1/2 pound chopped pecans
1/2 pound chopped walnuts
2-3 tbsp. ground cinnamon
1 pound package of phyllo dough
1-1/2 cup butter, melted
2-1/2 cups of honey
1 C. vanilla
1 C. Grated lemon zest
This vintage recipe is straight out my grandmother’s recipe box.It’s a amusing twist on marshmallow fruit salad, but it’s miles even more amusing because of the truth it’s miles frozen!It’s best for events or as a fresh facet dish withinside the summer. Frozen fruit salad can be a light dessert.This recipe is continually a staple on my family’s vacation.My Aunt Jenny normally makes them now and they’re each Easter, Thanksgiving and Christmas.8 ounces soft cream cheese
2 cups whipping cream, plus more for serving
1 liter strawberries cut into cubes
2 bananas, chopped & diced
20 ounces crushed pineapple, drain
Without wheat, and whether you are “gluten-free” or not, it will always be beneficial to have less wheat in your dishes, less starch than traditional pasta, low glycemic index, and plenty of vegetable protein (twice as compared to classic pasta).
Don’t let the simplicity of this delicious recipe for fried fish fool you: The fillet is fried perfectly on the inside, with a beautiful golden crust. Haddock and cod are excellent choices for our fried fish recipe, but tilapia, pollock, catfish, bass, trout or perch will also make a lovely meal. Ready in 30 minutes, this is the perfect meal for a busy night of the week or as a weekend brunch along with a salad and some sauces, like classic tartar, remolled Louisiana, or chipotle mayonnaise.
The trick to perfecting the fried fish is in the oil, the temperature used to cook it, and the paint used on the fish. Use an oil with a high smoke point, such as canola, corn, safflower, peanut, avocado, or grape seed oil – avoid olive oil or butter, as they will burn at the temperatures required for frying. Don’t skip the flour coating, as it provides a delicious crunchy texture, keeps the fish from absorbing too much oil, and also keeps the fish fillets in one piece. For best results, use a heavy-bottomed skillet to distribute the heat evenly.
Since fish is a smoother protein, if your slices are particularly thin, watch the skillet closely when frying it. For batch frying, add more oil as needed and raise the temperature before adding more fillets. Before starting, gently dry the fish fillets with a paper towel.
1/2 cup all-purpose flour
1/4 teaspoon paprika
Salt, to taste
Pepper to taste
1 pound of fillet fish (such as haddock, tilapia, or cod)
2 cups vegetable oil for frying
Lemon wedges, tartar sauce, or remolide, optional
I think the only time I ate caramel corn (before that) was from the huge popcorn jars that people give as Christmas gifts. Did you know, with the cheese flavor section, the butter section, and the caramel corn section? I’m sure I’ve eaten it other times at carnivals and fairs, but it’s definitely not something I find myself eating often. It’s also not something that I thought of making at home.
1 cup chopped popcorn beans
2 cups unsalted butter 2 sticks
Half a cup of light corn syrup
2 cups light brown sugar
1 tsp. Kosher salt
½ tsp Baking soda
1½ tsp vanilla ext
Preheat Oven to 250 degrees F ,baking sheets on line 2 with parchment paper; Sit apart .
Place popcorn in 2-3 extra large bowls. (You will need enough space to toss the caramel popcorn.)
To prepare the caramel, melt the butter over medium heat in a 2-liter saucepan. Once dissolved, add corn syrup, brown sugar, and salt. Raise the heat to medium-high and bring the mixture to a boil, with constant stirring.
Once the mixture has reached a boil, let it boil for an additional 5 minutes without stirring. Removing from heat also adding baking soda & vanilla. (The mox will burst a little.)
Divide the caramel sauce evenly between the popcorn and stir to coat well using a rubber spoon, salad tongs, or tablespoons.
Spreading popcorn equally on prepared baking Sheet. The lumps are fine and will spread out while baking.
Bake for 40-50 minutes, turning and redistributing the caramel sauce every 10 minutes. Test a chilled popcorn after 40 minutes. It should be crunchy, and if not crunchy, return the pans to the oven for an additional ten minutes of baking. 8. Remove the baking sheets to a wire rack and allow the popcorn to cool completely before packing. Store in airtight containers.
Enjoy !
The first two times I followed this recipe, the chicken tasted a little too greasy for us. I decided to give it one last try and substituted 1/2 cup butter for the oil. I also add a little milk to the beaten egg. It turned out delicious this time. We’ll definitely make it again!
My family loves this recipe. I make it with chicken drumsticks instead of thighs and the only change I make is spraying the pan with Pam instead of oil. We’ve tried this recipe several times and they are ALWAYS cooked in the allowted time and are ALWAYS moist and yummy. We even fight over the leftovers.
Easy, no-fuss fried chicken. The first batch I made was delicious and the family raved about it. I used baggies for the breading for easy cleanup. I also let the breading “rest” for fifteen minutes before putting the chicken in the oven, so the coating stayed on well and turned out nice and crisp. Will definitely make this again!
This recipe was really easy, and very good considering it was baked. I had too much chicken to put in one pan so I decided to do a little test and pan fry the rest of it the traditional way. The oven fried was better overall; it required less “work” because you only had to flip it once and didn’t have to “watch” it and oil didn’t pop out and burn me (as usual). I think the key to keeping the coating on is making sure you pat dry the chicken first, coat well with the flour, shaking off the excess, quickly drudging it though the egg, which I added about 4 tablespoons of standard hot sauce to my egg mixture just to give it a little kick, and then really roll it around in the bread crumbs to get a nice even coat. I added lemmon pepper seasoning after the chicken was in the pan right before it went into the oven and it really was delish. Will do this again for sure!
A nice recipe for “Fried” Chicken, it was crisp, delecious, great flavor, and the only thing I changed was using Pam instead of the half cup of olive oil. You don’t need a lot of it, just a light spray. Will definitely be making this again.
I find this easy – use a large freezer bag for the flour (and salt and pepper), shake and remove the floured chicken and re-use same bag for the bread crumb coating (why use two bags?). I also left the coated chicken in the fridge for a while before placing into the glass roasting pan with the oil already heated. The finished coating is similar in texture to original recipe KFC, which is to my liking (chewy-crispy) but can easily be made more crispy by cranking the heat up for the last 5 min or so.
My grandma used to make us boneless chicken breast “patties” to take on vacation– we ate then cold out of the cooler or hot when we got there. It would take her all day to pound, bread and fry this juicy familiar family favorite. I have not had chicken like that since she passed away… that is, until now! This chicken tasted very very similar to hers, with half the work. I used boneless, skinnless chicken thighs (b/c that is what I had), and only about 1/2 cup oil. My only advice is that you don’t overcrowd the pan- maybe that is why some people’s took forever. The chicken has to have space between the pieces for oil and air to move or they will turn soggy. I had my pan too full and realized it in time to separate into two before any problems arose. Overall, great, easy, tasty and not greasy, if you go easy on the oil and blot on towels afterward. Loved it!!! Thanks. Grandma lives on!
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it’s gone.
Great recipe, thank you. One word of advice on the container you put it in, an 11 x 7 is no where near large enough. I ended up leaving out the lettuce, not that any one cared!
I make a recipe very similar to this. I do not use lettuce (as it tends to wilt as it sits out) and I don’t use green pepper. Even though I love green pepper, I don’t feel it belongs in this recipe (just my opinion).
I’m a big fan of taco dip, so I LOVED this recipe. I’ve made it many times and everyone always loves it. I think it’s way better without meat in it. I find that I can’t have it in the refrigerator, because if I do I’ll eat it for breakfast, lunch and dinner.
2 avocado, NS as to Florida or Californias avocados – peeled, pitted and diced
1 ½ tablespoons fresh lime juice
¼ cup chopped fresh cilantro
¼ cup salsa
garlic salt to taste
ground black pepper to taste
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
4 plum tomato (blank)s roma (plum) tomatoes, diced
1 bunch green onions, finely chopped
1 (16 ounce) can refried beans
2 cups shredded Mexican-style cheese blend
1 (2.25 ounce) can black olives – drained and finely chopped
⅓ cup lime juice
¼ cup pineapple juice (no sugar added)
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoon EACH: ground cumin AND chili powder (or more to taste)
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (or more to taste)
1 teaspoon salt and ½ teaspoon black pepper
¼ cup chopped cilantro
Fajitas:
1 ½ – 2 pounds skirt or flank steak
1 tablespoon oil (high heat)
2 medium white onions, sliced
1 large poblano, ribs and seeds removed then sliced
2-3 bell peppers (any color you please!)
Optional:
guacamole,salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro lime rice, sautéed corn, tomatoes, lettuce, shredded, cheese, etc.
