Place pheasant in ungreased square 9 x 9 x 2-inch baking dish. Mix soup, cider, Worcestershire sauce, salt, onion, garlic and mushrooms; pour over pheasant.
Sprinkle generously with paprika. Cook, uncovered, in a 350\u00b0 oven, spooning sauce onto pheasant occasionally until done, 1 1/2 to 2 hours.
After cooking pheasant 1 hour, sprinkle again with paprika.
add the bacon and cook for about a minute, then add
thoroughly thawed before preparing for the oven unless you
entil mixture in the refrigerator for a couple of hours to
he exact same sized pieces. Cooking time is for cooking an entire batch.
For the dough: Take the flour,
etter if you refrigerate it for 3 to 24 hours to
Soak Basmati rice for 15 minutes and cook adding
nd pepper. Put smoked sausage for cooking inside the capon. Also put
blender, combine the ingredients for the masala paste blend it
n diameter).
Heat oil for cooking in a pan, it should
Preheat oven to 350\u00b0.
Cut crosswise.
Remove strings and seeds.
Place shell up on the oven racks for 45 minutes to 1 hour. Carefully, with oven mitts, turn over.
Cook another 20 to 30 minutes until fork will go easily through flesh.
Remove from oven; cool.
Scrape flesh into large bowl.
Can be stored in refrigerator up to a week; in freezer up to 6 months.
Saut zucchini and chopped onions with butter for cooking. Combine with tomatoes in a casserole dish. In a separate pan, melt 3 tablespoons butter. Add flour, milk and Velveeta. Stir until cheese is melted. Spread over zucchini/onion/tomato mixture. Combine bread crumbs and melted margarine and sprinkle on top. Bake at 350\u00b0 until bubbly, about 35 minutes.
Chop all ingredients by hand or in food processor.
Food processor gives less chunky version, which is easiest to cook with.
Squeeze in juice of lime and mix thoroughly.
Use for cooking, to top your favorite dishes or for dip.
Cut Pheasant Meat from Carcass (I just
an what we had planned for them to make! From
Skin the pheasant and wash.
Put pheasant in a large bowl with
nd set aside. Rub the pheasant inside and out with salt
ish with non-stick cooking spray.
Cut pheasant or chicken breasts
Preheat oven to 350\u00b0.
Lightly salt the inside of the bird and rub in with your hand.
Fill the cavity loosely with your favorite Herbed Suffing.
Truss the legs and place breast side up on a rack in a roasting pan.
Place Bacon slices over the breast side by side.
Roast for approximately 1 1/2 hours, or until tender.
Check after 75 minutes of cooking.