Ask:
thought we could all list our favorites here...
One my family loves :love: is:
Taco Bell Baja Sauce
(great as dip,on tacos,or a killer taco salad dressing)
1/4 of a red bell pepper, seeded and coarsely chopped
1 large jalapeno, chopped in half
2 tablespoons diced Spanish onions
1 cup mayonnaise
1 tablespoon vinegar
1/4 teaspoon black pepper
1/4 tsp garlic powder
1/4 tsp cumin
Using a food processor, puree peppers and onion. (drain off juice by pressing with a spoon)
Mix 1 cup mayo and 4 tsp.
of the vegetable puree in a bowl.
Add remaining ingredients and mix well.
Chill overnight.
(this is definately best to make the night before-the longer it sits the better-eat this too soon and it just tastes like mayo-but let it sit and it's dead on-at least we think so)
Answer:
Marinade:
4 cups water
1 teaspoon salt
1 teaspoon msg
Coating:
1 egg, beaten
1 cup milk
2 cups plain flour
3 teaspoons salt
1 teaspoon pepper
1 1/2 tablespoons paprika
1 tablespoon Mexican chili powder
1 teaspoon msg (opt:not important it just adds extra flavor)
Trim any excess skin or fat from the chicken breasts.
Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches).
Combine the water, salt and MSG for the marinade in a large bowl and let it sit and marinate for 20 minutes.
Turn the strips once while they are marinating.
Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chille and MSG) and shake.
At this time you can start to preheat the oil in a deep-fryer to 220 deg.
C.
When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off.
Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated.
Place them on a plate.
Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake.
Be sure to try and get as much coating on each strip.
If you wish you can coap them again if you want a thicker coating.
Drop the strips, 5-6 at a time into the hot oil.
They should only take a couple of minutes depending on how you like your chicken.
Be sure to stir when frying so the strips don't stick together.
Remove the chicken from the oil and allow them to drain on paper towls for a couple of minutes.
Answer:
KFC Coleslaw
1/2 cup Mayonaise
1 1/2 T white vinegar
1/3 cup sugar
1/2 t salt
1/4 cup milk
1/8 t pepper
1/4 cup buttermilk
2 T minced onion
2 1/2 T lemon juice
8 cups finely chopped cabbage & 1/4 shredded carrot ~ OR~ 1 bag pre-shredded coleslaw mix
Make sure that cabbage & carrots ( however you choose to buy them) are finely chopped (about the size of rice). Combine the Mayo, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl and beat until smooth. Add cabbage mix and onion, mix well. Cover and refrigerate for at least 2 hrs before serving (better if you let it sit overnight).
Answer:
Homebakes Knock off Beef Stew & Biscuits
1 (14 ounce) can beef stew (or homemade)
1 package instant biscuits (such as Bisquick)
Preheat oven to 350. Pour stew into an 8 by 8 baking dish, I recomend glass. Prepare biscuits according to package. Spoon them onto the top of the stew. Bake for 30 minutes or until biscuits are browned. Let stand for 3-5 minutes. Serve & enjoy.
Answer:
Olive Garden Copycat Zuppa Toscana
1 lb Italian sausage
2 large russet baking potatoes, sliced in half,& then in 1/4 inch slices
1 large onion, chopped
1/2 can oscar meyer bacon bits
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
1.Cook sausage in a 300°F oven for approximately 30 minutes.
2.Drain sausages on paper towels & cut into slices.
3.Place onions, potatoes, chicken broth, water, garlic in pot, & cook on medium heat until potatoes are done.
4.Add sausage & bacon.
5.Salt & pepper to taste.
6.Simmer for another 10 minutes.
7.Turn to low heat.
8.Add kale & cream.
9.Heat through & serve.
Answer:
Pizza Hut Style Pizza Dough (bread machine)
1 1/3 cups water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
3 cups unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon msg (Accent*)
1 1/2 teaspoons bread machine yeast
1.Add ingredients to machine bread pan in order as per manufacturer's instructions.
2.Set to"dough" mode.
3.Once completed place in 2-9x13 inch greased pans.
4.Let rest in pans for 10-15 minutes.
5.Add toppings of your choice.
6.Bake 350 degrees F. until done (Approximately 20 minutes, depending on your thickness of toppings).
Answer:
Bread Sticks - Pizza Hut Style
1 1/3 cups warm water
3 tablespoons olive oil
4 cups flour
1 teaspoon salt
2 teaspoons oregano
3 tablespoons powdered milk
2 teaspoons yeast
Topping
2 tablespoons dry parmesan cheese
1 tablespoon garlic powder
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon oregano
1/4 cup olive oil
1. Add the dough ingredients to the bread machine in the order given, & set to first rise.
2. When this has finished, roll the dough out into a rectangle which is 1/2-3/4 inch thick.
3. With a pizza cutter, cut the dough into 1x4 inch strips.
4. Place on greased cookie sheets & allow the bread sticks to rise until doubled.
5. Meanwhile, stir the topping seasonings together with the parmesan cheese.
6. Brush the breadsticks heavily with olive oil.
7. Sprinkle with the topping. I use an empty spice bottle to shake it on evenly.
8. Bake the bread sticks at 350 for 12 to 15 min's until golden.
9. Serve warm with Dipping Sauce
Answer:
Dipping Sauce - Pizza Hut Style
10 ounces tomato sauce
1 tablespoon italian seasoning
2 teaspoons oregano
1 teaspoon garlic powder
1. Simmer the tomato sauce with the seasonings for about 20 min's.
2. You may alter the amounts of the seasonings to suit your tastes.
3. Use with Bread Sticks
Answer:
Applebee's Honey Mustard Dressing
1/4 cup mayonnaise
1/4 cup Grey Poupon Dijon Mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
1. Combine ingredients in a small bowl.
2. Mix well.
3. Store in a covered container in the refrigerator until ready to use.
Answer:
Kraft Shake'n Bake
1/2 cup cornflake crumbs, plus
1 tablespoon cornflake crumbs
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1. Combine all ingredients in a small mixing bowl & stir to combine.
2. Make sure the corn flakes are crushed.
3. They should be a course powder, & the whole mixture should be rather fine &well mixed.
4. At this point you may package & store the resulting mixture away in any cool place.(Makes 1/2 cup)
5. You can use this homemade Shake’n Bake® wherever the real product is called for.
6. Or, continue to make Shake’n® Chicken.
7. Prepare chicken following the same technique as described on the box of the original mix using 21/2 lbs.of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless chicken breast halves.
8. Preheat your oven to 400 degrees Fahrenheit then moisten the chicken with water.
9. Use a large plastic bag for the coating & use the same steps as described on the original package: "Shake the moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture."
10. Discard any remaining mixture & the bag.
11. Bake at 400 degrees Fahrenheit in an ungreased or foil-lined 15 x 10 x 1-inch baking pan until cooked through: BONE-IN: 45 minutes BONELESS: 20 minutes.