, crumbled bacon, sour cream and grated cheddar
o 450\u00b0.
Saute bacon in a large skillet over