Sometimes little changes go a long way to make life easier. Why not have a bit of fun along the way.
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36 Quart Deep Fryer:
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James Marchini's Book:
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The recipes for these two dishes were published in a Better Homes and Garden magazine many decades ago. I no longer possess the original copies, however, have made them so many times over the years that I basically have them committed to memory.
PECAN CHICKEN
4 chicken thighs with Skin on (rinse and pat dry)
1 Cup of Crushed Corn Flakes
1/4 Cup crushed pecans
1/4 Cup of honey
1 TBS Yellow Mustard
1 TBS of Spicy Whole Grain Mustard
1TBS of Paprika
Cooking spray or olive oil
Mix the honey, mustards and paprika together. Dredge the chicken thighs in the mixture than coat in corn flakes. Repeat this process coating the chicken twice. Place on slightly greased baking dish/ sheet. Lightly coat with olive oil or cooking spray of choice. Bake at 350 until juice run clear. If topping begins to burn, tent with tinfoil until chicken is cooked through and reaches 165 degrees on a thermometer.
SPICED CHEESY POTATOES
For every 1 potato (sliced thinly) you will need 1/2 tsp of the following spices + 1 Tsp Olive oil:
chili powder, smoked paprika, cumin, & thyme
Salt and pepper to taste, a dash of cayenne (optional).
1/4 Cup of shredded cheddar cheese, 1/2 Tsp diced green onions.
Slice potatoes thinly and coat in olive oil. Then rub on spices coating all sides. Place in slightly greased baking dish or foil pack. Cover with foil and bake @350 degrees for approximately 45 minutes or until potatoes are tender. Remove foil, cover with shredded cheese and green onions. Continue to cook until cheese is melted.
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Music provided under license by the agency listed: Artlist
Quinten Coblentz - The Worrisome Winding Path
Jon Gegelman - A Walk Through the Fog
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21 мар 2024