Recipes! Recipes! Recipes!

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Chicken-fried chicken

Take whole boneless, skinless chicken breasts and slice them in two so they are ½ to ¾ inch thick. I usually lay them flat on a cutting board and slide a thick-handled knife parallel with the board, using the knife handle as a guide. Prepare an egg wash with one egg and about a cup of milk in a bowl. Prepare a larger bowl with flour. (2-3 cups). Add salt, pepper and garlic powder (if desired) to both bowls. Also salt and pepper the sliced chicken. Dip each piece of chicken in the wash, then into the flour. Repeat for a thicker batter. Place on a platter when done.

In a large skillet, heat ½ of vegetable oil on high. Test oil with a small bit of flour to see when it is hot enough. The flour should immediately start to fry. With a fork or tongs, slowly lower enough pieces of chicken one at a time until they cover the bottom of the pan (3-4), Fry until well-browned on each side (about 10 minutes a side). When done, blot each piece with paper towels to absorb excess oil.

Gravy

After all the chicken has been fried, pour out all the oil into a pan or bowl. Be careful to wipe the bottom and rim of the skillet free of oil. Return the skillet to the burner and return 2-3 oz, of the oil back into the skillet. Take about the same amount of flour left over from the batter and add it to the hot oil. With a spatula, mix the oil and flour and let it brown. The consistency should be that of a lumpy paste. When the flour is brown, slowly add milk (2-3) cups, while whisking the milk and flour together. Do not add too much milk. If the gravy is too thick as it starts to boil, you can always cut it thinner with more milk. Salt and pepper to taste. Be careful not to over salt. A little goes a long ways.

Serve gravy over chicken, potatoes, bread, or drink straight from the glass.
 
TROPICAL CHICKEN

Use any kind of chicken. I personally like boneless, skinless chicken breasts. Take the juice from one can mandrin oranges and one can pineapple. (The fruit can be used in a salad, or you can dump it in with the chicken. My son freaks out if his fruit is hot, so I just use the juice.) Add some brown sugar, cinnamon, ginger and nutmeg. Sorry I can’t give exact amounts. Just a shake or two - more than a pinch or a dash, less than a teaspoon, I think. Dump it all into a skillet and cook over low heat. When the chicken is done, increase the heat and reduce juice down to a glaze. Water can be added as needed to keep the liquid level up until the chicken is cooked. Also, any other juices work well. I’ve used apple juice (especially when substituting pork for the chicken). And the juice from the tropical fruit cocktail is good. Any of your fruit nectars would also work - mango, guava, papaya, etc. Just use a little less sugar, as these are already sweetened

I like this one because it’s quick, easy and people think you slaved all afternoon.:clapping:
 
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CanonAlberic:
Will cheapo beer like “Bud” or something work? I can’t see wasting a Guinness or a fine microbrew on a marinade.:tsktsk: Thanks for the tip, gotta try this one!

Peace.
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Heck yes. You want the fuzzyest beer you can get, use a canned beer as well. Works great, sometimes I’ll chop up some fresh cilantro in it too. You only have to grill the steak for a few minutes a side, perfect.
 
Pineapple Pie
(Serves 6-8)
For the pastry

12oz Plain flour
3oz Butter
3oz Shortening
Pinch of salt
Water to bind.

For the filling:

1 Large pineapple chopped
1 Cup (8oz) Sugar
¼ Cup (1oz) Plain flour
¼ tsp Grated nutmeg
Pinch Ground cinnamon
Pinch salt
3 tbsp (1 ½ oz) Butter.

Pre-heat the oven to 400oF, 200oC, Gas 6.

Make the pastry by:
  1. Sieving the flour and salt in to a bowl
  2. Add the diced butter and shortening.
  3. Rub in with fingers or use electrical mixer.
  4. When mix resembles fine crumbs add water slowly, whilst mixing.
  5. Mixture should not be sticky or dry.
  6. Turn out on table and knead in to a ball and dust with flour.
  7. Wrap in clothe and place in refrigerator for 30min or in the freezer for 10min to rest.
Make the filling:
  1. Mix the pineapple, sugar, flour, grated nutmeg, cinnamon and salt in a pan.
  2. Place on heat and cook until mix thickens.
  3. Remove from heat and add butter.
  4. Allow to cool.
Assemble the pie:

1.Remove pastry from fridge/freezer.
2. Roll out on to floured surface and line a greased 9” pie dish.
3. Trim the dish and prick the base.
4. Bake in oven for 10 minutes.
5. Allow to cool
6. Add the pineapple mixture.
7. Roll out the remaining pastry.
8. Cover the top of the pie.
9. Seal the pie and glaze with beaten egg.
10. Make 3 slits in pie lid to let steam escape.
11. Heat oven to 425oF, 220oC, Gas7.
12. Bake pie for 10 minutes.
13. Reduce temperature to 325oF, 160oC, Gas3.
14. Continue cooking the pie for 30 minutes until golden.

(Serve either hot or cold with custard or cream)
 
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Trelow:
Heck yes. You want the fuzzyest beer you can get, use a canned beer as well. Works great, sometimes I’ll chop up some fresh cilantro in it too. You only have to grill the steak for a few minutes a side, perfect.
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This is sounding better all the time. I wish the weather would get a bit nicer so I could fire up the grill!

Peace
 
Another favorite. For breading use flour wiht that McCormick grill mates seasioning in it. Rock on.

Best application? Get some vennison backstrap, (any works well sometimes called tenderloin but it’s not “real” tender loain, do soem butchering and you know, ) and soak in salt water over night. Pound it out, after triming off the fat and sniew, then soak in buttermilk for a bit, bread in kick bum mix above, dip in buttermilk again, bread again. Deap fry at about 350 untill done. Simply awsome.
 
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puzzleannie:
Power Slaw
6 C shredded green cabbage
1 C shredded red cabbage
1/4 C each diced celery, green pepper, sweet onion
finely chopped parsley to equal about 1/4 C
2 grated carrots
1/4 C chopped walnuts
1/3 C cran raisins (dried cranberries)
1 C marzetti slaw dressing
1 T apple cider vinegar
1/4 tsp celery seed

put cabbage in a colander, salt lightly, pour boiling water over it, stir and allow to drain thoroughly (put a plate sized to fit inside the colander on top of the cabbage, put a couple of soup cans on top to weight it down while it drains for an hour.)
when the cabbage is drained, combine in a mixing bowl with all the other ingrediants and stir to combine.
Chill and serve.
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Made this coleslaw for a family birthday last weekend…a hit! Thanks!
 
Cranberry Vanilla Muffins

1/2 cup butter
seeds from one whole vanilla bean
1 cup, plus 3 tablespoons sugar, divided
2 eggs
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 cup milk
2 1/2 cups chopped cranberries

Preheat the oven to 375 degrees. Line 12 muffin pans with paper liners. Cream the butter until light and fluffy. Add the 1 cup sugar and the vanilla seeds and mix until smooth. Beat in the eggs one at a time, beating well after each addition. In a medium bowl whisk together the flour, powder, salt, and nutmeg. Add the dry ingredients to the butter mixture in alternate doses with the milk, starting and ending with the milk. Mix until barely moistened. Fold in the cranberries. Pour into the muffin cups. Sprinkle the remaining 3 tablespoons sugar evenly over the muffins. Bake until the muffins are pale golden brown and a toothpick comes clean from the center, about 22-25 minutes. Serve warm or at room temperature. Makes 12 muffins Preparation Time: 5 minutes Cooking Time: 25 minutes
 
Mediterranean baked Chicken

cut up fryer or broiler

grease bottom of your broiler pan with olive oil

wash chicken pieces and pat dry with paper towels. remove skin if you prefer

spread the pieces in the pan, and brush them with more olive oil
sprinkle generoulsly with dried oregano and dried mint leaves
slice 2 or 3 lemons very thin, with a slit to the center of each slice so you can twist it into a half-spiral
place a lemon slice on top of each chicken piec

bake at 350 for 35 minutes
pierce the largest piece with a fork, if the liquid is clear, chicken is done (or use a meat thermometer in the center of the largest piece, not touching the bone, should be 160 degrees)

serve with rice pilaf, kalamata olives, feta cheese, sliced tomatoes, seeded cucumbers diced and mixed with sour cream, pita bread
 
  1. Get a pack of crawfish tails - 1 pound or so - frozen or otherwise
  2. Saute said crawfish tails in some amount of butter - you make the call
  3. While cooking, put some amount of garlic salt and red pepper on the tails - once again, the amount is up to YOU!
  4. When you feel like it, dump a bunch (a handful or two) of your choice of shredded cheeses into the tails.
  5. Get the cheese good and melted evenly into the tails.
  6. Ouila - crawfish Po Boy - now take your favorite tortilla and turn it into a burrito, or your favorite bread and turn it into a sandwich.
  7. Condiments - you pick 'em - it’s your damn PO BOY!!!
 
Tastes better than insert actor here looks

Igredients

2 cups grahm cracker crums
1/2+ cup butter
1 tsp nutmeg
1 Tbsp granulated sugar
8oz Cream Cheese
2 cups powdered sugar
12 oz tub cool whip
1 packet (flavor 1) instant pudding
1 packet (flavor 2) instant pudding
more pudding if you want
2 cups milk x # of pudding packets

Instructions
1 mix granulated sugar, graham crackers, nutmeg
2 spread mix into greased pan
3 evenly saturate graham cracker mix with butter
4 bake crust for 7-10 minutes at 350, LET COOL COMPLETLY
5 mix powdered sugar, cream cheeze and 6oz cool whip
6 gently spread cream cheese mix on crust (as to not crumble the crust)
7 mix 1 pack of pudding mix with 2 cups (not 3) of milk.
8 spread pudding gently ontop of cream cheese
9 repeat 7 and 8 until out of pudding mix
10 cover pudding with rest of cool whip and sprinkle almond slices on top.
11 enjoy, and remember that if you cut it with a knife, the calories fall right out!
 
OK, here is an awesome cabbage recipe my mom gave me.

Ingredients:
One head of cabbage
One can of skinned tomatoes in tomato juice

To make:
Cut the cabbage into 8 slices (triangular is how we do it)
Place flat in a pan
Cut up the tomatoes (or don’t, it doesn’t matter, whichever you like)
Pour tomatoes and juice into the pan with the cabbage
Cover pan w/ foil to keep in moisture
Cook on 425 for an hour (or until it reaches your desired consistency)

Really easy (easy to make in bulk) and absolutely awesome. Throw some pepper and salt on top and you are really in business.

Eamon
 
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bluerose:
Word of advice (got this from a friend who learned the hard way…)

Okay, you know those “Chick-Can” devices they sell in the stores that holds a can of beer (or soda… I hear Dr. Pepper works well, but I digress…) inside a whole chicken while it’s being grilled, to enhance the flavor? Please remember…

OPEN THE CAN!!!

Should you decide NOT to follow that advice (which is included with the instructions but this is one of those devices that looks so simple people just rip off the cardboard and pitch the directions while muttering, “How hard can this be? Who needs directions?”), it is suggested that people stay clear of the immediate area… exploding chicken can be VERY hot and the liquid within the now-defunct can can be boiling.

The rest I leave to your imagination!

BlueRose
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:bigyikes: . As someone who regularly makes beercan chicken (I like to put mine in smoker and cook it for about 4 hours). I laughed my a** off when I read this!! I usually only use a half full beer (or soda), that way the liquid doesn’t boil over. (and the chicken remains entact)

Here’s my contibution:

Pulled Turkey BBQ

1 large yellow onion (sliced)
3/4 cups shredded carrots
1 red bell pepper (chopped)
4 garlic cloves (crushed)
2 tsp cayenne pepper
1 tbsp ground cumin
2 tbsp paprika
1tbsp chili powder
1 tbsp dried oregano
6 turkey drumsticks, skin removed
3 (14 ounce )cans of chicken broth

Heat olive oil (about 2 tbsp) in pan add onion, carrot and pepper and saute 'till soft. add the spices and saute for about a minute. add the turkey legs and completely coat with the spice mixture. Dump everything in a crock pot, cover with the chicken stock and cook on low for about 3-4 hours, or until the turkey easily falls off the bones.

Shred the meat, and toss with the accompanying sauce:

1/4 cup cider vinegar
2tbsp honey
1/2 cup spicy mustard
1 tsp crushed red pepper flakes.

Serve on bulky rolls and enjoy!!
 
2 slices of bread, to suit your taste

2 tbls of peanut butter; spread on bread

1 or tsps if honey; apply to peanut butter on bread

1 tbls of raisins; drizzle on the 2 slices of bread with
peanut butter and honey on them

1/2 banana; slice (thin or thick, according to taste) onto each piece of bread with peanut butter, honey and raisins on them

optional: slice strawberries

after joining to pieces of bread with (well, you know), take a mallet, lightly tapping them. Remember not to tap to hard. The presentation will be ruined if there’s oozing from the sides of the bread

by now, I’m sure you’re asking, “Yes, but what do I serve with it?” I think the beverage should be to taste. My favorite one with this delicacy is grape juice.

Bon Appetit!
 
I have a very prominent sweet tooth and suffer (not really!) from chocoholism. I have no intention of joining support groups for the latter since I like my chocolate!!!

I have a billion chocolate recipes but I think this one is possibly the best. Warning: this is richer than Bill Gates and has enough chocolate to sugarcoat Switzerland.

1 box Devil’s Food Cake mix (I use Pillsbury)
12 oz. semisweet chocolate chips
1/3 cup water (I use H2O)
1/2 cup or one stick butter (not margarine), softened up

Put the butter in the bowl of a mixer and add the cake mix. Wait until it is a uniform icky brown color and add the water (it’s just fine to be a little off on this measurement; it’s just to smooth out the texture anyway). When that’s all been mixed to within an inch of its life, LOCK THE MIXER DOWN or lean heavily on it as you dump in the chocolate chips. It WILL bounce if you’re not careful and a serious mess can result. Don’t mix too long; a minute should be enough, and a fairly low or medium low speed. You don’t want to drive the mixer crazy.

Grease two baking sheets with vegetable oil or, better yet, butter. Heat the oven to 375 degrees (Fahrenheit) and get a tablespoon. Scoop out a very heaped tablespoon of the dough and roll it into a ball. Place on cookie sheet and repeat until sheet is full. Stick in the middle of the oven. Get the other sheet ready.

Note: I have a fairly large oven, but even so I can’t fit two cookie sheets on the middle rack at the same time. I do one at a time. Do NOT put one on the lower rack because the bottoms will burn and this tastes vile.

Wait about twelve to fifteen minutes until the tops of the cookies have split, remove the sheet and stick the next in. Let the just-removed cookies sit for a minute or two before putting them on a rack to cool. Repeat until you’re out of dough.

This will make two or three dozen cookies, depending on the size. It may sound labor-intensive, but believe me, I have yet to meet a person who did not absolutely rave over this. It’s one of my best recipes. :love:

I call them Archangel cookies. THe prototype recipe needed work on the texture; they were Angel cookies. Next step Seraphim!
 
BBQ roast

This is great when it’s too cold to BBQ.

Ingredients:
Roast (2-4 lbs)
BBQ sauce
Honey or Orange Marmalade
Vinegar (any kind that suits your fancy, I like balsamic)
water
Onion & Garlic (optional)
Oil (any kind, I like olive)

Mix about 8-10 oz BBQ sauce with 1 cup water, 1/3 cup honey (or orange marmalade), and 2 tbsp vinegar. Set aside.

Heat 2 tbsp oil, onion, and garlic (about 2 cloves and 1/2 jumbo onion, chopped finely both) in large saucepan. Sear (braise) roast on all sides until brown. Add liquid mixture, cover, and simmer 2 1/2 hours or until tender. Add flour and water to make gravy. Really good with green beans and mashed taters.

Cite: this recipe (sort of) came from an OLD Better Homes and Gardens cookbook.
 
Paris Blues:
Cranberry Vanilla Muffins

1/2 cup butter
seeds from one whole vanilla bean
1 cup, plus 3 tablespoons sugar, divided
2 eggs
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 cup milk
2 1/2 cups chopped cranberries

Preheat the oven to 375 degrees. Line 12 muffin pans with paper liners. Cream the butter until light and fluffy. Add the 1 cup sugar and the vanilla seeds and mix until smooth. Beat in the eggs one at a time, beating well after each addition. In a medium bowl whisk together the flour, powder, salt, and nutmeg. Add the dry ingredients to the butter mixture in alternate doses with the milk, starting and ending with the milk. Mix until barely moistened. Fold in the cranberries. Pour into the muffin cups. Sprinkle the remaining 3 tablespoons sugar evenly over the muffins. Bake until the muffins are pale golden brown and a toothpick comes clean from the center, about 22-25 minutes. Serve warm or at room temperature. Makes 12 muffins Preparation Time: 5 minutes Cooking Time: 25 minutes
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You know I think I might try this recipe but I may have to substitute real vanilla extract instead of the bean. Thanks!

If anyone wants a quick and easy pie dough recipe try this:
2 1/2 cups all-purpose flour (white flour)
3/4 cup crisco (shortening)
3/4 teaspoon salt

throw that in a cuisinart until the ingredients combine very well and then add 5-7 Tablespoons of water slowly while the mix is spinning. Add enough until the dough sort of balls up into one big ball. It works for one covered apple pie or two pumpkin pies.

The FoodNetwork is an excellent source for recipes. I also like to make some sweet dough and buy a small container of already prepared poppyseed spread for poppyseed rolls.

God bless,
PioAndrew
 
What a great thread! Can anyone provide recipes that are protein rich, low carb, that picky kids will like? Thank you!
 
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Cupofkindness:
What a great thread! Can anyone provide recipes that are protein rich, low carb, that picky kids will like? Thank you!
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Try those frozen meatballs that you get in a big bag. Nuke em for about 20 seconds give or take with a little ketchup on the side. They might have carbs in them but I’m not sure. What’s wrong with carbs? Kids need a different diet than we do because they are still growing and their brains need the right nutrition to develop. They like peanuts and cashews as well. They are huge in protein!

PioAndrew
 
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