Share your recipes and requests
Posted in the Manchester Forum
#1 Mar 29, 2008
Do you have recipes that you would like to share or have a request for one
#2 Mar 29, 2008
I would like a recipe for fried chicken
#3 Mar 29, 2008
sooooooooo easy, roll in flour salt pepper & fry in veggie oil i like to use an iron skillet the best. i like a deep fryer too but iron skillet is better to me.
#4 Mar 30, 2008
Have you looked on the Paula Deen, Smithfield, or Food Network web sites? They have a lot of good recipes.
#5 Mar 30, 2008
tip: when frying chicken use tong instead of a fork because when you use a fork you break the skin and the grease seeps in the crust and meat...when using tongs it doesn't allow it in...taste very good and isn't dripping with grease....
#6 Mar 30, 2008
Try the main library at London. They have a whole section of cookbooks.
#7 Mar 30, 2008
Southern Fried Chicken
3 cups buttermilk
1 teaspoon salt
1 teaspoon ground black pepper
1 whole chicken cut up
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
3 cups vegetable oil
In a large glass bowl, mix buttermilk, salt and pepper. Place the chicken pieces in the buttermilk mixture , cover and refrigerate overnight. Shake off excess buttermilk. Mix flour, salt and pepper in a plastic or paper bag. Place the chicken pieces in the bag and shake to coat each piece well. In a large skillet, heat the oil, when hot place the chicken skin side down, cover and cook 5-10 minutes on each side or until brown and juices run clear when pierced with a fork. You can choose to cover the pan or not but check to make sure that the oil is not too hot and burning the chicken. Drain the chicken on paper towels and serve.
#8 Mar 30, 2008
Southern Fried Chicken w/gravy
2 tablespoons milk
1 1/4 cup all purpose flour
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon paprika
2 broiler fryer chickens, 3 to 3 1/2 pounds each, cut up
1 cup shortening
1/4 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup water
1/8 teaspoon browning sauce, optional
fresh oregano, optional
In a medium bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. Heat shortening in a large skillet; brown chicken on both sides. Cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from skillet; keep warm. Reserve 1/4 cup drippings in skillet.
For Gravy, stir in flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes. Add browning sauce if desired. Serve with chicken. Garnish with oregano.
#9 Mar 30, 2008
Popeye's Fried Chicken Recipe
3 cups Self-rising flour
1 cup Cornstarch
3 tablespoons Seasoned salt
2 tablespoons Paprika
1 teaspoon Baking soda
1 package Italian Salad Dressing Mix -- Powder
1 package Onion Soup Mix --(1 1/2 ounce pkg)
1 package spaghetti sauce mix --(1/2 ounce pkg)
3 tablespoons Sugar
3 cups Corn flakes -- crush slightly
2 Eggs -- well beaten
1/4 cup Cold water
4 pounds Chicken -- cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as follows:
1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece. Don't crowd pieces during frying. Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered container up to 2 months.
#10 Mar 30, 2008
What about chicken and dumplings
#11 Mar 30, 2008
Chicken and Dumplings
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
2 cups all-purpose flour
1 teaspoon salt
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes. Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat. Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container
Yield: 1 1/2 cups
Since: Jan 08
#12 Mar 30, 2008
red concrete,.add 10 packs of red koolaid to each gallon of water you use in your concrete mix.
#13 Mar 30, 2008
haahaahah is it etiable?
#14 Mar 30, 2008
did you actually fix this recipe or just put it on here,im not being sarcastic,butthis just dont sound good to me ,i make excellent chic. & dumplings,not just my opinion,& i dont put all those ingrediants in mine.i wondered if it was a restaurant recipe or not.i use a little oil in my dumpling mixture to hold it together,it makes it easier to roll out.im an old time cook,i learned from my moma,so i guess that is the difference,but im not against trying new recipes lol.ive gotten several ofyours off the othe forum.
#15 Apr 1, 2008
could you give your recipe also and i will try both thanks
#16 Apr 1, 2008
DOES ANYONE HAVE A RECIPE FOR BLACKBERRY DUMPLINGS.
#17 Apr 1, 2008
This is a nice forum.
#18 Apr 1, 2008
very good advice i do use tongs,chicken dont spatter as bad either
#19 Apr 2, 2008
Since: Oct 07
#20 Apr 2, 2008
Crunchy Top Yam Casserole
Ingredients: 1 cup sugar
3 cups cooked sweet potatoes 1/3 cup milk
2 eggs 1cup firmly packed
1/2 cup margarine brown sugar
1 tsp.vanilla 1 cup chopped Pecans
1/3 cup margarine 1/2 cup flour
cook & mash sweet potatoes. Add sugar,eggs,vanilla,milk,& 1/2 cup margarine. Beat until smooth. Pour into a 2 quart casserole dish/pan
Combine in separate bowl, brown sugar,flour,1/3 cup margarine & pecans.Sprinkle on top of casserole . Bake at 350 for 30 minutes..
Sometimes I sprinkle few more crushed Pecans on top
We think this is more like a dessert..its so sweet..
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