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| DrewKaree:
Just had this today for lunch after seeing the recipe and deciding to give it a shot. AWE-SOME! I'm not sure if adding an egg would make the "coating" stick better, but I'm thinking it wouldn't hurt. Onion Chicken half cup of butter 1 TBSP Worcestershire sauce 1 tsp Ground Mustard 1 can (2.8 oz) french-fried onions, crushed. 4 boneless skinless chicken breast halves. First, melt the butter. In a small bowl, combine butter, Worcestershire sauce, and mustard. Place onions in another shallow bowl. Dip Chicken in butter mixture, then coat with onions. Place in a greased 11x7x2 baking dish. Drizzle with remaining butter mixture. Bake uncovered @ 400o for 20-25 minutes or until chicken juices run clear. I also used to work at Chick-fil-A, and this is the recipe I've used that's the closest to the real deal. If you've never had a Chick-fil-A chicken sandwich, you haven't lived! You'll never get your chicken as juicy unless you've got a pressure cooker. That's how they're cooked and how they retain so much juice and aren't all dried out and blah like a McD's or BK sammitch. 2 eggs Milk Bisquick Chicken breasts Hamburger buns. Peanut oil Heat the peanut oil to 325. Break the eggs into a small bowl. Whisk in milk until the color of the mixture is close to the color of margarine (a light yellow). Pour some bisquick into a flat bottomed dish such as a cake pan. Fillet the chicken breasts. If it's the whole breast, split it in half, and take one half, run your thumb up the backside of the breast (the non-smooth side) until you separate the tendon at the top. Take one side of the chicken breast in each hand and gently "roll" it open. When done properly, the chicken breast half should look somewhat like a heart. The more you open it up, the flatter it will lay on the bun. Take the fillet, and dip it in the milk/egg mixture. Make sure it's completely coated. Remove it from the mixture and lay it as flat as possible into the Bisquick. Cover the entire fillet in Bisquick, and press down - HARD. Flip the fillet over, cover the entire fillet again in Bisquick and yet again, press down HARD! Remove the fillet from the bisquick and set aside. Do as many pieces of chicken as you can cook, but do not make up extra in advance. It'll stick and cake and won't come out the same. Small batches. Gently drop each fillet into the oil, and stir to make sure they don't stick together at first. Cook until golden brown (about 3 and a half minutes). Toast a bun, butter it, and if desired, throw two pickle slices on the bun. Add the cooked fillet. HOO DADDY! |
| ScoopKW:
I only like EASY recipes. Here's one of my favorites Lobster Thermadore avec caviar 1 whole lobster, about 2 to 2 1/2 pounds 2 lemons, halved 1 onion, quartered 1 bouquet garni 1/4 cup butter 1/4 cup flour 2 tablespoons minced shallots 1/4 cup white wine or champagne (French, vintage, of course) 2 cups milk 1 tablespoon Dijon mustard 1 tablespoon finely chopped fresh tarragon 1/2 cup plus 1 tablespoon grated Parmesan cheese 6 ounces bacon 1 cup julienned onions 1/2 pound haricot vert, blanched Salt and pepper 1 teaspoon chopped garlic 2 teaspoons finely chopped parsley 1 tin fresh beluga (NOT osetra) caviar Preheat the oven to 375 degrees F. Bring a pot of salted water containing the lemons, quartered onion and bouquet garni to a boil. Add the lobster to the boiling water and cook for 8 to 12 minutes. Remove the lobster from the water and place in a bowl of ice water. This will stop the cooking process of the lobster. In a sauce pan, melt the butter. Stir in the flour and cook for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30 seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce coats the back of a spoon. This sauce will be thicker than a normal Bechamel because it will be used as a filling. Season the sauce with salt and pepper. Remove the sauce from the stove and stir in the mustard and tarragon. Remove the lobster from the water and split the lobster in half. Remove the tail meat from the shells and with the back of a knife, gently crack the claws. Dice the tail meat and fold in the Bechamel sauce. Stir in 1/2 cup of the cheese and reseason if necessary. Divide the mixture and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster. Place the filled lobster on a baking sheet and place in the oven. Bake for about 8 to 10 minutes or until the top is golden brown. In a hot saute pan, add the bacon and render until crispy, about 8 to 10 minutes. Add the onions and saute for 2 minutes. Add the beans and continue to saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Remove the beans from the heat. To assemble, divide the bean mixture between two plates. Lay the lobster halves on top of the beans. Garnish with parsley, top with a dollop of caviar, preferably in a bone china spoon (chilled). PS -- Tune in next week for Crown Rack of Lamb avec home-made sausage stuffing with truffles, foie gras and gold leaf wrapped-spam topping. :-) |
| shmokes:
Okay....it's hard for me to give this out, because it's so easy, and so powerful, but I love y'all so... I know that stuffed mushrooms don't sound like something that the kids will want, but trust me they'll only have to be forced to eat the first one. EVERYBODY (besides vegans/vegetarians) loves these. My wife actually got invited to a faculty party at one of the graphic design director's house once when she was a student, on the condition that she bring me and my mushrooms cos he had tasted them once before. Ingredients - 20-30 Mushrooms (a couple of those 8 oz. packs if you buy them prewrapped) - 1 package of cream cheese (regular size...I think they're 10 oz, but maybe 8 oz) - 1 package of *Hot* Jimmy Dean sausage (it isn't actually spicy...black pepper is too spicy for my wife and this poses no problem for her). - Some butter Directions 1- Wash the mushrooms (don't go nuts, mushrooms should only spend a few seconds under cold water....they're very porous) 2- Twist all the stems out of the mushrooms 3- Chop up the stems into small pieces 4- On medium heat fry up the sausage, breaking it all up like if you were frying ground beef for tacos. 5- Put all those small stem pieces that you chopped up into the pan with the sausage (still on the burner) and mix it up. 6- Put the cream cheese in the pan (stil on burner). Start breaking it up. At first it will be difficult to work with, but pretty soon it will have the consistency of nacho cheese and mix right in. 7- Take the sausage mixture off the heat and start the oven preheating at 350 degrees. 8- Scoop a big dollop of the mixture into each mushroom and place the mushrooms in a casserol dish or on a cookie sheet (that has no open sides). You want the mixture in heap, overflowing out the top. 9- Slice up some pats of butter and arrange them here and there between mushrooms. You just need it to melt down and create a pool of butter that the mushrooms will sit in while they bake. You'll probably need about a half-cube for a regular 12x9 casserol dish. You just want to make sure there's enough that All the mushrooms sit in butter (so you'll need more if your oven isn't very level cos it'll tend to pool up at one side of the pan. It doesn't have to be deep at all. 10- Bake for 25 minutes. |
| PCtech:
--- Quote from: missioncontrol on February 22, 2006, 02:51:59 pm ---Honey gitmabeer Ingredients: 1 remote control (left or right hand) 1 sofa (planted underneath ass) 40+ channels to watch with nothing on stir channels on t.v. with remote slowly. Yell at wife "where's my beer at woman" continue stirring channels mutering "damn t.v. ain't nuttin worth watchin" continue process till can is empty.... repate as many times as necessary --- End quote --- If I follow the above recipe, I think I'll be needin the other ones on here, cause I'd be cookin for myself a lot! |
| USSEnterprise:
geriatric special One cooked cheeseburger 2 slices white bread 1 can dog food 1 orange 1 shredded zucchini 3 cans Ensure Combine all ingretients in a blender. Liquify for 3 minutes. Pour over ice. Feed to people 70 and over |
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