CHICKEN
2 cups Cap'n Crunch cereal
1 1/2 cups corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1-oz tenders
vegetable oil (for frying)
Directions
Coarsely grind or crush the two cereals and set aside.
Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper.
Set aside.
Dip the chicken pieces in the seasoned flour.
Move around to coat well, then shake off the excess flour.
Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325.
Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
Honey Mustard Sauce
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/2 cup honey
Directions
Combine all ingredients in a bowl and mix well.
Cover and refrigerate for at least two hours; overnight is even better.
**I actually bake the chicken tenders by placing a cookie cooling rack in a cookie sheet. Preheat the oven to 400 and cook for 15-20 minutes. This gets the tenders crispy all the way around without needing to fry them.
Tuesday, June 24, 2008
Thursday, June 19, 2008
"Fried" Ice Cream
3 cups crushed cornflakes
1 1/3 cup coconut
1/2 cup chopped nuts
1 1/2 tsp cinnamon
3/4 cup butter
3/4 cup cinnamon
Half gallon vanilla ice cream
Soften ice cream and press into 9x13 pan. Melt butter in saucepan, add brown sugar. Simmer for 1 minute. Remove from heat, add everything else and pour on top of ice cream. Put back into freezer so that it can set up. You can serve this with caramel or chocolate sauce but it's not necessary.
1 1/3 cup coconut
1/2 cup chopped nuts
1 1/2 tsp cinnamon
3/4 cup butter
3/4 cup cinnamon
Half gallon vanilla ice cream
Soften ice cream and press into 9x13 pan. Melt butter in saucepan, add brown sugar. Simmer for 1 minute. Remove from heat, add everything else and pour on top of ice cream. Put back into freezer so that it can set up. You can serve this with caramel or chocolate sauce but it's not necessary.
Friday, May 30, 2008
Oriental Chicken Tenders
2 1/2 lbs chicken tenders
Shake chicken in flour
Dip in a beated egg
Roll in panko bread crumbs
Fry in a little hot oil to form a light batter coating. Shake each side with a little garlic salt as you fry.
Place chicken tenders on a cooling rack stacked in a cookie sheet. Bake at 350 for 10 minutes on each side.
Sauce
3/4 cup sugar
1/2 cup red wine vinegar
1/4 cup pineapple juice
3 Tbsp ketchup
1 Tbsp soy sauce
1/2 tsp. salt
Mix and heat
Pour sauce over chicken tenders and serve
Shake chicken in flour
Dip in a beated egg
Roll in panko bread crumbs
Fry in a little hot oil to form a light batter coating. Shake each side with a little garlic salt as you fry.
Place chicken tenders on a cooling rack stacked in a cookie sheet. Bake at 350 for 10 minutes on each side.
Sauce
3/4 cup sugar
1/2 cup red wine vinegar
1/4 cup pineapple juice
3 Tbsp ketchup
1 Tbsp soy sauce
1/2 tsp. salt
Mix and heat
Pour sauce over chicken tenders and serve
Saturday, May 17, 2008
Baked Chicken Breasts
RecipeZaar #45246
4 boneless skinless chicken breast
8 slices swiss cheese
1 (10 1/2 ounce) can cream of chicken soup, undiluted
1/4 cup apple juice
1 cup herb seasoned stuffing mix, crushed
1/4 cup margarine, melted
Directions
1. Prepare a 13x9-inch baking dish with non-stick spray and arrange breasts in dish.
2. Top with cheese slices.
3. Mix soup and apple juice together till well combined.
4. Spoon evenly over chicken breasts.
5. Sprinkle stuffing mix over soup.
6. Drizzle butter over crumbs.
7. Bake at 350° for 50 minutes to an hour, or till chicken is tender.
4 boneless skinless chicken breast
8 slices swiss cheese
1 (10 1/2 ounce) can cream of chicken soup, undiluted
1/4 cup apple juice
1 cup herb seasoned stuffing mix, crushed
1/4 cup margarine, melted
Directions
1. Prepare a 13x9-inch baking dish with non-stick spray and arrange breasts in dish.
2. Top with cheese slices.
3. Mix soup and apple juice together till well combined.
4. Spoon evenly over chicken breasts.
5. Sprinkle stuffing mix over soup.
6. Drizzle butter over crumbs.
7. Bake at 350° for 50 minutes to an hour, or till chicken is tender.
Baked Ziti
RecipeZaar #22176
1 lb lean ground beef
1 cup onion, chopped
2 cloves garlic, minced
1 (32 ounce) jar meatless sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 ounce) package ziti pasta, cooked and drained
2 (8 ounce) cups shredded mozzarella cheese
1 cup grated parmesan cheese
Directions
1. Preheat oven to 350 degrees F.
2. In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently.
3. Stir in spaghetti sauce, chicken broth, and oregano.
4. Reduce heat and simmer for 10 minutes.
5. Stir 1 cup of the sauce into the cooked ziti noodles.
6. Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.
7. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
8. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
9. Cover and bake 20 minutes.
10. Sprinkle with remaining mozzarella and Parmesan cheese.
11. Return to oven and bake uncovered for 10 minutes or until heated through.
1 lb lean ground beef
1 cup onion, chopped
2 cloves garlic, minced
1 (32 ounce) jar meatless sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 ounce) package ziti pasta, cooked and drained
2 (8 ounce) cups shredded mozzarella cheese
1 cup grated parmesan cheese
Directions
1. Preheat oven to 350 degrees F.
2. In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently.
3. Stir in spaghetti sauce, chicken broth, and oregano.
4. Reduce heat and simmer for 10 minutes.
5. Stir 1 cup of the sauce into the cooked ziti noodles.
6. Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.
7. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
8. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
9. Cover and bake 20 minutes.
10. Sprinkle with remaining mozzarella and Parmesan cheese.
11. Return to oven and bake uncovered for 10 minutes or until heated through.
Cheddar Garlic Chicken Breasts
RecipeZaar #82102
1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt (or to taste, or use white salt)
1/2 cup seasoned dry bread crumb (can use 3/4 cup)
1/2 cup finely grated cheddar cheese
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breast
grated cheddar cheese or mozzarella cheese (optional, use any amount desired)
Directions
1. Set oven to 350°F.
2. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
3. In a bowl, combine melted butter with fresh minced garlic, garlic powder and salt.
4. In another bowl, combine breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese and coarse ground black pepper.
5. Dip chicken in butter mixture; then in crumb mixture.
6. Place in prepared pan and bake uncovered for 30-35 minutes or until juices run clear, or you may bake covered for 15 minutes and uncover for the remainder of the cooking time, baking uncovered will create a crispier crust.
**NOTE** for moist tender breasts cooking time should take no more than at the most 35 minutes unless they are very large then you might have to add on a couple extra minutes).
7. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional).
1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt (or to taste, or use white salt)
1/2 cup seasoned dry bread crumb (can use 3/4 cup)
1/2 cup finely grated cheddar cheese
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breast
grated cheddar cheese or mozzarella cheese (optional, use any amount desired)
Directions
1. Set oven to 350°F.
2. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
3. In a bowl, combine melted butter with fresh minced garlic, garlic powder and salt.
4. In another bowl, combine breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese and coarse ground black pepper.
5. Dip chicken in butter mixture; then in crumb mixture.
6. Place in prepared pan and bake uncovered for 30-35 minutes or until juices run clear, or you may bake covered for 15 minutes and uncover for the remainder of the cooking time, baking uncovered will create a crispier crust.
**NOTE** for moist tender breasts cooking time should take no more than at the most 35 minutes unless they are very large then you might have to add on a couple extra minutes).
7. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional).
Funky Chicken with Sesame Noodles
RecipeZaar #76930
SESAME NOODLES
1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
1/3 cup sugar
3 scallion, thinly sliced
1/4 cup sesame seed (or more)
FUNKY CHICKEN
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 garlic clove, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breast
sesame oil, for sauteeing
Directions
1. First make the sesame noodes: Cook the spaghetti according to package directions.
2. Drain (I also rinse).
3. In a jar, add the soy sauce, sesame oil and the sugar.
4. Shake until well blended and the sugar has dissolved.
5. Pour this over the pasta.
6. Toss with scallions and sprinkle with the sesame seeds.
7. Set aside while you marinate and then cook the chicken.
8. Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
9. Make sure the sugar has pretty much dissolved.
10. Add the chicken, making sure it's all coated with the sauce.
11. Cover and stick in the fridge for 2-3 hours.
12. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
13. Heat the sesame oil in a large non-stick pan.
14. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
15. Remove the chicken from the pan and let cool slightly.
16. Slice the chicken diagonally into thin strips.
17. Serve the chicken over the sesame noodles.
SESAME NOODLES
1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
1/3 cup sugar
3 scallion, thinly sliced
1/4 cup sesame seed (or more)
FUNKY CHICKEN
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 garlic clove, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breast
sesame oil, for sauteeing
Directions
1. First make the sesame noodes: Cook the spaghetti according to package directions.
2. Drain (I also rinse).
3. In a jar, add the soy sauce, sesame oil and the sugar.
4. Shake until well blended and the sugar has dissolved.
5. Pour this over the pasta.
6. Toss with scallions and sprinkle with the sesame seeds.
7. Set aside while you marinate and then cook the chicken.
8. Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
9. Make sure the sugar has pretty much dissolved.
10. Add the chicken, making sure it's all coated with the sauce.
11. Cover and stick in the fridge for 2-3 hours.
12. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
13. Heat the sesame oil in a large non-stick pan.
14. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
15. Remove the chicken from the pan and let cool slightly.
16. Slice the chicken diagonally into thin strips.
17. Serve the chicken over the sesame noodles.
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