November 23rd, 2006 by alice
Tags: Chicken, Copycat, Fried, Kentucky, Marinade
INGREDIENTS
- 2tablespoonspotassium chloride
- 2tablespoonskosher salt
- 4tablespoonsmsg
- 1/8tablespoongarlic powder
- 1/3cup bottledchicken base
- 5cupswater
DIRECTIONS
- Mix above marinate and soak the chicken in it for 24 hours under refrigeration.
- The Original Recipe is not packaged in three different places.
- The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not.
- The way it is done in the restaurant is using dried eggs and milk in the flour along with box of breading, salt and the seasoning bag and a bag of breading flour.
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November 23rd, 2006 by alice
Tags: Face, Glow, Green, Mask
INGREDIENTS
- 1egg white
- 1tablespoonparsley flakes
- 3-5dropslavender oil
- 1-2tablespoonoats
- 2tablespoonsplain yogurt
- 1teaspoon breweryeast (optional)
- 1tablespoonbaking soda
- 2 multivitamins
- 1zinc, tablet
- assorted herbs, capsules(I used dandelion, burdock, and red clover)
DIRECTIONS
- combine all ingredients in blender and puree, adding aditional oats for a thicker texture apply mask to cleansed skin and allow to set for 8-10 minutes rinse off with warm water, and cleanse with pure soap if needed.
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November 23rd, 2006 by alice
Tags: Daddys, Favorite, Pizza
INGREDIENTS
- 1 pre-rolledpizza dough
- 1 (14 ounce)jarpizza sauce
- 2cupsmozzarella cheese or whatevercheese, shredded
-
toppings
- black olivesor hamor pepperoni
- onions
- bell peppers
- mushrooms
- broccoli
- pineapples
- bacon
- feta cheese
- bbqchickens
- ground beef
- sliced and cookedpotatoes
- chives
- sour cream
- macaroni and cheese mix(yeah i know but its amazing)
- basil
- oregano
DIRECTIONS
- place pizza dough on pizza stone.
- cover with desired amount of sauce, spices toppings then cheese.
- bake at 300 untill cheese is melted and bubbly around edges.
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November 23rd, 2006 by alice
Tags: Festive, Grannys, Pudding
INGREDIENTS
- 1lbbreadcrumbs
- 1lbsugar(DEMERARA, CASTER OR GRANULATED)
- 4ounces of blanchedsliced almonds
- 2 1/4lbsdried fruit(the original called for 8 OUNCES SULTANAS, 8 OUNCES RAISINS, 1 POUND CURRANTS 4 OUNCES MIXED PEEL, I)
- 5largeeggs or6 mediumeggs(total weight about 1 pound in shells)
- 1/2cupyour favorite liqueur(e.g 4 fluid ounces of RUM, which helps to PRESERVE the pudding BUT you can use ANY non-alcoholic flu)
- 1pinchsalt
DIRECTIONS
- Mix together all dry ingredients in a big mixing bowl.
- Beat eggs together in a separate bowl.
- Add rum or other liquid to eggs.
- Beat together.
- Pour this liquid onto the dry ingredients in the large bowl.
- Mix well together with a large spoon.
- Grease the insides of the 3 bowls- 3′2 pound bowls’.
- Divide the prepared mixture and place the 5 and a half pounds of prepared mixture into the 3 bowls.
- Take greaseproof paper (or waxed paper) and grease with oil or butter (or chosen grease) and make 3 greased, pleated, lids to place on 3 bowls (such as ovenware’Pyrex’- or similar- bowls).
- Tie the lids in place with cooking string (or elastic bands- ask at cook shops) STEAM the puddings in 3 steamers for 3 to 4 hours.
- Can be kept in the refrigerator for some days (traditionally can be matured) but can be eaten straight away.
- If it is to be reheated, the pudding can be steamed for a couple of hours.
- Traditionally served HOT, by itself, with cream or sweet white sauce (with or without the addition of brandy, rum etc).
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November 23rd, 2006 by alice
Tags: Cajeta, Caramelized, Dulce, Leche, Milk
INGREDIENTS
- 1cansweetened condensed milk
- pancakes or toast, for serving
DIRECTIONS
- Empty the sweetened condensed milk into a large microwave safe bowl.
- Microwave on medium power for two minutes and stir with a wire whisk.
- Microwave on medium power for another two minutes and stir.
- Return to the microwave for 16 to 24 minutes on medium-low power or until milk turns thick and caramel color, stirring every few minutes.
- Be careful, this will get very hot.
- Let cool and serve over pancakes, toast, etc.
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