to make the oven baked sweet potato fries, preheat oven to 400\u00b0F
Brown your hamburger meat.
Mix with all ingredients.
Bake in oven for about 30 minutes.
Cook some rice to put over it.
he oven to 325-degrees F.
If the quail have been
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.
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.
lour, salt, and pepper; dredge quail in flour mixture; set aside
f oil.
Cut each quail in half down the back
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.
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.
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.
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.
Put the quail in a lightly greased 13 x 9 inch baking dish.
In a skillet, melt the butter over medium heat.
Add in the onion and mushrooms; stir/saute until tender.
Add in the wine and next 4 ingredients; stir to combine.
Pour mixture over the quail.
Bake, covered, in a 350 degree oven for 45 minutes.
Remove from oven; removed quail w/ tongs.
Stir sour cream into drippings and return quail to mixture.
Bake, uncovered, 10 minutes or until done.
Serve over hot cooked noodles.
Salt and pepper quail inside and out.
Combine mushrooms, bread crumbs, salt, cayenne pepper and truffles.
Saute in butter.
Stuff quail with this mixture.
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.
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.
Heat oil in a large skillet on medium.
Cook fish, skin side down, 2-3 mins, or until golden and crisp. Turn and cook for a further 3 mins, until done to your liking. Season to taste. Squeeze lemon juice over cooked fish.
Meanwhile, for avocado salsa, toss together avocado, lime segments, and cilantro. Season to taste.
Serve fish straight from pan with salsa, oven-baked fries, and lemon wedges.
Cut bread into eight 3/4 inch-thick slices; toast. Spread toast with combined mayonnaise and pesto.
Top 4 of the slices of toast with lettuce, tomato, onion and chicken. Top with the remaining slices of toast. Serve with oven-baked fries.
Combine in casserole.
Bake in oven at 350\u00b0.