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Fried Chicken with Crust Recipe Coockery Show

Trim any excess fat from 4 boneless, skinless chicken breast halves. Sprinkle chicken with salt and pepper, to taste, and place in a shallow bowl. In another bowl, whisk together 1 well-beaten egg and ½ cup milk. Pour over chicken, turning pieces to coat. Let stand 5 to 10 minutes. Combine 1 cup flour, ½ teaspoon garlic powder, and ½ teaspoon paprika in a heavy duty zip-lock bag. Drop 1 chicken breast half at a time into bag; close the bag at the top and shake to coat. Pour peanut oil to a depth of 1 inch in a heavy skillet. Heat oil to 350 degrees. Add chicken and cook, uncovered, 10 to 20 minutes (depending on the thickness of the chicken), turning as needed. Drain on paper toweling. Transfer to a nice serving platter and serve immediately while hot and crispy! I usually serve these with mashed potatoes and gravy and vegetables. This time I served the Fried Chicken with Crust with Quick Tip Gravy, Hot and Saucy Baked Beans, Pepper Jack Cheesy Mac, Peanut Butter Bon Bons and iced tea. It turned out to be a great dinner! I hope you enjoy it!

Added: 1380 days ago by raj2010

Views: 43 | Comments: 0 | Not yet rated

Drinks with Ice Balls Recipe Coockery Show

Place an ice ball in an Old Fashioned glass. In a measuring cup, mix together 2 oz. bourbon whisky, 1 oz. lemon juice, 1 oz. lime juice, and 2 oz. simple syrup. (If you are not using an ice ball, also add ice chips.) Pour mixture into a cocktail shaker and shake vigorously. (If you don't have a shaker, use a mixer or blender to blend well.) Immediately pour over ice ball, and place a cocktail pick containing ½ of an orange slice and 1 stemmed maraschino cherry on top of the drink.

Added: 1381 days ago by raj2010

Views: 49 | Comments: 0 | Not yet rated

Christmas Coconut Bonbons Recipe Coockery Show

In a large mixing bowl, combine ½ cup butter and a 16 ounce box of confectioner's sugar. Stir until well blended. Mix in ½ of a 14 ounce can of sweetened condensed milk, 3 ½ ounces of flaked coconut, and 1 cup of finely chopped pecans. Form mixture into 1-inch balls and place on a shallow baking pan that is lined with waxed paper. Chill balls for ½ to 1 hour in the refrigerator. In a double boiler, melt 12 ounces of semisweet chocolate chips and 1 ounce of paraffin (if desired). Use a toothpick to dip balls in melted chocolate mixture. Place on a large pan or platter that is covered with waxed paper. Chill, until ready to serve or store. When ready to serve, place the chilled bonbons on a nice serving plate, removing any excess chocolate that has stuck to the bottom. These can be made ahead and frozen. Just thaw them for a couple of hours before serving them. You may leave theses bonbons at room temperature or keep them refrigerated. They keep well when stored in a covered container. Enjoy!!!

Added: 1381 days ago by raj2010

Views: 31 | Comments: 0 | Not yet rated

Caramel-Walnut Monkey Bread Recipe Coockery Show

In a small mixing bowl, combine 1 cup brown sugar, 1 cup chopped walnuts, and ¾ cup melted butter. Stir well, and set aside. Place 1 ½ cups white sugar and 2 ½ teaspoons ground cinnamon in a gallon-sized zip-lock bag. Close the top, holding it together with your hands and shake the bag until the mixture is well-blended. Now, open your refrigerated biscuits, and remove the biscuits from the first can. Separate the biscuits from each other, and cut each biscuit into four equal quadrants. Place the biscuit pieces all at once (or a few at a time) in the bag of sugar and cinnamon. Shake well to coat biscuit pieces. Place the biscuits evenly in a ring in a Bundt cake pan that has been sprayed with cooking oil spray. Spread one-half of the caramel-walnut mixture over this first layer of spiced biscuit pieces. Now, open the second can of biscuits, and repeat the process, ending with the remainder of the caramel-walnut sauce on top of the second layer of spiced biscuit pieces in the Bundt cake pan. Place the pan of layered spiced biscuit parts and sauce in an oven that has been heated to 350 degrees. Bake 30 minutes, or until golden brown. Immediately invert the Caramel-Walnut Monkey Bread onto a nice cake plate. (You will want to choose a plate that has a lip around the edge, so that sauce will not drip off the plate.) Serve immediately. Monkey bread is served by pulling individual pieces from the warm bread..

Added: 1381 days ago by raj2010

Views: 48 | Comments: 0 | Not yet rated

Christmastime Russian Tea Recipe Coockery Show

Squeeze 1 lemon and 1 ½ oranges and save juice. Boil rinds and meat of lemon and oranges, along with 6 whole cloves, 1 stick of cinnamon, and 1 cup of sugar in 1 pint of water for 5 minutes. Strain. Combine with 1 quart tea and reserved juices. Store in refrigerator until ready to use. When ready to use, heat to simmering point and then serve. This has always been a Christmastime favorite of my family. It's great on any wintry day! I hope you like it!

Added: 1381 days ago by raj2010

Views: 28 | Comments: 0 | Not yet rated