POPPY SEED CHICKEN
A yummy, creamy chicken casserole which can turn into an elegant dish when the chicken breasts are left whole. For a variation, use boneless chicken breasts, but do not dice them. Pour the soup mixture over all, but sprinkle the cracker and seed combination over the breasts only and bake as usual.
Provided by Janet Schaufele
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat to 350 degrees F (175 degrees C).
- Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
- Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.
Nutrition Facts : Calories 601.8 calories, Carbohydrate 28.6 g, Cholesterol 128.6 mg, Fat 40.4 g, Fiber 1 g, Protein 29.7 g, SaturatedFat 18.4 g, Sodium 892.8 mg, Sugar 2.9 g
POPPY SEED CRACKERS
Make and share this Poppy Seed Crackers recipe from Food.com.
Provided by Diana Adcock
Categories Breads
Time 55m
Yield 1 recipe for 2 1/2 dozen crackers
Number Of Ingredients 7
Steps:
- In a medium bowl add flours, poppy seeds and cheese together-whisk.
- Whisk together oil and soy sauce and add to the flour mixture along with enough ice water to form a dough ball.
- Wrap and chill for around 30 minutes.
- On an oiled cookie sheet roll out dough to 0.125 inch thick and with a sharp knife cut into 2 inch squares.
- Bake for 15-20 minutes in a 325 degree oven.
POPPY SEED CRACKERS
Categories Bread Appetizer Bake Winter Poppy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 60 crackers
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
- Cut out 7 or 8 stars from each coated tortilla (you'll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.
BRANDADE ON POPPY SEED CRACKERS
Categories Potato Appetizer Christmas Cocktail Party Wedding Cod Shower Engagement Party Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 10
Steps:
- Rinse cod well to remove external salt. Cover with cold water by 2 inches in a bowl and soak, chilled, changing water 3 times, about 24 hours.
- Peel potato and cut into 1-inch pieces. Put in a 2-quart saucepan with salted water to cover by 1 inch. Bring to a boil and simmer potato until very tender, about 15 minutes. (Do not drain until ready to whip.)
- While potato is cooking, bring cream to a simmer with garlic, bay leaf, thyme, and clove in a very small heavy saucepan, then simmer gently, partially covered, until garlic is tender, about 15 minutes. Discard bay leaf, thyme, and clove and purée garlic with cream in a blender until smooth.
- Meanwhile, drain cod and transfer to another 2-quart saucepan with water to cover. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.)
- Drain cod and potatoes in a colander and, while still warm, combine in a large bowl with cream mixture. Beat with an electric mixer at low speed until combined well. Add oil in a slow stream, beating, and season with salt and white pepper. Top crackers with warm brandade just before serving.
POPPY SEED CHICKEN CASSEROLE
Wonderful chicken dish. Very easy to make.
Provided by Callie Wilson Wolfe
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
- Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
- Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
- Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 592.7 calories, Carbohydrate 16.9 g, Cholesterol 141.5 mg, Fat 45.7 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 24.9 g, Sodium 900.2 mg, Sugar 1.7 g
POPPY AND SESAME SEED CRACKERS
These babies can host almost any cheese, from a semisoft or soft ripened variety like Brie to a semihard one like goat's-milk Cheddar. I'm about to introduce mine to Vegemite. NYA-HA-HAAAAAA!!!!
Provided by Sandi From CA
Categories Breads
Time 1h
Yield 32 crackers
Number Of Ingredients 9
Steps:
- Prepare the dough: Preheat oven to 350°F
- Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade.
- Add the butter and pulse until the mixture resembles coarse meal.
- Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds.
- Stir just until the ingredients are incorporated.
- Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes.
- Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside.
- Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside.
- Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick.
- Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds.
- Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes.
- Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).
Nutrition Facts : Calories 106.2, Fat 5.9, SaturatedFat 2.4, Cholesterol 21.9, Sodium 177.2, Carbohydrate 10.9, Fiber 0.9, Sugar 1, Protein 2.8
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- In the large bowl, combine the gluten free flour, salt, and poppy seeds. Add the water, oil, and melted vegan buttery spread. Stir to combine. If needed, add a little more water. The dough will come together into a ball. Divide into two balls.
- Place one dough ball on a piece of parchment paper and cover with another sheet of parchment paper. Roll with a rolling pin until the dough is very thin. Remove the top sheet of parchment, and transfer the dough to a cookie sheet.
- Slice the dough into squares, but do not separate. Brush with a bit of water, and sprinkle with sea salt.
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- In a bowl, add in the dry ingredients, mix and then add in the wet ingredients. Use a spoon to stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until a smooth dough forms. You might have to add a bit more flour or water for a non-sticky, smooth dough.
- Cut the dough with a pizza cutter length- and widthwise. Carefully pull the parchment paper with the crackers onto a baking sheet.
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