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Recipe Categories: appetizer,main,side
dessert
drink
condiments,sauces,toppings

Cuisine From:
africa
the americas
asia
europe
middle east
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Other Cuisine: cajun and creole, mediterranean, scandinavian, jewish

Must Include Ingredients:

 quail
 wine

Must Exclude Ingredients:


Dietary Restrictions:

Vegetarian
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Cooking:

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picture of recipePoached Quail Recipe - Food.com
star anise,    ginger root,    spring onion,    spinach,    quail,    soy sauce,    noodles,    brown sugar,    wine
My friend Stephen gave this one to me and it has got to be one of the lightest and well balanced meals I have ever tasted. It can be done either as an Entree, Main Course or even a soup.
Serving Size:...


picture of recipeRoasted Quails | Recipes Wiki | Fandom
quail,    bacon,    salt,    fat,    wine
In Romanian: Prepelite fripte 6 quails 6 slices fresh bacon 1 teaspoon lard salt 3 – 4 tablespoons wine Wash the quails, salt and wrap with thin slices of fresh bacon. Place in a pan, add a teas...


Cocktail Shaker Set
8-Piece Portable Bartender Kit with 24oz Martini Shaker, 2 Pourers, Muddler, Jigger, Mixing Spoon, Velvet Bag, Built-in Strainer (Silver)

 2512 ratings
It's a really great product for the price that you pay.
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$31.99 
 
 
picture of recipeQuail In Wine Recipe by admin | ifood.tv
butter,    pepper,    onion,    quail,    salt,    vegetable fat spread,    sherry,    wine
Melt butter in skillet.   Saute quail until brown.   Add onion; continue cooking slowly until onion is tender.   Add salt, pepper and wine; bring to a boil.   Reduce heat; simmer, covered, 20 minutes or u...


picture of recipeQuail In Wine Sauce Recipe by Easy.Home.Entertainemnt.with.C | ifood.tv
butter,    chicken stock,    mushroom soup,    mushrooms,    onion,    quail,    salt,    rice,    vegetable fat spread,    wine,    lemon juice,    sour cream
Rub the quail with salt and lemon juice.   Melt the butter in a skillet over medium heat.   Brown the quail on all sides.   Remove from skillet and arrange in a 9x13 inch baking or roasting pan.   Stir th...





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