Ingredients
8 pheasent breasts [boned]
1 1/2 can (7 oz ea.) green chilies
1 [chopped]
8 oz monerey jack cheese
1 [cut into 8 strips]
1/4 cup bread crumbs
1/4 cup parmesan cheese
1 tbsp chili powder
1/2 tsp salt
1/4 tsp cumin
10 tbsp butter [melted]
1 can (15 oz) tomato sauce
1/2 tsp cumin
1/3 cup onion [sliced]
1 hot pepper sauce to taste
Directions
1) Flatten pheasent breasts with meat mallet to ¬" thickness,
then place 1 tb of green chilies and 1 strip of `jack cheese on each,
then roll to enclose the filling and secure the roll with a
toothpick... 2) Combine the bread crumbs,parmesan cheese, chili
powder, salt, pepper and ¬ts of cumin, mixing well. Dip the breast
rolls in butter and then coat with crumb mixture, place in a baking
dish and chill for 4 hours or more... 3) Drizzle the remaining butter
on the breast rolls and bake at 400ø for 20 to 30 min. or `til
brown... 4) Combine the tomato sauce and the remaining ingredients in
a saucepan and cook `til heated through. Spoon over rolls and serve...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
cookbook Re-typed with permission for you by Fred Goslin in Watertown
NY on Cyberealm Bbs, Home of KookNet at (315) 786-1120
Servings: 10 servings
Chili Pheasent Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is actually possible to track the history of recipes back into the far past, certainly as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old records were just basic hieroglyphic or cunieform instructions for preparing food.
Later on, there were a couple of cookery books from the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that is served today, but rather accounts of the types of meals prepared by the chefs of the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from the East, such as basil and rosemary. These new foods and tastes created an increase in recipe publications, the majority of which still exist in private cookery archives. The introduction of the TV brings us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Chili Pheasent recipe.
