4 (1/2 pound) beef cube steaks 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon black pepper 3/4 teaspoon salt 1 1/2 cups buttermilk 1 egg 1 tablespoon hot pepper sauce (e.g. Tabasco™) 2 cloves garlic, minced 2.5 cups canola oil for frying Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour. Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.
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The Best Salisbury Steak! Ingredients: 1-10 1/2 ounce can Campbells French Onion Soup 1 1/2 pounds of ground beef 1/2 cup dry breadcrumbs 1 egg 1/4 teaspoon salt 1/8 teaspoon ground black pepper, to taste 1 tablespoon all-purpose flour 1/4 cup ketchup 1 -3 teaspoon Worcestershire sauce, to taste 1/2 teaspoon mustard powder 1/4 cup water Directions: In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally. Enjoy. Buttermilk Fried Chicken
Ingredients: 1 Chicken- cut up 3 cups all-purpose flour 2 teaspoons garlic pepper 1 teaspoon sugar 2 teaspoons paprika 1 cup buttermilk 2 eggs 1 teaspoon baking powder 3/4 teaspoon baking soda Olive oil Preheat Oven 350 degrees: In a baking pan, whisk together flour, garlic pepper, sugar and paprika. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth. Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place in bakingpan and drizzle with olive oil. Bake about 50-55 minutes or until chicken is golden. Image Sources:delgaudm TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES: 5 servings Ingredients
Ingredients:
1.5 pounds boneless, skinless chicken breast 1 cup Hidden Valley Ranch Roasted Garlic 2 cups panko crumbs 1 tsp paprika salt and peppe Directions: Cut chicken into “chicken tender sized” pieces. Place in a bowl with Hidden Valley Ranch and mix well. Let sit at least an hour, but the longer the better (preferably overnight). Preheat oven to 375 degrees. Place panko crumbs in a shallow bowl and stir in paprika, salt and pepper. One by one, place the chicken pieces in the crumbs to coat both sides. Place on a greased baking rack. Bake approximately one hour or until cooked through and golden, turning once. We made the potatoes recipe at the same time. To save space in the oven I placed the rack with chicken right on top of the pan with the potatoes. That’s what turned it into the “fancy pan”.
Instructions
INGREDIENTSNutritionSERVINGS 6UNITS US
1 small onion (diced) 1 garlic clove (minced) 1 small can black olives (sliced) 1 (1 ounce) package taco seasoning mix 1 (16 ounce) bag frozen corn 1 (4 ounce) can green chilies (diced and drained) 1 (12 ounce) can black beans (drained and rinsed) 1 (16 ounce) bag shredded Mexican cheese blend 1 (16 ounce) package frozen tater tots 1 (10.5 ounce fluid ounce) can enchilada sauce Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through. In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly. 1st pic mixing 2nd pic mixing with tator tots 3rd pic going in overn
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