Cpanier FOOD

  INGREDIENTS 2 beaten egg 1 cup milk 2 teaspoon paprika 1/2 teaspoon poultry seasoning 4 teaspoons garlic salt 2 teaspoon black pepper 2 cup all-purpose flour Directions: 1. Beat the egg and milk together in a bowl. 2. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag. 3. Put the chicken in the bag, seal it and shake to coat it. 4. Dip the flour-coated chicken in the egg mixture and again in the flour mixture. 5. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil. 6. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through. 7. Drain it on paper  towels and serve.

  Ingredients 4 chicken breasts, skinless, boneless, pounded thin 1/2 tsp salt 1 tablespoon Season All (or other seasoning of your choice) 3/4 tsp pepper 1 cup flour 2 tsp paprika 1/2 stick butter Directions Put the chicken into a bowl of milk to soak for about 25 minutes. Put the salt, Season All, pepper, flour, and paprika into a zipper bag or large bowl. Preheat the oven to 400 degrees. Melt the butter and pour into a 9 x 13 baking dish. Make sure the bottom of the entiure dish is coated with the melted butter. Remove the chicken from the milk and shake off any excess milk, then dip (or shake) each chicken piece in the seasoning mix that’s in the zipper bag or bowl. Be sure each chicken breast is well coated with the seasoning, then place it in the baking dish.

  Ingredients 1 1/2 cups flour 1 1/2 teaspoons salt 1 tablespoon sugar 1 tablespoon baking powder 2/3 cup milk 1/3 cup vegetable shortening How to Make It Preheat oven to 425ºF. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes.

  INGREDIENTS 6 boneless, skinless chicken breast cut into thirds • 1 cup all-purpose flour • 1/2 teaspoon salt • 1 tablespoon seasoned salt (I use Lawry’s Seasoned Salt) • 3/4 teaspoon pepper • 2 teaspoon paprika • 1/2 stick butter (or 1/4 cup) • Buttermilk • 1 gallon-size Ziploc bag (optional) DIRECTIONS Place thawed chicken strips in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator. Preheat oven to 400 degrees Fahrenheit. Combine and mix thoroughly flour, salt, seasoned salt, pepper, and Paprika in a gallon-size Ziploc bag or bowl. Cut 1/2 stick of butter into a few pieces and place in a 9- x 13-inch pan. Melt butter in preheated oven. Spread melted butter around the bottom of the pan. Lightly spray the pan with cooking spray, if needed, to make sure that there are no dry spots. Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated. Place each...

  INGREDIENTS 12 chicken drumsticks. 2 Tbsp.Of extra virgin olive oil. Oil spray. THESE ARE THE SEASONING NEEDED FOR THE CHICKEN: 3 Tsp.Of garlic powder. 3 Tsp.Of onion powder. 5 Tsp.Of smoked paprika. 2 Tsp.Of black pepper. 1 1/2 Tsp.Of kosher salt. 4 1/2 Tbsp.Of plain/all-purpose flour. 3 Tsp.Of baking powder. PREPARATION 1st Step  : Heat the oven to 200 degrees Celsius (around 390 degrees Fahrenheit). First, line a baking sheet with foil, and then set a rack on the foil-lined baking sheet. This will help the bottom of the drumsticks get crispy. Step 2 :  In a small bowl, combine all of the ingredients for the Seasoning. Put the drumsticks in the olive oil and toss them around. To cover as much of the flesh as possible with the skin, each drumstick should have its skin stretched and twisted. Step 3   : Coat a drumstick in the Seasoning, then remove as much of the excess as possible by shaking it. Position yourself on the rack. It should be done again with the remai...

  Honey glaze INGREDIENTS : ¼ cup honey 2 tablespoons soy sauce ⅛ teaspoon red pepper flakes 1 ½ tablespoons olive oil DIRECTIONS   : Whisk honey, soy sauce, and red pepper flakes in a bowl. Heat olive oil in a skillet over medium heat;. Pour honey mixture into skillet and continue to cook until the sauce is thickened, about 5 minutes more. Spicy fried chicken INGREDIENTS   : 1 (1.35kg) whole chicken, cut into pieces salt and ground black pepper to taste 1 litre buttermilk 2 tablespoons hot pepper sauce 1 teaspoon cayenne pepper 375g plain flour 1 tablespoon cayenne pepper 2 teaspoons garlic granules 1 teaspoon paprika salt and ground black pepper to taste 1 litre vegetable oil for deep frying DIRECTION : Sprinkle the chicken pieces with salt and pepper and place them during a deep-sided baking dish.

  Ingredients  1 pound chicken gizzards, rinsed 2 stalks celery, cut into chunks 1 onion, cut into chunks 2 eaches bay leaves 1 ½ teaspoons celery salt, divided 1 teaspoon seasoned salt ½ teaspoon ground black pepper ½ teaspoon dried Italian herb seasoning 1 teaspoon garlic powder ¼ teaspoon ground cumin ½ teaspoon Louisiana-style hot sauce 3 cups oil for deep frying 1 cup all-purpose flour Directions Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth. Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour...

  Facts about fried food: -Fries go by many different names: In America, you refer to french fries as either “french fries” or simply “fries.” But if you want a plate abroad, you might have to use a different name. In the United Kingdom, they’re called “chips,” and in France, they’re called “frites.” -Thomas Jefferson introduced fries to America: French fries have become a quintessential part of the American diet, but who brought them here? Turns out, presidents have had lots of interesting food preferences, and President Thomas Jefferson is responsible for Americans’ fry consumption. He brought them to public awareness after discovering them while working abroad as American Minister to France. His chef (and slave) James Hemings continued to make them for the president when they returned to the United States. -McDonald’s sells insane amounts of French fries: Here’s something you might not know about the world’s most famous chain: McDonald’s outsells every other company in the world...

  Ingredients : 2 cups Cornmeal 1/2 cup Flour Salt to taste Pepper to taste 1 teaspoon Paprika 1 teaspoon Cayenne Pepper 1 teaspoon Garlic Powder 1 teaspoon Onion Powder 4 lbs Lobster Tails, cleaned in the shell 2 qts Oil for deep-frying Directions : Step 1:  In a gallon size zip-lock bag, combine the cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Step 2:  Clean lobster tails while keeping tail in the shell. Set aside. Step 3:  Heat vegetable oil in a deep fryer or large, deep skillet such as a cast iron pan. The oil needs to reach 365 degrees. Step 4:  Place half of the lobster tails in the bag, shake well to coat the tails complete. Remove tails, set on a rack over a tray to catch any drippings and keep the work area clean. Repeat with remaining tails. Step 5:  Deep fry one lobster tail at a time in the oil for about 4 minutes or until lightly browned. Let fried tails dry on paper towels. Enjoy!!

  Ingredients 2 large eggs beaten 1 cup Ritz cracker crumbs 1/2 teaspoon garlic salt 1/4 teaspoon black pepper 4 chicken breasts , boneless skinless (6 ounces each) 1/2 cup butter , cut into pieces Instructions Preheat oven to 375 degrees. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. Arrange coated chicken in a 9×13 inch baking dish. Place pieces of butter on top of the chicken. Bake in the preheated oven for 30-35 minutes or until golden brown.

  INGREDIENTS ½ cup butter 2 cups brown sugar 2 eggs 2 teaspoons vanilla 1 ½ cups flour 1 teaspoon baking powder 1 teaspoon salt 1 ½ cups shredded sweetened coconut PREPARATION Preheat oven to 350 degrees F and grease an 8×8 baking dish. Add butter to a large saucepan over medium- high heat. Once butter begins to boil, continuously swirl pan to prevent burning. Continue until butter darkens to an amber color, then remove from heat. Add the brown sugar to the warm butter and stir until fully integrated. Mix in the eggs and vanilla. Add the flour, baking powder, and salt to the wet ingredients. Stir until combined. Fold coconut into the batter and then transfer to the prepared baking dish. Bake for 40-45 minutes, covering with foil for the last 10 minutes. Let bars fully cool before slicing.

  Ingredients 2 pounds beef chuck roast 1 cup beef broth 2 garlic cloves, finely minced 4 tablespoons brown sugar ½ cup balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 teaspoon dried rosemary 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon pepper Steps: Nestle the beef chuck roast inside a generously greased slow cooker. Whisk together beef broth, garlic, brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, salt, and pepper in a mixing bowl. Once combined, drench the beef with this aromatic elixir. Seal your slow cooker and let time do its magic. Set it on high for 4 hours, or opt for a prolonged simmer at low for 6-8 hours. Once the beef has absorbed all those flavors and turned succulent, fish it out and shred with two forks. Submerge it back into the ambrosial juices in the slow cooker, ensuring each strand is soaked in flavor.

  Ingredients A Collection of Ingredients for Your Cornish Beef Pasties For the Pastry: 2 1/2 cups all-purpose flour 1 tsp salt 1 cup unsalted butter, cold and cubed 1/2 cup cold water For the Filling: 1 lb lean beef, cut into small cubes 1 large potato, peeled and diced 1 onion, chopped 1 carrot, peeled and diced 1/2 cup frozen peas Salt and pepper to taste 1/2 tsp dried thyme 1/2 tsp dried rosemary 1/4 cup beef broth or water For Egg Wash: 1 egg, beaten Instructions A Fusion of Savory Fillings and Flaky Pastry 1. Preparing the Pastry: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs. 2. Bringing the Dough Together: Gradually add the cold water and mix until the dough comes together. Do not overmix. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for about 30 minutes. 3. Preparing the Filling: In a mixing ...

  Ingredients 4 medium potatoes, Russet is what I used ¼ tsp salt ⅛ tsp pepper ⅛ tsp cayenne pepper ⅛ tsp garlic ⅛ tsp paprika 4 to 6 tbsp olive oil How To Make Sliced Baked Potatoes FIRST STEP: Wash and dry the potatoes Slice the potato no more than halfway down side to side. (you can also do the slices at angles to get a crispier potato) SECOND STEP: Preheat the oven to 400* Mix the seasoning all together. THIRD STEP: Spritz the potatoes with olive oil Sprinkle the seasoning mixture evenly over the potatoes FOURTH STEP: Set the potatoes on a parchment lined baking tray Bake 40 to 45 minutes Enjoy!

      Jerk Steak & Shrimp over Yellow Rice  Ingredients - 2 ribeye steaks, about 1 inch thick - 12 large shrimp, peeled and deveined - 2 tablespoons jerk seasoning - 1 cup yellow rice - 2 ¼ cups water - 1 tablespoon olive oil - 1 yellow onion, finely chopped - 1 red bell pepper, diced - 2 cloves garlic, minced - 1 teaspoon turmeric - 1/2 teaspoon saffron threads - Salt and pepper to taste - Fresh cilantro for garnish Directions: 1. Marinate the steaks and shrimp with jerk seasoning for at least 30 minutes in the refrigerator. 2. Prepare the yellow rice: In a saucepan, bring water to a boil. Add the yellow rice, turmeric, saffron, salt, and pepper. Reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed. 3. While the rice is cooking, heat olive oil in a skillet over medium-high heat. Add the onion, red bell pepper, and garlic, sautéing until soft. 4. Remove the steaks and shrimp from the refrigerator. Grill the steaks to your desired do...

  INGREDIENTS 3 1/2 cups shredded zucchini, well drained 1 white onion, diced 16 ounces shredded cheddar cheese, divided 1 cup frozen corn, thawed 1 jalapeño, diced (remove seeds for less spice) 2 eggs 1 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon salt ½ black pepper 1 (8.5 0z) box corn muffin mix PREPARATION Preheat oven to 350 degrees F and lightly grease an 8×8 inch baking dish. In a large bowl, mix together the zucchini, onion, half the cheese, corn, jalapeño, eggs and spices. Slowly mix in the corn muffin mix until fully combined. Transfer mixture to the prepared baking dish and top with remaining cheese. Bake for 50-55 minutes or until cooked through the center and golden on top. Serve warm.

  Ingredients 1 – 16 oz jar(s) unsalted peanuts 1 – 16 oz. jar(s) salted peanuts 1 – 12 oz bag(s) semi-sweet chocolate chips 1 – 12 oz bag(s) milk chocolate chips 2 – 10 oz bag(s) peanut butter chips 2 – 1 lb pkg white almond bark or vanilla candy coating How to Make It 1 Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Enjoy!

  Ingredients 2 tablespoons sunflower oil 1 large onion, diced 1 medium leek, white and light green parts only, finely sliced 1 medium carrot, diced 1 medium parsnip, diced 2 large garlic cloves, finely chopped 1/2 teaspoon caraway seeds 1 teaspoon dried marjoram 1 teaspoon allspice 6-8 juniper berries 2-3 bay leaves 400 g (1 lb) sauerkraut, drained 3 potatoes, peeled and cut into 1-inch cubes (about 500 g) 1.5 litres (6 cups) vegetable stock Salt and freshly ground pepper to taste PREPARATION: Heat the oil in a large stockpot or Dutch oven and sauté the onion for 2-3 minutes over medium heat. Add the leek, carrot and parsnip and continue to cook for 8-10 minutes until the veggies soften. Stir in the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaves and continue to cook for 1-2 minutes, stirring occasionally. Add the sauerkraut and continue cooking for 1-2 minutes. Next, add a ladle of veggie stock and simmer for 10 minutes. Add the potatoes and the rest of ...

  FOR THE CRUST: 1 1/2 cups graham cracker crumbs 1/4 cup light brown sugar 6 tablespoons butter, melted 1/2 teaspoon salt FOR THE FILLING: 16 oz cream cheese, softened 3/4 cup granulated sugar 2 large eggs, at room temperature 1/2 cup sour cream, at room temperature 2 teaspoons vanilla extract FOR THE CINNAMON SWIRL: 6 tablespoons butter, melted 1 cup dark brown sugar 1 teaspoon cinnamon 1/4 cup all-purpose flour FOR THE CRUST: Preheat oven to 350°F. In a medium bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt and mix until combined. Press into a square 8-inch baking dish firmly. Bake 8 minutes. Set aside to cool. FOR THE FILLING: Reduce oven temperature to 325°F. In a blender, combine cream cheese, sugar, and vanilla and blend until smooth. Add sour cream and blend once more. Add eggs, one at a time, blending in between until smooth. Set aside. MAKE THE CINNAMON SWIRL: In a medium bowl, stir together the melted butter, brown sugar, cinnamon, a...