Fork or chopsticks?
lucillle
11 months ago
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River lunch
Comments (30)Here are two "fried" chicken recipes that hold up well and are good cold: Taco Chicken Fingers 3 lbs. boneless Chicken breast cut in 1/2" thick, 1" by 3" strips 2 sticks REAL butter, melted 1 cup flour 1 13.5 oz. bag of white corn tortilla chips, crumbled 2 tsp. ground cumin 3 tbs. taco seasoning 1 tbs. lime pepper seasoning 1 tbs. + 1 tsp. Sugar Crush chips in chip bag until fine crumbs. (Hint - Open a small slit in the top of the bag, squeeze bag with your hands to crush chips, then roll with a rolling pin. Do not process in a food processor or blender, the crumbs are too fine.) In a large wide bowl, mix chip crumbs, cumin, taco seasoning, lime pepper and sugar until well blended. Melt butter in a wide bowl. Shake chicken pieces in flour, dip in butter then roll in chip mixture patting mixture into chicken. Place on a cookie sheet lined with ReynoldÂs no stick foil. Make sure pieces are not touching. Bake in preheated 425o oven for 45 minutes. For crispier fingers, broil 2 minutes until tops are brown. These are great with Ranch dressing fro dipping. Hot Lunch Oven Fried Chicken Ingredients: 35-40 lb. chicken pieces, skinned 3 lb. oat flour 3 lb. brown sugar 21 oz. instant oatmeal 6 tbs. onion salt 2 cups white flour Cooking oil Directions: Mix all dry ingredients together. Dip each chicken piece in oil, shake off excess. Dredge chicken in coating mix, shake off excess and place on well oiled cookie sheet. Do not let chicken pieces touch each other or juice will form during cooking and crust will be soggy. Bake chicken in a preheated 425 oven 45-50 minutes. Sorry about the large quantities on this one, I used to make this for the PTO Hot Lunch program fundraiser. We used to serve a hot lunch to the local public school once each month as a fudnraiser. The School has less than 100 students in K thru 8 so they do not have a cafeteria. I've made chicken fingers with this recipe, I just cut down the quantities and bake accordingly. The sugar in both recipes carmelizes and seems to keep the breading from getting disgustingly soggy when refrigerated....See Moremade scallops, first time :o)
Comments (20)Thanks everyone... after posting here, I went to Wal-mart (right across the street and open 24 hrs, thank goodness) and got some Benadryl. I also checked their price on scallops (just for "fun") and realized that Publix raped me on that price... Wal-mart 3 difference sized scallops and none of the bags were over 10 dollars! Of course these were probably from China... the Publix ones were from Canada. Of course I won't ever worry about that again... I can't eat those things anymore! It's no fun to itch all over at the same time, but at least the reaction wasn't more severe. Rob333, don't feel bad. Who knew this was going to happen? The only other thing I'm allergic to is salmon, which is OK since I don't love it. Guess it's crab cakes and shrimp for me from now on! Thanks for your concern everyone. I'm OK this morning (or afternoon), and finally got to sleep. Last night when it happened, I took a hot bath with oatmeal because I didn't know what was going on. I was so confused and I thought that would help the itching. I thought I got something on my skin or something! I promise I will not start a thread asking for scallop recipes! I still have half the bag left that I've got to throw away or give to someone... I even vacuum sealed the extra so they wouldn't get freezer burn!...See MoreI'll share my recipe, if you'll share yours, April 18, 2012
Comments (4)This recipe was in the food section of the Tampa Bay Times this morning. It isn't what you'd call a light dessert, but it sure sounds good if you like coconut. Coconut Poke Cake 1 (18.25 oz.) pkg. white cake mix 1 (14 oz.) can cream of coconut 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) pkg. flaked coconut, toasted 2 c. heavy whipping cream 1 tsp. vanilla 1 tsp. coconut extract 2 Tbsp. powdered sugar Prepare and bake white cake mix according the package directions for a 9x13" pan. Remove cake from oven. While cake is still hot, using a large-tined utility fork or chopstick, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still-hot cake. Cool completely. While cake is cooling, toast coconut. Place coconut in a dry skillet over medium heat. Stir occasionally and watch closely. Once it starts to brown, it will burn quickly. Remove from pan immediately or the residual heat will continue to cook (and burn) coconut. Let cool completely. Whip the cream until soft peaks form. This may take 5 minutes. Add flavorings and powdered sugar, continue until stiff paks form. Once the cake has cooled, spread whipped cream evenly over the top, then sprinkle with toasted coconut. Refrigerate immediately. NOTE: This cake gets better after refrigeration. The topping will deflate slightly, but the coconut flavor gets more intense. Still delicious two full days after it was made. Serves about 12....See MoreWhat should go within easy reach of the cooktop?
Comments (20)This might also help... Cabinet 1: 24" base, 3 drawers Cabinet 2: 30" base, 2 drawers + Warming Drawer Cabinet 3: 6" filler pullout w/3 shelves Cabinet 4: 36" cooktop base, 3 drawers Cabinet 5: 6" filler pullout w/3 shelves Cabinet 6: 31" base, 1 drawer + Microwave Drawer Cabinet 7: 36" corner sink base w/15-3/4" square sink Cabinet 8: 24" base, 4 drawers Cabinet 9: 27" base, 1 drawer + 2 roll out shelves (2 doors) Cabinet 10: 18"W x 15"D x 36"H upper, 4 shelves Cabinet 11: 21"W x 12"D x 30"H upper, 3 shelves Cabinet 12: 18"W x 15"D x 36"H upper, 4 shelves Cabinet 13: 18"W x 15"D x 36"H upper, 4 shelves Cabinet 14: 21"W x 12"D x 30"H upper, 3 shelves Cabinet 15: 18"W x 15"D x 36"H upper, 4 shelves Cabinet 16: 36"W x 24"D over-the-refrigerator cabinet Cabinet 17: 33" base, 3 drawers Cabinet 18: 18" Trash Pullout + 1 drawer (2 bins) Cabinet 19: 36" sink base w/35-1/2" sink Cabinet 20: 24" DW Cabinet 21: 27" base, 3 drawers Cabinet 22: 31.5" double-oven cabinet, 1 drawer + cabinet above w/dividers for tray storage & 1 shelf Cabinet 23: 23"W x 12"D x 36"H upper cabinet, 4 shelves Cabinet 24: 23"W x 12"D x 36"H upper cabinet, 4 shelves...See Morecarolb_w_fl_coastal_9b
11 months agolast modified: 11 months agolucillle thanked carolb_w_fl_coastal_9blucillle
11 months agolast modified: 11 months agolucillle
11 months agocarolb_w_fl_coastal_9b
11 months agolast modified: 11 months agolucillle thanked carolb_w_fl_coastal_9bToronto Veterinarian
11 months agolucillle
11 months agolast modified: 11 months agocarolb_w_fl_coastal_9b
11 months agolast modified: 11 months agolucillle thanked carolb_w_fl_coastal_9b
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