Ingredients:
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
Method:
In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Thursday, February 26, 2009
Fried Chicken
Ingredients:
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Method:
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Method:
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Garlic Chicken Fried Chicken
Ingredients:
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed
Method:
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed
Method:
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Wednesday, February 25, 2009
Scotto Cheese Lasagna
Ingredients:
1 (32 ounce) container ricotta cheese
2 eggs, beaten
5 cups Prego Traditional Italian Sauce
12 lasagna noodles, cooked and drained
1 1/2 pounds mozzarella cheese, thickly sliced
2 cups grated Parmesan cheese
1 (10 ounce) package Pepperidge Farm Mozzarella & Garlic Bread
Preparation:
Preheat the oven to 350 degrees F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1 1/2 cups mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350 degrees F for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400 degrees F for the bread. Bake the bread according to the package directions
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
1 (32 ounce) container ricotta cheese
2 eggs, beaten
5 cups Prego Traditional Italian Sauce
12 lasagna noodles, cooked and drained
1 1/2 pounds mozzarella cheese, thickly sliced
2 cups grated Parmesan cheese
1 (10 ounce) package Pepperidge Farm Mozzarella & Garlic Bread
Preparation:
Preheat the oven to 350 degrees F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1 1/2 cups mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350 degrees F for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400 degrees F for the bread. Bake the bread according to the package directions
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
Grilled Egg Sandwich
Ingredients
4 hard boiled eggs,
shelled and julienned1 spring onion,
chopped fine1 tomato,
chopped fine1 capsicum,
chopped fine3 green chillies chopped finely(optional),
50ml mayonnaise,
20g fried onions,
8 slices bread,
100g butter,
coriander leaves finely chopped,
salt and pepper to taste
Method
1. Mix egg with all the chopped vegetables,mayonnaise,fried onions,coriander leaves and seasoning.
2. Butter the bread slices on both sides.
3. Put the filling on four breads and cover them each with the remaining four breads.
4. Grill the breads on high till golden brown.
5. Remove and cut into two pieces.
6. Serve with potato wafers and tomato ketchup.
Tips Do not stuff a lot of filling on the bread,it can drip while eating.
4 hard boiled eggs,
shelled and julienned1 spring onion,
chopped fine1 tomato,
chopped fine1 capsicum,
chopped fine3 green chillies chopped finely(optional),
50ml mayonnaise,
20g fried onions,
8 slices bread,
100g butter,
coriander leaves finely chopped,
salt and pepper to taste
Method
1. Mix egg with all the chopped vegetables,mayonnaise,fried onions,coriander leaves and seasoning.
2. Butter the bread slices on both sides.
3. Put the filling on four breads and cover them each with the remaining four breads.
4. Grill the breads on high till golden brown.
5. Remove and cut into two pieces.
6. Serve with potato wafers and tomato ketchup.
Tips Do not stuff a lot of filling on the bread,it can drip while eating.
Peppermint Sweets Christmas Special
Ingredients:
12 tablespoons of icing sugar,
1 egg white,
green food colouring (optional),
peppermint flavouring and
cooking chocolate.
Method:
Add to a bowl the icing sugar, egg white, 4 drops of peppermint flavouring and 12 drops of green food colouring. Mix well and kneed the mixture to form a smooth ball. If the mixture is a little too wet add more icing sugar.
Roll the ball into a large sausage and slice into individual sweets. Use your hands to shape the sweets and leave them on a chopping board to dry.
Melt the chocolate in a dish in the microwave, it will only need a minute or two. Don't over do it, it just needs enough time to melt. If you do not have a microwave, you may need an adult to help. Stand a mixing bowl inside a pan of boiling water on the hob, keep the water simmering. Don’t let any water bubble over the side and into the chocolate because this spoils the chocolate. Be careful not to let the pan boil dry.
Dip each sweet into the chocolate half way, and leave it on some tinfoil until the chocolate sets.
To package your home made sweets you could buy a small metallic gift box or gift bag, or you could bundle the sweets in paper napkins tied up with ribbon or tinsel, these look a bit like mini Santa sacks.
12 tablespoons of icing sugar,
1 egg white,
green food colouring (optional),
peppermint flavouring and
cooking chocolate.
Method:
Add to a bowl the icing sugar, egg white, 4 drops of peppermint flavouring and 12 drops of green food colouring. Mix well and kneed the mixture to form a smooth ball. If the mixture is a little too wet add more icing sugar.
Roll the ball into a large sausage and slice into individual sweets. Use your hands to shape the sweets and leave them on a chopping board to dry.
Melt the chocolate in a dish in the microwave, it will only need a minute or two. Don't over do it, it just needs enough time to melt. If you do not have a microwave, you may need an adult to help. Stand a mixing bowl inside a pan of boiling water on the hob, keep the water simmering. Don’t let any water bubble over the side and into the chocolate because this spoils the chocolate. Be careful not to let the pan boil dry.
Dip each sweet into the chocolate half way, and leave it on some tinfoil until the chocolate sets.
To package your home made sweets you could buy a small metallic gift box or gift bag, or you could bundle the sweets in paper napkins tied up with ribbon or tinsel, these look a bit like mini Santa sacks.
Chicken Chili
Cooking Time: 1 hour
Ingredients
150g chicken (boneless)
1/4 tablespoon salt
1/4 tablespoon red chilli powder
1/4 tablespoon pepper powder
1 tablespoon Worcester shire sauce
1 tablespoon arrowroot powder
1/2 egg white
40g capsicum
40 g cucumber
40g onion
1 tablespoon oil
(For sauce) 1/2 tablespoon garlic (chopped), 1/2 tablespoon vinegar, 2 tablespoon water, 1/2 tablespoon arrowroot powder, 1/3 tablespoon salt, 1/3 tablespoon sugar 1/2 tablespoon soya sauce, 1/4 tablespoon pepper powder
Method:
Take the chicken and wash it properly. Now let it dry.
Add salt and chilli powder along with Worcester/shire sauce to the chicken and leave aside for half an hour.
Mix arrowroot powder with egg white and marinate the chicken with this paste.
Set the oven at a temperature of 400' F and roast the chicken for about 40 minutes or till the chicken gets completely cooked.
Heat oil and saute all the vegetables. Add a little sauce.
In that mixture, add chicken and all the sauce ingredients and stir properly.
Simmer for about 10 minutes, till the sauce coats the chicken pieces well.
Ingredients
150g chicken (boneless)
1/4 tablespoon salt
1/4 tablespoon red chilli powder
1/4 tablespoon pepper powder
1 tablespoon Worcester shire sauce
1 tablespoon arrowroot powder
1/2 egg white
40g capsicum
40 g cucumber
40g onion
1 tablespoon oil
(For sauce) 1/2 tablespoon garlic (chopped), 1/2 tablespoon vinegar, 2 tablespoon water, 1/2 tablespoon arrowroot powder, 1/3 tablespoon salt, 1/3 tablespoon sugar 1/2 tablespoon soya sauce, 1/4 tablespoon pepper powder
Method:
Take the chicken and wash it properly. Now let it dry.
Add salt and chilli powder along with Worcester/shire sauce to the chicken and leave aside for half an hour.
Mix arrowroot powder with egg white and marinate the chicken with this paste.
Set the oven at a temperature of 400' F and roast the chicken for about 40 minutes or till the chicken gets completely cooked.
Heat oil and saute all the vegetables. Add a little sauce.
In that mixture, add chicken and all the sauce ingredients and stir properly.
Simmer for about 10 minutes, till the sauce coats the chicken pieces well.
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