Cooking at home can save your family a lot of money if it is done properly. Savvy chefs can find ways to save money on ingredients while still preparing tasty, healthy alternatives to fast food or the oversize portions of chain restaurants.
Tremendous savings in the food budget can be made by cooking from scratch, compared to using pre-packaged, pre-processed convenience foods or eating at restaurants, even the cheapest and fastest ones. According to market research firms, there is a strong national trend of eating at home to save money...
Cooking at home for non-chefs who are all thumbs in the kitchen is easy -- if the recipes are easy...
And the savings are incredible, too!
In the early 1970s, the Red Lobster had become the leader among seafood and casual dining restaurants. "Our biggest competition back then was the kitchen stove," said Joe Lee, a key member of that early crew who later went on to become CEO and chairman, leading the company through much of its growth.
As it reached more parts of the country, Red Lobster continually introduced guests to fresh dishes that quickly became favorites, with many guests getting their first taste of calamari, snow crab and Key lime pie there - not to mention the fact that it is where popcorn shrimp was invented.
Over the years, their passion for seafood and delicious experiences has kept Red Lobster evolving. Their menu has grown and changed with their guests' tastes and Red Lobster's ability to bring the best of the sea to their customer's table. The atmosphere has evolved to keep up with the times and to provide their guests a comfortable place to dine, enjoy and celebrate.
Here are the recipes for their most popular dishes:
--Red Lobster's Crab Au Gratin--
8 tablespoons (1 stick) butter
1/2 cup onion, minced
2 tablespoons all-purpose flour
1 cup milk, scalded
1/2 teaspoon salt
dash of white pepper
1/4 cup sherry
12 ounce crab meat
1 cup crackers, finely crumbled
1/2 cup cheddar cheese, finely grated
1) Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole.
2) Melt 4 tablespoons of the butter in a large heavy skillet.
3) Add onion and saut for about 5 minutes or until golden.
4) Slowly add flour, stirring constantly over low heat.
5) When flour is blended, gradually add hot milk (scalded) and blend with a whip.
6) Continue stirring over low heat until the sauce begins to thicken.
7) Add salt, pepper, and sherry, and continue stirring in a bowl.
8) Mix crab meat, sauce, and the extra cracker crumbs and cheese.
9) Place in a lightly greased baking dish.
10) Sprinkle reserved cracker crumbs and cheese on the top of the casserole.
11) Dot the top with the remaining 4 tablespoons butter.
12) Bake uncovered at 350F for about 15 minutes or until the top is golden brown.
--Red Lobster's Shrimp Diablo--
3 lb. Large Uncooked Shrimp In the Shells (no heads)
Milk
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce
Wash shrimp in cool water and remove heads if needed. Soak shrimp in milk overnight. Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least four hours. Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.
Bake uncovered in preheated oven (450F) for 15 minutes (less time for smaller shrimp).
--Red Lobster's Crab Stuffed Mushrooms--
1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices
1) Preheat oven to 400 degrees
2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator
3) While vegetables cool, wash mushrooms and remove stems
4) Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere
5) Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well
6) Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each)
7) Spoon 1 teaspoon of stuffing into each mushroom
8) Cover with sliced cheese
9) Bake in oven for 12-15 minutes until cheese is lightly browned.
--Red Lobster Cheese Biscuits--
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread: 1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 degree oven for 10 to 12 minutes or until golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.
--Red Lobster's Cheesecake--
Crust:
10 oz. package Lorna doone cookies, crushed
1/4 lb. melted butter
1/4 cup sugar
1 envelope Knox gelatin
Filling:
16 oz. cream cheese
8 oz. sour cream
2 eggs 2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs for garnish
Crust; mix crumbs with butter, sugar, and gelatin. Pat out evenly over bottom of a greased 9" springform pan. Bake at 350, for exactly 8 min.
Filling; beat with electric mixer: cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla.
When filling is perfectly smooth and creamy, pour into crust. Return to 350 oven and bake 30-35 min. or until knife inserted in the center comes out clean. Cool 20 min. before cutting. Sprinkle top with cookie crumbs.
- A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.
His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous Blogs, including the popular WUVING.com.
Friday, November 20, 2009
Thursday, November 19, 2009
NEW ENGLAND SEAFOOD: How to Prepare a Complete Family-Favorite Home Cooked Meal
Quick, easy, inexpensive and a family-favorite: a New England Seafood Dinner adds style to your dining room. It's so easy to make -- and just Down East delicious.
Elegant and home-style at the same time, New England cooking is some of the best around.
Start with a fresh yummy chowder (a cup only, served with just a few salted crackers), continue with a stylish and delicious fish entree that the kids will talk about for days -- and finish off with a quick and fast traditional dessert and you have got:
A NEW ENGLAND SEAFOOD DINNER
--Boston Clam Chowder--
2 tablespoons butter
1 cup diced onion
1/2 cup diced celery 1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour 1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream
1) In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes mixing often.
2) Remove from heat and add flour, mixing well.
3) Add milk and whisk vigorously.
4) Drain clams and add juice to soup.
5) Slowly bring to a boil, mixing often. Reduce heat to a simmer.
6) Add potatoes and seasonings, simmer 10 minutes.
7) Add clams and simmer 5 - 8 minutes.
8) Finish with heavy cream. Serve.
ENTREE: Fried Haddock & Down East Tartar Sauce served with Homestyle Onion Rings and Vermont Dill Potato Wedges
--Fried Haddock--
4 fresh haddock fillets, 6 oz. each
1 cup milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1 cup cornmeal
vegetable oil
In a shallow dish, mix together milk, salt, pepper, and paprika
. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry. Heat 1 1/2 inches of vegetable oil to 350F. Deep fry fish, turning once, until golden brown.
(NOTE: Haddock can also be pan-fried, using less oil...)
Drain fish on paper towels and keep hot. Use the same oil for Onion Rings:
--Homestyle 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
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a batter using a fork. There will be some small lumps; don't worry about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3-5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot with fish dinner...
--Vermont Dill Potato Wedges--
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter if possible) and saute garlic for about one minute.
Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.
--Down East Tartar Sauce--
(Prepare beforehand)
1/3 cup Miracle Whip Salad Dressing
2/3 cup Sour cream
1/4 cup Confectioner's Sugar
3 Tablespoons sweet white onion, chopped fine
2 Tablespoons sweet pickle relish from jar with the relish juice
3 Teaspoons carrot, chopped fine
1/4 Teaspoon salt
Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food processor, and add to onion.
Mix in remaining ingredients and stir to blend thoroughly.
Do not use electric mixer. Refrigerate for at least 2 hours or overnight to let flavors blend.
--Colonial Carrot Cake--
2 1/2 Cup All-purpose flour
2 Tablespoon Baking soda
1/4 Teaspoon Salt 2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1-1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6-oz.) raisins
1 Cup (4-oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup Confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed.
Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick nserted into center should come out clean.
Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.
And you are serving an elegant New England Dinner that is every bit as fine as a restaurant meal -- but only a fraction of the cost. Serve this meal to your family and they'll brag about you for weeks. Serve it to friends and you'll get the reputation of a Top Chef!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.
His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.
Elegant and home-style at the same time, New England cooking is some of the best around.
Start with a fresh yummy chowder (a cup only, served with just a few salted crackers), continue with a stylish and delicious fish entree that the kids will talk about for days -- and finish off with a quick and fast traditional dessert and you have got:
A NEW ENGLAND SEAFOOD DINNER
--Boston Clam Chowder--
2 tablespoons butter
1 cup diced onion
1/2 cup diced celery 1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour 1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream
1) In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes mixing often.
2) Remove from heat and add flour, mixing well.
3) Add milk and whisk vigorously.
4) Drain clams and add juice to soup.
5) Slowly bring to a boil, mixing often. Reduce heat to a simmer.
6) Add potatoes and seasonings, simmer 10 minutes.
7) Add clams and simmer 5 - 8 minutes.
8) Finish with heavy cream. Serve.
ENTREE: Fried Haddock & Down East Tartar Sauce served with Homestyle Onion Rings and Vermont Dill Potato Wedges
--Fried Haddock--
4 fresh haddock fillets, 6 oz. each
1 cup milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1 cup cornmeal
vegetable oil
In a shallow dish, mix together milk, salt, pepper, and paprika
. Dip pieces of fish in milk mixture. Roll fish in cornmeal and set pieces on waxed paper to dry. Heat 1 1/2 inches of vegetable oil to 350F. Deep fry fish, turning once, until golden brown.
(NOTE: Haddock can also be pan-fried, using less oil...)
Drain fish on paper towels and keep hot. Use the same oil for Onion Rings:
--Homestyle 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
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a batter using a fork. There will be some small lumps; don't worry about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3-5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot with fish dinner...
--Vermont Dill Potato Wedges--
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter if possible) and saute garlic for about one minute.
Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.
--Down East Tartar Sauce--
(Prepare beforehand)
1/3 cup Miracle Whip Salad Dressing
2/3 cup Sour cream
1/4 cup Confectioner's Sugar
3 Tablespoons sweet white onion, chopped fine
2 Tablespoons sweet pickle relish from jar with the relish juice
3 Teaspoons carrot, chopped fine
1/4 Teaspoon salt
Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food processor, and add to onion.
Mix in remaining ingredients and stir to blend thoroughly.
Do not use electric mixer. Refrigerate for at least 2 hours or overnight to let flavors blend.
--Colonial Carrot Cake--
2 1/2 Cup All-purpose flour
2 Tablespoon Baking soda
1/4 Teaspoon Salt 2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1-1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6-oz.) raisins
1 Cup (4-oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup Confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed.
Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick nserted into center should come out clean.
Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.
And you are serving an elegant New England Dinner that is every bit as fine as a restaurant meal -- but only a fraction of the cost. Serve this meal to your family and they'll brag about you for weeks. Serve it to friends and you'll get the reputation of a Top Chef!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.
His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.
Home Cooking: Cracker Barrel Restaurant's Best Recipes You Can Do At Home
At CRACKER BARREL OLD COUNTRY STORE RESTAURANT, their Lunch & Dinner menus offer homestyle country cooking with quality ingredients prepared from scratch throughout the day.
You'll find everything you love about country cooking, plus a few items that might surprise you. Their country cooks have added some new things they know you'll like. And of course, you'll still find old favorites like Meatloaf, Chicken n' Dumplins, Roast Beef and plenty of tasty country vegetables on the menu.
Among their most popular items are: Fried Chicken Livers, Hickory Smoked Pork Barbeque, Grilled Pork Chops, Fried or Grilled Chicken Tenderloin, Beans n' Greens (a cup of Pinto Beans and Turnip Greens served up with onion, relish & Corn Muffins) as well as their famous Half Pound Hamburger Steak, Sugar Cured Ham, Homemade Beef Stew and Farm Raised Catfish Fillet (deep fried or Spicy Grilled).
>>> And now here is their most popular meal of all - Cracker Barrel Chicken & Dumplings Full Meal Recipe:
--Cracker Barrel Chicken & Dumplings--
> Chicken and Broth
3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice
> Dumplings
2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk
1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.
2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.
3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.
4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.
5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.
6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.
7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.
--Cracker Barrel Country Cornbread Dressing--
2/3 cup chopped onion
2 cups chopped celery
2 quarts of day old, grated cornbread
1 quart of day old, grated biscuits
1/4 cup dried parsley flakes
2 tsp poultry seasoning
2 tsp ground sage
1 tsp coarse ground pepper
4 ounces margarine
1 quart (32 ounces) plus 1 (14 ounce) can chicken broth
Preheat oven to 400 degrees F.
Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to mixture. Stir until well blended.
Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread or cornbread).
Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
Bake uncovered for 1 hour until lightly brown on the top.
--Cracker Barrel Buttermilk Biscuits--
8 servings...
2 c Bisquick
2/3 c Real buttermilk
1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.
2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9″ round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces.
3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 1″ thick, 3″ round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.
4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep surface soft and tender.
--Cracker Barrel Double Chocolate Fudge Coca-Cola Cake--
4 servings...
2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows
Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Combine dry ingredients in a bowl.
Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
> Frosting:
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectioners' sugar
1 teaspoon vanilla extract
Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.
It's served warm with premium vanilla bean ice cream. Enjoy a real Cracker Barrel tradition!
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.
His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.
Cracker Barrel Old Country Store Facts:
- Cracker Barrel uses 70,000 pounds of flour every day to produce their made-from-scratch buttermilk biscuits and chicken dumplings.
- In 2007, Cracker Barrel sold enough pancake mix to make 8.2 million pancakes. That's a stack of pancakes 32 miles high.
- The Cracker Barrel Heritage Music label has release exclusive CDs from Kenny Rogers, Ricky Skaggs, Aaron Tippin, Alison Krauss & Union Station, Amy Grant, Sara Evans and The Charlie Daniels Band. The SONGS OF THE YEAR CD features today's country superstars performing classic country songs.
- August 2009 - For the 19th consecutive year, a consumer poll in the food service RESTAURANTS & INSTITUTIONS Magazine ranked Cracker Barrel Old Country Store, Inc. the "Best Family Dining Chain." The Consumers' Choice in Chains Award is based on a survey of more than 2,000 consumers and their visits to 200 of the nation's largest restaurant chains. The survey measures opinions on food quality, menu variety, value, service, atmosphere, cleanliness and reputation.
You'll find everything you love about country cooking, plus a few items that might surprise you. Their country cooks have added some new things they know you'll like. And of course, you'll still find old favorites like Meatloaf, Chicken n' Dumplins, Roast Beef and plenty of tasty country vegetables on the menu.
Among their most popular items are: Fried Chicken Livers, Hickory Smoked Pork Barbeque, Grilled Pork Chops, Fried or Grilled Chicken Tenderloin, Beans n' Greens (a cup of Pinto Beans and Turnip Greens served up with onion, relish & Corn Muffins) as well as their famous Half Pound Hamburger Steak, Sugar Cured Ham, Homemade Beef Stew and Farm Raised Catfish Fillet (deep fried or Spicy Grilled).
>>> And now here is their most popular meal of all - Cracker Barrel Chicken & Dumplings Full Meal Recipe:
--Cracker Barrel Chicken & Dumplings--
> Chicken and Broth
3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice
> Dumplings
2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk
1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.
2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.
3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.
4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.
5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.
6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.
7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.
--Cracker Barrel Country Cornbread Dressing--
2/3 cup chopped onion
2 cups chopped celery
2 quarts of day old, grated cornbread
1 quart of day old, grated biscuits
1/4 cup dried parsley flakes
2 tsp poultry seasoning
2 tsp ground sage
1 tsp coarse ground pepper
4 ounces margarine
1 quart (32 ounces) plus 1 (14 ounce) can chicken broth
Preheat oven to 400 degrees F.
Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to mixture. Stir until well blended.
Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread or cornbread).
Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
Bake uncovered for 1 hour until lightly brown on the top.
--Cracker Barrel Buttermilk Biscuits--
8 servings...
2 c Bisquick
2/3 c Real buttermilk
1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.
2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9″ round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces.
3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 1″ thick, 3″ round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.
4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep surface soft and tender.
--Cracker Barrel Double Chocolate Fudge Coca-Cola Cake--
4 servings...
2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows
Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Combine dry ingredients in a bowl.
Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
> Frosting:
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectioners' sugar
1 teaspoon vanilla extract
Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.
It's served warm with premium vanilla bean ice cream. Enjoy a real Cracker Barrel tradition!
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.
His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.
Cracker Barrel Old Country Store Facts:
- Cracker Barrel uses 70,000 pounds of flour every day to produce their made-from-scratch buttermilk biscuits and chicken dumplings.
- In 2007, Cracker Barrel sold enough pancake mix to make 8.2 million pancakes. That's a stack of pancakes 32 miles high.
- The Cracker Barrel Heritage Music label has release exclusive CDs from Kenny Rogers, Ricky Skaggs, Aaron Tippin, Alison Krauss & Union Station, Amy Grant, Sara Evans and The Charlie Daniels Band. The SONGS OF THE YEAR CD features today's country superstars performing classic country songs.
- August 2009 - For the 19th consecutive year, a consumer poll in the food service RESTAURANTS & INSTITUTIONS Magazine ranked Cracker Barrel Old Country Store, Inc. the "Best Family Dining Chain." The Consumers' Choice in Chains Award is based on a survey of more than 2,000 consumers and their visits to 200 of the nation's largest restaurant chains. The survey measures opinions on food quality, menu variety, value, service, atmosphere, cleanliness and reputation.
Home Cooking: Chili's Grill and Bar's Best Recipes You Can Do At Home
Chili's Grill & Bar is a restaurant chain with over 1,000 casual dining restaurants, mostly located in the United States and Canada.
Chili's serves American food influenced by Tex-Mex cuisine.
Appetizers include a spicy boneless and bone-in Buffalo wings, sweet "Sweet-Chile Glazed wings", nachos with various toppings, Southwestern eggrolls, the Triple Dipper, spinach and artichoke dip, tostada chips and salsa, and a spiced cheese dip the company calls "Skillet Queso".
Entrées include hamburgers which the company calls "Big Mouth Burgers", fajitas, quesadillas, and baby back ribs. Chili's also serves a variety of alcoholic drinks and desserts, including such items as a molten chocolate cake.
Entrees include FIRE-GRILLED JALAPEÑO STEAK QUESADILLAS - Grilled jalapeno seasoned steak with jalapeño Jack cheese, jalapenos and grilled onions in fire-grilled tortillas. Served with sour cream, house-made pico de gallo and ancho-chile ranch dressing -- and FIRE-GRILLED BACON RANCH CHICKEN QUESADILLAS - Fajita-marinated chicken, applewood smoked bacon, mixed cheese, Ranch dressing and a kick of southwestern spice in fire-grilled tortillas. Served with sour cream, house-made pico de gallo and salsa-ranch dressing...
> > > Here's a chef's secret: We constantly run down "fast food" restaurants. But there are actually a few where we will take a date, family or guests. Chili's Grill & Bar is one of those. Of course, we can't help being true chefs -- we steal their best recipes.
So -- if you want to really impress someone -- take them to Chili's! If you have a hot date, maybe that special you-know-who you just met on WUVING.com or somewhere, it's a great romantic setting.
But if you want to save money -- and impress them too -- here's the original recipes -- easily cooked right in your own kitchen...
--Chili's Chicken Enchilada Soup--
1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saut until onions are soft and clear, about 5 minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted onions, bring to boil.
Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina.
Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
Makes 1 1/2 gallons or 16-20 servings.
--Chili Powder--
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder
Mix well. Place in an airtight container. Adjust red pepper to taste for a hot or mild blend. This makes 2/3 cup.
--Chili's Grilled Caribbean Chicken Salad--
4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained tortilla chips
PICO DE GALLO:
2 med. tomatoes , diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 Tbsps. sugar
1 Tbsp. sesame oil
1-1/2 Tbsp. apple cider vinegar
1-1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.
Marinate the chicken in the teriyaki for at least two hours.
Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4-5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens.
Divide the pineapple and sprinkle on salads.
Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.
--Chili's Steak Fajitas--
Mix together in a bowl:
1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoons minced garlic
1 teaspoon ground ginger
1 cup water
In an appropriate size dish, place a:
2 lb. sirloin or flank steak
Pour sauce (reserve 1/4 cup) over steak.
Cover, and allow to marinate overnight.
Drain meat and slice into thin strips.
Heat skillet over medium high.Add drained meat and:
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced
Stir-fry just until meat is done, adding reserved marinade as needed to prevent sticking.
Serve with warmed flour tortillas.
Enjoy!
Chili's serves American food influenced by Tex-Mex cuisine.
Appetizers include a spicy boneless and bone-in Buffalo wings, sweet "Sweet-Chile Glazed wings", nachos with various toppings, Southwestern eggrolls, the Triple Dipper, spinach and artichoke dip, tostada chips and salsa, and a spiced cheese dip the company calls "Skillet Queso".
Entrées include hamburgers which the company calls "Big Mouth Burgers", fajitas, quesadillas, and baby back ribs. Chili's also serves a variety of alcoholic drinks and desserts, including such items as a molten chocolate cake.
Entrees include FIRE-GRILLED JALAPEÑO STEAK QUESADILLAS - Grilled jalapeno seasoned steak with jalapeño Jack cheese, jalapenos and grilled onions in fire-grilled tortillas. Served with sour cream, house-made pico de gallo and ancho-chile ranch dressing -- and FIRE-GRILLED BACON RANCH CHICKEN QUESADILLAS - Fajita-marinated chicken, applewood smoked bacon, mixed cheese, Ranch dressing and a kick of southwestern spice in fire-grilled tortillas. Served with sour cream, house-made pico de gallo and salsa-ranch dressing...
> > > Here's a chef's secret: We constantly run down "fast food" restaurants. But there are actually a few where we will take a date, family or guests. Chili's Grill & Bar is one of those. Of course, we can't help being true chefs -- we steal their best recipes.
So -- if you want to really impress someone -- take them to Chili's! If you have a hot date, maybe that special you-know-who you just met on WUVING.com or somewhere, it's a great romantic setting.
But if you want to save money -- and impress them too -- here's the original recipes -- easily cooked right in your own kitchen...
--Chili's Chicken Enchilada Soup--
1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saut until onions are soft and clear, about 5 minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted onions, bring to boil.
Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina.
Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
Makes 1 1/2 gallons or 16-20 servings.
--Chili Powder--
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder
Mix well. Place in an airtight container. Adjust red pepper to taste for a hot or mild blend. This makes 2/3 cup.
--Chili's Grilled Caribbean Chicken Salad--
4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained tortilla chips
PICO DE GALLO:
2 med. tomatoes , diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 Tbsps. sugar
1 Tbsp. sesame oil
1-1/2 Tbsp. apple cider vinegar
1-1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.
Marinate the chicken in the teriyaki for at least two hours.
Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4-5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens.
Divide the pineapple and sprinkle on salads.
Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.
--Chili's Steak Fajitas--
Mix together in a bowl:
1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoons minced garlic
1 teaspoon ground ginger
1 cup water
In an appropriate size dish, place a:
2 lb. sirloin or flank steak
Pour sauce (reserve 1/4 cup) over steak.
Cover, and allow to marinate overnight.
Drain meat and slice into thin strips.
Heat skillet over medium high.Add drained meat and:
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced
Stir-fry just until meat is done, adding reserved marinade as needed to prevent sticking.
Serve with warmed flour tortillas.
Enjoy!
Home Cooking: Chick-fil-A's Best Recipes You Can Do At Home
Credited with introducing the original boneless breast of chicken sandwich and pioneering in-mall fast food, Chick-fil-A is one of the largest privately-owned restaurant chains in America.
Chic-fil-A has a variety of chicken products such as nuggets, chicken salads and chicken sandwiches.
Chic-Fil-A is known for their famous chicken sandwich, but also has great wraps, salads, soups and much more. Chic-Fil-A has a great breakfast menu and is the only place you get biscuits and sausage gravy at a drive-through window in your pajamas in the morning. The chain has over 1,300 locations in 37 U.S. states and the District of Columbia. It is distinct among fast-food chains in that its stores are closed on Sundays...
The company's TV ads have featured cows parachuting onto a football field during a college football game, complete with "EAT MOR CHIKIN" banners, and attacking the hamburger vendor.
With the country facing challenging economic times, Chick-fil-A continues to grow, with plans to add 65 new stand-alone locations across the nation this year, creating more than 4,200 new jobs as well as providing a positive business impact in local communities. The menu at the newest restaurants include several enhancements rolled out chain-wide in 2008.
These include a new Chick-fil-A Chargrilled and Fruit Salad with Harvest Nut Granola topping, Chick-fil-A Chick-n-Strips that are 50 percent larger and are complemented by a new proprietary dipping sauce called Chick-fil-A Sauce, a Chick-fil-A Chicken Salad Sandwich served on a new premium Wheatberry bread with green leaf lettuce, and Cool Wrap selections that come in a new multi-grain flatbread.
*
> > > Here's a chef's secret: We constantly run down "fast food" restaurants. But there are actually a few where we will take a date, family or guests. Chick-fil-A's is one of those. Of course, we can't help being true chefs -- we steal their best recipes.
So -- if you want to really impress someone -- take them to Chick-fil-A's!
If you have a hot date, maybe that special you-know-who you just met on WUVING.com or somewhere, it's a great romantic setting.
But if you want to save money -- and impress them too -- here's the original recipes -- easily cooked right in your own kitchen... you can make their most popular items at home:
--Chick-Fil-A Chicken Sandwich--
3 cups peanut oil
1 egg
1 cup Milk
1 cup flour
2 1/2 Tb. powdered sugar
1/2 ts. pepper
2 teas. salt2 skinless, boneless chicken breasts, halved
4 plain hamburger buns
2 Tb. melted butter
8 dill pickle slices
Heat the peanut oil in a pressure cooker over medium heat to about 400 degrees.
In a small bowl, beat the egg and stir in the milk.
In a separate bowl, combine the flour, sugar, pepper, and salt.Dip each piece of chicken in milk until it is fully moistened.
Roll the moistened chicken in the flour mixture until completelycoated. Drop all four chicken pieces into the hot oil and close thepressure cooker.
When steam starts shooting through the pressurerelease, set the times for 3 1/2 minutes. Important: Do NOT close the steam release!
While the chicken is cooking, spread a coating of melted butteron the face of each bun.
When the chicken is done, remove it fromthe oil and drain or blot on paper towels.
Place two pickles oneach bottom bun; add a chicken breast, then the top bun. To makea deluxe chicken sandwich, simply add two tomato slices and aleaf of lettuce.
Mayonnaise or mustard also goes well on this sandwich.
--Chick-Fil-A Coleslaw--
6 cups shredded cabbage
1/4 cup sugar
1 cup shredded carrots
1/2 tsp. salt
1/4 tsp. pepper
1/4 - 1/2 cup milk
Mix & Chill 15 minutes.
Meanwhile combine:
1/2 cup mayonnaise
1/2 tsp. celery seed
2-3 drops hot sauce
3 Tbsp. dry minced onion
1/4 - 1/2 cup buttermilk
Mix well with cabbage.
Chill.
Allow flavors to blend forseveral hours before serving.
--Chick-Fil-A Chicken Nuggets--
2 Cups Chicken Breast (Boneless, Skinless, Cubed)
1 Cup Flour
1-1/2 Cups Cracker Meal
1/4 teaspoon Paprika
2 Cups Water
2 Chicken Bouillon Cubes
2-1/4 teaspoons McCormick Season-all
Place cool water in bowl, add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture.
Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours ornext day.
When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season-all and paprika in bowl.
Heat oil for deepfrying. Drain chicken.
Coat nuggets in flour, cracker mixtureand fry until golden.
Chicken will be flavorful and juicy.
--Chick-Fil-A Chicken Salad--
2 Cups Cooked Chicken Breast
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 - 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread
Boil chicken until completely cooked.
Remove from water and cool meat.You can save the chicken broth, seal and refrigerate no more than a week.After chicken is cool, cut into tiny pieces.
Place in a mixing bowl withall other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad in between grilled bread slices and serve.
Enjoy!
Chic-fil-A has a variety of chicken products such as nuggets, chicken salads and chicken sandwiches.
Chic-Fil-A is known for their famous chicken sandwich, but also has great wraps, salads, soups and much more. Chic-Fil-A has a great breakfast menu and is the only place you get biscuits and sausage gravy at a drive-through window in your pajamas in the morning. The chain has over 1,300 locations in 37 U.S. states and the District of Columbia. It is distinct among fast-food chains in that its stores are closed on Sundays...
The company's TV ads have featured cows parachuting onto a football field during a college football game, complete with "EAT MOR CHIKIN" banners, and attacking the hamburger vendor.
With the country facing challenging economic times, Chick-fil-A continues to grow, with plans to add 65 new stand-alone locations across the nation this year, creating more than 4,200 new jobs as well as providing a positive business impact in local communities. The menu at the newest restaurants include several enhancements rolled out chain-wide in 2008.
These include a new Chick-fil-A Chargrilled and Fruit Salad with Harvest Nut Granola topping, Chick-fil-A Chick-n-Strips that are 50 percent larger and are complemented by a new proprietary dipping sauce called Chick-fil-A Sauce, a Chick-fil-A Chicken Salad Sandwich served on a new premium Wheatberry bread with green leaf lettuce, and Cool Wrap selections that come in a new multi-grain flatbread.
*
> > > Here's a chef's secret: We constantly run down "fast food" restaurants. But there are actually a few where we will take a date, family or guests. Chick-fil-A's is one of those. Of course, we can't help being true chefs -- we steal their best recipes.
So -- if you want to really impress someone -- take them to Chick-fil-A's!
If you have a hot date, maybe that special you-know-who you just met on WUVING.com or somewhere, it's a great romantic setting.
But if you want to save money -- and impress them too -- here's the original recipes -- easily cooked right in your own kitchen... you can make their most popular items at home:
--Chick-Fil-A Chicken Sandwich--
3 cups peanut oil
1 egg
1 cup Milk
1 cup flour
2 1/2 Tb. powdered sugar
1/2 ts. pepper
2 teas. salt2 skinless, boneless chicken breasts, halved
4 plain hamburger buns
2 Tb. melted butter
8 dill pickle slices
Heat the peanut oil in a pressure cooker over medium heat to about 400 degrees.
In a small bowl, beat the egg and stir in the milk.
In a separate bowl, combine the flour, sugar, pepper, and salt.Dip each piece of chicken in milk until it is fully moistened.
Roll the moistened chicken in the flour mixture until completelycoated. Drop all four chicken pieces into the hot oil and close thepressure cooker.
When steam starts shooting through the pressurerelease, set the times for 3 1/2 minutes. Important: Do NOT close the steam release!
While the chicken is cooking, spread a coating of melted butteron the face of each bun.
When the chicken is done, remove it fromthe oil and drain or blot on paper towels.
Place two pickles oneach bottom bun; add a chicken breast, then the top bun. To makea deluxe chicken sandwich, simply add two tomato slices and aleaf of lettuce.
Mayonnaise or mustard also goes well on this sandwich.
--Chick-Fil-A Coleslaw--
6 cups shredded cabbage
1/4 cup sugar
1 cup shredded carrots
1/2 tsp. salt
1/4 tsp. pepper
1/4 - 1/2 cup milk
Mix & Chill 15 minutes.
Meanwhile combine:
1/2 cup mayonnaise
1/2 tsp. celery seed
2-3 drops hot sauce
3 Tbsp. dry minced onion
1/4 - 1/2 cup buttermilk
Mix well with cabbage.
Chill.
Allow flavors to blend forseveral hours before serving.
--Chick-Fil-A Chicken Nuggets--
2 Cups Chicken Breast (Boneless, Skinless, Cubed)
1 Cup Flour
1-1/2 Cups Cracker Meal
1/4 teaspoon Paprika
2 Cups Water
2 Chicken Bouillon Cubes
2-1/4 teaspoons McCormick Season-all
Place cool water in bowl, add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture.
Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours ornext day.
When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season-all and paprika in bowl.
Heat oil for deepfrying. Drain chicken.
Coat nuggets in flour, cracker mixtureand fry until golden.
Chicken will be flavorful and juicy.
--Chick-Fil-A Chicken Salad--
2 Cups Cooked Chicken Breast
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 - 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread
Boil chicken until completely cooked.
Remove from water and cool meat.You can save the chicken broth, seal and refrigerate no more than a week.After chicken is cool, cut into tiny pieces.
Place in a mixing bowl withall other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad in between grilled bread slices and serve.
Enjoy!
Thursday, July 16, 2009
Blueberry Cake
1 cup white sugar
1/2 cup shortening
1 egg
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup blueberries (washed)
Cream shortening and add sugar a bit at a time, cream well. Then add beaten egg. Add flour, salt, b.powder alternately with milk. Fold in blueberries last. Bake at 350 degrees for 35 minutes. Test with a toothpick if you want to make sure it is done.
1/2 cup shortening
1 egg
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup blueberries (washed)
Cream shortening and add sugar a bit at a time, cream well. Then add beaten egg. Add flour, salt, b.powder alternately with milk. Fold in blueberries last. Bake at 350 degrees for 35 minutes. Test with a toothpick if you want to make sure it is done.
Wednesday, July 15, 2009
Blueberries
Blueberries grow wild in Nova Scotia. Ah yes, a beautiful sweet plump bush berry. They are great to eat as they are- off the bushes (after washing of course), or in delicious recipes.
Here are a couple of those recipes.
Blueberry Nut Bread
2 eggs
1 cup white sugar
1 cup milk flour.
3 tablespoon melted butter .
3 cups all-purpose flour
1 teaspoon salt
4 teaspoon baking powder
1/4 teaspoon cinnamon
1 cup washed blueberries
1/2 cup walnuts , chopped
Cream together the sugar, butter and beat in the eggs. Sift dry ingredients and add alternately with milk, ending with flour.Add blueberries and nuts. Bake at 325 degrees for 50- 60 minutes, or until toothpick comes out clean when tested.
Here are a couple of those recipes.
Blueberry Nut Bread
2 eggs
1 cup white sugar
1 cup milk flour.
3 tablespoon melted butter .
3 cups all-purpose flour
1 teaspoon salt
4 teaspoon baking powder
1/4 teaspoon cinnamon
1 cup washed blueberries
1/2 cup walnuts , chopped
Cream together the sugar, butter and beat in the eggs. Sift dry ingredients and add alternately with milk, ending with flour.Add blueberries and nuts. Bake at 325 degrees for 50- 60 minutes, or until toothpick comes out clean when tested.
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