Your favorite Crockpot Recipes
doucanoe
16 years ago
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pkramer60
16 years agodonnar57
16 years agoRelated Discussions
RECIPE: Whats your favorite fried chicken recipe?
Comments (4)I got this from here, I think, years and years ago. It's the BEST! Leila's Crispy Buttermilk Fried Chicken Makes approximately 8 servings This wonderful fried chicken was prepared for my family by Leila - an amazing woman who worked for us and practically raised my brother and I up from pups. It is full of delicious flavor and has the kind of crispy coating that you'll never forget. It is also fried chicken, so nowadays it's something that is served for special occasions only! 3-4 pounds cut-up frying chicken 2 cups buttermilk 2 cups self-rising flour Ground black pepper, to taste Paprika, to taste Garlic powder, to taste Vegetable oil for frying Step 1 - Cut your chicken into parts and wash well. Place in a large bowl and pour buttermilk over. Allow to sit for at least an hour. Step 2 - Mix and sift together flour, black pepper, paprika and garlic powder. Step 3 - Pour enough oil in a large, cast iron skillet to fill it about an inch deep. Heat to 375 degrees. Use a thermometer to carefully regulate the temperature and prevent the oil from burning. Step 4 - Remove each piece of chicken from the buttermilk and shake to remove the excess. Dredge in the seasoned flour. Step 5 - Drop pieces in the hot oil, four at a time. Do not crowd, as this will reduce the temperature of the oil and cause the chicken to absorb more grease. I like starting with dark meat pieces first and saving the white meat for the last. Cook each piece six minutes per side. Turn when the underside is nice and brown. To ensure doneness, cut a small hole in the thickest part - the juices should run clear. Step 6 - Serve and enjoy - either hot from the pan or room temperature! Despite some of the nutritional counts of this recipe, it is practically unbeatable for bringing back the taste (and smell) of home....See MoreLOOKING for: Your favorite pot roast recipe - slow cookr or pres
Comments (3)This recipe from the Moderator of the Yahoo Pressure Cooker Group is very easy. I mix the mix envelopes and use 1/2 to 2/3 of the total as it can be a little too salty for me and I usually have less than 5 lb. of meat. Ray's 3 Envelope Pot Roast 1 5 lb. beef pot roast (or smaller to fit in your size cooker) 1 envelope ranch salad dressing mix 1 envelope Italian salad dressing mix 1 envelope brown gravy mix 1 1/2 cups water or beef broth Brown roast on all sides in a little oil. Put in pressure cooker and sprinkle mixed dry seasonings from the mixes all over the top. Add water, a little on the top and the rest down the sides. Put on cover to pot and cook under pressure for a pot roast according to your cooker's manual. Let pressure decrease naturally and safely remove the lid. Transfer beef to a platter and keep warm. Thicken juices in the pot with a cornstarch and cold water slurry. Add roast back in and heat. Serve hot with extra gravy from the pot in a bowl. Teresa...See MoreRECIPE: What is your favorite Salad dressing recipes?
Comments (7)Got all these from the cooking forum and they are favorites! Made the spinach salad from Ann for a luncheon, it was a very big hit! Vittorio's Spinach Salad from Ann T Vittorio's was a restaurant in Toronto that we use to go to years ago. Salad isn't something that I would usually order but I loved his. This is my recreation of his recipe. Salad: Washed and dried baby spinach 4 hard boiled eggs, peeled 4 or 5 cleaned mushrooms, sliced 1 can of artichoke hearts halved or quartered 3 Roma tomatoes, quartered 2 chopped green onions Kalamata olives Dressing: 1/4 teaspoon tarragon 1/2 clove of garlic 2 or 3 tablespoons wine vinegar 1/2 cup homemade mayo or Hellmans salt and pepper Place spinach in a large salad bowl. Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives. Drizzle with dressing and toss. Can be made on individual plates as well. Dressing: Soak tarragon and garlic in vinegar. Add salt to dissolve. Mix vinegar mixture into mayonnaise and adjust seasoning to taste. ------------------------------------------- Nancy's "55" Salad Dressing (wizardnm) 1 1/2 teaspoons minced garlic 1 teaspoon dry mustard 1/4 cup vinegar 1/4 cup water 2 teaspoons salt 1/2 cup sugar 1/4 teaspoon crushed red pepper 1/4 teaspoon cracked black pepper 1/2 teaspoon celery seed (optional) 1 cup vegetable oil Combine garlic, dry mustard, vinegar and water in a food processor or blender. Pulse to combine. Add salt, sugar, peppers, and celery seed (if using) With processor or blender running, SLOWLY add vegetable oil in a thin stream. After oil is added, continue to process another 3 minutes. --------------------------------------------------------- Creamy Roquefort Dressing (mqmoi) 1/2 cup mayonnaise 1 large shallot, minced 1 tablespoon Sherry wine vinegar 1 large garlic clove, minced 2 teaspoons Dijon mustard 1/3 cup crumbled Roquefort cheese 3 tablespoons whipping cream Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)...See MoreLOOKING for: What is your favorite quick dinner recipe?
Comments (23)Kim, you really should explore the world of seafood, as it is ideal for fast meal prep. The whole secret with cooking shrimp, scallops, and other shellfish is to make sure you don't overcook it. But the particular critter usually gives you a clue. Shrimp turns pink when it's done. Scallops turn opaque. Clams and oysters curl at the edges. The hard ones are calamari and abalone. But even they give you clues. To clean shrimp you need to remove the shells and the mud vein that runs down the back. This can be done before or after cooking, depending on recipes. Hint: Shrimp cooked in their shells are more flavorful. There are special tools for prepping shrimp. But a regular table fork works just as well. Stick one tine into the shell from the head end, pointing into the mud vein. Then push the shrimp onto the tine. The shell and vein will pop right off. If you look at the Nuts & Bolts thread I've posted a simple recipe for Shrimp & Sausage Carbonade that you might want to try. Finned fishes, too, can broaden your choices. Fish does not require a long cooking time in any recipe (the rule of thumb is to cook ten minutes for each inch of thickness). Virtually any cooking method---from poaching to deep fying, baking to barbecuing---can be used for fish cookery....See Moredinkans
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