Posted by Trish | Under Dinner, Poultry
Thursday Dec 24, 2009
Submitted by Whim
Serves 2
| 2 c. Captain Crunch cereal |
|
2 c. corn flakes |
| 1 egg |
|
1 c. milk |
| 1 c. all-purpose flour |
|
1 tsp onion powder |
| 1 tsp garlic powder |
|
½ tsp black pepper |
| 2 lbs chicken breast cut into 1 oz. cube |
|
Vegetable oil for frying |
1. Coarsely grind or crush the two cereals & set aside. Beat the egg with milk & set aside.
2. Stir together the flour, onion & garlic powders & black pepper.
3. Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
4. Either use a deep fryer to fry or pan fry the tenders on low until they are done. Be careful not to turn the temperature up too high or the cereal will start to caramelize.
Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level. Don’t use olive oil for the frying; they don’t taste right.
Posted by Trish | Under Cookies, Dessert
Wednesday Dec 23, 2009
Submitted by Happy13
| ½ c. shortening |
|
6 tsp water |
| ½ c. sugar |
|
½ c. unsulphered molasses |
| 1 egg yolk |
|
2 c. flour |
| 1 tsp ginger |
|
1 tsp cinnamon |
| 1 tsp cloves (scant) |
|
1 tsp finely ground black pepper |
| ½ tsp nutmeg |
|
½ tsp baking powder |
| ½ tsp baking soda |
|
½ tsp salt |
| 2 dashes cayenne pepper |
|
|
1. Cream the shortening, water & sugar together until light & fluffy. Add the molasses & egg yolk & mix until well blended.
2. In a separate bowl, whisk together all the dry ingredients. Gradually add the dry ingredients to the wet mixture. If using a stand mixer, use stir. The dough will be sticky. DO NOT ADD MORE FLOUR REGARDLESS OF HOW TEMPTED YOU MAY BE!!! Too much flour will make the cookies tough. Form into 2 flat disks & put in the freezer for at least an hour or more.
3. Preheat oven to 350°F.
4. When the dough is cold enough to handle, roll it to about ¼” thick between 2 pieces of wax paper (the wax paper keeps you from having to use more flour). I roll mine a little thinner because I like a little crispness on the edges. Gently press together the scraps into another disk & put back in the freezer until ready for use. Bake for 8-10 minutes on parchment lined cookie sheets. Cool on pan for about 5 minutes before transferring to a cooling rack. Cool completely before decorating.
Chef’s Note: I use shortening instead of butter or margarine because shortening is flavorless and doesn’t impact the spices. I think butter is best served in sugar cookies. If you decide to substitute butter or margarine for the shortening, omit the water from the recipe.
Posted by Trish | Under Food Art
Friday Jul 24, 2009
Via abhi_flick's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
Posted by Trish | Under Lunch, Soups
Tuesday Feb 3, 2009
Submitted by randilicious
Serves a lot
| 1 large onion, finely chopped |
|
4 cloves garlic, minced |
| 1 green bell pepper, finely chopped |
|
1 jalapeno pepper |
| 2 tbsp tomato paste |
|
2 tbsp butter, cut into pieces |
| ¼ c. all-purpose flour |
|
1 tbsp dried oregano, crushed |
| 1 tsp ground cumin |
|
2 tsp crushed red pepper |
| ½ c. chili powder |
|
14.5 oz. diced tomatoes with liquid (1 can)
|
| 1 lb lean ground turkey |
|
15.25 oz. kidney beans, drained and rinsed (1 can)
|
| 2 tbsp Jack Daniels whiskey |
|
salt & ground black pepper to taste |
1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.
Posted by Trish | Under Dinner, Poultry
Friday Nov 28, 2008
Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!
Provided by Sandra Lee
Serves 6
| 2 tbsp vegetable oil |
|
1½ c. red onion, chopped |
| 4 oz. green chiles, diced (1 can) |
|
10 oz. tomatoes & green chiles, diced (1 can) |
| 3 c. leftover turkey, shredded |
|
16 oz. chunky salsa (1 jar) |
| salt & black pepper |
|
5 c. tortilla chips, crushed |
| 1½ c. shredded Mexican 4-cheese blend |
|
¼ c. cilantro leaves, chopped |
| ¼ c. sour cream |
|
|
1. Preheat oven to 400°F.
2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.
