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KFC Original Recipe Chicken ...... HMMMMMM
11 Herbs and spices...... Enjoy.
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Directions:
1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
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Bacon Cheddar Puffs
INGREDIENTS
1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup (4 oz.) SargentoŽ Fine Cut Shredded Sharp Cheddar Cheese or SargentoŽ Fine Cut Shredded Mild Cheddar Cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 tsp. garlic salt
1/4 tsp. freshly ground black pepper
DIRECTIONS
Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.
Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.
Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.http://www.sargento.com/recipes/1289...cheddar-puffs/
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http://realwomen.phillycanada.com/re...d-cheese-balls
Ingredients
- 8 ounces PHILADLEPHIA Cream Cheese
- 1 cup diced dill pickles
- 1 cup diced sausage (Landjager or Bratwurst)
- 2 tablespoons chopped fresh dill
- 2 cloves pressed garlic
- 1 cup white flour
- 1 egg
- 1 pinch salt and pepper
- 1 cup beer (Warsteiner or Becks)
- 4 cups oil (maybe more depending on your pot)
Directions
- Pour oil into your pot, place on stove and heat on high until approx. 375 F (You can test oil heat by putting a small drop of batter into the heated oil – if it bubbles, the oil is ready.)
- Combine PHILDAELPHIA Cream Cheese, pickles, sausage (I used a german variety), dill and garlic.
- Roll cheese mixture into small balls.
- In separate bowl, combine flour, pinch salt/pepper and egg.
- When combined, mix in beer (again, you can use any beer but the ones suggested are German) to make your batter
- Dust cheese balls with flour then dip into batter and cover generously.
- Drop each battered cheese ball gently into oil not crowding the pot.
- Cook until brown
- Place cooked battered cheese balls onto napkin to soak up excess oil.
- Serve warm while cheese is still melty!
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Breakfast-for-dinner: Classic scotch eggs
http://www.chatelaine.com/recipe/stovetop-cooking-method/classic-scotch-eggs/
Preparation time:
15 minutesTotal time:30 minutes Makes:6 Servings
http://www.chatelaine.com/wp-content...30-509x660.jpgClassic scotch eggs with tomato-thyme chutney recipe
Photo by Roberto Caruso
Ingredients
- 6 small eggs
- 500 g hot or mild Italian sausage meat
- 1 cup panko bread crumbs
- 2 to 3 cups vegetable oil
Instructions
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- COVER eggs with water in a large pot. Boil for 3 to 4 min. Transfer eggs into a bowl filled with very cold water. Let cool for 5 min, then peel and pat very dry with paper towels.
- DIVIDE sausage meat into 6 equal portions. Flatten each portion into a 5-in. circle. Lay a boiled egg in the centre of a circle and wrap sausage meat around egg to cover completely. Repeat with remaining eggs and meat.
- POUR panko into a shallow bowl. Coat sausage-covered eggs with panko completely.
- POUR oil into a large pot until it reaches 1/2 in. up the sides. Heat over medium. Add 2 eggs. Cook, turning eggs often, until panko turns golden-brown, about 2 min. Transfer to a paper-towel- lined platter. Repeat with remaining eggs. Serve warm or cold, with Tomato-Thyme Chutney.
Prep Tip: Use a deep-frying thermometer for perfect results. Oil temperature should be 325F for cooking Scotch Eggs.
Nutrition (per Serving)
calories316protein18 gcarbohydrates7 gfat24 gsodium618 mg
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https://fbcdn-sphotos-f-a.akamaihd.n...45005327_n.jpg http:///waistwatchers I post awesome stuff often. Follow me. #Health #Nutrition #Natural #Motivation #Inspiration #Supplement #Skinny #Weight #Loss" height="296" width="400">
This one is off the chain!! OMG!!! (Photo is by "Mom's off her Meds again") If mom cooks like this off her meds then let's conspire to throw those meds away and invite mom OVER!
Rigatoni Pasta Pie:
1 lb rigatoni pasta
1 lb ground beef (I used ground sirloin)
2 garlic cloves (minced)
1/4 teaspoon fresh ground pepper
1 small jar of spaghetti sauce
cooking spray
salt
1 cup finely grated Parmesan cheese
2 cups grated mozzarella cheese
4oz cream cheese
15oz ricotta cheese
2 eggs
1 tsp basil
1 tsp oregano
1 cup onion
spring form pan
DIRECTIONS:
Boil the noodles according to the directions on the box. Stop cooking when they're still very firm and avoid stirring so they do not fall apart. Once done, drain and run cold water over so they are cool enough to handle. You can add a little bit of oil if they start to stick.
Brown the ground beef and drain excess grease. Add chopped onion and garlic. After about 5 minutes add cream cheese and stir until melted. Add spaghetti sauce next.
Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano and 2 eggs until smooth. Set aside.
Tightly pack pasta into pan, standing each piece on end. Use cooking spray on the bottom of the spring form pan first to avoid sticking. Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture. Close the bag and snip the corner of the bag and pipe a small amount into each noodle. After piping, pour the red sauce over the whole top and push down as much as possible.
Top with 2 cups of mozzarella cheese. (Recipe calls for 2 cups but you could use low fat or skim to cut calories.)
Bake at 350 for 20 minutes and then broil until the cheese turns bubbly.
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http://www.todaysparent.com/recipe/e...-jerk-chicken/
Ingredients
- 1 cup chopped yellow onion
- 1 cup chopped green onion
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 2 tbsp balsamic vinegar
- 1 tbsp chopped garlic
- 1 tsp chopped fresh thyme
- 2 tsp brown sugar
- 1 tsp chopped ginger
- 1/2 tsp ground black pepper
- 1 1/2 tsp ground allspice
- 1/2 tsp cinnamon
- 4 lbs skin-on bone-in chicken pieces
- 1 tsp salt
Instructions
- Combine yellow onion, green onion, lime juice, vegetable oil, vinegar, garlic, thyme, sugar, ginger, pepper, allspice and cinnamon in a food processor and process until well combined.
- Place chicken in a sealable bag, add marinade and squish until chicken is well coated. Let marinate 4 hours or overnight in the refrigerator.
- Heat barbecue to medium-high. Transfer chicken to a tray and season with salt. Discard excess marinade. Add chicken to the grill, turn heat down to medium-low (about 350F) and cook, turning frequently, for 30 to 40 min or until skin is caramelized and chicken is cooked through.
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http://www.todaysparent.com/recipe/e...paper-parcels/
Ingredients
- 2 carrots
- 3 cups snow peas
- 1 1/2 lbs thin skinless fish fillets (such as sole or tilapia)
- salt and pepper
- 2 tsp garlic, finely chopped
- 1 tbsp ginger, very thinly sliced
- 2 tsp sesame oil
- 2 green onions
Instructions
- Preheat oven to 400F. Lay 4 sheets of parchment paper (about 15 x 15 in. each) on your counter.
- Slice carrots thinly and cut snow peas in half on the bias; divide among sheets and spread in a thin layer in the centre. Lay fish fillets in a single layer on top of vegetables. Season fish with salt and pepper, then sprinkle with garlic, ginger, sesame oil and green onions.
- Fold parchment paper as if you were wrapping a sandwich, fully enclosing fish and vegetables so that steam and cooking liquid will not escape. Place parchment packages onto a baking sheet and place in the lower third of the oven.
- Bake fish for 12 min or until white juices appear and fish is just cooked through.
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The last recipe is great!
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