Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Tuesday, May 24, 2011
Thursday, May 19, 2011
Wednesday, May 4, 2011
Tuesday, May 3, 2011
Saturday, March 19, 2011
Sunday, February 13, 2011
Saturday, November 6, 2010
Tuesday, September 14, 2010
Saturday, August 28, 2010
Friday, August 13, 2010
Tuesday, August 10, 2010
USA State Recipes from each state
US State: Abbreviation:
Alabama AL
Alaska AK
Arizona AZ
Arkansas AR
California CA
Colorado CO
Connecticut CT
Delaware DE
Florida FL
Georgia GA
Hawaii HI
Idaho ID
Illinois IL
Indiana IN
Iowa IA
Kansas KS
Kentucky KY
Louisiana LA
Maine ME
Maryland MD
Massachusetts MA
Michigan MI
Minnesota MN
Mississippi MS
Missouri MO
Montana MT
Nebraska NE
Nevada NV
New Hampshire NH
New Jersey NJ
New Mexico NM
New York NY
North Carolina NC
North Dakota ND
Ohio OH
Oklahoma OK
Oregon OR
Pennsylvania PA
Rhode Island RI
South Carolina SC
South Dakota SD
Tennessee TN
Texas TX
Utah UT
Vermont VT
Virginia VA
Washington WA
West Virginia WV
Wisconsin WI
Wyoming WY
Alabama AL
Alaska AK
Arizona AZ
Arkansas AR
California CA
Colorado CO
Connecticut CT
Delaware DE
Florida FL
Georgia GA
Hawaii HI
Idaho ID
Illinois IL
Indiana IN
Iowa IA
Kansas KS
Kentucky KY
Louisiana LA
Maine ME
Maryland MD
Massachusetts MA
Michigan MI
Minnesota MN
Mississippi MS
Missouri MO
Montana MT
Nebraska NE
Nevada NV
New Hampshire NH
New Jersey NJ
New Mexico NM
New York NY
North Carolina NC
North Dakota ND
Ohio OH
Oklahoma OK
Oregon OR
Pennsylvania PA
Rhode Island RI
South Carolina SC
South Dakota SD
Tennessee TN
Texas TX
Utah UT
Vermont VT
Virginia VA
Washington WA
West Virginia WV
Wisconsin WI
Wyoming WY
Thursday, May 21, 2009
Tuesday, April 28, 2009
Rachael Ray Show - Food - Crispy Curry Fried Chicken
Rachael Ray Show - Food - Crispy Curry Fried Chicken
Ingredients
2 tablespoons curry powder, such as Madras
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon celery seed or ground cardamom
1 tablespoon lime zest
1 chicken, cut into 8 pieces
1 cup whole-fat plain yogurt
2 cups flour
3 cups vegetable oil or peanut
Yields: 4 servings
--------------------------------------------------------------------------------
Preparation
In a small bowl, mix together the curry, chili, onion and garlic powders, poultry seasoning, celery seed or ground cardamom and lime zest, and set aside.
In a large bowl with a lid or a large, re-sealable plastic bag, add half of the spice mixture, the chicken and the yogurt, and marinate for at least 30 minutes or up to overnight, but no longer than 24 hours.
In a large paper bag, shake up the flour and the other half of the spice mixture. Add half of the marinated chicken pieces and shake it to coat. Remove the coated pieces, add the other half of the chicken and repeat.
Heat a deep skillet or Dutch oven over medium-high heat with oil. When bubbles rapidly roll away from a handle of a wooden spoon inserted into the oil, it's hot enough to fry the chicken. (If you have an oil thermometer, it should read 350ºF.) Avoid overcrowding the pan, so cook the chicken in 2 batches, if necessary. Cook smaller pieces for 10 minutes, turning occasionally, cook larger pieces for 12-15 minutes total. Let the finished pieces drain on a cooling rack set over a baking sheet.
Ingredients
2 tablespoons curry powder, such as Madras
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon celery seed or ground cardamom
1 tablespoon lime zest
1 chicken, cut into 8 pieces
1 cup whole-fat plain yogurt
2 cups flour
3 cups vegetable oil or peanut
Yields: 4 servings
--------------------------------------------------------------------------------
Preparation
In a small bowl, mix together the curry, chili, onion and garlic powders, poultry seasoning, celery seed or ground cardamom and lime zest, and set aside.
In a large bowl with a lid or a large, re-sealable plastic bag, add half of the spice mixture, the chicken and the yogurt, and marinate for at least 30 minutes or up to overnight, but no longer than 24 hours.
In a large paper bag, shake up the flour and the other half of the spice mixture. Add half of the marinated chicken pieces and shake it to coat. Remove the coated pieces, add the other half of the chicken and repeat.
Heat a deep skillet or Dutch oven over medium-high heat with oil. When bubbles rapidly roll away from a handle of a wooden spoon inserted into the oil, it's hot enough to fry the chicken. (If you have an oil thermometer, it should read 350ºF.) Avoid overcrowding the pan, so cook the chicken in 2 batches, if necessary. Cook smaller pieces for 10 minutes, turning occasionally, cook larger pieces for 12-15 minutes total. Let the finished pieces drain on a cooling rack set over a baking sheet.
Friday, April 24, 2009
Thursday, August 21, 2008
California Avocado Pie
Yield: 8 Servings
Ingredients:
1 ea Ripe avocado mashed
1 pk (8 oz) cream cheese
1 cn (13 oz) sweetened condensed
1/3 c Lemon juice
1 ea Graham cracker crust baked
1 c Crushed pecans
1 c Whipping cream
Instructions:
whipped (opt Blend avocado cream cheese milk and lemon juice in blender until smooth. Pour into baked 9-inch graham cracker crust. Chill 1 hour before serving. Top with crushed pecans and whipped cream if desired. Serves 8
Ingredients:
1 ea Ripe avocado mashed
1 pk (8 oz) cream cheese
1 cn (13 oz) sweetened condensed
1/3 c Lemon juice
1 ea Graham cracker crust baked
1 c Crushed pecans
1 c Whipping cream
Instructions:
whipped (opt Blend avocado cream cheese milk and lemon juice in blender until smooth. Pour into baked 9-inch graham cracker crust. Chill 1 hour before serving. Top with crushed pecans and whipped cream if desired. Serves 8
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