February 28th, 2006 by alice
Tags: Chicken, Copycatpplebees, Fried
INGREDIENTS
- 2lbsboneless skinless chicken breasts, pounded thin
-
For the Egg Wash
- 2cupsmilk
- 2eggs
-
For the Dusting
- 1cupwhole wheat flour
- 1cupall-purpose flour
- 1teaspoongarlic granules
- 1teaspoononion powder
- 1/2teaspoonsalt
- 1 1/2teaspoonsbaking powder
- 1teaspoonpaprika
- 1teaspoonblack pepper
-
For the Batter
- 3/4cupall-purpose flour
- 1cupwhole wheat flour
- 1teaspoongarlic granules
- 1teaspoononion powder
- 1 1/2teaspoonssalt
- 1 1/2teaspoonsbaking powder
- 2teaspoonspaprika
- 1teaspoonblack pepper
- 1 1/2tablespoonsvegetable oil
- 1cupmilk
- 2eggs
- 1 1/2cupswater
-
For the Coating
- 1cupwhole wheat flour
- 1cupall-purpose flour
- 1teaspoongarlic granules
- 1teaspoononion powder
- 1/2teaspoonsalt
- 1 1/2teaspoonsbaking powder
- 1teaspoonpaprika
- 1teaspoonblack pepper
-
For the Country Gravy
- 3cupsmilk
- 1cupchicken broth
- 1/2teaspoongarlic granules
- 1/2teaspoononion powder
- 1 1/2teaspoonsblack pepper
- salt(to taste)
- 1/4cupcornstarch
- 1/3cup coldwater
DIRECTIONS
- Simmer milk and chicken broth for gravy over low heat, being careful not to scorch.
- Add garlic, onion powder, pepper and salt to gravy.
- In a small dish, stir together cold water and cornstarch.
- Stir cornstarch slurry into gravy, stirring constantly, and increase heat, cooking until gravy is thickened.
- Set gravy aside and keep warm.
- Heat 2-3 inches of oil in a deep skillet to 350F.
- Mix ingredients for dusting and coating in separate bowls.
- Stir together dry ingredients for batter in a bowl.
- Add oil, eggs, milk, and water, stirring with a whisk until mixture is smooth.
- Place a chicken breast into the dusting mixture and cover both sides.
- Then dip chicken breast in the batter and allow excess batter to drain.
- Then place battered chicken breast in the coating mixture, covering batter evenly but not too thick.
- Fry chicken at once for 6-8 minutes or until chicken reaches 165F.
- Do the same with the other breasts, but do not crowd pan.
- Drain chicken when cooked and serve hot with Country Gravy.
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February 28th, 2006 by alice
Tags: Butter, Mango
INGREDIENTS
- 1/2cuphoney
- 1/4cup softenedbutter
- 1/4cup chopped ripemangoes
DIRECTIONS
- In a medium bowl, beat the honey, butter and mango together with a wooden spoon or electric beater.
- Transfer to a small bowl and serve with bread.
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February 28th, 2006 by alice
Tags: Cake, Cheese, Coffee, Cream, Peach, Wonderful
INGREDIENTS
- 2 1/3cupsflour
- 1 1/3cupssugar
- 3/4teaspoonsalt
- 3/4cupCrisco shortening
- 2teaspoonsbaking powder
- 2eggs
- 2teaspoonsvanilla(or use 1 teaspoon almond extract)
-
FILLING
- 1 (8 ounce)packagecream cheese, softened
- 1 (14 ounce)cansweetened condensed milk
- 1/3cuplemon juice
- 1/2teaspooncinnamon(can use 1 teaspoon)
- 2 3/4cupspeaches(sliced-fresh OR canned)
-
TOPPING
- 3/4cup choppednuts
- 1/3cup lightly-packedbrown sugar
- 1teaspooncinnamon
DIRECTIONS
- Set oven to 350 degrees.
- Grease a 13 x 9-inch pan.
- In a bowl, combine flour, sugar and salt.
- Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
- Add in baking powder, eggs and vanilla to the remaining crumb mixture.
- Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
- Spread evenly into prepared pan.
- Bake for 20-25 minutes.
- For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
- Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
- Fold in peaches; spread evenly over cake.
- To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
- Bake for 30-35 minutes longer, or until set.
- Serve warm.
- Delicious!
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February 28th, 2006 by alice
Tags: Cheese, Fettucini, Garlic, Simple
INGREDIENTS
- 1lbfettuccine
- 1/2lb fresh italiancheese, you grate it(Fontinella, romano, locatella or parmesan)
- 4tablespoonsbutteror margarine
- 1cuplight cream
- 3clovesgarlic(or more)
- 1teaspoondried parsley
- salt & pepper
DIRECTIONS
- Cook the fettucini according to instructions.
- While the noodles are cooking melt the butter in a skillet and saute the garlic for 1 minute, add parsley and continue sauting for 4 additional minutes (use medium low heat you do not want to burn the butter etc).
- Add cream slowly and simmer 5 minutes.
- When the noodles are done drain well and return them to the pot.
- Pour the cream mixture over the noodles, add the cheese& toss.
- Serve piping hot.
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February 28th, 2006 by alice
Tags: Fried, Fritos, Maduros, Plantains, Platanos, Sweet
INGREDIENTS
- 1/4cupbutter
- 1tablespoonolive oil
- 3 ripeplantains, peeled and cut diagonally into 1 inch slices
- 1/2lemon, juice of
- salt
DIRECTIONS
- In a large skillet, melt the butter with the olive oil over medium heat; add the plantain slices and fry for about 4 minutes on each side, moving the slices with a spatula occasionally to prevent sticking.
- Remove the plantains from the skillet with a slotted spoon and let drain on paper towels.
- Transfer to a large, warm serving platter, sprinkle with lemon juice and salt and serve warm.
- *unripeplantains are green and hard, as they ripen they turn yellow and then get mottled with dark spots; Ripe plantains are sweet and soft and are brownish-black in color and resemble overripe bananas; To ripen a plantain, keep them in a warm place until they turn yellow, then brownish-black.
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