Southern Fried Chicken Batter

Ingredients
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.

Banana Cream Pie

Ingredients
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.

French Onion Potato Bake

Ingredients
300 mls thickened cream
25 g French onion soup mix
6 potato large
Method
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.
Notes
This is a great accompaniment for any meat and is good with salad and barbeque meat.

Golden Fried Chicken

Ingredients
8 chicken wing
1 tsp garlic powder
1 tsp lemon pepper seasoning
1 tsp salt
3/4 cup plain flour
3 cup oil
Method
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.
Notes
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

Delicious Oven Cooked Barbecue Brisket

 Ingredients
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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Instructions
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.
Serves: 8

Beef Stout Stew

 Ingredients
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
Instructions
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.
Notes
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.

Southern Hamburger Steaks with Onion Mushroom Gravy!

Ingredients
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
Instructions
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
gravy
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
thicken.
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
13. ENJOY!

Chicken Lombardy

Ingredients
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped
How to Make It
Cook mushrooms in 2 tbsp butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. 
Remove from heat; set aside.
Cut each chicken breast in half lengthwise. 
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. 
Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. 
Repeat procedure with remaining chicken and butter. 
Reserving pan drippings in skillet. 
Sprinkle mushrooms evenly over chicken.
Add broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. 
Stir in salt and pepper. Pour sauce over chicken.
 Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

Mama's Chicken Pie


Ingredients
1 whole chicken or 3 large boneless breasts
1 10.5 oz. cream of chicken soup
1 1/2 soup cans of chicken broth (using the cream of chicken soup can)
1/4 tsp salt
1/2 tsp pepper
2 frozen 9" pie crust, thawed
2 Tbsp butter
Directions 

1- Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly.
Remove the chicken (save the cooking liquid), let cool and then chop up the meat.
In a mixing bowl stir together the soup, broth, salt and pepper.
 Stir in the chicken, combine well.
2- Lightly spray a 9x9 baking dish with cooking spray.
 Spoon half of the chicken mixture into the bottom and spread around.
Then cover the mixture with a layer of the pie strips.
Dot the strips with 1 T. of butter and place in a 400 degree oven for 25 minutes.
Remove and spoon the remaining chicken mixture over the top, then place the remaining pie crust strips.
Again, dot with 1 T. butter.
Return to the oven for an additional 25 minutes or until golden brown.
 Remove and let sit 5 minutes before serving.

Hungarian Chicken Paprikash*Chicken and dumplings

Ingredients
3 Tbsp vegetable oil
1 vidalia onion, chopped
1 whole cut up chicken (skin intact)
2 Tbsp sweet paprika
3 chicken bullion cubes (or more to taste) 1 per cup of water added)
ADD LATER TO BROTH:
1 pt sour cream
1/2 pt water
4 Tbsp flour (or more to thicken if you like)
3 tsp Lawry's seasoning salt (optional, but adds flavor!)
FOR THE DUMPLINGS:
4 eggs
3 c water
6 c all-purpose flour
1 tsp salt
Directions 
1- If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well. 
Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don't want them brown, just tender.) Take off heat. Add the paprika. Mix it well.
Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.)
NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin intact. It adds to the flavor.
Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes ( a good rule is 1 cube for every one cup of water...just eyeball it). Also add the Lawry's seasoning salt (if available). Not necessary, but to me, is the secret ingredient Grandma didn't tell us about, until we saw her add it one day! ;) 
Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
2- While the chicken is simmering, mix the sour cream, water and flour together with a hand mixer or a Kitchen-aid mixer. Whip it very smooth and set aside.
3- When the chicken is done, remove the chicken pieces to a colander to cool.
Slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth.
4' FOR THE DUMPLINGS:
Bring a large pot of water to a boil.
In a mixer combine eggs, water and flour and salt. Mix together to form a soupy dough. 
When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to the spoon. 
After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. 
Drain and rinse. 
It makes a lot of dumplings! But that is ok, they will be gone in no time!
5- Serve up a big helping of dumplings, and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.
6- One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive... truly a wonderful comforting food!

Texmex Chicken and Corn Chowder

Ingredients
3 Tbsp
butter
4 chicken breasts, cubed
1 bunch green onions, chopped
2 clove garlic, minced
2 c half and half
2 c shredded monterey jack cheese
2 can(s) cream corn
1 can(s) chopped green chiles, drained, 4 1/2 oz
1/2 tsp hot sauce
1/4 tsp salt
1/4 tsp ground cumin
2 Tbsp chopped cilantro
Directions 
1Melt butter in a dutch oven over medium high heat; add chicken, onion and garlic. Saute 10 minutes.
2Stir in next 7 ingredients; cook over low heat; stirring often for 15 minutes.
3Stir in cilantro and serve.

Perfect Prime Rib Everytime (The Best Ever)

Ingredients
1 prime rib roast with or without bone (any size)
Garlic powder
Salt
Pepper
Directions 
1Preheat oven to 550F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.
Works the same with Roast beef. Try it you won't be disappointed.

Fried Pickles

Ingredients
1 cup flour
1/2 teaspoon salt or to your liking
1/2 teaspoon black pepper or to your liking
1/2 teaspoon garlic powder or to your liking
1/2 teaspoon seasoned meat tenderizer or to your liking
1 egg, scrambled with a little bit of juice from the pickles
enough dill pickles
oil of your choice
Instructions
1.In a big enough bowl add all of the dry ingrdients.Mix well.
2.In a regular bowl add the egg and enough juice.Wisk well.
3.Add enough pickles into the egg mixture, mix around and put into the flour mixture.
4.Add enough oil to a skillet and add the pickles.Let the pickles come to a golden brown on both sides.

Miniature Baked Cheesecakes


As promised…Miniature Baked Cheesecakes.
I almost loathe to give away just how simple these are as they really do look as though you’ve toiled away n the kitchen when truth be told you can wow your guests with around 15 mins work!
Makes 12
Pre heat oven to 160 degrees celcius (fan forced – increase 10 degrees if not fan forced)
Ingredients :
250g softened cream cheese (such as Philadelphia)
1/3 cup caster sugar (finely granulated)
1 Egg
1-2 tbs lemon juice (I like the extra zing of 2)
5 tbs thickened cream (cream with at least 35% fat)
150-200g biscuits (cookies). I often use Arnotts Nice, but use your favourite. Try Ginger Nuts for something different
70-100g melted butter (use the larger amounts of butter & biscuits if you prefer a thicker base)
How to make it :
Crush biscuits to fine crumb in processor or do it old school – pop in a freezer bag and crush with rolling pin/tin of tomatoes or whatever heavy object you have handy.
Stir in melted butter until well combined. Use salted butter – goes beautifully with the sweet biscuits.
Line a muffin tin with paper cup cake cases.
Press biscuit mix into cupcake cases. Push it in firmly and level as will be on display when served. Set aside.
Combine cream cheese & sugar until smooth and creamy. I use my food processor but any mixer / hand held etc will do.
Add egg and beat until all combined.
Add lemon juice and cream and beat again. You want it combined but not over beaten as excessive beating will cause cheese cake to crack and split.
Spoon into cupcake cases – fill to about half a cm below top of paper case – they wont rise much.
Bake at 160 for 20 mins.

Panera Broccoli Cheese Soup

 
Ingredients :
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
How to make it :
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
dd salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.

The Old Fashioned Custard Pie

 
1 unbaked pie shell (I use Marie Callendar’s deep dish)
3 large eggs
½ cup of sugar
½ teaspoon of salt
½ teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract
How to prepare :
Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.

Chicken and Dressing Casserole

 
cornbread (about 4 C. crumbled)
4 large chicken breast, cooked and cubed
1 10.5 oz. can cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
1 stalk celery, diced
2 C. chicken broth
2 T. melted butter
1/4 tsp. salt
Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.
Gravy:
1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper
How to make it :
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
Serve the casserole with gravy over the top and a big side of mashed potatoes.

Bacon Cheddar Deviled Eggs!

 
Ingredients:
14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/3 cup crumbled cooked bacon
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallion (green onion) tops
Directions:
Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.
Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.
Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

Hawaiian Style Teriyaki Chicken

Ingedients :
3 pounds chicken thigh ( boneless, skinless )
1 cup soy sauce
1 cup water
1 cup sugar
5 clove(s) garlic ( 3-5 cloves, crushed )
1 ginger root ( 2-3 slices, cut thin and lengthwise )
Directions :
This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it’s hard to stir, you need to add more sauce.
Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later.
After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.

cracker barrel chicken n’ dumplins

2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken
How to make itt:
 
A bowl of chicken and dumplings. A glass of sweet tea. It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to. And it’s not hard to make. Come on, I’ll show you how.
Preparation Instructions
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

No Peek Chicken

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders
How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water.  I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing!

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter
How to make it :
HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

CABBAGE SOUP WITH HAMBURGER

2-3 pounds of hamburger (can substitute ground turkey)
1 head of cabbage, chopped
2 cup celery, diced
2 cup white or yellow onion, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
5-6 cups beef broth
2 – 14 oz can basil, oregano, garlic diced tomatoes
2 teaspoon oregano
2 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)
How to make it :
Brown your hamburger before adding to crock pot.
Put all the ingredients in the crock pot, stir it around
Cook on high between 5-6 hours
or cook on low between – 6-8 hours

Funnel Cake

Ingredients:
1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
 Directions:
1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it’s perfect.
2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.
5. Sprinkle with powdered sugar and serve.

Slow Cooker “Melt in Your Mouth” Pot Roast

 
Ingredients:
1 chuck roast (mine was 3 pounds)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoon corn starch
SEASONING MIX –
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
Directions:
Combine together seasoning mix in a small bowl. Set aside.
Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes – stirring occasionally.
Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
Cook on low for 9 hours or on high for 6 hours.
Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.

Chicken Dumpling Casserole

 3 boneless chicken breasts, boiled and shredded
2 c chicken stock (from boiling breasts above)
1 stick butter
2 c milk
1 can cream of chicken soup
3 tsp wylers chicken granules
1/2 tsp dried sage
1 tsp black pepper and salt as desired
2 c bisquick
How to make it :
Preheat oven to 350 degrees.
Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking.
Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
When building the layered casserole, do not mix the layers.
Layer 1 – In 9×13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer.
Layer 2 – In small bowl, mix milk and Bisquick. Slowly pour over chicken.
Layer 3 – In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer.
Bake until the top is golden brown- approx. 50-60 minutes.

Slow Cooker Philly Cheese Steak Sandwiches

Ingredients :
2 1/2 to 3 pounds beef round steak
2 green peppers, sliced thin
2 onions, sliced thin
3 cups beef stock
2 teaspoons garlic salt
2 teaspoons black pepper
1 envelope dry Italian dressing mix
1 to 2 large loaves French bread, sliced into sandwich lengths or 6 to 8 hoagie buns
Provolone cheese slices
Directions :
Spray crock pot with non-stick cooking spray or use a slow cooker liner. Cut meat into thin strips, place in slow cooker. Add green pepper, onion, stock, garlic salt, pepper and dressing mix. Cover and cook on low 7-8 hours, or high for 3-4 hours.
Spoon meat mixture onto toasted buns, top with cheese. You can then put the sandwiches on a baking sheet and bake an additional few minutes to melt the cheese and toast the sandwich. You can also serve with sliced sauteed mushrooms on top

Fried Chicken Recipe

 
Ingredients
pieces of chicken, your choice breast, thighs, legs, etc.
1 C. milk
2 T. pickle juice
1 tsp. tabasco sauce
1 egg, beaten
2 C. flour
1/2 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. ground sage
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
1/4 tsp. oregano
How to make it : 
Combine milk, egg, tabasco and pickle juice. Throw the chicken in with it and marinate for 1 hour in the fridge. Combine all remaining ingredients in another bowl for dredging. Now I used a deep fryer, but you can use an iron skillet and heat oil to 350 degrees. Dredge the chicken in the flour, back to the mixture it was marinating in and then back into the flour. Place on a cookie sheet and continue with the remaining pieces. Let sit for 5 minutes before frying. Place 2-3 pieces at the time in the fryer and cook for 7-8 minutes boneless or 10-12 bone in turning as you go. Just make sure the internal temp. is 160 degrees'. You can heat the oven to 250 degrees and place the chicken on a cooling rack over a cookie sheet to stay warm and crisp while finishing up the rest.

BIG DADDY’S BISCUITS

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
How to make it :
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Chicken Fried Steak

   
4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste
How to make it :
Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per s
ide. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Better Than Take-Out Fried Rice

Ingredients
4 c rice, prepared
1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or same amount of medium-size cooked shrimp.
1 c peas and carrots, frozen
1 white onion, chopped
2 clove garlic, minced
2 eggs
3 Tbsp sesame oil
1/4 c soy sauce
Directions 
1 Prepare rice according to package instructions to yield 4 cups cooked rice.
2 Heat sesame oil in a large skillet on medium heat.
Add onion, garlic, peas, and carrots. Stir fry until tender.
3 Crack eggs into pan and scramble, mixing throughout vegetables.
4 Add rice, chicken or shrimp or both, and soy sauce to pan. Stir to combine all ingredients and remove from heat. Enjoy!

Homemade oven baked hot wings


Ingredients
1 1/3 C flour
2 T cayene pepper
2 T black pepper, coarse ground
1/3 C (plus a little) Chili powder
2 1/2 tsp onion powder
1 1/2 tsp salt, sea prefered for its fine grain
*each of these measurements is approximate -- I tend to cook by eye, but this time tried to measure while eyeing the amount
1 large bottle of Frank's Hot Sauce
1 stick of butter
How to Make It
Combine dray ingredients in gallon Ziploc bag.
Place 12 wing portions in the bag, close and shake until all portions are completely covered in the spice mixture.
Using a sieve, shake off the excess flour-spice. I generally put 3 or 4 in the sieve at a time and shake until only a thin layer is left. By the way, I usually put a paper towel in the sink and sieve over it. When I'm done most of the flour-spice is contained on the paper towel and goes easily into the bag with the leftover flour and into the trash.
Place wings on a standard plate and refrigerate for 30 - 40 minutes.
Toward the end of the 30 minutes, pour about 1 1/2 T vegetable oil onto a standard cookie sheet (jelly roll pan, technically). Spread oil all over pan by brush or just by moving the pan back and forth.
After the 30 minutes of refrigeration is finished, repeat flour-spice process for a second coating. Shake off excess and place side by side on the oil-prepared pan.
Preheat oven to 375 degrees.
Flip the wings over once on the pan to coat both sides with oil.
Place in the 375 degree oven and set timer for 60 minutes.
After 30 minutes of cooking, remove briefly from the oven and turn each portion over to crisp and cook on the reverse side.
Combine 1 bottle of Frank's RedHot sauce and 1 stick of butter in a small saucepan. Warm until butter melts.
After 60 minutes (total) has passed, remove chicken from the oven and let rest 5 minutes.
During the 5 minute rest, prepare "serving dish" and "refuse dish." Long ago, I began putting a paper towel inside a grocery/plastic bag and place it in a bread pan. Clean up is quick and easy!
After 5 minute rest, place all wings in a metal or glass bowl. Pour sauce mixture over the wings.
Place them in the serving dish. Grab a beer or margarita and ENJOY!

Cheesy Garlic Shrimp Alfredo

Ingredients

2 cups 2% milk
4 ounces cream cheese
2 Tbs flour
½ tsp salt
3 Tbs butter
3 Tbs minced garlic
1 cup grated Mozzarella cheese or 3 cheese blend
⅓ cup parmesan cheese (optional)
Pepper to taste
1 lb peeled and deveined shrimp
Parsley to garnish
How to make it
Using a hand mixer or blender, mix together the milk, cream cheese, flour, and salt until smooth, set aside
In a saucepan, melt butter and add garlic. Satue garlic for about a minute, then add in peeled and deveined shrimp
Cook 3-5 minutes, until pink, and just barely cooked through
Remove shrimp from pan, leave garlic and butter drippings in saucepan
Add milk mixture to the pan, and stir for 4 minutes on medium heat. Bring to a simmer, and keep stirring for about 6 more minutes until is starts to thicken.
Remove from heat, add grated cheese and Parmesan
Cover, let stand for about 5 minutes.
Add shrimp into sauce and let stand another 5 minutes
Serve over noodles of choice, I chose fettuccine. (1 lb package is sufficient)
Garnish with some dried parsley

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