Chicken Fried Chicken

Chicken:


2 pounds boneless skinless chicken breasts



"Egg Wash":

2 cups milk

2 eggs



Dusting:

1 cup whole-wheat flour

1 cup all-purpose flour

1 teaspoon granulated garlic

1 teaspoon onion powder

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon paprika

1 teaspoon black pepper



Batter:

3/4 cup all-purpose flour

1 cup whole-wheat flour

1 1/2 cups water

1 cup milk

2 eggs

1 teaspoon granulated garlic

1 teaspoon onion powder

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 1/2 tablespoons vegetable oil

2 teaspoons paprika

1 teaspoon black pepper



Coating:

1 cup whole-wheat flour

1 cup all-purpose flour

1 teaspoon granulated garlic

1 teaspoon onion powder

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon paprika

1 teaspoon black pepper



Country Gravy:

3 cups milk

1 cup chicken broth, canned or from powder

1/2 teaspoon granulated garlic

1/2 teaspoon onion powder

1 1/2 teaspoons black pepper

Salt (to taste)

1/4 cup cornstarch

1/3 cup cold tap water



Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch).



Next, add garlic, onion powder, pepper and salt.



In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved.



Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens.



Heat vegetable oil in skillet or fryer to 350 degrees F at a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire.



Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed.



Mix dry ingredients for batter in large bowl until evenly mixed. Add oil; crack and add eggs, then milk and water. Beat by hand until lumps are minimal.



In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating.



Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil.



Fry for approximately six to eight minutes (time varies with equipment, amount of chicken and its thickness). Internal temperature should be a minimum of 165 degrees F.



Remove and drain on paper towel. Serve with your favorite side dishes.

Homemade Onion Rings

Homemade Onion Rings




1 cup McCormick Golden Dipt Tempura batter mix

1/4 teaspoon onion powder

1/8 teaspoon ground black pepper

1/2 cup water

1/4 cup beer (regular or nonalcoholic)

1 extra large white onion, sliced 3/8-inch thick

6 cups vegetable oil (for deep fryer)



Heat the deep fryer to 375 degrees F.



Combine tempura mix with the spices and liquid to make a batter, using a fork.


Slice the onion, and separate all of the rings. Dip the individual rings into the batter, then drop into the preheated oil. Deep fry for 3 to 5 minutes until golden brown. Remove to a paper towel lined plate. Salt lightly, and serve hot!

Crab Patties

Crab Patties




1 pound lump crabmeat

2 tablespoons mayonnaise



1 teaspoon Dijon

1/2 teaspoon Old Bay seasoning



Mix together and make into patties. Sear in pan.

Buffalo Chicken Pizza

Buffalo Chicken Pizza

1 (10 ounce) package refrigerated pizza crust

2 plum tomatoes, seeded and chopped

1/2 cup celery, chopped

4 ounces mozzarella cheese, shredded

2 tablespoons fresh parsley, snipped

1/2 cup ketchup



1 tablespoon vinegar

1 teaspoon Tabasco pepper sauce

1/4 teaspoon salt

2 garlic cloves, pressed

1 1/2 cups cooked chicken, chopped

1/4 cup blue cheese or ranch dressing



Heat oven to 450 degrees F. Lightly sprinkle Rectangle Stone with flour.



Unroll pizza crust onto stone: roll out to edge using Dough and Pizza Roller.



Remove core and seeds from tomatoes. Coarsely chop tomatoes and celery with Chef's Knife; place in Classic Batter Bowl. Grate cheese into bowl using Deluxe Cheese Grater. Add parsley snipped with Kitchen Shears; set aside.



In small Batter Bowl, combine ketchup, vinegar, pepper sauce, salt and garlic pressed with Garlic Press. Chop chicken with Food Chopper. Add chicken to sauce mixture; mix well using Classic Scraper. Spread chicken mixture evenly over dough; top evenly with cheese mixture.



Bake

20 to 22 minutes or until golden brown. Remove to Non-Stick Cooling Rack. Cut into squares using Pizza Cutter. Drizzle with dressing. Serve using Mini-Serving Spatula.



Yield: 10 servings

Bacon Mushroom Quiche

Bacon Mushroom Quiche


1 (9-inch) pie crust

1/2 pound (approximately 8 slices) bacon

1/2 cup chopped green onions

1 (8 ounce) package sliced mushrooms

2 cups (approximately 2 medium) sliced zucchini

2 pressed garlic cloves

1 cup (4 ounces) shredded Cheddar cheese

3 large eggs

1 cup milk

1 teaspoon parsley

1/4 teaspoon each salt and ground black pepper

1/8 teaspoon nutmeg



Heat oven to 375 degrees F.



Place pie crust in 9-inch Pie Plate according to package directions; set aside.



Cook bacon over medium heat in Generation II Skillet. Remove bacon; drain and crumble. Reserve 1 tablespoon of bacon drippings and saut onions, mushrooms, zucchini, and garlic until tender. Add bacon to vegetables and combine. Spread vegetable mixture over bottom of pie crust. Sprinkle cheese over vegetable mixture.



Whisk eggs, milk, and seasonings together in Batter Bowl. Pour egg mixture over cheese. Bake for 35 to 40 minutes.



Yield: 6 servings

Apple Cranberry Cookie Cobbler

Apple Cranberry Cookie Cobbler





1 can whole berry cranberry sauce

1/3 cup packed brown sugar

3 tablespoons flour

1 teaspoon cinnamon

5 Granny Smith apples

1 package refrigerated sugar cookie dough

Cool Whip

Butter



Mix cranberry sauce, brown sugar, flour and cinnamon. APCS apples and slice in fourths. Put in 9 x 13-inch baker. Spread mixture on top. Top with cookie slices. Bake 40 minutes at 350 degrees F.

Apple Cinnamon Buns

Apple Cinnamon Buns


1 tube grand size cinnamon rolls with frosting

1 Granny Smith apple

1 orange

About 1/4 cup pecans



Cut the rolls in half arrange on the stone in a daisy shape with a hole in the middle (like fan blades). Use the dough and pizza roller to flatten the rolls and stick them together using the APCS on the apple, then use the chopper to chop in small chunks. Use the lemon aid to juice the orange, then the lemon zester for a small amount of zest. Sprinkle the chopped apple over the rolls, then sprinkle some juice from the orange over the apples. Sprinkle over a little zest, then the chopped nuts. Bake about 25 minutes at 350 degrees F. Add a little orange juice to the frosting that comes with the rolls. Use the V-shaped cutter to drizzle frosting over warm daisy.

CRAB, BROCCOLI, CHEDDAR QUICHE

CRAB, BROCCOLI, & CHEDDAR QUICHE recipe




1 9" pie shell; unbaked

1 c Fresh broccoli; chopped

1 cn 4.25-oz. crabmeat; drained

1 c Mild cheddar cheese; shred'd

3 Eggs

1 c Heavy cream

1/4 ts Salt

1/4 ts White pepper



Heat oven to 350~. Prick unbaked pie shell with fork; bake 7 mins.

Remove pie shell from oven; place broccoli and crabmeat evenly in

bottom of pie shell. Cover broccoli and crabmeat with cheese. In

small bowl, beat eggs well; stir in cream, salt, and pepper. Pour egg

mixture slowly into center of pie shell so mixture spreads evenly.

Bake at 350~ for 35 to 45 mins. or until golden brown. Cut into

wedges to serve.

CRAB AND EGGPLANT DRESSING Recipe

CRAB AND EGGPLANT DRESSING Recipe




4 large eggplants

2 stalks celery, chopped

2 Tbsp. bacon fat 2 lb. (lump) crab meat or

2 large onions fresh shrimp

1/2 cup FRESHLY grated Salt and red pepper to taste

Romano cheese

2 large onions

1 large bell pepper

Seasoned bread crumbs



Peel and cube eggplants. Soak in cold salted water. Drain and

cook in large Dutch oven in bacon fat for 1 hour over medium

heat; then add salt, red pepper, onions, bell pepper and

celery. Continue cooking until thoroughly done. We use a potato

masher to break up eggplant while cooking. If using fresh

shrimp, cook additional 10 minutes. If lump crabmeat (or ham)

is used, stir in without cooking. Add enough seasoned bread

crumbs to absorb liquid. Stir in 1/2 cup Romano cheese (Grated

cheese refrigerates well in jar). Place in 2 quart casserole

and top lightly with more crumbs and cheese. Bake at 350

degrees for 30 minutes.

Corn Stuffed Pork Chops Recipe

Corn Stuffed Pork Chops Recipe




Yield: 4 Servings



1 Med. onion, chopped

1/4 c Bell pepper, chopped

2 tb Butter

1 c Herb seasoned stuffing mix

Salt and pepper to taste

2 Cloves garlic, chopped

1 Stalk celery, chopped

1 c Kernel corn, drained

1/4 ts Poultry seasoning, or thyme

4 Thick boneless pork chops



Slit pockets in chops. Cook onions and pepper in butter. Mix corn,

crumbs (stuffing) and seasoning in bowl, pour onion mixture over and

mix lightly. Stuff pork chops. Place in shallow pan. Bake 1 hour at 350 F.

LAND AND SEA BAKE

LAND AND SEA BAKE


Yields 3 servings



3 seeded Kaiser rolls or other round rolls (about 4 inch diameter), uncut

1/4 cup reduced-fat mayonnaise

1 teaspoon chopped garlic

1 (12-ounce) jar roasted red peppers, drained and coarsely chopped

(about 1 cup)

1 (6-ounce) can tuna or salmon in water, drained

3 eggs

3 tablespoons shredded part-skim low-moisture mozzarella cheese



Slice tops off rolls about 1/2inch from top. With fork, scrape out

insides of rolls, leaving about 1/2-inch wall all around. Save tops

and crumbs for another use. Set rolls aside.



Combine mayonnaise and garlic in a medium bowl; stir until well

blended. Stir in peppers and tuna until evenly coated with mayonnaise

mixture.



Spoon 1/2 cup of the tuna mixture over bottom and up sides of each

roll to form a nest. Place rolls on baking sheet. Break and slip an

egg into each nest.



Bake in preheated 325-degree oven 25 to 35 minutes or until egg

whites are completely set and egg yolks begin to thicken but are not

hard. Sprinkle each serving with 1 tablespoon of the cheese. Serve

hot.

Fancy Sugar Cookie Bars

Fancy Sugar Cookie Bars




1 tube (16 ozs.) refrigerated sugar

cookie dough

1 cup semisweet chocolate chips

1/2 cup flaked coconut

1/4 cup chopped pecans



Let the dough stand at room temperature for 5-10 minutes to soften. Press into an ungreasaed 13 x 9 inch baking dish. Bake at 350 F for 10-12 minutes or until golden brown. Sprinkle with the chocolate chips, coconut, and pecans. Bake for 10-12 minutes longer or until golden brown. Cool on a wire racks. Makes 2 dozen bars