Ingredients:
1 (3 pound) whole chicken, cut into pieces
2 cups buttermilk
1 cup dry potato flakes
1 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup vegetable oil
Method:
Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight.
When ready to prepare, mix potato flakes, flour, poultry seasoning, salt, and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat.
In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear.
Showing posts with label Butter. Show all posts
Showing posts with label Butter. Show all posts
Wednesday, February 25, 2009
Awesome Fried Chicken
Ingredients:
1 (4 pound) whole chicken, cut into 8 pieces
1 quart butter milk
1 tablespoon salt
3 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
oil for frying
Preparation:
In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
1 (4 pound) whole chicken, cut into 8 pieces
1 quart butter milk
1 tablespoon salt
3 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
oil for frying
Preparation:
In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
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.
Dates n Nuts Slices
Ingredients
1 teaspoon butter
1 tablespoon condensed milk
3/4 cup black seedless dates, chopped
3/4 cup mixed dried fruits, chopped
a pinch cardamom powder
1 tablespoon icing sugar
Method:
Melt butter. Mix condensed milk, dates, mixed dried fruit. Then add sugar and cardamom powder. Pour the mixture into a flat platter & refrigerate till it gets solid. Then cut slices in strips shape & serve.
1 teaspoon butter
1 tablespoon condensed milk
3/4 cup black seedless dates, chopped
3/4 cup mixed dried fruits, chopped
a pinch cardamom powder
1 tablespoon icing sugar
Method:
Melt butter. Mix condensed milk, dates, mixed dried fruit. Then add sugar and cardamom powder. Pour the mixture into a flat platter & refrigerate till it gets solid. Then cut slices in strips shape & serve.
Wednesday, February 18, 2009
Chicken & Vegetable Soup
Ingredients
300 gm green cabbage
30 gm onion, finely chopped
150 gm potatoes
15 gm coriander stems, finely chopped
30 gm unsalted white butter
1/2 tsp cumin
1/2 tbs yeast
2 bay leaves
900 ml chicken stock
100 gm boneless chicken
1/2 tsp black pepper
1 wholewheat roti
10 gm coriander leaves
Salt
Method:
Take the onion and coriander stems and chop them.
The next step consists of dicing the chicken.
Take the roti and cut it into small pieces. Now toast the roti.
Take the cabbage and remove its outer leaves and dice. Also scrape and dice the potatoes.
Take a pan and put butter in it for heating. Saute the cumin and bay leaves, until they start to crackle.
Add the veggies and chicken and sauté for 6-8 minutes.
Add yeast to the mixture and stir properly.
Pour chicken stock into the pan and bring the mixture to a boil. Simmer for about 10 minutes.
Add salt and black pepper and mix well.
Garnish the mixture with the toasted roti and coriander leaves and your delicious soup is ready to be served hot.
300 gm green cabbage
30 gm onion, finely chopped
150 gm potatoes
15 gm coriander stems, finely chopped
30 gm unsalted white butter
1/2 tsp cumin
1/2 tbs yeast
2 bay leaves
900 ml chicken stock
100 gm boneless chicken
1/2 tsp black pepper
1 wholewheat roti
10 gm coriander leaves
Salt
Method:
Take the onion and coriander stems and chop them.
The next step consists of dicing the chicken.
Take the roti and cut it into small pieces. Now toast the roti.
Take the cabbage and remove its outer leaves and dice. Also scrape and dice the potatoes.
Take a pan and put butter in it for heating. Saute the cumin and bay leaves, until they start to crackle.
Add the veggies and chicken and sauté for 6-8 minutes.
Add yeast to the mixture and stir properly.
Pour chicken stock into the pan and bring the mixture to a boil. Simmer for about 10 minutes.
Add salt and black pepper and mix well.
Garnish the mixture with the toasted roti and coriander leaves and your delicious soup is ready to be served hot.
Tuesday, February 17, 2009
Butter Cookies
Ingredients:
6 cups All purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract
Making:
Sift flour, baking powder, salt and sugar together. Mix well.
Add the butter.
Add egg, cream and vanilla extract thoroughly.
Wrap this dough into a foil and refrigerate for at least 24 hrs.
Reheat the oven for 400 degrees.
Now roll the dough into a crust which is 1/4 to 1/8 thick.
Now with the help of a cookie cutter, cut the cookies.
Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.
6 cups All purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract
Making:
Sift flour, baking powder, salt and sugar together. Mix well.
Add the butter.
Add egg, cream and vanilla extract thoroughly.
Wrap this dough into a foil and refrigerate for at least 24 hrs.
Reheat the oven for 400 degrees.
Now roll the dough into a crust which is 1/4 to 1/8 thick.
Now with the help of a cookie cutter, cut the cookies.
Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.
Gulab Jamun
Ingredients:
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Oil for frying
Whole milk just enough to make the dough
For Sugar Syrup:
2 cups Sugar
1 cup water
Gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup Preparation
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup for half an hour. They can be served warm or at room temperature.
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Oil for frying
Whole milk just enough to make the dough
For Sugar Syrup:
2 cups Sugar
1 cup water
Gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup Preparation
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup for half an hour. They can be served warm or at room temperature.
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