Steamed Squabs Stuffed With Birds Nest Recipes

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STEAMED SQUASH



Steamed Squash image

Summer squash is a Southern tradition- but we always steam ours, instead of cooking in oil. Use small, tender squash, and enjoy!

Provided by Kizzikate

Categories     Onions

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb yellow squash, sliced 1/2 inch thick
1 sweet onion, chopped
2 tablespoons margarine
1/2 teaspoon seasoned pepper (such as Lawry's)
1 teaspoon sugar

Steps:

  • Combine sliced squash & chopped onion in a wire steamer basket, place over gently boiling water. Cover, & let steam.
  • 10-12 minutes, until squash is fork-tender. Remove squash and onion to a large serving dish.
  • Immediately stir in margarine, pepper, and sugar. Serve hot.

ROASTED SQUAB STUFFED WITH SHIITAKES AND PRESERVED LEMONS



Roasted Squab Stuffed with Shiitakes and Preserved Lemons image

Provided by Ming Tsai

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Canola oil, to cook
4 squab, rib cage removed
2 tablespoons extra virgin olive oil
3 cups sliced shiitakes
3 sliced shallots
1/2 cup minced preserved lemons
1/4 cup thinly sliced scallion
1 tablespoon minced fresh lemon thyme
Salt and black pepper, to taste

Steps:

  • Pre-heat an oven to 550 degrees (the highest it will go). Rub oil on the skin and season both the inside and outside with salt and pepper. In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes. Season and set aside to cool. Mix with lemons, scallions, thyme and stuff the birds. Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes. Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes).
  • Wine Recommendation: Olmos Reward, Frankland Estate, Aus

SPAGHETTI SQUASH NESTS RECIPE BY TASTY



Spaghetti Squash Nests Recipe by Tasty image

Here's what you need: medium spaghetti squash, water, grated parmesan cheese, kosher salt, ground black pepper, large eggs, olive oil, fresh herb

Provided by Mercedes Sandoval

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 8

1 medium spaghetti squash, about 2 1/3 or 3 pounds (1.1 or 1.3 grams)
½ cup water
1 cup grated parmesan cheese
kosher salt, to taste
ground black pepper, to taste
4 large eggs
olive oil, cooking spray
2 tablespoons fresh herb, such as chives, thyme, or parsley - minced

Steps:

  • Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • Using a fork, poke holes lengthwise around the center of the spaghetti squash.
  • Microwave for 2 minutes.
  • Cut the ends off of the squash, then slice in half lengthwise. Remove the seeds and pulp.
  • Place half of the squash flesh-side down in a microwave-safe dish with high sides. Pour ½ cup (120 ML) of water over the top of the squash and microwave on high for 3 minutes, or when a fork easily pulls the squash away from the skin in long strands that look like spaghetti. Repeat with second half- there will still be water left over from the first half. Cool the squash until it can be safely handled, about 10 minutes.
  • Use a fork to remove all of the squash from the skin, breaking it up into small strands. You should have approximately 4 cups of squash (820 G). Transfer to a medium bowl and stir in the Parmesan cheese, salt, and pepper.
  • Divide the squash into 4 1-cup (205 G each cup) (2 portions and place on the prepared baking sheet. Shape into nests, creating a well large enough to fit an egg in the center of each.
  • Bake for 10 minutes, until the squash is starting to brown. Remove from the oven and let cool for 5 minutes.
  • Crack the eggs into a small bowl, 1 at a time, then pour into the wells of the squash nests. Season with salt and pepper.
  • Bake for 12-15 minutes, depending on your preferred doneness for the eggs.
  • Garnish each nest with fresh herbs and serve.
  • Enjoy!

Nutrition Facts : Calories 283 calories, Carbohydrate 10 grams, Fat 19 grams, Fiber 2 grams, Protein 17 grams, Sugar 4 grams

POTTED STUFFED SQUAB



Potted Stuffed Squab image

Provided by Edna Lewis

Categories     Poultry     Roast     Dinner     Lunch     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

5 (1/2-inch-thick) slices good-quality white sandwich bread such as a pullman loaf, crusts discarded
1 cup whole milk
1 1/2 sticks unsalted butter, divided
4 (1-pound) squabs, livers coarsely chopped and reserved for stuffing
1 teaspoon chopped thyme, divided
1/2 cup water
Equipment: kitchen string; a fat separator
Garnish: chopped parsley

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Arrange bread in 1 layer in a shallow dish and pour milk over it. Soak bread, turning once, just until it has absorbed most of milk, about 2 minutes. Squeeze excess milk from each slice, then tear bread into bite-size pieces, dropping them into a bowl. Discard milk.
  • Melt 1/2 stick butter and add to bread along with livers, 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.
  • Rinse squabs and pat dry. Chop off necks and wing tips and scatter in a large shallow baking pan. Divide stuffing among cavities of squabs, then close openings with wooden picks. Tie legs of each squab together with string and secure wings to sides with wooden picks.
  • Stir together 3/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/2 teaspoon thyme and rub all over squabs.
  • Arrange squabs in baking pan (with necks and wing tips), without crowding, then cut remaining stick butter into 8 pieces and put 2 pieces on top of each bird.
  • Roast, basting with butter from pan every 8 to 10 minutes, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 160°F, about 1 hour.
  • Transfer squabs to a platter and let stand, loosely covered with foil, while making sauce. Discard necks and wing tips and pour pan juices into fat separator. Let stand 1 minute to allow fat to separate from juices. Add water (1/2 cup) to pan and deglaze by boiling, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to a small saucepan along with pan juices and 1/4 cup fat from separator and simmer, whisking, until emulsified, about 1 minute. Serve squabs with sauce on the side.

STEAMED SQUABS STUFFED WITH BIRD'S NEST



Steamed Squabs Stuffed With Bird's Nest image

Number Of Ingredients 5

1 ounce bird's nest
2 squab
1/2 to 1 teaspoon salt
3 cups Stock, Chicken or favorite stock
2 tablespoons smoked ham

Steps:

  • 1. Soak bird's nest. 2. Bone squabs, leaving their shape and skin intact (see HOW-TO, _Chicken: To bone). Rub birds, inside and out, with salt. 3. Stuff squabs with soaked bird's nest and sew up securely or skewer. Place in a heatproof bowl pour stock over. 4. Steam over low heat until squabs are tender (about 2 hours). See HOW-TO, _Steaming. 5. Mince smoked ham sprinkle over the top. Serve squabs in their steaming bowl with stock. VARIATIONS: * For the whole bird's nest, substitute 1/2 cup dried bird's-nest chips. Instead of boning squabs, score them along the backbone, but do not cut through bone. Steam birds cut-side up. Serve cut-side down.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

STEAMED CHICKEN STUFFED WITH BIRD'S NEST



Steamed Chicken Stuffed with Bird's Nest image

Number Of Ingredients 7

1/4 pound dried bird's nest
1/2 cup smoked ham
1/4 cup water chestnut
1 tablespoon sherry
1/2 teaspoon salt
1 chicken (3 to 4 pounds)
5 cups Stock, Chicken or favorite stock

Steps:

  • 1. Soak bird's nest. 2. Mince smoked ham and water chestnuts. Blend well with sherry, salt and soaked bird's nest. 3. Wipe chicken with a damp cloth. Make an incision along its backbone, but do not cut through bone. Stuff chicken with bird's nest mixture and sew up securely or skewer. 4. Place bird in a large heatproof bowl and pour stock over. Steam over low heat until tender (2 to 3 hours). See HOW-TO, _Steaming. NOTE: A rich clear stock should be used for this dish. Bird's nest soup may be made in advance, refrigerated and reheated. The stock should be clear and rich with no trace of fat. A concentrated stock can be prepared by cooking a 3-pound chicken in 8 cups of water. (The bird may be served as white cut chicken at the same meal.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

BIRD'S NEST BREAKFAST CUPS



Bird's Nest Breakfast Cups image

I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!

Provided by EPHESIS

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 12

Number Of Ingredients 9

1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 ½ teaspoons salt
1 teaspoon ground black pepper
2 ½ tablespoons olive oil
⅔ cup shredded Cheddar cheese
12 eggs
2 tablespoons water
8 slices cooked bacon, crumbled - divided
¼ cup shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
  • Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
  • Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
  • Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 13.3 g, Cholesterol 203.9 mg, Fat 18.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g

SAUTEED STUFFED VEAL BIRDS



Sauteed Stuffed Veal Birds image

Provided by Mimi Sheraton

Categories     dinner, sauces and gravies, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

6 veal scaloppines (1 to 1 1/2 pounds), pounded thin by butcher
6 tablespoons breadcrumbs
1/4 cup finely minced parsley
3 cloves finely minced garlic
Salt and pepper
6 tablespoons olive oil
3 thin slices mozzarella cheese, finely diced
3 tablespoons Parmesan cheese
6 slices prosciutto, finely minced
1 to 1 1/2 cups white wine
1/2 to 3/4 cup veal or chicken stock
5 tablespoons butter
Lemon juice, to taste
2 cups cooked rice

Steps:

  • Cut scaloppines in half diagonally so you have 12 pieces.
  • To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
  • Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
  • Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly. Add 1 cup wine and 1/2 cup stock. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
  • Remove veal to heated platter. Skim fat from pan juices. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices. Pour over veal and serve with steamed rice.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 9 grams, Sodium 523 milligrams, Sugar 1 gram, TransFat 0 grams

RICE-STUFFED SQUAB



Rice-Stuffed Squab image

For company or family, you'll be proud to serve these golden game birds. the rich-tasting dark meat goes well with the savory rice stuffing, which includes onion, celery, fresh mushrooms and raisins.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

1 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
1-1/2 cups cooked rice
1-1/2 cups chopped fresh mushrooms
1/3 to 1/2 cup raisins
6 tablespoons orange juice concentrate, divided
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt, divided
3/4 teaspoon dried marjoram
6 dressed squab (about 1 pound each)
3/4 cup canola oil

Steps:

  • In a large skillet, saute celery and onion in butter until tender. Add the rice, mushrooms, raisins, 3 tablespoons orange juice concentrate, parsley, 3/4 teaspoon salt and marjoram. Sprinkle cavities of squab lightly with remaining salt; stuff with rice mixture. , Place on a rack in a roasting pan. Combine oil and remaining orange juice concentrate; drizzle over squab. Bake, uncovered, at 375° for 1 hour or until meat juices run clear and a thermometer inserted into the stuffing reads 165°, basting frequently.

Nutrition Facts : Calories 579 calories, Fat 47g fat (12g saturated fat), Cholesterol 71mg cholesterol, Sodium 700mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 13g protein.

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