| X-No-archive: yes |
Does anyone have a recipe for something I think is called Chicken
Popovers? The recipe comes on cans of Swanson's (?) Chicken. It is
something like mix 2 cans of chicken with 1 package of creamcheese,
mix in 1 teaspoon of poppyseeds, mix well, put inside a crescent roll
and bake until crescent roll is done.
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| jmcquown |
X-No-archive: yes wrote:
> Does anyone have a recipe for something I think is called Chicken
> Popovers? The recipe comes on cans of Swanson's (?) Chicken. It is
> something like mix 2 cans of chicken with 1 package of creamcheese,
> mix in 1 teaspoon of poppyseeds, mix well, put inside a crescent roll
> and bake until crescent roll is done.
Sounds like you already read the recipe on the can of chicken. Give it a
try and report back.
Jill
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| Marcella Peek |
In article <ojqrj198856aoqrur1b2ppq3r0oespfbrc@4ax.com>,
"X-No-archive: yes" <none@none.com> wrote:
> Does anyone have a recipe for something I think is called Chicken
> Popovers? The recipe comes on cans of Swanson's (?) Chicken. It is
> something like mix 2 cans of chicken with 1 package of creamcheese,
> mix in 1 teaspoon of poppyseeds, mix well, put inside a crescent roll
> and bake until crescent roll is done.
This one? I think I've usually had it with gravy on top. I know they
do freeze pretty well.
Crescent Chicken Bundles
1 (3-ounce) package softened cream cheese
3 Tablespoons margarine, melted
2 cups cooked, cubed chicken
1/4 teaspoon salt
1/8 teaspoon white pepper
2 Tablespoons milk
1 Tablespoon chopped chives or green onions
1 Tablespoon chopped pimiento
1 (8-ounce) can crescent rolls (generic supermarket brand works just
fine)
1/4 cup seasoned bread crumbs
Blend cream cheese and 2 Tablespoons of the melted margarine until
smooth.
Add chicken, salt, pepper, milk, chives and pimiento; mix well.
Separate dough into 4 rectangles, press perforations to seal . Spoon a
generous 1/2 cup mixture into center of each rectangle, pull the four
corners to the top and twist slightly. Seal edges. Brush with remaining 1
Tablespoon melted butter and dip into crumbs.
Bake at 350 degrees for 20-25 minutes.
marcella
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| Pandora |
"Marcella Peek" <marcella@extra.peek.org> ha scritto nel messaggio
news:marcella-B2057D.09205301102005@comcast.dca.giganews.com...
> In article <ojqrj198856aoqrur1b2ppq3r0oespfbrc@4ax.com>,
> "X-No-archive: yes" <none@none.com> wrote:
>
>> Does anyone have a recipe for something I think is called Chicken
>> Popovers? The recipe comes on cans of Swanson's (?) Chicken. It is
>> something like mix 2 cans of chicken with 1 package of creamcheese,
>> mix in 1 teaspoon of poppyseeds, mix well, put inside a crescent roll
>> and bake until crescent roll is done.
>
> This one? I think I've usually had it with gravy on top. I know they
> do freeze pretty well.
>
> Crescent Chicken Bundles
>
> 1 (3-ounce) package softened cream cheese
> 3 Tablespoons margarine, melted
> 2 cups cooked, cubed chicken
> 1/4 teaspoon salt
> 1/8 teaspoon white pepper
> 2 Tablespoons milk
> 1 Tablespoon chopped chives or green onions
> 1 Tablespoon chopped pimiento
> 1 (8-ounce) can crescent rolls (generic supermarket brand works just
> fine)
> 1/4 cup seasoned bread crumbs
>
> Blend cream cheese and 2 Tablespoons of the melted margarine until
> smooth.
> Add chicken, salt, pepper, milk, chives and pimiento; mix well.
>
> Separate dough into 4 rectangles, press perforations to seal . Spoon a
> generous 1/2 cup mixture into center of each rectangle, pull the four
> corners to the top and twist slightly. Seal edges. Brush with remaining 1
> Tablespoon melted butter and dip into crumbs.
>
> Bake at 350 degrees for 20-25 minutes.
>
>
> marcella
I would like to do this recipe because my compaign like very much chicken.
So I want ask you few things:
Must chicken be boiled or roasted?
What are crescent rolls?
Thank you very much for the answer.
Pandora
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| X-No-archive: yes |
On Sat, 1 Oct 2005 04:06:46 -0500, "jmcquown" <jmcquown@bellsouth.net>
wrote:
>Sounds like you already read the recipe on the can of chicken. Give it a
>try and report back.
>
>Jill
I had dinner at someone's house and this is what they served. I'm
guessing at how it is made. They said it had chicken, cream cheese and
poppy seeds and got it from a sticker on a can of chicken.
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| Melba's Jammin' |
In article <dhmet8$3di$1@area.cu.mi.it>, "Pandora"
<mirybranca@alice.it> wrote:
(snip)
>
> I would like to do this recipe because my compaign like very much
> chicken.
> So I want ask you few things:
> Must chicken be boiled or roasted?
> What are crescent rolls?
> Thank you very much for the answer.
> Pandora
In this context they are a commercially made yeast dough product
packaged in a cardboard tube. When separated they are rolled up and
shaped into a --- crescent.
Google is your friend:
http://images.google.com/images?q=P...&ie=ISO-8859-1&
hl=en
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
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| Pandora |
"Melba's Jammin'" <thisisbogus@macbogus.com> ha scritto nel messaggio
news:thisisbogus-7EF16B.12583201102005@news.individual.net...
> In article <dhmet8$3di$1@area.cu.mi.it>, "Pandora"
> <mirybranca@alice.it> wrote:
> (snip)
>>
>> I would like to do this recipe because my compaign like very much
>> chicken.
>> So I want ask you few things:
>> Must chicken be boiled or roasted?
>> What are crescent rolls?
>> Thank you very much for the answer.
>> Pandora
>
> In this context they are a commercially made yeast dough product
> packaged in a cardboard tube. When separated they are rolled up and
> shaped into a --- crescent.
> Google is your friend:
> http://images.google.com/images?q=P...&ie=ISO-8859-1&
> hl=en
> --
> -Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
Thank you. It seams to me like puff pastry! Or not?
Cheers
Pandora
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| jmcquown |
Pandora wrote:
> "Marcella Peek" <marcella@extra.peek.org> ha scritto nel messaggio
> news:marcella-B2057D.09205301102005@comcast.dca.giganews.com...
>> In article <ojqrj198856aoqrur1b2ppq3r0oespfbrc@4ax.com>,
>> "X-No-archive: yes" <none@none.com> wrote:
>>
>>> Does anyone have a recipe for something I think is called Chicken
>>> Popovers? The recipe comes on cans of Swanson's (?) Chicken. It is
>>> something like mix 2 cans of chicken with 1 package of creamcheese,
>>> mix in 1 teaspoon of poppyseeds, mix well, put inside a crescent
>>> roll and bake until crescent roll is done.
>>
>> This one? I think I've usually had it with gravy on top. I know
>> they do freeze pretty well.
>>
>> Crescent Chicken Bundles
>>
>> 1 (3-ounce) package softened cream cheese
>> 3 Tablespoons margarine, melted
>> 2 cups cooked, cubed chicken
>> 1/4 teaspoon salt
>> 1/8 teaspoon white pepper
>> 2 Tablespoons milk
>> 1 Tablespoon chopped chives or green onions
>> 1 Tablespoon chopped pimiento
>> 1 (8-ounce) can crescent rolls (generic supermarket brand works just
>> fine)
>> 1/4 cup seasoned bread crumbs
>>
>> Blend cream cheese and 2 Tablespoons of the melted margarine until
>> smooth.
>> Add chicken, salt, pepper, milk, chives and pimiento; mix well.
>>
>> Separate dough into 4 rectangles, press perforations to seal . Spoon
>> a generous 1/2 cup mixture into center of each rectangle, pull the
>> four corners to the top and twist slightly. Seal edges. Brush with
>> remaining 1 Tablespoon melted butter and dip into crumbs.
>>
>> Bake at 350 degrees for 20-25 minutes.
>>
>>
>> marcella
>
> I would like to do this recipe because my compaign like very much
> chicken. So I want ask you few things:
> Must chicken be boiled or roasted?
> What are crescent rolls?
> Thank you very much for the answer.
> Pandora
Crescent rolls are like croissants... in the United States they are sold in
tubes to be separated and rolled up and baked. Not nearly as nice as real
croissants but a fair simulation for the real thing.
Jill
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| Pandora |
"jmcquown" <jmcquown@bellsouth.net> ha scritto nel messaggio
news:dhA%e.14138$eB3.5230@bignews3.bellsouth.net...
> Pandora wrote:
>> "Marcella Peek" <marcella@extra.peek.org> ha scritto nel messaggio
>> news:marcella-B2057D.09205301102005@comcast.dca.giganews.com...
>>> In article <ojqrj198856aoqrur1b2ppq3r0oespfbrc@4ax.com>,
>>> "X-No-archive: yes" <none@none.com> wrote:
>>>
>>>> Does anyone have a recipe for something I think is called Chicken
>>>> Popovers? The recipe comes on cans of Swanson's (?) Chicken. It is
>>>> something like mix 2 cans of chicken with 1 package of creamcheese,
>>>> mix in 1 teaspoon of poppyseeds, mix well, put inside a crescent
>>>> roll and bake until crescent roll is done.
>>>
>>> This one? I think I've usually had it with gravy on top. I know
>>> they do freeze pretty well.
>>>
>>> Crescent Chicken Bundles
>>>
>>> 1 (3-ounce) package softened cream cheese
>>> 3 Tablespoons margarine, melted
>>> 2 cups cooked, cubed chicken
>>> 1/4 teaspoon salt
>>> 1/8 teaspoon white pepper
>>> 2 Tablespoons milk
>>> 1 Tablespoon chopped chives or green onions
>>> 1 Tablespoon chopped pimiento
>>> 1 (8-ounce) can crescent rolls (generic supermarket brand works just
>>> fine)
>>> 1/4 cup seasoned bread crumbs
>>>
>>> Blend cream cheese and 2 Tablespoons of the melted margarine until
>>> smooth.
>>> Add chicken, salt, pepper, milk, chives and pimiento; mix well.
>>>
>>> Separate dough into 4 rectangles, press perforations to seal . Spoon
>>> a generous 1/2 cup mixture into center of each rectangle, pull the
>>> four corners to the top and twist slightly. Seal edges. Brush with
>>> remaining 1 Tablespoon melted butter and dip into crumbs.
>>>
>>> Bake at 350 degrees for 20-25 minutes.
>>>
>>>
>>> marcella
>>
>> I would like to do this recipe because my compaign like very much
>> chicken. So I want ask you few things:
>> Must chicken be boiled or roasted?
>> What are crescent rolls?
>> Thank you very much for the answer.
>> Pandora
>
> Crescent rolls are like croissants... in the United States they are sold
> in
> tubes to be separated and rolled up and baked. Not nearly as nice as real
> croissants but a fair simulation for the real thing.
>
> Jill
The fact is I can't find this crescent roll! how can I substitute it?
cheers
Pandora
>
>
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| sf |
On Sat, 1 Oct 2005 20:22:30 +0200, Pandora wrote:
> The fact is I can't find this crescent roll! how can I substitute it?
Don't panic! If you can't find a tube of crescent rolls, you can
always make them the old fashioned way.... from scratch.
http://bread.allrecipes.com/az/GoldenCrescentRolls.asp
Golden Crescent Rolls
INGREDIENTS:
* 2 (.25 ounce) packages active dry yeast
* 3/4 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup white sugar
* 1 teaspoon salt
* 2 eggs
* 1/2 cup shortening
* 4 cups all-purpose flour
* 1/4 cup butter, softened
DIRECTIONS:
1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat
until smooth. Mix in remaining flour until smooth. Scrape dough from
side of bowl. Knead dough, then cover it and let rise in a warm place
until double (about 1-1/2 hours).
3. Punch down dough. Divide in half. Roll each half into a 12-inch
circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the
wedges starting with the wide end. Place rolls with point under on a
greased baking sheet. Cover and let rise until double (about 1 hour).
4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until
golden brown. Brush tops with butter when they come out.
:)
sf
who thinks that's a lot of yeast for only 4 cups of flour
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| Andy |
jmcquown wrote:
> X-No-archive: yes wrote:
>> Does anyone have a recipe for something I think is called Chicken
>> Popovers? The recipe comes on cans of Swanson's (?) Chicken. It is
>> something like mix 2 cans of chicken with 1 package of creamcheese,
>> mix in 1 teaspoon of poppyseeds, mix well, put inside a crescent roll
>> and bake until crescent roll is done.
>
> Sounds like you already read the recipe on the can of chicken. Give
it a
> try and report back.
I wonder how they get away with calling it a popover unless they mean
make normal-recipe popovers and after they're cooked inject them with
the chicken & goo like a jelly donut, kinda/sorta.
Andy
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| Margaret Suran |
sf wrote:
> On Sat, 1 Oct 2005 20:22:30 +0200, Pandora wrote:
>
>
>> The fact is I can't find this crescent roll! how can I substitute it?
>
>
> Don't panic! If you can't find a tube of crescent rolls, you can
> always make them the old fashioned way.... from scratch.
>
> http://bread.allrecipes.com/az/GoldenCrescentRolls.asp
>
> Golden Crescent Rolls
>
> INGREDIENTS:
>
> * 2 (.25 ounce) packages active dry yeast
> * 3/4 cup warm water (110 degrees F/45 degrees C)
> * 1/2 cup white sugar
> * 1 teaspoon salt
> * 2 eggs
> * 1/2 cup shortening
> * 4 cups all-purpose flour
> * 1/4 cup butter, softened
>
> DIRECTIONS:
>
> 1. Dissolve yeast in warm water.
> 2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat
> until smooth. Mix in remaining flour until smooth. Scrape dough from
> side of bowl. Knead dough, then cover it and let rise in a warm place
> until double (about 1-1/2 hours).
> 3. Punch down dough. Divide in half. Roll each half into a 12-inch
> circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the
> wedges starting with the wide end. Place rolls with point under on a
> greased baking sheet. Cover and let rise until double (about 1 hour).
> 4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until
> golden brown. Brush tops with butter when they come out.
>
> :)
> sf
> who thinks that's a lot of yeast for only 4 cups of flour
I do not know about the yeast, but there is too much sugar for a
savory dough, which this should be to compliment the chicken filling.
I believe that the crescent rolls that can be bought ready for baking,
are much less sweet.
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| sf |
On Sat, 01 Oct 2005 15:26:09 -0400, Margaret Suran wrote:
> I do not know about the yeast, but there is too much sugar for a
> savory dough, which this should be to compliment the chicken filling.
I debated commenting about that, but I usually put in a lot more
"sweet" (honey) than the average bread baker and no one conciders my
breads sweet.
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| Pandora |
"sf" <see_reply_address.com> ha scritto nel messaggio
news:2jmtj156hb4rlngpqrc9c100fgcksn7efs@4ax.com...
> On Sat, 1 Oct 2005 20:22:30 +0200, Pandora wrote:
>
>> The fact is I can't find this crescent roll! how can I substitute it?
>
> Don't panic! If you can't find a tube of crescent rolls, you can
> always make them the old fashioned way.... from scratch.
>
> http://bread.allrecipes.com/az/GoldenCrescentRolls.asp
>
> Golden Crescent Rolls
>
> INGREDIENTS:
>
> * 2 (.25 ounce) packages active dry yeast
> * 3/4 cup warm water (110 degrees F/45 degrees C)
> * 1/2 cup white sugar
> * 1 teaspoon salt
> * 2 eggs
> * 1/2 cup shortening
> * 4 cups all-purpose flour
> * 1/4 cup butter, softened
>
> DIRECTIONS:
>
> 1. Dissolve yeast in warm water.
> 2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat
> until smooth. Mix in remaining flour until smooth. Scrape dough from
> side of bowl. Knead dough, then cover it and let rise in a warm place
> until double (about 1-1/2 hours).
> 3. Punch down dough. Divide in half. Roll each half into a 12-inch
> circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the
> wedges starting with the wide end. Place rolls with point under on a
> greased baking sheet. Cover and let rise until double (about 1 hour).
> 4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until
> golden brown. Brush tops with butter when they come out.
>
> :)
> sf
> who thinks that's a lot of yeast for only 4 cups of flour
Thank you very much, sf. Perhaps is right: 4 cups of flour are nearly 1,300
gr. !!!
BTW I will try and then I will tell you.
many thanks again!
Pandora
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| Pandora |
"Margaret Suran" <margaret@no.spam.for.me.invalid> ha scritto nel messaggio
news:dhmnsi01s1r@news2.newsguy.com...
>
>
> sf wrote:
>> On Sat, 1 Oct 2005 20:22:30 +0200, Pandora wrote:
>>
>>> The fact is I can't find this crescent roll! how can I substitute it?
>>
>>
>> Don't panic! If you can't find a tube of crescent rolls, you can
>> always make them the old fashioned way.... from scratch.
>>
>> http://bread.allrecipes.com/az/GoldenCrescentRolls.asp
>>
>> Golden Crescent Rolls
>>
>> INGREDIENTS:
>>
>> * 2 (.25 ounce) packages active dry yeast
>> * 3/4 cup warm water (110 degrees F/45 degrees C)
>> * 1/2 cup white sugar
>> * 1 teaspoon salt
>> * 2 eggs
>> * 1/2 cup shortening
>> * 4 cups all-purpose flour
>> * 1/4 cup butter, softened
>>
>> DIRECTIONS:
>>
>> 1. Dissolve yeast in warm water.
>> 2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat
>> until smooth. Mix in remaining flour until smooth. Scrape dough from
>> side of bowl. Knead dough, then cover it and let rise in a warm place
>> until double (about 1-1/2 hours).
>> 3. Punch down dough. Divide in half. Roll each half into a 12-inch
>> circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the
>> wedges starting with the wide end. Place rolls with point under on a
>> greased baking sheet. Cover and let rise until double (about 1 hour).
>> 4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until
>> golden brown. Brush tops with butter when they come out.
>>
>> :)
>> sf
>> who thinks that's a lot of yeast for only 4 cups of flour
>
>
> I do not know about the yeast, but there is too much sugar for a savory
> dough, which this should be to compliment the chicken filling.
Oh yes, Margaret! This is a good observation! With chicken they must use few
sugar!
>
> I believe that the crescent rolls that can be bought ready for baking, are
> much less sweet.
Sure! Thank you for having remind me!
Cheers
Pandora
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| Marcella Peek |
In article <dhmet8$3di$1@area.cu.mi.it>,
"Pandora" <mirybranca@alice.it> wrote:
> I would like to do this recipe because my compaign like very much chicken.
> So I want ask you few things:
> Must chicken be boiled or roasted?
> What are crescent rolls?
> Thank you very much for the answer.
> Pandora
I've always had them made with left over chicken, so I'm sure any way
you cook it would be fine.
Crescent rolls are actually a strange American canned bread dough
product. The dough is refrigerated in cans and when opened, you unroll
the dough and it tears apart into small triangles. The dough is rolled
into a crescent shaped roll.
Here's a link to a picture on the company website
http://www.pillsbury.com/View/breads/crescent_rolls.asp
I'm sure if you made a white flour bread dough and rolled it thin it
would work fine and likely taste better.
marcella
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| Melba's Jammin' |
In article <dhmjac$8jc$1@area.cu.mi.it>, "Pandora"
<mirybranca@alice.it> wrote:
> "Melba's Jammin'" <thisisbogus@macbogus.com> ha scritto nel messaggio
> news:thisisbogus-7EF16B.12583201102005@news.individual.net...
> > In article <dhmet8$3di$1@area.cu.mi.it>, "Pandora"
> > <mirybranca@alice.it> wrote:
> > (snip)
> >>
> >> I would like to do this recipe because my compaign like very much
> >> chicken.
> >> So I want ask you few things:
> >> Must chicken be boiled or roasted?
> >> What are crescent rolls?
> >> Thank you very much for the answer.
> >> Pandora
> >
> > In this context they are a commercially made yeast dough product
> > packaged in a cardboard tube. When separated they are rolled up and
> > shaped into a --- crescent.
> > Google is your friend:
> > http://images.google.com/images?q=P...s&ie=ISO-8859-1
> > &
> > hl=en
> > --
> > -Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
>
> Thank you. It seams to me like puff pastry! Or not?
> Cheers
> Pandora
>
>
Not. In theory, flaky. In fact, maybe.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
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| Pandora |
"Marcella Peek" <marcella@extra.peek.org> ha scritto nel messaggio
news:marcella-83DDC8.14110601102005@comcast.dca.giganews.com...
> In article <dhmet8$3di$1@area.cu.mi.it>,
> "Pandora" <mirybranca@alice.it> wrote:
>
>> I would like to do this recipe because my compaign like very much
>> chicken.
>> So I want ask you few things:
>> Must chicken be boiled or roasted?
>> What are crescent rolls?
>> Thank you very much for the answer.
>> Pandora
>
> I've always had them made with left over chicken, so I'm sure any way
> you cook it would be fine.
>
> Crescent rolls are actually a strange American canned bread dough
> product. The dough is refrigerated in cans and when opened, you unroll
> the dough and it tears apart into small triangles. The dough is rolled
> into a crescent shaped roll.
>
> Here's a link to a picture on the company website
>
> http://www.pillsbury.com/View/breads/crescent_rolls.asp
>
> I'm sure if you made a white flour bread dough and rolled it thin it
> would work fine and likely taste better.
>
> marcella
Thank you, Marcella! The photo of the Pillsbury web site are wonderful (and
also the recipes). In Italy we make many salt cakes like those with pizza
dough or with "pasta brisé".
In the photo it looks like a "pizza dough".
Cheers
Pandora
|
|
|
| Pandora |
"Melba's Jammin'" <thisisbogus@macbogus.com> ha scritto nel messaggio
news:thisisbogus-EC07A4.21242901102005@news.individual.net...
> In article <dhmjac$8jc$1@area.cu.mi.it>, "Pandora"
> <mirybranca@alice.it> wrote:
>
>> "Melba's Jammin'" <thisisbogus@macbogus.com> ha scritto nel messaggio
>> news:thisisbogus-7EF16B.12583201102005@news.individual.net...
>> > In article <dhmet8$3di$1@area.cu.mi.it>, "Pandora"
>> > <mirybranca@alice.it> wrote:
>> > (snip)
>> >>
>> >> I would like to do this recipe because my compaign like very much
>> >> chicken.
>> >> So I want ask you few things:
>> >> Must chicken be boiled or roasted?
>> >> What are crescent rolls?
>> >> Thank you very much for the answer.
>> >> Pandora
>> >
>> > In this context they are a commercially made yeast dough product
>> > packaged in a cardboard tube. When separated they are rolled up and
>> > shaped into a --- crescent.
>> > Google is your friend:
>> > http://images.google.com/images?q=P...s&ie=ISO-8859-1
>> > &
>> > hl=en
>> > --
>> > -Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
>>
>> Thank you. It seams to me like puff pastry! Or not?
>> Cheers
>> Pandora
>>
>>
>
> Not. In theory, flaky. In fact, maybe.
Thank you. I understand.
Cheers
Pandora
> --
> -Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
|
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| jmcquown |
Pandora wrote:
> "Marcella Peek" <marcella@extra.peek.org> ha scritto nel messaggio
> news:marcella-83DDC8.14110601102005@comcast.dca.giganews.com...
>> In article <dhmet8$3di$1@area.cu.mi.it>,
>> "Pandora" <mirybranca@alice.it> wrote:
>>
>>> I would like to do this recipe because my compaign like very much
>>> chicken.
>>> So I want ask you few things:
>>> Must chicken be boiled or roasted?
>>> What are crescent rolls?
>>> Thank you very much for the answer.
>>> Pandora
>>
>> I've always had them made with left over chicken, so I'm sure any way
>> you cook it would be fine.
>>
>> Crescent rolls are actually a strange American canned bread dough
>> product. The dough is refrigerated in cans and when opened, you
>> unroll the dough and it tears apart into small triangles. The dough
>> is rolled into a crescent shaped roll.
>>
>> Here's a link to a picture on the company website
>>
>> http://www.pillsbury.com/View/breads/crescent_rolls.asp
>>
>> I'm sure if you made a white flour bread dough and rolled it thin it
>> would work fine and likely taste better.
>>
>> marcella
>
> Thank you, Marcella! The photo of the Pillsbury web site are
> wonderful (and also the recipes). In Italy we make many salt cakes
> like those with pizza dough or with "pasta brisé".
> In the photo it looks like a "pizza dough".
> Cheers
> Pandora
It is very similar to "pizza dough" but more flakey. It is not a dense
dough. Hope this makes sense.
Jill
|
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| Pandora |
"jmcquown" <jmcquown@bellsouth.net> ha scritto nel messaggio
news:WOP%e.4265$ff7.1484@bignews4.bellsouth.net...
> Pandora wrote:
>> "Marcella Peek" <marcella@extra.peek.org> ha scritto nel messaggio
>> news:marcella-83DDC8.14110601102005@comcast.dca.giganews.com...
>>> In article <dhmet8$3di$1@area.cu.mi.it>,
>>> "Pandora" <mirybranca@alice.it> wrote:
>>>
>>>> I would like to do this recipe because my compaign like very much
>>>> chicken.
>>>> So I want ask you few things:
>>>> Must chicken be boiled or roasted?
>>>> What are crescent rolls?
>>>> Thank you very much for the answer.
>>>> Pandora
>>>
>>> I've always had them made with left over chicken, so I'm sure any way
>>> you cook it would be fine.
>>>
>>> Crescent rolls are actually a strange American canned bread dough
>>> product. The dough is refrigerated in cans and when opened, you
>>> unroll the dough and it tears apart into small triangles. The dough
>>> is rolled into a crescent shaped roll.
>>>
>>> Here's a link to a picture on the company website
>>>
>>> http://www.pillsbury.com/View/breads/crescent_rolls.asp
>>>
>>> I'm sure if you made a white flour bread dough and rolled it thin it
>>> would work fine and likely taste better.
>>>
>>> marcella
>>
>> Thank you, Marcella! The photo of the Pillsbury web site are
>> wonderful (and also the recipes). In Italy we make many salt cakes
>> like those with pizza dough or with "pasta brisé".
>> In the photo it looks like a "pizza dough".
>> Cheers
>> Pandora
>
> It is very similar to "pizza dough" but more flakey. It is not a dense
> dough. Hope this makes sense.
yes! Your help is very useful!
Pandora
>
> Jill
>
>
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| rosie read n' post |
ok, ok....................NO ONE jump on
me..............................chicken gravy.................from a
can?
--
"Marcella Peek" <marcella@extra.peek.org> wrote in message
news:marcella-B2057D.09205301102005@comcast.dca.giganews.com...
> In article <ojqrj198856aoqrur1b2ppq3r0oespfbrc@4ax.com>,
> "X-No-archive: yes" <none@none.com> wrote:
>
> > Does anyone have a recipe for something I think is called Chicken
> > Popovers? The recipe comes on cans of Swanson's (?) Chicken. It is
> > something like mix 2 cans of chicken with 1 package of creamcheese,
> > mix in 1 teaspoon of poppyseeds, mix well, put inside a crescent
roll
> > and bake until crescent roll is done.
>
> This one? I think I've usually had it with gravy on top. I know they
> do freeze pretty well.
>
> Crescent Chicken Bundles
>
> 1 (3-ounce) package softened cream cheese
> 3 Tablespoons margarine, melted
> 2 cups cooked, cubed chicken
> 1/4 teaspoon salt
> 1/8 teaspoon white pepper
> 2 Tablespoons milk
> 1 Tablespoon chopped chives or green onions
> 1 Tablespoon chopped pimiento
> 1 (8-ounce) can crescent rolls (generic supermarket brand works just
> fine)
> 1/4 cup seasoned bread crumbs
>
> Blend cream cheese and 2 Tablespoons of the melted margarine until
> smooth.
> Add chicken, salt, pepper, milk, chives and pimiento; mix well.
>
> Separate dough into 4 rectangles, press perforations to seal . Spoon a
> generous 1/2 cup mixture into center of each rectangle, pull the four
> corners to the top and twist slightly. Seal edges. Brush with
remaining 1
> Tablespoon melted butter and dip into crumbs.
>
> Bake at 350 degrees for 20-25 minutes.
>
>
> marcella
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| ~patches~ |
rosie read n' post wrote:
> ok, ok....................NO ONE jump on
> me..............................chicken gravy.................from a
> can?
>
Yep you can buy chicken, turkey, and beef gravy in cans or bottles here.
I think you can get a mushroom one too. I've priced it so know it is
quite inexpensive. I've been trying to figure out a way to home can
gravy. Maybe if I used the high heat sure gel it would work. At the
moment I just freeze extra gravy. Sometimes I just slice the meat up
and pour any extra gravy over it and freeze it that way right ready to
thaw and use for open faced hot sandwiches. It makes a quick meal :)
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| Marcella Peek |
In article <L9V%e.86827$32.63019@tornado.rdc-kc.rr.com>,
"rosie read n' post" <readandpost@yahoo.com> wrote:
> ok, ok....................NO ONE jump on
> me..............................chicken gravy.................from a
> can?
>
Why not since you're using rolls from a can? I'm sure any gravy that
you liked to eat would be fine.
marcella
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| John_Kane@tricolour.queensu.ca |
rosie read n' post wrote:
> ok, ok....................NO ONE jump on
> me..............................chicken gravy.................from a
> can?
>
> --
Sure, I saw a sign on the asle of the grocery store this afternoon
pointing to canned gravy. :(
I don't think you can get St Hubert Sauce (gravy) though. I'm in a
cultural wasteland!!
John Kane
Kingston ON x HULL Qc
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| X-No-archive: yes |
Mystery solved. I bought a can of chicken and found the recipe. It was
on Sam's Member Mark (not Swansons). I'm sure the use of home-stewed
chicken and puff pastry would improve the recipe. The use of the word
"popover" is from the manufacturer, and not my term.
Chick-overs
8 Ounces Cream Cheese
2 Cans Premium Chunk Chicken -- (26 Ounces total)
1 Tablespoon Seasame Seeds
1/4 Teaspoon Dried Parsley
1 Tablespoon Onion -- Finely chopped
1 Package Refriderated Cresent Rolls -- (8 count)
Preheat oven to 350° F.
In a medium bowl combine the cream cheese, chicken, sesame seeds,
parsley and onion. Mix well.
Open package of cresent rolls. DO NOT divide them into triangles as
you usually would. Keep every 2 triangles together forming 4 squares.
Pinch the seam in the middle of each square closed and pat each one
out into larger square.
Put a spoonfool of the chicken mixture ino the center of each square.
Fold the corners up into the center, layering like flower petals so
that the roll is kind of sealed. Repeat for all 4 squares.
Place popovers in a lightly greased cookie sheet and bake in the
preheated oven until golden brown.
On Fri, 30 Sep 2005 20:48:33 -0500, "X-No-archive: yes"
<none@none.com> wrote:
>Does anyone have a recipe for something I think is called Chicken
>Popovers? The recipe comes on cans of Swanson's (?) Chicken. It is
>something like mix 2 cans of chicken with 1 package of creamcheese,
>mix in 1 teaspoon of poppyseeds, mix well, put inside a crescent roll
>and bake until crescent roll is done.
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| Nancy Young |
"X-No-archive: yes" <none@none.com> wrote
> Mystery solved. I bought a can of chicken and found the recipe. It was
> on Sam's Member Mark (not Swansons). I'm sure the use of home-stewed
> chicken and puff pastry would improve the recipe. The use of the word
> "popover" is from the manufacturer, and not my term.
>
> Chick-overs
Thanks, that sounds like it would be a fun thing to make and something
different for me.
nancy
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| Melba's Jammin' |
In article <4071k1p4m1p94ap86ee6pf90dkcvebt8j2@4ax.com>, none wrote:
> Mystery solved. I bought a can of chicken and found the recipe. It was
> on Sam's Member Mark (not Swansons). I'm sure the use of home-stewed
> chicken and puff pastry would improve the recipe. The use of the word
> "popover" is from the manufacturer, and not my term.
>
> Chick-overs
> Open package of cresent rolls. DO NOT divide them into triangles as
> you usually would. Keep every 2 triangles together forming 4 squares.
> Pinch the seam in the middle of each square closed and pat each one
> out into larger square.
>
> Put a spoonfool of the chicken mixture ino the center of each square.
> Fold the corners up into the center, layering like flower petals so
> that the roll is kind of sealed. Repeat for all 4 squares.
>
> Place popovers in a lightly greased cookie sheet and bake in the
> preheated oven until golden brown.
I'm just curious - do they use popovers above or is that your choice?
Sounds like a turnover to me.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
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| biig |
X-No-archive: yes wrote:
>
> Mystery solved. I bought a can of chicken and found the recipe. It was
> on Sam's Member Mark (not Swansons). I'm sure the use of home-stewed
> chicken and puff pastry would improve the recipe. The use of the word
> "popover" is from the manufacturer, and not my term.
>
> Chick-overs
>
> 8 Ounces Cream Cheese
> 2 Cans Premium Chunk Chicken -- (26 Ounces total)
> 1 Tablespoon Seasame Seeds
> 1/4 Teaspoon Dried Parsley
> 1 Tablespoon Onion -- Finely chopped
> 1 Package Refriderated Cresent Rolls -- (8 count)
>
> Preheat oven to 350° F.
>
> In a medium bowl combine the cream cheese, chicken, sesame seeds,
> parsley and onion. Mix well.
>
> Open package of cresent rolls. DO NOT divide them into triangles as
> you usually would. Keep every 2 triangles together forming 4 squares.
> Pinch the seam in the middle of each square closed and pat each one
> out into larger square.
>
> Put a spoonfool of the chicken mixture ino the center of each square.
> Fold the corners up into the center, layering like flower petals so
> that the roll is kind of sealed. Repeat for all 4 squares.
>
> Place popovers in a lightly greased cookie sheet and bake in the
> preheated oven until golden brown.
>
> On Fri, 30 Sep 2005 20:48:33 -0500, "X-No-archive: yes"
> <none@none.com> wrote:
>
> >Does anyone have a recipe for something I think is called Chicken
> >Popovers? The recipe comes on cans of Swanson's (?) Chicken. It is
> >something like mix 2 cans of chicken with 1 package of creamcheese,
> >mix in 1 teaspoon of poppyseeds, mix well, put inside a crescent roll
> >and bake until crescent roll is done.
Has anyone tried this using leftover chicken? Are the canned chicken
chunks seasoned? We don't have that product here in SW Ontario Canada.
Seasoning would be the difference, I guess....Sharon
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| Nancy Young |
"biig" <biig@mnsi.net> wrote
> Has anyone tried this using leftover chicken? Are the canned chicken
> chunks seasoned? We don't have that product here in SW Ontario Canada.
> Seasoning would be the difference, I guess....Sharon
The only canned chicken I've seen is solid breast meat, not seasoned.
That doesn't mean they don't have it, but I think the recipe means the
plain. Sure you could use leftover chicken, that would be great. I
would.
nancy
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| Nancy1 |
Pandora wrote:
> "Melba's Jammin'" <thisisbogus@macbogus.com> ha scritto nel messaggio
> news:thisisbogus-7EF16B.12583201102005@news.individual.net...
> > In article <dhmet8$3di$1@area.cu.mi.it>, "Pandora"
> > <mirybranca@alice.it> wrote:
> > (snip)
> >>
> >> I would like to do this recipe because my compaign like very much
> >> chicken.
> >> So I want ask you few things:
> >> Must chicken be boiled or roasted?
> >> What are crescent rolls?
> >> Thank you very much for the answer.
> >> Pandora
> >
> > In this context they are a commercially made yeast dough product
> > packaged in a cardboard tube. When separated they are rolled up and
> > shaped into a --- crescent.
> > Google is your friend:
> > http://images.google.com/images?q=P...&ie=ISO-8859-1&
> > hl=en
> > --
> > -Barb, <http://www.jamlady.eboard.com> Updated 9-26-05
>
> Thank you. It seams to me like puff pastry! Or not?
> Cheers
> Pandora
Pandora, puff pastry works beautifully with this chicken recipe, and I
much prefer it because the taste is better. The commercially-made
crescent rolls have an odd taste. Use puff pastry. ;-)
N.
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| Sheldon |
Nancy Young wrote:
> "biig" <biig@mnsi.net> wrote
>
> > Has anyone tried this using leftover chicken? Are the canned chicken
> > chunks seasoned? We don't have that product here in SW Ontario Canada.
> > Seasoning would be the difference, I guess....Sharon
>
> The only canned chicken I've seen is solid breast meat, not seasoned.
> That doesn't mean they don't have it, but I think the recipe means the
> plain. Sure you could use leftover chicken, that would be great. I
> would.
The canned chicken I get from Sam's Club (Member's Mark-13oz)contains
chicken breast, water, salt. I mainly use it occasionally, as a change
from tuna salad... needs stuff added or it's pretty blah (actually
hasn't any chicken taste either), and is definitely not the texture of
roast chicken, it's more like boiled to death falling apart textured,
I'd definitely not use it in say a pot pie but it's fine smushed up
with mayo, celery, onion, and various seasonings. Since it's already
cooked to death it's not an ingredient I'd ever cook further. Oh, my
cats love it straight from the can, especially the gelatinous juice.
Sheldon
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| ~patches~ |
Nancy Young wrote:
> "biig" <biig@mnsi.net> wrote
>
>
>> Has anyone tried this using leftover chicken? Are the canned chicken
>>chunks seasoned? We don't have that product here in SW Ontario Canada.
>>Seasoning would be the difference, I guess....Sharon
>
>
> The only canned chicken I've seen is solid breast meat, not seasoned.
> That doesn't mean they don't have it, but I think the recipe means the
> plain. Sure you could use leftover chicken, that would be great. I
> would.
>
> nancy
>
>
"No Frills" in Ontario sell *flakes of ham* and *flakes of chicken*.
They can be found in the section with canned tuna. The label is the
familiar No Frills yellow. One of our favourite hot weather salads is
tuna fish salad. DS doesn't like tuna so I would make him a small batch
using the flakes of chicken. I haven't bought any since I got my
pressure canner and now do my own canned chicken. I like having a few
jars on hand just in case.
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| Nancy Young |
"Sheldon" <PENMART01@aol.com> wrote
>
> Nancy Young wrote:
>> The only canned chicken I've seen is solid breast meat, not seasoned.
>> That doesn't mean they don't have it, but I think the recipe means the
>> plain. Sure you could use leftover chicken, that would be great. I
>> would.
>
> The canned chicken I get from Sam's Club (Member's Mark-13oz)contains
> chicken breast, water, salt. I mainly use it occasionally, as a change
> from tuna salad...
Exactly, I used it like that when I bought it ... it was okay. No
complaints.
And, yeah, I bet my cat would be all over that!! She's not much of
a cat, but cat enough.
nancy
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| X-No-archive: yes |
The term "popover" is on the recipe itself. I would have used the term
turnover too.
On Mon, 03 Oct 2005 06:52:32 -0500, Melba's Jammin'
<thisisbogus@macbogus.com> wrote:
>In article <4071k1p4m1p94ap86ee6pf90dkcvebt8j2@4ax.com>, none wrote:
>
>> Mystery solved. I bought a can of chicken and found the recipe. It was
>> on Sam's Member Mark (not Swansons). I'm sure the use of home-stewed
>> chicken and puff pastry would improve the recipe. The use of the word
>> "popover" is from the manufacturer, and not my term.
>>
>> Chick-overs
>
>> Open package of cresent rolls. DO NOT divide them into triangles as
>> you usually would. Keep every 2 triangles together forming 4 squares.
>> Pinch the seam in the middle of each square closed and pat each one
>> out into larger square.
>>
>> Put a spoonfool of the chicken mixture ino the center of each square.
>> Fold the corners up into the center, layering like flower petals so
>> that the roll is kind of sealed. Repeat for all 4 squares.
>>
>> Place popovers in a lightly greased cookie sheet and bake in the
>> preheated oven until golden brown.
>
>I'm just curious - do they use popovers above or is that your choice?
>Sounds like a turnover to me.
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| X-No-archive: yes |
I think leftover chicken of almost any type would be an improvement
over canned chicken.
On Mon, 03 Oct 2005 08:45:14 -0400, biig <biig@mnsi.net> wrote:
<SNIP>
> Has anyone tried this using leftover chicken? Are the canned chicken
>chunks seasoned? We don't have that product here in SW Ontario Canada.
>Seasoning would be the difference, I guess....Sharon
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| Andy |
X-No-archive: yes wrote:
> I think leftover chicken of almost any type would be an improvement
> over canned chicken.
LOL!
Ya think?
Swanson (OP mention) wants ALL your money, so does any other conglomerate
food supplier.
Andy
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| Nancy1 |
Pandora wrote:
> "sf" <see_reply_address.com> ha scritto nel messaggio
> news:2jmtj156hb4rlngpqrc9c100fgcksn7efs@4ax.com...
> > On Sat, 1 Oct 2005 20:22:30 +0200, Pandora wrote:
> >
> >> The fact is I can't find this crescent roll! how can I substitute it?
> >
> > Don't panic! If you can't find a tube of crescent rolls, you can
> > always make them the old fashioned way.... from scratch.
> >
>
Puff pastry works great...try it before you knock yourself out making
crescent rolls. ;-) Just buy some frozen sheets....
N.
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| Goomba38 |
Nancy1 wrote:
>
> Puff pastry works great...try it before you knock yourself out making
> crescent rolls. ;-) Just buy some frozen sheets....
>
> N.
I think Puff Pastry tastes so much better than those "slam 'em on the
counter" cresent rolls. Those things remind me of salty "wads o'dough"
unlike a good yeast roll. Puff pastry provides a lot of flavor and
texture interest.
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