recipe: buffalo chicken ring
I love all things made with Frank’s Red Hot (or any hot sauce, really. But especially Frank’s Red Hot) I also love cheese. And crescent rolls. And ranch dressing. So this recipe? Is basically my dream come true. First, you make a funky circle-type thing with the crescent rolls. Then chop some celery. Then mix some cream cheese with half a packet of ranch dressing mix (more if you’d like, but half is probably plenty) Next is the chicken. And then: HOT SAUCE. Mix it all together: the cream cheese mixture, the chicken, the celery, and the hot sauce. Now comes the art portion of our project. Then slowly go around the circle, wrapping the chicken mixture in the dough. (It doesn’t have to look this pretty. Bake it for 15-20 minutes at 375 degrees or until the crescent rolls are starting to brown. Now here is where I caution you: LET IT SIT FOR A LITTLE WHILE AND COOL BEFORE MOVING IT. Serve the chicken ring with ranch and hot sauce for dipping.
Caribbean Chicken and Noodle Bake - Recipe for Chicken and Noodle Bake
15Aug2011 Chicken and Noodle Bake Ingredients 1 onion, chopped1 clove garlic, crushed6 chicken legs1 can cream of mushroom soup1 tbsp chopped parleycup grated cheese1/2 1lb noodles2 tbps margarine1/4 tsp pepper1 cup milk How to make Chicken and Noodle Bake: Season chicken in a bowl, adding salt, pepper, and garlic. Allow to marinate for 3-4 hours. Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking. Never miss a recipe! Tagged with: Chicken and Noodle Bake Recipe <A HREF="
Homemade Baked Mozzarella Sticks
Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Here is a recipe I love, and your family will too. Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:
Coconut Crusted Chicken Tenders & Can You Stay for Dinner?
I am over the moon with coconut. Head over heels, batting my eyelashes, can’t get enough, wish it would call me more often, think the sun rises and sets by…coconut. So, as you might imagine, toasted coconut takes my love to the tenth power, multiplied by infinity. Alarming levels of love and dependency are reached. The normally tender, chewy flakes become a bit crunchy…crumbly even. The sweetness turns richer, nuttier. Enter coconut crusted chicken tenders. There’s loveliness about traditional chicken tenders, chicken fingers, whatever you fondly call moist strips of chicken fried golden and crisp-crumbed. I’m so pleased with how well these turned out. Fellow coconut lovers, you’re welcome. Coconut Crusted Chicken Tenders I began with chicken breasts, and sliced them into long, one inch thick strips. I let them relax in a bath filled with two lightly beaten eggs. Then I tossed them in a pile of panko breadcrumbs mixed with sweetened, shredded coconut, a generous pinch of salt, and pepper.
Inside Sandwich Recipe
First things first, the CellarVie Wines team cannot lay claim to being responsible for the making of the ‘Ultimate Sandwich’. This remarkable feat of culinary engineering, complete with the beautiful pictures displayed below, arrived in our inbox courtesy of an anonymous email chain on Tuesday afternoon. Jamie Oliver would undoubtedly and perhaps quite correctly, not endorse this as a healthy meal, and it certainly isn't for the faint-hearted but we thought it was a bit of fun nonetheless. So feast your eyes on the ‘Ultimate sandwich’… Ingredients (a guideline) 1 hard crusted Italian bread 3 rib eye steaks 500g mushrooms 1 onion 8 rashers of unsmoked back bacon Swiss Cheese slices Worchester Sauce, Dijon Mustard, horseradish or condiments of your choosing. Salt and pepper to season. Method [See images below] Line up the ingredients and brace yourself for something very special indeed. Hollow out the hard-crusted Italian bread. Rare cook the steaks [they will continue to cook whilst in the sandwich].
Sweet Soy Glazed Chicken and Onions
I can’t remember where I found the recipe, but it is fantastic and so simple! The entire dish comes together in 45 minutes or less and everybody will be happy with their dinner! The chicken is tossed in a lightly sweet sauce of soy sauce, cider vinegar, sugar, garlic, and ginger and cooked together with onions that caramelize with the sugar and heat. This chicken tastes a lot more complicated than it is! Kramer thought it was absolutely delicious, and clean up was a cinch because there were only two cooking vessels involved – what more could a girl want? Your ingredients. Slice your chicken into bite-sized pieces and thinly slice your onions. In a medium sauce pan, whisk together the cornstarch and water together until completely smooth. Add in the soy sauce, sugar, cider vinegar, garlic powder, ground ginger, and black pepper. Pour the sauce over the chicken and onions. Serve with rice, noodles, or steamed vegetables and enjoy! Sweet Soy Glazed Chicken and Onions Cook time: Total time:
broccoli parmesan fritters
Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead. Broccoli Parmesan Fritters There’s a lot of broccoli and very little pancake in this fritter.
Scalloped Hasselback Potatoes
“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description
