3 quail, cut into 1/2 inch slices
1 green bell pepper, cut into 1/2 inch pieces
1 small onion, chopped
2 tablespoons olive oil
1 medium yellow onion, chopped
2 tablespoons dried chopped fresh parsley
1 medium white onion, chopped
1 medium red pepper, chopped
1 medium zucchini, sliced
1 medium carrot, sliced
1 medium red bell pepper, cut into 1/2 inch pieces
1 medium zucchini, sliced
1 medium red bell pepper, cut into 1/2 inch pieces
1 medium carrot, sliced
1 medium red bell pepper, cut into 1/2 inch pieces
1 medium red bell pepper, cut into 1/2 inch pieces
1 medium red bell pepper, cut into 1/2 inch pieces
1 medium red bell pepper, cut into 1/2 inch pieces
1 medium yellow bell pepper, cut into 1/2 inch pieces
1 medium yellow bell pepper, cut into 1/2 inch pieces
1 medium bell pepper, cut into 1/2 inch pieces
15 cups cooked, cubed chicken meat
3 cups cooked, cubed chicken meat
1 cup cooked, cubed beef
2 tablespoons minced onion
1 tablespoon minced garlic
2 tablespoons minced fresh parsley
1 cup chopped fresh parsley
1 teaspoon salt
1 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons crushed red pepper flakes
1 tablespoon dried basil
2 tablespoons minced fresh rosemary
2 tablespoons chopped fresh parsley
Place quail on a cutting board or platter, leaving a 1/2 inch border around the outside edge of the quail. Twist the edges of the quail to form a triangle.
Place the green pepper and onion slices on the outside edge of the quail.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add quail and pepper, onion and bell pepper, and saute for 5 minutes on each side. Remove quail from skillet.
In a small bowl, mix green pepper and parsley. Stuff quail with parsley mixture, then place in a shallow dish or plate. Place carrot slices on each side of quail. Place red bell pepper slices on each side of quail. Place carrot slices on top of quail. Place bell pepper slices on top of quail. Place red bell pepper slices on top of quail. Sprinkle with garlic powder, salt, basil, oregano and rosemary.
Cover quail with aluminum foil and refrigerate overnight.
When ready to cook quail, place quail in a large saucepan with water to cover. Bring water to a boil and cook quail, uncovered, for 1 1/2 hours.
Remove quail from refrigerator and peel quail. Cut quail into 1/2 inch slices and place slices in a large bowl.
Preheat oven to 350 degrees F (175 degrees C). Brush quail with egg white and sprinkle each side with parsley mixture. Sprinkle quail with rosemary and parsley salt. Place quail in the oven, uncovered, for 20 minutes. Turn quail over, cover with aluminum foil and bake for an additional 10 minutes. Remove foil and bake quail for an additional 10 minutes. Remove foil and bake quail for an additional 15 minutes.
In a medium bowl, mix chicken, beef, onion, garlic powder, salt, basil, oregano, rosemary and parsley.
Place quail in a 9x13 inch baking dish. Pour the egg white mixture over quail. Sprinkle quail with parsley salt and bake for 10 to 15 minutes, basting with foil every 15 minutes.
Remove quail from oven, uncover and bake for an additional 10 minutes, basting with foil every 10 minutes. Sprinkle quail with rosemary and parsley salt. Bake quail for an additional 15 to 20 minutes, basting with foil every 10 minutes.
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