Month: September 2018

Test Long Recipe

Chicken Mole

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Ingredients
  

  • 1 whole chicken
  • 5 count black peppercorns
  • 1 tbs Kosher salt
  • 1 cup sesame seeds
  • 5 count whole cloves
  • 1 count cinnamon stick
  • 1 tbs anise seeds
  • 1/4 tbs coriander seeds
  • 6 count dried guajillo chile peppers
  • 4 count dried ancho chile peppers
  • 6 tbs canola oil
  • 1/4 cup raisins
  • 1/4 cup whole blanched almonds
  • 1/4 cup hulled pumpkin seeds
  • 2 count corn tortillas
  • 3 oz Mexican chocolate
  • 1 pinch brown sugar
  • 1 can Coca Cola
  • 1 can whole milk
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 pinch black pepper
  • 1 tbs butter

Recipe with none parced ingredient

Chicken Fried Chicken

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients
  

  • 2 tbsp dry potato flakes
  • 1 tbsp Morton salt
  • 1/2 tbsp ground black pepper
  • 1 tbsp egg
  • 2 cup vegetable oil
  • 1 tbsp All Purpose flour
  • 6 cup Perdue chicken breast

Instructions
 

  • * Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
 * Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
 * Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
 * Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

Recipe for SearchQueryOverride

Rosemary Ranch Chicken Kabobs

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients
  

  • 1/2 cup olive oil
  • 1/2 cup runch dressing
  • 3 tbsp Worcestershire sauce
  • 1 tbsp minced fresh rosemary
  • 2 tbsp Morton salt
  • 1 tbsp lemon juice
  • 1 tbsp Signature white vinegar
  • 1/4 tbsp ground black pepper, or to taste
  • 1 tbsp C&H white sugar, or to taste
  • 5 cup Perdue chicken breast
  • 0,75 tbsp Gold medal bread dough
  • 1 tbsp O Organics flour

Instructions
 

  • In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.