Extra-Crispy Fried Chicken Recipe

August 3rd, 2008 by alice Tags: Chicken, Crispy, Extra, Fried

Rinse and dry the chicken parts with paper towels.
Sprinkle the chicken parts generously with salt and pepper.
Whisk thoroughly in a medium bowl the 2 eggs, 1/2 cup milk and the 1 t. salt.
Mix together on a plate: flour, 2 t. salt and 2 t. black pepper.
Heat the shortening in a deep, heavy pot or deep-fat fryer to 350 degrees.
Toss the breast meat pieces in the flour mixture and then moisten thoroughly in the egg mixture. Lift each piece out of the egg mixture, letting the excess drip off.
Roll in the flour mixture again until completely coated. Sprinkle each piece with paprika.
Then immerse into the hot oil. Fry for about 15 minutes or until cooked “through,” turning the pieces several times.
Remove the pieces to a baking sheet lined with brown paper bag or paper towels. Hold in a warm oven.
Repeat the process with the thighs and drumsticks, frying those pieces for about 20 minutes.

Moroccan-Style Lamb Chops Recipe

August 3rd, 2008 by alice Tags: Chops, Lamb, Moroccan, Style

In a food processor, pulse the onion and garlic until minced. Melt the butter in a medium saucepan. Add the onion and garlic and cook over moderate heat until softened, about (7 minutes).
Add cinnamon, ginger and cayenne and cook, stirring, for 2 minutes. Stir in the tomato sauce and honey and simmer over low heat until the sauce thickens slightly (about 5 minutes). Season with salt and pepper.
Season the lamb chops with salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 4 of the lamb chops and cook over moderate heat, turning once, until browned and almost cooked through (about 8 minutes); keep warm. Repeat with the remaining 2 tablespoons of olive oil and 4 lamb chops.
Pour off the fat from the skillet. Addtomato sauce and bring to a simmer over medium heat. Add the lamb chops and simmer until cooked through (about 2 minutes). Transfer the lamb to plates, spoon the tomato sauce on top and garnish with the cilantro.

August 3rd, 2008 by alice Tags: Casserole, Potato, Sweet

August 3rd, 2008 by alice Tags: Blanket, Pigs, Quick

Brown meat and onions, stir in rice, salt and pepper.
Remove outer leaves from around cabbage and cut out the hard stalk from the end of the cabbage.
Put cabbage into boiling water, steam cabbage for 10 minutes or until the leaves are softened enough to peel away.
Cool and separate cabbage leaves, gently shake off moisture, and set aside.
Place just enough cabbage leaves on the bottom of your 9″ x 13″ x 2″ baking dish to cover bottom.
Peel off each cabbage leaf separately and place into middle one rounded Tbls. of the meat mixture.
Fold the two ends of the leaf inwards and roll it up into a narrow sausage shape.
Place into bottom of greased 9” x 13” x 2” baking dish.
Heat tomato soup and water until it boils.Pour over all ingredients.
Sprinkle with American or cheddar cheese. Cover with foil & bake for 1-1/2 hrs @ 350 degrees.