Cooking tips and Recipe forum

Cooking tips and Recipe forum

Posted in the Watseka Forum

Chicago born

Charleston, IL

#1 Feb 26, 2011
Anyone interested in starting a cooking forum I think it would be fun compared to all the Negative Forums on topix I went to Culinary Arts school and have alot of knowledge and resources to help others as I'm sure other people on topix also have tips and recipes they would like to share or anything else cooking related like food products we buy at Berkots,Quality that you discovered and want to rate so post your Comments or Questions if your interested!
Chicago born

Charleston, IL

#2 Feb 26, 2011
Better Than Best Fried Chicken
 

Rated:
Submitted By: CANDY WOO LI
Photo By: SKITLES
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 4
"Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect - crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!"
INGREDIENTS:
4 skinless, boneless chicken breast
halves
1 (10.75 ounce) can condensed cream
of chicken soup
1 egg
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
DIRECTIONS:
1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
3. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
4. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 2/26/2011
Chicago born

Charleston, IL

#3 Feb 26, 2011
Award Winning Soft Chocolate Chip Cookies
 

Rated:
Submitted By: Debbi Borsick
Photo By: Allrecipes
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 72
"Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe."
INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla
pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 2/26/2011
ohyeah

Rock Island, IL

#4 Feb 26, 2011
Chicago born wrote:
Award Winning Soft Chocolate Chip Cookies
 
Rated:
Submitted By: Debbi Borsick
Photo By: Allrecipes
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 72
"Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe."
INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla
pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 2/26/2011
My favorite right here.
chickenandcookie smakeufat

Charleston, IL

#5 Feb 27, 2011
both are great I just gained 5 pounds reading it
Chicago born

Charleston, IL

#6 Mar 2, 2011
This will help your cravings until the new KFC is done If you've ever seen a clone recipe for KFC Cole Slaw floating around on the Internet it probably looks like this. That's because this replica has become one of the most copied and pasted recipes from the first book, Top Secret Recipes. So, to stake claim to a recipe that's rarely sourced as a TSR original, here's the secret formula to clone the world's best slaw.

1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

3. Add the cabbage, carrots, and onion, and mix well.

4. Cover and refrigerate for at least 2 hours before serving.

Serves 10 to 12.
        
Chicago born

Charleston, IL

#7 Mar 3, 2011
Where's my post
butterfly

United States

#8 Mar 8, 2011
Garlic Cream Cheese Roll 1 pkg Pillsbury Crescent Rolls, I 8 oz pkg Kraft cream cheese , softened, 1 teaspoon garlic salt, i teaspoon Natures seasonings, 1 teaspoonsparsley, 1 tablespoon of chopped chives. Unroll and spread crescent rolls pinched together to make a rectangle on cookie sheet. Mix rest of ingrediants in bowl and ten spread down middle of crescent roll long ways. Fold each side over long way. seal and sprinle with a little garlic salt. Bake at 350 approximately 15 minutes or until golden brown. Slice or cut into squares and serve warm. May also add in other ingrediants like crab, tiny shrimp, use your imagination. We like it plain like this.
Chicago born

Charleston, IL

#9 Mar 8, 2011
Try adding Parmesan cheese and mozzarella to go with Spaghetti meal as substitute for Cheesy Garlic bread.
Allie

San Jose, CA

#10 Feb 1, 2012
I love having forums! I basically just love cooking and experimenting with food, especially one that involves cheese! I do a wicked chicken with melted gruyere cheese stuffed with shredded potatoes! Yum! I get the cheese here btw: http://www.idealcheese.com/gruyerecheese.aspx
Tip for Tat

United States

#11 Feb 1, 2012
Do not eat yellow snow..its NOT lemon flavored..
Connie

Champaign, IL

#12 Feb 17, 2012
Love COOKING forums :)
looking for recipe

Champaign, IL

#13 Jun 29, 2012
looking for red velvet cake recipe that has the cake base in butter and the frosting base in shortening, as opposed to the opposite for most cakes. i don't think the frosting has cream cheese in it, either. anyone know it?
cookie recipe

Boca Raton, FL

#14 Aug 10, 2012
Anyone have the 1-2-3 recipe for cookies. It only has butter, flour, and eggs. But I can't remember how many of each, 1-2-3? It's a very old recipe.
Nancy

Burbank, CA

#15 Oct 3, 2012
Here is a good one I got from another recipe site. But I used a dead possum I got off the freeway.

http://www.myrecipes.com/general/chicken-toni...
Brandywine

Burbank, CA

#17 Jan 24, 2013
Chicago born wrote:
Anyone interested in starting a cooking forum I think it would be fun compared to all the Negative Forums on topix I went to Culinary Arts school and have alot of knowledge and resources to help others as I'm sure other people on topix also have tips and recipes they would like to share or anything else cooking related like food products we buy at Berkots,Quality that you discovered and want to rate so post your Comments or Questions if your interested!
A forum for stupix, boring women.
AmPieJam UncleSam

Bellmawr, NJ

#20 Jul 12, 2017
Cooking tips and Recipe forum

Hello,

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