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Wednesday, August 28, 2019

McCormick Ground... CAYENNE PEPPER



POPEYE'S CHICKEN SANDWICH COPYCAT RECIPE


POPEYE'S CHICKEN SANDWICH COPYCAT RECIPE

INGREDIENTS
1
chicken, with skin cut up (Popeye's uses Tyson brand)
1
teaspoon white pepper
1
tablespoon cayenne pepper
1
tablespoon salt
1
tablespoon Tabasco sauce
6
cups vegetable oil
2⁄3
cup all-purpose flour, sifted
2
teaspoons paprika
3
eggs
1⁄2
cup milk
DIRECTIONS
Mix all ingredients except the oil, flour, paprika, and eggs & milk, marinate overnight in an airtight container.
In a large bowl, combine flour, salt, peppers, and paprika.
Break the eggs into a separate bowl and beat until blended slowly adding the milk AND HOT SAUCE.
Dip each piece of chicken into the egg and milk mixture, then coat generously with the flour.
Once the chicken is coated, place on a rack to allow the pieces to dry, 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
To fry, heat oil in dutch oven or deep fryer to medium. Place the chicken pieces in the oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
When the pieces finish cooking, they should be removed and placed on a paper towel to allow grease to drain.

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Monday, August 26, 2019

Yardley London Scented Talc

Stuff Bell Peppers



Ingredients

5 bell peppers , large about 12cm/4.5" tall (Note 1)
1 tbsp olive oil
1 onion , chopped (brown, white, yellow)
3 garlic cloves , minced
350g/ 12 oz ground beef (mince), lean
1/4 cup tomato paste
1 1/4 cups (315 ml) chicken broth/stock , low sodium
1/2 cup white rice , long or medium grain, raw (Note 2)
1 cup corn kernels (Note 3)
1 cup green onions , finely sliced (or red onion)
1 1/2 cups (150g) mozzarella , shredded
1/2 cup (125 ml) water

Mexican Spices:

1/2 tsp cayenne pepper
1 tbsp dried oregano
2 tsp cumin

2 tsp coriander
1.5 tsp onion powder
3/4 tsp salt

For serving (optional):

Guacamole (Note 5 Quick Guac)
Sour Cream
1 tbsp fresh coriander/cilantro , finely chopped
Instructions
Preheat oven to 350F.

Hollow Peppers:

Using a small knife, cut around the top of the bell peppers at downwards 45 degree angle. Remove top, empty seeds. If capsicum bottoms aren't quite level, cut so they'll sit flat. (Be careful to cut off as little as possible so you don'' accidentally cut a hole in the bottom.)
Place peppers in a baking dish that will fit them snugly

Filling:

Heat oil in a large skillet over high heat,
Add onion and garlic, cook for 2 minutes.
Add beef and cook, breaking it up as you go, until it's all changed from pink to brown.
Add Spices, stir through. Then add Tomato paste and cook for 1 minute.
Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low.
Cook for 13 - 15 minutes until rice is JUST cooked - mixture should be fairly loose still at this stage, not thick and stodgy (see video).
Stir in green onion.

Fill & Bake:

Spoon half the filling into the prepared capsicums.
Top with half the cheese, then fill to top with remaining beef rice.
Place capsicum lids back on, pour 1/2 cup water into the pan.
Cover tightly with foil, bake 45 minutes.
Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.

Wednesday, August 21, 2019

Zapp's Spicy Potato Chips


New Orleans Style Fired Chicken Gizzard Po-Boy Sandwich



If you like gizzards, these are tender and delicious.1 pound chicken gizzards salt and pepper to taste

Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours.

Po Boy Sandwich
1 loaf France bread
Tomatoes
Pickles
Red onions
slaw mix
Mayonnaise
Mustard
Garlic
Cooked Chopped Egg
Tomato Juice
Black Pepper and salt

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Sunday, August 18, 2019

BIG MUFFINS PAN


GIANT MUFFIN


Blueberry Muffin And Peanut Butter Muffin




Blueberry Muffins

1/2 Sugar 1/2 cup butter softened 2 large eggs 2 tablespoons vegetable oil 1 cup sour cream 1/2 cup milk tablespoon grated lemon zest 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 2 cups fresh blueberries Directions Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth. Whisk flour, baking powder, baking soda, and salt in a small bowl. Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined. Spoon batter into prepared muffin cups. Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.


Peanut Butter Muffin

 Ingredients 1/2 c. sugar 2 Tbsp butter room temperature 2 eggs 1/2 c. peanut butter 1 c. milk 2 c. all-purpose flour 1 Tbsp baking powder 1/2 tsp salt 1/2 c. peanut butter chips Instructions In a large bowl cream together the sugar, butter and eggs. Add peanut butter and milk and mix until combined. In another bowl sift together flour, baking powder, and salt. Mix into wet mixture until just combined. Stir in peanut butter chips. Divide evenly into muffin tin lined with muffin cups or greased. Fill each cup 2/3's full. Bake at 400 degrees for 15-17 minutes or until they test done.


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Monday, August 12, 2019

Gibson Elite Casa Estebana...



Creole Etouffée



Feel free to make this tasty étouffée with TURKEY SAUSAGE CHICKEN imitation CRAB instead of SEAFOOD. This Creole étouffée is made with a tomato base.
Ingredients
COOK TOGETHER COOK FOR 5 MINS ON MED HEAT
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1/2 cup celery (chopped)
2 cloves garlic (minced)  salt (or to taste)
ADD
1/2 to 1 teaspoon cayenne pepper (to taste)
1/2 teaspoon black pepper
1/4 teaspoon dried leaf thyme
ADD
2 cups fish stock
COOK FOR 5 MINS ON MED HEAT
ADD
2 TABLESPOON TOMATO PASTE
COOK FOR 5 MINS ON MED HEAT
ADD
2 pounds TURKEY SAUSAGE,CHICKEN imitation CRAB instead of SEAFOOD
COOK FOR 5 MINS ON MED HEAT
1 cup green onions (with tops, chopped)
SERVE OVER RICE
Garnish: fresh parsley (chopped)

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Camellia Red Kidney Beans...


New Orleans Restaurant Mother's Red Beans And Rice



This Classic Recipe Comes Mother's Restaurant In New Orleans... Am Re-making Them To Be Kosher..

Mother's Red Beans

Ingredients:

½ lb. Ham fat, rendered in recipe  / Or / 1/2 pound Turkey Ham … Add 1 / 4 cup cooking oil to rendered
1 lb. Smoked sausage / Or Smoked Beef Or Turkey Sausage
1 lb. Ham, grade A / Or 1 Pound  Turkey  Ham
½ lb. Onions, diced
⅓ lb. Bell pepper, diced
¼ lb. Green onions, diced
3 oz. Garlic, minced
⅓ tsp. Salt
¼ tsp. Black pepper
½ tsp. Thyme
2 Bay leaves
2 lbs. Red beans (pre-soak overnight to soften)
2 qt. Chicken stock
2 qt. "Debris Gravy" (substitute: beef au jus, consomme, or beef stock)
1 Ham bone / No Ham bone Add 4 oz Hickory LIQUID SMOKE

Directions:

 Render ham fat in skillet. Remove cracklins from the remaining fat (set aside: season and snack). Sauté sausage and grade A ham. Add onions, bell pepper and green onions; sauté until tender. Add garlic, salt, pepper, thyme, and bay leaves. Add red beans; stir into vegetables. Add stock, debris gravy and ham bone. Bring to a boil, then reduce heat and simmer until red beans are tender and become creamy. Season to taste.
Serve over rice. Alternatively, serve with potato salad or in an omelet.
Courtesy Mother's Restaurant

Friday, August 9, 2019

Garlicy Herbs Fries / New Orleans Hamburgers And Seafood .Co / Garlic Aioli




Garlic Aioli Dip

3 Tablespoon crush garlic
1/4 cup Extra-virgin olive oil
salt and black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon mustard
1/8 teaspoon cayenne pepper
Refrigerate to allow the flavors to come together

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Chicken Fries




1 pound boneless, skinless chicken
2 cups Panko bread crumbs
1/2 teaspoon pepper
1 teaspoon salt
1/2 teaspoon garlic powder
2 eggs
1 cup flour
oil
Instructions
Slice chicken breast in half, and then cut into long, thin strips resembling a french fry.
In a shallow plate, combine bread crumbs, salt, pepper, and garlic powder.
In a shallow bowl, beat eggs until frothy.
In another shallow plate, place flour.
Dredge the chicken strips in flour, dip in egg, and then coat with bread crumbs.
In a wide, thick-bottomed pan, heat about 2 inches deep of oil to 350 F.
Gently add chicken strips one at a time. Deep-fry until golden and crisp and thermometer inserted in the chicken reads 165 F.

With a slotted spoon, remove chicken strips and set on wire rack to drain. Serve immediately with dipping sauce

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Tuesday, August 6, 2019

Hummus



This hummus is so easy to make and has the perfect kick of flavor!

Ingredients
1 (16 oz) can Garbanzo Beans, drained
1 clove garlic, minced
juice from ½ of lemon
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon cayenne pepper
1 Tablespoon roasted red pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin

Instructions
Blend all ingredients in a food processor until you get the correct consistency.

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Monday, August 5, 2019

Baked Beefy Cheesy Ramen Noodles


3 packages beef ramen noodles

1 1/2 ground beef

2 beef bouillon packages from ramen noodles

1 cup tomato , canned

1/4 cup tomato paste

1 - 3 tsp white sugar

2 tsp Worcestershire sauce

1 dried bay leaves

1/2 tsp dried thyme or oregano

1/2 cup each onion green bell and red bell pepper

Salt and pepper

cheese of your choice about a pound

Sauce:
Heat oil in a large, heavy based pot over medium high heat.
Add garlic and onion, cook 2 minutes.

Turn heat up to high, add beef and cook, breaking it up as you go.
Once beef is brown
Add remaining Sauce ingredients, stir.
Bring to simmer, lower heat, cover with lid. Simmer for 10 minutes
If liquid evaporates too much, add water - should be saucy Adjust salt and pepper to taste.
Assemble & Bake:
Preheat oven to 350
Cook pasta per packet directions, minus 1 minute.
Drain, then return into pot.
Add just over half the Sauce, toss.
Spread half the pasta in a casserole pan, spread with half remaining Sauce.
Top with cheese slices, then remaining pasta, remaining Sauce
bake 25 mins

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