Recipes

[Danil54grl]

To adapt for canning, I would definitely boil my chicken in water so it will make its own broth. . .why use up your canned up broth when you don't have to and that will omit the olive oil. If you want a little bit more of the chicken flavor, add in some bouillon I would also use white or yellow onions instead of the green onions (they don't can up well or you can just wait till you open your jars to heat up and add then). If wanting to can with the pasta, use the no yolk egg noodles. Once your soup taste the way you want it bring to a boil, add in your pasta and cook about 5 minutes or about half way thru before adding to your jars to can.

 

[jimLE]

Shepherd's Pie VI

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
  
  
  
  
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil

• 1 onion, chopped
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1/4 cup shredded Cheddar cheese
• Add all ingredients to list

Directions

• Prep 30 m
• Cook 20 m

• Ready In 50 m

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Footnotes

• Cook's Note:
• For something a little different, add cooked barley to the meat mixture.
• Tip
• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier
• and there's some others here as well...

http://allrecipes.com/recipe/24202/...4437499&prop27=2017-02-15&did=131229-20170215

 

[jimLE]

I want to fix crispy chicken strips tonight.any have a recipe for that?

 

[Danil54grl]

I d just throw in some seasoned up flour, then beaten up egg and back into the seasoned flour before I fry them up.

Tex-Joy makes a good seasoning called Rooster Booster.

 

[jimLE]

I've fried them up like that before.but the crust don't come out as crispy as i want,at times.would adding store bought bread crumbs to it do the trick?

 

[Danil54grl]

I don't like to bread them. To me it comes out soggier. Maybe you need to fry them a little longer. Your oil will make a difference too if you are reusing it in a deep frier. I like to use lard myself.

 

[Proud Prepper]

I want to fix crispy chicken strips tonight.any have a recipe for that?

CAJUN CHICKEN TENDERS
THIS AMERICAN CLASSIC GETS A KICK UP WITH THE SPICE OF CAJUN SEASONING AND ARE FAST TO FRY AT HOME.

PREP 10 mins

COOK 20 mins

TOTAL 30 mins

YIELD 10 tenders

CUISINE American

INGREDIENTS

• 2 pounds boneless skinless chicken tenders, trimmed and cut lengthwise into 1" thick strips
• 1 1/2 cups all purpose flour
• 2 tablespoons cajun seasoning (can increase to 4 tablespoons if you want it really strong)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 eggs
• 1 tablespoon water
• peanut, vegetable, or canola oil for frying (amount depends on your frying vessel, but my 12" cast iron skillet holds about 24 ounces of oil)

INSTRUCTIONS

1. First make the ingredients for breading the chicken:
2. In a large, shallow bowl or dish with sides, add the flour, cajun seasoning, onion and garlic powders. Stir to mix. Taste it to see if you want more spice. Add more if you do. Don't taste it once you've dipped any raw chicken in it. Set aside.
3. In a second bowl, beat the eggs and water. Set aside.
4. Dip one chicken tender at a time into the flour then the eggs, and then back into the flour, pressing to coat the chicken well.
5. Repeat with the remaining tenders and set them aside while you heat the oil.
6. If using a 12" skillet, pour oil to a depth of 2 inches and heat on high to 375 (you can use a thermometer to check if you aren't sure).
7. Slowly add three to four pieces of chicken, reduce heat to medium high, and allow them to fry until just brown on one side--about 5 minutes--then turn and cook until golden on the second side--6 to 7 minutes more. Transfer to a paper towel lined plate to drain and repeat with the other tenders. Make sure to stay by the stove!
8. If your oil starts to smoke, turn the heat down or pull the skillet off the burner carefully for a minute or two. If your chicken is cooking too slow and the breading is soggy or falling off, turn the heat up.
9. Serve the tenders warm with your favorite dipping sauce.