creamed chicken for buns help
9 years ago
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9 years ago
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Need help with 'glue' for oven fried chicken...
Comments (11)Shambo, I know I'm a week late, but I got a tip...I thought it was from Lindac here...to do it exactly as she just described above...but FIRST...dry off the meat with a paper towel. If I've had the presence of mind, I usually soak the chicken (or pork) in milk (or buttermilk) and seasonings. When I'm ready to cook, I dump it all into a colander to drain. Then piece-by-piece, I pick one up, dry it off with a paper towel, then flour, egg dip, crumbs and set it on a greased rack over a cookie sheet for oven "frying." It's more labor intensive, but it keeps the coating on the chicken!! It works!...See MoreAnyone have a recipe for Turkey on Buns
Comments (6)dee1, I was just avoiding the possibility of useing a word that might cause it to be picked up. I remember the year when talking about the "willow branches with the fuzzy little bumps" caused many to be thrown off the board. It was just because of the first word of ----- willow was one of the watched for words for nasty talk. It was really quiet funny how it all happened. LOL It most likely isn't necesary. Actually I shouldn't have even mentioned it because my spelling is so bad that no body would notice! LOL...See MoreRECIPE: Perogies (Bacon Buns)
Comments (2)Here's one from a Chicago newspaper. It looks good, enjoy Lithuanian bacon buns February 23, 2005 MAKES 4 DOZEN 1 cup scalded milk 1/2 cup shortening or margarine 1/2 cup sugar 1 teaspoon salt 2 packages dry yeast, regular or rapid rise 2 eggs, well beaten 4 to 41/2 cups flour, sifted FILLING (RECIPE FOLLOWS): 1 pound lean bacon 1 medium onion, chopped 1 pound lean ham (optional) 1/2 teaspoon freshly ground pepper Topping: 1 egg yolk mixed with 2-3 tablespoons milk 1/2 teaspoon freshly ground black pepper Pour scalded milk into a large bowl. Add shortening, sugar and salt. Let mixture cool to lukewarm, 105 degrees. Stir in yeast until dissolved. Add beaten eggs and then add flour gradually, mixing until dough is workable. Turn dough onto a floured surface and knead with floured hands until smooth and elastic, about 10 minutes. Put in greased bowl, cover and let rise in a warm place until dough doubles in size, about 1 hour. While dough is rising, make the filling. Fry bacon until limp. Remove from fat and drain on paper towels. Fry chopped onions in bacon fat until tender. Remove from fat and drain. Cut bacon into small pieces and add to onion. If desired, add ham. Season with pepper. Once dough has risen once, pinch off a piece of dough, about the size of a golf ball and flatten in a rounded or rectangular shape. Place 1 teaspoon of the filling in the center of each shape, fold and seal edges. Shape between hands to form miniature hot dog bun. Place seam side down on a greased cookie sheet and let rise in a warm place until double in size, about 30 minutes. Before baking, brush buns with egg-milk mixture. Bake in a preheated 375-degree oven for 20 minutes or until golden brown Here is a link that might be useful: Lithuanian Bacon Buns recipe search...See MoreRECIPE: chicken & rice & cream of mushroom soup
Comments (5)My mother made that. It was called Chicken Continental. I have a photocopy of the original from the magazine (probably from the early 70s). It was one of my favorites, I just made it last week!. Toss chicken parts from a whole, cut up chicken in flour (it has to be chicken still on the bone, boneless doesn't work. You can use all legs/thighs to save money, I don't think all breasts works, I've tried it). Brown all sides of the chicken pieces in a heavy pan using a little oil (the recipe says to use a stick of butter, I find that ends up burning). Set aside on a plate. Dice an onion and several pieces celery (5 stalks maybe) and cook in the pan (you can adjust the onion and celery depending on your taste, my father likess more celery). Take a can of Cream of Mushroom soup or Cream of Chicken soup and wisk with enough water to match the amount of rice you are going to use (see below). Pour half into the pan with the onion and celery. Add the rice and mix (you can use varying amounts of rice, depending on how many people there are, just make sure you use the right amount of water as well). Add salt and pepper to taste. I make all this in a Le Creuset that can go in the oven. I just put the chicken on top of the rice, press it in a little and then pour the rest of the liquid over the chicken. Bake in the oven, 350, for 30 minutes or until the chicken is 160 degrees. My mother used an oven safe glass casserole. She would butter the dish and then put the rice mixture in the casserole, add the chicken and put the rest of the liquid on top. Either way, it has to be cooked covered. This dish is always a big hit. I hope this is the recipe you were looking for....See More- 9 years ago
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