• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Here's a white pizza with Kalamata olives and banana peppers I made, and a traditional with pepperoni @neo
Here's a white pizza with Kalamata olives and banana peppers I made, and a traditional with pepperoni @neo
Oh yes ! REAL pizza, looks oh-so good. mmm-mmm.
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Here's a white pizza with Kalamata olives and banana peppers I made, and a traditional with pepperoni @neo
Here's a white pizza with Kalamata olives and banana peppers I made, and a traditional with pepperoni @neo
Looks good!
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Here's a white pizza with Kalamata olives and banana peppers I made, and a traditional with pepperoni @neo
Looks good!
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● This is my Grandma's recipe for. FRIED CHICKEN .... although you never could catch her with her recipes in hand, it was all memory with her -PLUS- 30+ years working as a cook. MY FAVORITE COOK, G'MA RUBY.
︎ The best.
︎ And my wifs is easily second .... and getting better everyday. And we've been married for -43- years.
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NOW I also sent out this GRANDMA'S FRIED CHICKEN Recipe to my ● email group of friends, neighbors, relatives, inlaws -and- outlaws ..... And here it is for you.
mjp.
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■ Hi everybody. ■ This recipe is a lot like my Grandma's Fried Chicken or mom's favorite chicken recipe that you had as a kid, or similiar.
If you like fried chicken that has real crunch and lots of flavor, then this recipe for Classic Fried Chicken is right up your alley. We give our chicken a buttermilk bath to make it extra-moist and flavorful, and coat it twice before frying it up so it's super crunchy. The results? The perfect, classic fried chicken. And that umm-mmm crunchy taste. Great for a. * GAMEDAY * or that Saturday or Sunday meal.
︎ Serves 4 - ︎ Prep time 20 minutes ︎ Cook time 40 minutes
____ What You'll Need ( just x by number required for groups )
- 1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces
- 2 1/2 teaspoons salt, divided
- 2 cups self-rising flour <-- one of the "secret ingredients" in this recipes
- 1/2 teaspoon garlic powder
- 3/4 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 cup buttermilk <-- use buttermilk !
- 2 cups vegetable shortening
____ What to Do
- Place chicken in a large bowl and add enough cold water to cover. Add 2 teaspoons salt and soak chicken 20 minutes. <-- another tip.
- In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic powder, cayenne pepper, and black pepper; mix well. Place buttermilk in another shallow dish.
- Remove chicken from water and dip in flour mixture, coating completely. Dip chicken in buttermilk then in flour mixture again, coating all sides.
- In a large deep skillet or cast iron skillet, heat oil over medium-low heat to 325 degrees. Fry chicken in batches for 10 to 12 minutes per side until golden and no pink remains in center of chicken. Drain on a wire rack over a baking sheet. To keep warm while cooking remaining chicken, place baking sheet in a 250 degree warm oven.
____ Check This Out!
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Make sure you round off the meal with our Award-Winning Mashed Potatoes and these Perfect Peas!
- For more fried chicken recipes you'll love, try our Crispy Crunchy Fried Chicken or our Buttermilk Fried Chicken.
- We've got more easy chicken dinner options right here! Check out our collection of Amazing Chicken Wing Recipes, or our Simple Chicken Drumstick Recipes.
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I'm taking the day off for this one. .... "THE" BOSTON MAC & CHEESE Dinner. A real "Copy cat meal". ENJOY !
A Boston Market Mac and Cheese (Copycat recipe for you. ) ● It's GREAT for any * GAMEDAY * or a family night in.
Boston Market Mac and Cheese, made with three cheeses is super creamy and easy to make and the perfect copycat! Mac and Cheese is the ultimate comfort food and nothing screams fall and holidays more than comfort food. We’re huge fans of Boston Market here for fast food, the chicken is delicious and we love both the mac and cheese and the creamed spinach. Mac and Cheese has so many versions it is hard to call anything the Ultimate Mac and Cheese, but this creamy mac and cheese is the perfect Boston Market Macaroni and Cheese copycat. ● Can I make this Boston Market Mac and Cheese on the stovetop?
■ YES ! Just lower the heat to a simmer and cover the pot. Cook for 10-15 minutes or until creamy and the liquid is reduced.
YIELD -8- Servings. Prep Time -15- minutes Cook Time -25- minutes
︎ Total Time -40- minutes ︎ Course ...Side Dish. Cuisine ...American⁹___ Ingredients ▢8 tablespoons butter unsalted (1 stick) ▢1/2 cup flour ▢1 teaspoon salt ▢1/4 teaspoon black pepper ▢1/2 teaspoon dry mustard ▢4 cups milk whole or 2% ▢8 ounces American cheese ▢1/2 cup blue cheese ▢1/2 cup cheddar cheese ▢8 ounces semolina rotini pasta cooked
___ Instructions
Heat the oven to 400 degrees. Melt the butter on medium heat, then add in the flour, salt, pepper, and mustard. Whisk until smooth and cook for 30 seconds. Add in the milk slowly in 1 cup increments until smooth. Add in the cheese and whisk until fully melted. Add in the pasta and stir. Pour into baking dish and bake, covered for 20 minutes.
___ Nutrition Serving: 1g | Calories: 472kcal | Carbohydrates: 34g | Protein: 17g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 1080mg | Potassium: 298mg | Fiber: 1g | Sugar: 7g | Vitamin A: 950IU | Calcium: 539mg | Iron: 1mg
︎ Tools Used in the making of this Boston Market Mac and Cheese Recipe:Baking Pan: This is great as it looks good for serving too! Skillet with Lid: I used my All-Clad pan for this recipe but I also own this exact pan which I use for clients and it is great quality at 1/4th the price. I cook for us with All-Clad pans I hope to pass down to my kids (I’m sappy, I know). Copycat Recipes Book: This recipe was based on a recipe found in this book originally. I adjusted a couple of things but the main ingredients are absolutely found from here ? Rotini Pasta: Semolina is the first ingredient here, feel free to swap for your favorite pasta shape too.UMM- MMM Yahoo Mail to you !
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I love this thread.
I love this thread.
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Ibleedbrown .... And a Thank you right back ! I hope it gives you some fresh ideas for some good meals. Bon appetit !
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~ ANOTHER ~ quick and easy meal, SERVES 4 with only 10 MINUTES COOK TIME .... Oh yes ! GRANDE CHICKEN FAJITAS ! !
Hi everybody. From my Yahoo Mail: to yours. How about some
︎ ● GRANDE CHICKEN FAJITAS for a family dinner tonight ? ● ︎ Or maybe for the next ★ GAMEDAY ★ when the gang comes over ?
︎--> These Grande Chicken Fajitas are a Southwest-favorite! The key to making these really flavorful is to start off with well-seasoned chicken, which is why we coat ours with lots of spices. Add in plenty of tender-cooked peppers and onions and you've got yourself the bare bones of a Tex-Mex restaurant classic. Now, go on and dig in!
︎ SERVES 4 ︎ COOK TIME 10 MINUTES ︎
What You'll Need: ( just x for more.)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 boneless, skinless chicken breasts, cut into 1/2-inch strips
- 3 tablespoon vegetable oil, divided
- 2 bell peppers, thinly sliced (any color)
- 1 onion, sliced into 1/2-inch half moons
- 1 tablespoon lime juice
- 4 (10-inch) flour tortillas
What To Do:
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Combine cumin, chili powder, garlic powder, salt, and pepper in a large resealable plastic bag; add chicken. Seal and shake to coat.
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In a large skillet over medium-high heat, heat 2 tablespoons oil until hot; cook peppers and onion 8 to 10 minutes, or until tender. Remove to a platter. Add remaining oil to skillet and cook chicken 6 to 8 minutes, or until no longer pink, stirring occasionally. Return vegetables to skillet; mix well. Remove from heat and stir in lime juice.
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Heat tortillas according to package directions.
- Spoon chicken mixture evenly down center of tortillas and roll up.
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Combine cumin, chili powder, garlic powder, salt, and pepper in a large resealable plastic bag; add chicken. Seal and shake to coat.
Notes:
︎ We like to serve these mouthwatering chicken fajitas with salsa and sour cream!
Don’t forget to check out these other regional favorites from our All-American week!: New England Clam Chowder, Lane Cake, Michigan Meat Pastries and Crispy Potato Wedges with California Dip.
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Here's a white pizza with Kalamata olives and banana peppers I made, and a traditional with pepperoni @neo
Here's a white pizza with Kalamata olives and banana peppers I made, and a traditional with pepperoni @neo
Hello, I'd like to place an order please...
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Looks AWESOME Neo! The dough looks nice and thick. I usually request places to darken the crust, which also crisps up the pepperoni. Well done = well fed. I miss the pizza and subs from my hometown in Western, NY. Many of my Italian buddies are very loyal Browns' fans that know how to make great pizza and subs. In Nashville and Florida - they don't get it at all. They'd give you a sub on a hot dog roll (or something very equivalent) totally not comprehending how important the bread is to the flavor of the whole sandwich.
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Looks AWESOME Neo! The dough looks nice and thick. I usually request places to darken the crust, which also crisps up the pepperoni. Well done = well fed. I miss the pizza and subs from my hometown in Western, NY. Many of my Italian buddies are very loyal Browns' fans that know how to make great pizza and subs. In Nashville and Florida - they don't get it at all. They'd give you a sub on a hot dog roll (or something very equivalent) totally not comprehending how important the bread is to the flavor of the whole sandwich.
Looks AWESOME Neo! The dough looks nice and thick. I usually request places to darken the crust, which also crisps up the pepperoni. Well done = well fed. I miss the pizza and subs from my hometown in Western, NY. Many of my Italian buddies are very loyal Browns' fans that know how to make great pizza and subs. In Nashville and Florida - they don't get it at all. They'd give you a sub on a hot dog roll (or something very equivalent) totally not comprehending how important the bread is to the flavor of the whole sandwich.
The secret to getting nice flavor for the crust is to brown it as much as possible but you have to have hydration in the dough or it won't be moist on the inside. I cook mostly pan pizzas but I also have stone for my oven. I use a 65% hydration for the pan pizzas and an 80% hydration for the stone because the oven is hotter and has to cook longer. The longer the cooking time and hotter the oven, the more water you need.
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I love this thread.
I love this thread.
My favorite kind of reply .... without a doubt.
mjp.
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I figured you would all love this cleveland.com article praising Skyline chili.
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I figured you would all love this cleveland.com article praising Skyline chili.
I figured you would all love this cleveland.com article praising Skyline chili.
Gross.
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I figured you would all love this cleveland.com article praising Skyline chili.
Gross.
Gross.
Don’t blame cleveland.com for simply reporting about awesomeness. Tee hee…
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Thanks Michael. Good hearing from you. Go Browns!
Anybody have a recipe for chicken and greens such as served in the Youngstown area? Had it at places like The Boatyard, Scacchettis, and Nicolinnis, Any help would be appreciated.
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