your welcome ----- Original Message ----- From: "Sugarsyl" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Tuesday, September 18, 2007 9:25 AM Subject: [RecipesAndMore] Re: 101 Glorious Ways to Cook Chicken - 1-9
> > Thank you Delma, these are great!! > Syl > > Sugar Syl says: > Good friends are like stars ... > you don't always see them, but you know they're always there. > > ----- Original Message ----- > From: "delma bliss" <[EMAIL PROTECTED]> > To: <[email protected]>; "interactive-themes" > <[EMAIL PROTECTED]> > Sent: Tuesday, September 18, 2007 7:21 AM > Subject: [RecipesAndMore] 101 Glorious Ways to Cook Chicken - 1-9 > > >> >> >> 101 Glorious Ways to Cook Chicken - 1-9 >> >> 1. SOUTHERN FRIED CHICKEN >> >> 1 fryer, disjointed >> 1/2 cup flour >> 1 1/2 teaspoon salt >> 1/4 teaspoon pepper >> Vegetable oil to depth of 1 inch in skillet >> >> Coat chicken with flour mixed with salt and pepper. Heat vegetable >> oil moderately hot (350 degrees) in heavy skillet. Add chicken, >> cover, cook 10 to 15 minutes. When golden brown, turn. Reduce heat. >> Finish cooking without lid. Turn as needed. Drain on paper towels. >> 4 servings. >> >> Country Gravy: Pour off all but 3 tablespoons oil and browned bits. >> Blend in 3 tablespoons flour. Cook, stirring until lightly browned. >> Stir in 2 cups milk, chicken broth or water. Simmer 5 minutes, >> stirring constantly. Salt and pepper to taste. >> >> Tempting variations - >> >> VARIATION: 2. SPICY CHICKEN WITH GINGERSNAP GRAVY: >> Add 1/2 teaspoon ground ginger to flour for coating chicken. Prepare >> country gravy (above), blend in 4 gingersnaps, crushed. >> >> VARIATION: 3. CRUNCHY COATINGS: >> Dip chicken in milk or buttermilk, then coat with one of these before >> frying ... bread crumbs, crushed dry cereal, fancy cracker crumbs or >> pretzels. Each is deletable. >> >> VARIATION: 4. HERB OR SPICY FRIED CHICKEN: >> To flour or crunchy coating-mix, add a little of one of these. Enjoy >> 15 glorious new chicken dishes. >> >> >> Mint Savory Allspice >> Basil Sage Chili Powder >> Thyme Coriander Poultry Seasoning >> Oregano Tarragon Paprika >> Marjoram Nutmeg Curry Powder >> >> VARIATION: 5. FRIED CHICKEN WITH ORANGE GLAZE: >> Grate peel from an orange, add half to flour mixture for coating >> chicken. When cooked, remove chicken and keep warm. Drain off all but >> 2 tablespoons drippings and browned bits. Stir in 2 teaspoons >> cornstarch and juice of 2 oranges. Stir, cook while mixture thickens. >> Pour glaze over chicken. Sprinkle with remaining orange peel and >> chopped parsley. >> >> VARIATION: 6. PUNGENT ORANGE GLAZE: >> To the orange glaze add 1/2 teaspoon dry mustard and a generous dash >> of Tabasco. >> >> VARIATION: 7. CHICKEN AND ONION RINGS: >> Cook chicken, keep warm. Slice large onions and separate rings, dip >> in seasoned flour or pancake mix, then dry in hot vegetable oil (375 >> degrees) for 2 to 3 minutes. Turn occasionally. Drain, sprinkle with >> salt. >> >> VARIATION: 8. DELHI CHICKEN: >> Keep fried chicken warm. To 2 tablespoons drippings and browned bits >> add 1 cup thinly sliced celery and leaves (green celery is best). >> Cover, cook slowly 5 minutes. Add 1/2 cup chicken broth, stir well, >> let cook 1 minute. Add 3 bananas, peeled and quartered, and 1/4 cup >> chutney. Cover and cook 5 minutes. Serve sauce with chicken. >> >> VARIATION: 9. CHICKEN ALMONDINE: >> Keep fried chicken warm. To 1 tablespoon drippings and browned bits >> add 1/2 cup slivered almonds, brown lightly while stirring. Stir in >> 1/4 cup water, 2 tablespoons lemon juice, 1 teaspoon grated lemon >> peel, 1/2 teaspoon paprika. Serve sauce with chicken. Garnish with >> chopped parsley. >> >> Delma >> >> > > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.487 / Virus Database: 269.13.22/1013 - Release Date: > 9/17/2007 1:29 PM > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
