2 beaten egg
1 cup milk
2 teaspoon paprika
1/2 teaspoon poultry seasoning
4 teaspoons garlic salt
2 teaspoon black pepper
2 cup all-purpose flour
How to make it
1. Beat the egg and milk together in a bowl.
2. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
3. Put the chicken in the bag, seal it and shake to coat it.
4. Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
5. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
6. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
7. Drain it on paper towels and serve.
1 2/3 cups water
3 tablespoons cornstarch
1 (14 ounce) can Eagle Brand Condensed Milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) pie crusts, baked
3 medium bananas, sliced
9" pie crust
How to make this recipe
1 Mix water and cornstarch until smooth.
2 Stir in Eagle Brand milk and egg yolks.
3 Cook until thick in saucepan or microwave.
4 Stir in 2 tablespoons butter.
5 Add vanilla.
6 Cool slightly (stirring occasionally).
7 Pour 1/2 of filling on pie crust.
8 Place sliced bananas on filling.
9 Pour remainder of filling on the sliced bananas.
10 Preheat oven to 400°.
11 Top with meringue and brown in a preheated 400°F oven.
12 Or may top with whipped cream after chilling pie.
300 mls thickened cream
25 g French onion soup mix
6 potato large
STEP 1 Wash potatoes and leave skin on, slice into rounds and layer in a lightly greased baking dish.
STEP 2 Mix cream and soup mix together in a jug and pour over potatoes.
STEP 3 Cover with aluminium foil and bake at 180C for 40 minutes.
STEP 4 Remove foil and bake for a further 15 minutes.
This is a great accompaniment for any meat and is good with salad and barbeque meat.
8 chicken wing
1 tsp garlic powder
1 tsp lemon pepper seasoning
1 tsp salt
3/4 cup plain flour
3 cup oil
STEP 1 Wash chicken pieces and lightly pat dry. Place in a large bowl.
STEP 2 Sprinkle liberally with garlic powder, lemon pepper seasoning and seasoned salt.
STEP 3 In a second bowl, place a liberal amount of flour. Season the flour with salt and pepper, then coat each piece of chicken.
STEP 4 Place chicken on a tray for 30-45 minutes.
STEP 5 Deep-fry chicken for 10-15 minutes or until golden.
I have not set specific amounts as I find it's best to add the seasonings to your own taste. You can microwave the chicken pieces in groups of 8-10 on high for 5 minutes. This will help shorten the deep frying time
5-6 pounds brisket
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion salt
2 ounces liquid smoke
1 ounce Worcester Sauce
1 cup prepared Barbecue sauce (your choice)
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In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat.
Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
Crimp the foil tightly over the meat.
Return to the refrigerator and marinate overnight.
Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours.
Remove foil and pour about 1 cup of barbecue sauce over the meat.
Bake for an additional 60 minutes with the foil open.
Cool and slice into thin pieces.
2 pounds boneless chuck roast cut into cubes
salt and pepper for seasoning
3 tablespoons, divided canola or grapeseed oil (for high heat)
¼ cup all-purpose flour
1 large onion, diced
12 ounces stout beer, divided
4 garlic cloves, minced
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon granulated sugar
1 tablespoon thyme
1 teaspoon white pepper
2 bay leaves
2 (32-ounce) Beef stock
5 yukon gold potatoes, diced
5 carrots, diced
4 celery stalks, diced
In a large pot or Dutch oven over medium high heat warm 2 tablespoons of oil.
Pat diced beef with paper towels to remove as much moisture as possible. Place meat in a large bowl and season with salt and pepper. sift ¼ cup of flour over the meat and toss meat covering each side with a dusting of flour.
In batches (don't crowd meat) place meat in pot and brown on all sides. Remove and place in another dish browning all the meat.
Add remaining tablespoon of oil to the pot and cook onion until fragrant and translucent. Pour 6 ounces of the stout beer over the onions and deglaze the pan loosening any piece on the bottom of the pan. Add the tomato paste, garlic, sugar, Worcestershire sauce, thyme, white pepper, and bay leaves; stir together to combine and bring just to a boil. Reduce heat to medium.
Fold in meat and add the remaining 6 ounces of stout beer and beef stock. Bring to a boil and then reduce the heat and cover. Simmer for 1 hour.
Remove lid and bring heat back up to medium-high to a boil. Reduce heat to medium and add potatoes and carrots. Cook for 45 minutes or until vegetables are tender.
Discard bay leaves and serve.
If you want thicker sauce whisk together about ¼ cup of flour with an equal part of water and add it to the stew as all the ingredients are cooking.
For the Hamburger Steak Patties
1 large egg
1/4 cup bread crumbs
6 slice of bacon, cooked and chopped
1 teaspoon of seasoned salt
3 tablespoons olive oil
11/2 pounds ground beef
1 large onion, diced
1 teaspoon garlic powder
1/2 teaspoons fresh black pepper
1 cup all purpose flour
For the Brown Onion Mushroom Gravy:
1 large onion, chopped
1 cup of beef broth
1 cup of water
1/4 cup of all purpose flour
1/4 teaspoon seasoning salt
1/4 teaspoon black pepper
1/2 tablespoon of Worcestershire sauce
1 Tablespoon Gravy master (orange top)
2 cups of freshly sliced mushrooms
1. In a Large bowl combine all the patty ingredients EXCEPT for the flour and olive oil & mix well.
2. Shape into 4 to 6 hamburger patties all the same size.
3. In your flour you set aside, dip each patty so both sides are well coated
4. In a large semideep cooking skillet, on medium heat heat the olive oil and place each of the
patties in the pan.
5. Cook until browned on both sides, remove and set asidereserving all the pan drippings for the
6. In the pan with the drippings, add in the sliced onions to the skillet, add a tablespoon of water,
and cook over medium heat until lightly caramelized, stirring frequently.
7. In a separate mediumsized bowl, whisk together the beef broth, water, 1/4 cup of flour,
seasoning salt, pepper,, Worcestershire and gravy master,until well combined.
8. Pour this mixture into the skillet with the onions and stir constantly, until mixture begins to
9. Return your cooked hamburger steaks to the skillet, flipping a few times to coat each side with
the gravy, you want to make sure they absorb the gravy on each side.
10. Add in your sliced mushrooms, then reduce heat to a low simmer.
11. Cook, covered, for about 20 minutes longer being sure to flip them every 5 minutes to keep
them coated well..
12. Serve over buttered mashed potatoes
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