KFC Secret Fried Chicken Recipes

Marinated Grilled Shrimp

2009-09-16T00:32:00.000-07:00

Ingredients:

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Recipe for Marinated Grilled Shrimp.

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Enjoy the Taste of Marinated Grilled Shrimp!

Grilled Portobello Mushrooms

2009-09-16T00:05:00.000-07:00

Ingredients:

3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Recipe for Grilled Portobello Mushrooms.

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately.

Enjoy the Taste of Grilled Portobello Mushrooms!

Antipasto Pasta Salad

2009-09-15T00:54:00.000-07:00

Ingredients:

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Recipe for Antipasto Pasta Salad.

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Enjoy the Taste of Antipasto Pasta Salad!

April's Deviled Eggs

2009-09-15T00:23:00.000-07:00

Ingredients:

4 eggs
1 tablespoon prepared mustard
1 tablespoon mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 pinch paprika, for garnish

Recipe for April's Deviled Eggs.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool. Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl. Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.

Enjoy the Taste of April's Deviled Eggs!

Blue Cheese Ball

2009-09-15T00:18:00.000-07:00

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 cup shredded sharp Cheddar cheese
1/4 cup minced onion
1 tablespoon Worcestershire sauce
1 cup chopped walnuts

Recipe for Blue Cheese Ball.

In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight. The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

Enjoy the Taste of Blue Cheese Ball!

Classic Chicken Noodle Soup

2009-09-08T07:31:00.000-07:00

Ingredients:

1 recipe Fast Chicken Soup Base
3 cups egg noodles
1 cup frozen green peas
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Recipe for Classic Chicken Noodle Soup.

Prepare Fast Chicken Soup Base. Bring to a simmer. Add these, then simmer until tender, 10-20 minutes: 3 cups egg noodles. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley. Add salt and pepper, to taste.

Enjoy the Taste of Classic Chicken Noodle Soup!

Mandarin Chicken Pasta Salad

2009-09-08T07:23:00.000-07:00

Ingredients:

1 teaspoon finely chopped, peeled fresh ginger
1/3 cup rice vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 (1 ounce) dry onion soup mix
2 teaspoons white sugar
1 clove garlic, pressed
1 (8 ounce) package bow tie pasta
1/2 cucumber - scored, halved lengthwise, seeded, and sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
2 diced Roma tomatoes
1 carrot, shredded
1 fresh spinach
1 can mandarin orange segments, drained
2 cups diced cooked chicken
1/2 cup sliced almonds, toasted

Recipe for Mandarin Chicken Pasta Salad.

To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed. Bring a large pot of lightly salted water to a boil. Add the bow tie pasta and cook for 8 to 10 minutes ; drain, and rinse under cold water. Place pasta in a large bowl. To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly.

Enjoy the Taste of Mandarin Chicken Pasta Salad!

Ice Box Pudding

2009-09-06T12:03:00.000-07:00

Ingredients:

1 1/2 cakes German sweet chocolate
3 tablespoons water
3 tablespoons confectioners sugar
5 eggs
1 teaspoon vanilla or almont extract
1 teaspoon powdered coffee
2 packages ladyfingers
1 cup whipped cream

Recipe for Ice Box Pudding.

Melt the chocolate in the water and confectionsers sugar. Separate the eggs, adding the yolks to the chocolate mixture. Beat the whites until stiff and fold into mixture. flavor with almond and the powdered coffee. In plate used to serve (must have sides at least 3 inches deep), place the lady fingers around in the upright position. Then cover bottom of dish with lady fingers. Pour mixture into dish. Refrigerate 24 hours. Before serving, cover with whipped cream.

Enjoy the Taste of Ice Box Pudding!

Tangerine Chiffon Cake

2009-09-06T11:52:00.000-07:00

Ingredients:

Cake:

4 tangerines or 3 navel oranges
2 1/4 c. cake flour
1 TBSP. baking powder
3/4 tsp. salt
1 1/2 c. granulated sugar
1/2 c. vegetable oil
5 large eggs, separated
2 large egg whites
1/2 tsp. cream of tartar

Glaze:

2 tangerines or 1 navel orange
1 1/2 c. confectioners' sugar
1/4 teaspoon(s) vanilla extract

Candy Daffodils:

4 to 8 yellow fruit chews (depending on size), such as Laffy Taffy or Starburst
4 green fruit chews, such as Laffy Taffy or Tootsie Roll
4 small orange spice drops
1 container (1 ounce) white nonpareils

Recipe for Tangerine Chiffon Cake.

Chiffon Cake:

Preheat oven to 325 degrees F. From tangerines, grate 1 tablespoon peel and squeeze 3/4 cup juice. In large bowl, stir together flour, baking powder, salt, and 1 cup granulated sugar. Make a well in center. Add oil, egg yolks, and tangerine peel and juice; whisk into dry ingredients.
In another large bowl, with mixer on high speed, beat 7 egg whites with cream of tartar until soft peaks form. Gradually sprinkle in remaining 1/2 cup granulated sugar, 2 tablespoons at a time, and beat until whites just stand in stiff peaks when beaters are lifted. With rubber spatula, gently fold one-third of whites into egg-yolk mixture to loosen the batter, then fold in remaining whites.
Pour batter into ungreased 10-inch angel food cake pan. Bake 60 to 65 minutes or until top springs back when lightly touched with finger. Invert cake in pan on metal funnel or bottle; cool completely, about 2 hours. With knife, carefully loosen cake from side and center of pan. Remove cake from pan and place right side up on cake plate.

Tangerine Glaze:

From tangerines, grate 1 teaspoon peel and squeeze 2 tablespoons plus 1 teaspoon juice. In small bowl, stir together confectioners? sugar, vanilla, tangerine peel, and 2 tablespoons tangerine juice until smooth, adding remaining teaspoon juice if necessary for good spreading consistency. Spoon glaze over cooled cake, spreading glaze with back of spoon and allowing glaze to run down sides of cake. Let stand until glaze is set, about 30 minutes. Decorate with Candy Daffodils.

Candy Daffodils:

For each daffodil, on waxed paper, with rolling pin, roll out yellow and green fruit chews to 1/8-inch thickness . (If too stiff to roll, warm candy in microwave on High 2 to 3 seconds to soften.) From 1 or 2 rolled yellow pieces, cut five 1 1/4-inch teardrop shapes. Pinch together wider end of each teardrop, creating fold of a petal, and slightly pinch narrow end, rounding to shape like a petal. Cut green piece into two or three 1 1/4-inch leaf shapes. Arrange petals, wide end toward center, to resemble flower; press together in center, using a drop of water, if necessary, to help petals stick together. Trim small piece from rounded end of spice drop. Cut out small piece from center of flat end of spice drop; sprinkle with some nonpareils . Press smaller end of spice drop into center of flower. Press green leaves to attach to back of flower. Repeat to make 4 daffodils in all. Do not refrigerate candy flowers.

Enjoy the Taste of Tangerine Chiffon Cake!

Pumpkin Sheet Cake Recipe

2009-09-06T11:41:00.000-07:00

Ingredients:

1 can (16 ounces) pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Frosting:

1 package (3 ounces) cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons milk
Chopped nuts

Recipe for Pumpkin Sheet Cake Recipe.

In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 25-30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Enjoy the Taste of Pumpkin Sheet Cake Recipe!

Neiman Marcus Cake

2009-09-06T11:34:00.000-07:00

Ingredients:

1 box butter recipe cake mix
5 eggs
1 stick butter/margarine, softnened
1 1/2 cup chopped pecans
1 6 oz bag chocolate chips
1 8 oz cream cheese, softened
1 lb powdered sugar

Recipe for Neiman Marcus Cake.

Preheat oven to 350 degrees.
Combine cake mix, two of the eggs and butter. Mix well. Spread in a greased 9x13" pan. Sprinkle 1 cup of the pecans and all the chocolate chips over batter. In another bowl, combine cream cheese, 3 eggs, sugar and the remaining half cup pecans. Mix well and pour over pecans and chocolate chips. Bake at 350 degrees for 45-60 minutes or until firm on top.

Enjoy the taste of Neiman Marcus Cake!

Marinated Baked Pork Chops

2009-09-06T03:21:00.000-07:00

Ingredients:

1 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 Tbsp. Worcestershire sauce
1 tsp. lemon juice
2 Tbsp. brown sugar 2 Tbsp. ketchup
6 pork chops, trimmed

Recipe for Marinated Baked Pork Chops.

Preheat oven to 350^.
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with ½ the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce.
Continue baking 30 minutes, or until internal temperature of the chops has reached 160^.

Enjoy the Taste of Marinated Baked Pork Chops!

Restaurant-Style Potato Salad

2009-09-06T03:12:00.000-07:00

Ingredients:

2 lbs. russet potatoes
1 cup mayonnaise
4 tsp. sweet pickle relish
4 tsp. white sugar
2 tsp. chopped white onion
2 tsp. prepared mustard
1 tsp. white wine vinegar
1 tbsp. minced celery
1 tsp. minced pimiento
½ tsp. shredded carrot ¼ tsp. dried parsley
¼ tsp. ground black pepper
salt, to taste

Recipe for Restaurant-Style Potato Salad.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, combine the potatoes, mayonnaise, sweet relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well. Chill and serve.

Enjoy the Taste of Restaurant-Style Potato Salad!

Beer Cheese Pretzel and Dip

2009-09-02T09:11:00.000-07:00

Ingredients:

1 (16 ounce) package hot bread roll mix with yeast
1 cup shredded sharp Cheddar cheese
1 1/4 cups beer
1 egg, beaten
2 tablespoons kosher salt
1 (8 ounce) package cream cheese, diced and softened
1 (8 ounce) package processed cheese, cubed
3/4 teaspoon garlic powder
1/2 cup beer, room temperature

Recipe for Beer Cheese Pretzel and Dip.

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese. In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt. Bake 25 minutes in the preheated oven, or until golden brown. In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.

Enjoy the Taste of Beer Cheese Pretzel and Dip!

Baked Kibbeh

2009-09-02T08:51:00.000-07:00

Ingredients:

Filling

1 medium onion, finely chopped
2 tablespoons olive oil
1/2 lb ground lamb (not lean)
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts plus 2 tablespoons for garnish, all toasted

Bulgur Mixture

1 cup fine bulgur (6 1/2 oz)
1 medium onion, coarsely chopped
1 lb ground lamb (not lean)
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
2 1/2 tablespoons olive oil

Recipe for Baked Kibbeh.

Filling:

Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.

Bulgur Mixture:

Preheat oven to 400°F.
Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl. Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well.

Bake Kibbeh:

Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife. Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes. Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.

Enjoy the Taste of Baked Kibbeh!

Baked Clams

2009-09-02T08:46:00.000-07:00

Ingredients:

2-4 cloves garlic, finely chopped
1 cup (250 ml) bread crumbs (preferably homemade)
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) finely chopped parsley
3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
36 small clams such as cherrystones, shucked, 36 half shells reserved
2 Tbs (30 ml) lemon juice
4-6 Tbs (60-90 ml) butter, melted
Lemon wedges for garnish

Recipe for Baked Clams.

Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine. Coarsely chop the clams and combine with the lemon juice in a separate bowl. Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide the chopped clams between them. Top with the bread crumb mixture and drizzle with the butter. Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes. Garnish with lemon wedges. Serves 4 to 6.

Enjoy the Taste of Baked Clams!

Bagna Cauda

2009-09-02T04:55:00.000-07:00

Ingredients:

2 cups (500 ml) heavy cream
4 Tbs (60 ml) butter
8 anchovy fillets, rinsed and finely chopped
1 tsp (5 ml) finely chopped garlic
Fresh vegetables of your choice, such as cucumbers, carrots, fennel, sweet bell peppers, celery, scallions, romaine lettuce, tomatoes, and mushrooms, cut into a size and shape suitable for dipping
Italian bread sticks or Italian bread

Recipe for Bagna Cauda.

Simmer the cream over a low flame, uncovered, in a small saucepan for about 20 minutes, or until reduced to about half its original volume. In a fondue pot, or other flame proof enameled or earthenware casserole that fits over a candle warmer or electric hot tray, melt the butter over low heat. Add the anchovies and the garlic and stir for about 1 minute. Add the reduced cream and bring the sauce to a simmer, stirring occasionally. Do not let the sauce boil. Serve immediately with the cold raw vegetables and the bread sticks or Italian bread for dipping. If the butter and the cream separate at the table, recombine them using a wire whisk. Serves 6 to 8 as an appetizer, 3 to 4 as a main dish.

Enjoy the Taste of Bagna Cauda!

Chicken, Bacon and Leek Pasta Bake

2009-09-02T04:52:00.000-07:00

Ingredients:

1 tbsp olive oil
100g pack bacon lardons
450g (1lb) boneless and skinless chicken thighs, chopped
3 medium leeks, chopped
300g (11oz) macaroni pasta
350g tub ready-made cheese sauce
2 tsp Dijon mustard
2 tbsp freshly chopped flat-leafed parsley
25g (1oz) freshly grated Parmesan

Recipe for Chicken, Bacon and Leek Pasta Bake.

Heat oil in a large frying pan. Add bacon and chicken and cook for 7–8min. Add the leeks and continue cooking for 4–5min. Meanwhile, cook the pasta according to the packet instructions. Drain well. Preheat the grill. Add the cheese sauce, mustard, bacon, chicken, leek and parsley to the pasta and mix. Tip into a heatproof 2.1 litre (33/4 pint) dish and sprinkle with parmesan. Grill for 4–5min until golden.

Enjoy the Taste of Chicken, Bacon and Leek Pasta Bake!

Mole Poblano

2009-08-31T02:21:00.000-07:00

Ingredients:

6 boneless chicken breasts
2 tablespoons vegetable oil
1 (15 ounce) can tomato sauce
1/2 cup picante sauce
4 teaspoons cocoa, unsweetened
1 teaspoon ground cumin
1 teaspoon oregano leaves, crushed
1/2 teaspoon garlic salt
dash gound cloves, nutmeg and allspice

Recipe for Mole Poblano.

Pound chicken to 1/2 inch thickness (if desired). Lightly brown in oil in large skillet; drain. Combine remaining ingredients and mix well. Pour over chicken in skillet. Bring to boil, reduce heat, cover and simmer gently for 10 minutes. Remove chicken to serving platter and keep warm. Cook and stir sauce until slightly thickened, about 5 minutes and spoon over chicken.

Enjoy the Taste of Mole Poblano!

Baked Parmesan Scallops

2009-08-31T02:13:00.000-07:00

Ingredients:

1/2 lb. large scallops
1/4 cup each plain breadcrumbs, white wine, chopped fresh parsley
1 tsp. butter or margarine
2 tbsp. grated parmesan cheese
to taste salt and freshly ground pepper

Recipe for Baked Parmesan Scallops.

Preheat oven to 350° F. Rinse scallops and place in a small baking dish just large enough to hold them in 1 layer. Sprinkle with bread crumbs and toss to coat. Cut butter into bits and divide among scallops. Add wine to baking dish and bake for 15 minutes. Remove from oven and turn on broiler. Sprinkle scallops with parmesan cheese and place under broiler for 5 - 10 seconds. Watch carefully, as they brown quickly. Season with salt and pepper to taste.

Enjoy the Taste of Baked Parmesan Scallops!

Tomato, Corn, and Basil Soup

2009-08-31T02:03:00.000-07:00

Ingredients:

1 cup finely chopped onion
2 Tbsp extra-virgin olive oil
3-4 cloves garlic, minced
28 oz canned, crushed tomatoes, preferably organic
1 cup purified water
3 cups fresh corn kernels cut from the cob, or
1 lb frozen sweet corn, preferably organic
Salt and freshly ground black pepper to taste
1 cup finely chopped fresh basil

Recipe for Tomato, Corn, and Basil Soup.

Sauté the onions in the olive oil in a saucepan over medium-high heat until they just begin to brown. Add the garlic and saute for a minute, stirring constantly. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes more. Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well, remove from heat, and serve immediately.

Enjoy the Taste of Tomato, Corn, and Basil Soup!

Salmon and Macaroni Casserole

2009-08-31T01:56:00.000-07:00

Ingredients:

1 medium onion, Chopped
1/4 cup butter
2 tablespoons flour
15 1/2 ounces canned salmonU, Undrained
1 3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon paprika
1 tablespoon lemon juice
1/4 cup chopped fresh parsley
3 cups hot cooked elbow macaroni, or other pasta
1 cup shredded Cheddar cheese

Recipe for Salmon and Macaroni Casserole.

Drain salmon, reserving liquid. Cook onion in butter, stirring frequently, until tender. Stir in flour until blended. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in reserved salmon liquid and the milk. Cook over low heat, stirring constantly, until slightly thickened; remove from heat. Stir in salt, paprika, lemon juice, and parsley. Layer macaroni, salmon, and 3/4 cup of the cheese in ungreased 2-quart casserole. Pour sauce over cheese. Sprinkle with remaining cheese. Bake uncovered in 375F degree oven 20 to 25 minutes or until cheese is brown.

Enjoy the Taste of Salmon and Macaroni Casserole!

Shrimp Enchiladas Verde

2009-08-30T00:35:00.000-07:00

Ingredients:

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Recipe for Shrimp Enchiladas Verde.

Preheat oven to 425ºF. Coat a 9-by-13-inch glass baking dish with cooking spray. Combine shrimp, corn, chiles and ½ cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2½ minutes. Spread ¼ cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Enjoy the taste of Shrimp Enchiladas Verde!

Tortilla Soup

2009-08-30T00:28:00.000-07:00

Ingredients:

1/4 bunch cilantro, well washed (leaves only)
2-3 garlic cloves
1/2 small onion, chopped
1 small can of green chilies
6 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
1 tsp. ground cumin
1 tsp. salt
2 tbsp. cornstarch dissolved in a small amount of water
Corn tortillas (about 10) cut into thin strips
vegetable oil
1-2 cups cooked chicken (2 oz. per serving)
Monterey Jack cheese (1 oz. per serving)
1-2 avocados, peeled, pitted and sliced

Recipe for Tortilla Soup.

Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup. Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.

Enjoy the Taste of Chicken Tortilla Soup!

Speedy Layered Chicken Enchilada Pie

2009-08-30T00:20:00.000-07:00

Ingredients:

1 package (11 oz) Old El Paso flour tortillas for burritos (8 tortillas; 8 inch)
2 cups cubed cooked chicken
1/2 cup uncooked instant rice
2 cups shredded reduced-fat Monterey Jack cheese (8 oz)
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (19 oz) Old El Paso hot enchilada sauce
1 cup Green Giant frozen white shoepeg corn (from 9-oz box), thawed, drained
1 cup Old El Paso Thick 'n Chunky salsa
2 tablespoons thinly sliced green onions
Reduced-fat sour cream, if desired
Chopped green onions, if desired

Recipe for Speedy Layered Chicken Enchilada Pie.

Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce. Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions. Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.

Enjoy the Taste of Speedy Layered Chicken Enchilada Pie!

Velveeta Chili Dip

2009-08-30T00:15:00.000-07:00

Ingredients:

1 (16 ounce) package VELVEETA Pasteurized Prepared Cheese Product , cut up
1 (15 ounce) can chili

Recipe for Velveeta Chili Dip.

Mix VELVEETA and chili in 2-qt. microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is melted, stirring every 3 min.
Serve hot with tortilla chips or French bread chunks.

Enjoy the Taste of Velveeta Chili Dip!

No Bake Macaroni and Cheese

2009-08-27T00:49:00.000-07:00

Ingredients:

8 ounces whole-wheat elbow noodles (2 cups)
1 10-ounce package frozen chopped broccoli
1 3/4 cups low-fat milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup shredded extra-sharp Cheddar cheese
1/4 cup shredded Parmesan cheese
1 teaspoon Dijon mustard

Recipe for No Bake Macaroni and Cheese.

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Enjoy the Taste of No Bake Macaroni and Cheese!

Red Velvet Cake With Cream Cheese Frosting

2009-08-27T00:31:00.000-07:00

Ingredients (Red Velvet Cake & Cupcakes):

3/4 cup buttermilk

3/4 teaspoon vanilla

2 cups all-purpose flour

2 Tablespoons dark Dutch process cocoa powder

1 teaspoon cinnamon, ground

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cup sugar

3/4 cup canola oil

2 large eggs

1 teaspoon vinegar

1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color

Recipe for Red Velvet Cake With Cream Cheese Frosting.

Preheat the oven to 350 degrees F. Spray or butter one 8 X 8 - inch square baking pan, or prepare 12 cupcake tins with paper liners. Wilton silicone cupcake pans also work well.

In a small bowl, whisk buttermilk and vanilla, and set aside.

Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.

Cream the sugar and oil together on medium - high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.

With mixer on low - medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.

Pour the batter into the prepared 8 X 8 - inch pan, or divide evenly between the cupcake tins. If the recipe is to be doubled for a 9 - inch double layer round cake, pour equal amounts of batter into buttered or sprayed pans. Otherwise, prepare 24 cupcake tins with liners.

Bake cake for 30 - 40 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched.

Cool square cake and cupcakes completely on wire racks before frosting or freezing.

Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.

At this point, the cake, layers and cupcakes can be wrapped and frozen for later use.

Ingredients (Cream Cheese Frosting);

6 ounces cream cheese, softened

4 Tablespoons butter, softened

4 Tablespoons solid shortening

2 cups confectioners' or powdered sugar

1 teaspoon vanilla extract

1-2 Tablespoon milk, if necessary

Recipe for Cream Cheese Frosting.

Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and shortening together on medium speed until creamy.

Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.

Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.

Enjoy the Taste of Red Velvet Cake With Cream Cheese Frosting!

Chicken Drumsticks With Ratatouille Risoni

2009-08-25T03:53:00.000-07:00

Ingredients:

1 large eggplant, cut into 2.5cm pieces
2 large zucchini, thickly sliced
1 red capsicum, halved, thickly sliced
olive oil cooking spray
8 small chicken drumsticks, skin removed
2 cups Italian tomato pasta sauce
1/3 cup dried risoni pasta
1/2 cup small basil leaves

Recipe for Chicken Drumsticks With Ratatouille Risoni.

Preheat oven to 240°C. Place eggplant, zucchini and capsicum in a large roasting pan. Spray vegetables with oil. Roast for 25 to 30 minutes or until light golden.
Meanwhile, heat a heavy-based saucepan over high heat. Spray with oil. Cook drumsticks in batches, turning occasionally, for 5 minutes or until light golden. Return all chicken to saucepan. Add pasta sauce. Reduce heat to medium-low. Cover and simmer for 10 minutes. Stir in risoni. Cook, covered, for a further 10 minutes or until chicken is cooked through.
Stir in roast vegetables and basil. Season with salt and pepper.

Enjoy the Taste of Chicken Drumsticks With Ratatouille Risoni!

Cowboy Cookies

2009-08-25T03:49:00.000-07:00

Ingredients:

1 1/3 c Quick-cooking rolled oats;
1 ts Baking soda
1/2 c Brown sugar -;
1/4 ts Salt
1 ts Baking powder
1 c Chocolate chips
1 Wide-mouth canning jar -;
1 1/3 c All-purpose flour
1/2 c Granulated sugar
1/2 c sliced pecans

Recipe for KFC Cowboy Cookies.

In canning jar, brown sugar, pecans and chocolate chips, layer oats, granulated sugar, pressing each layer firmly in place before adding the next ingredient.
Use your hand to level, to smooth & to tightly pack each layer.
In a small bowl, baking powder, mix together flour, baking soda & salt.
Add flour mixture to jar a little at a time; press mixture in tightly after each addition.

Enjoy the Taste of Cowboy Cookies!

Cowboy Tacos

2009-08-25T03:35:00.000-07:00

Ingredients:

1/3 c apricot preserves
1 (16 oz) can chili beans, undrained
1 (1.25 oz) package taco seasoning mix
1 (10 oz) can sliced ripe olives, for topping
1 c chunky salsa
1 tbsp vegetable oil
1 lb cubed or minced pork stew meat
12 taco shells

Recipe for KFC Cowboy Tacos.

In a large resealable bag, toss pork meat with the taco seasoning mix until coated. Heat oil in a skillet over medium-high heat. Fry the seasoned pork in the hot oil, stirring every once in awhile until pork is no longer pink. Stir the beans, salsa & apricot preserves into the skillet with the pork. Reduce heat to low, & let simmer until heated through, about 10 mins. Spoon 1/3 c of the pork mixture into each taco shell, & top this with sliced olives.

Enjoy the Taste of Cowboy Tacos Recipe!

Italian Style Meatballs

2009-08-25T03:27:00.000-07:00

Ingredients:

1 tbs olive oil
1 x 700ml btl passata (tomato pasta sauce)
1 x 400g can Woolworths Select Diced Italian Tomatoes
2 tbs tomato paste
2 tbs water
1 tsp caster sugar
1/2 cup torn fresh basil leaves
Shaved parmesan
Crusty bread, to serve
Baby rocket salad, to serve

Meatballs

250g pork mince
250g veal mince
70g (1 cup) fresh breadcrumbs (made from day-old Italian-style bread)
1 brown onion, coarsely grated
1 garlic clove, crushed
1 egg, lightly whisked
2 tbs chopped fresh basil

Recipe for Italian Style Meatballs.

To make the meatballs, place the pork mince, veal mince, breadcrumbs, onion, garlic, egg and basil in a large bowl. Season with salt and pepper. Use clean wet hands to mix until well combined. Shape 2 tablespoons of the mince mixture into a large ball. Repeat with the remaining mince mixture to make 15 more balls. Heat the oil in a large non-stick frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 5 minutes or until browned. Meanwhile, place the passata, diced tomato and tomato paste in a medium bowl. Add a little water to the empty passata bottle. Screw on the lid and shake well. Pour into the bowl and stir to combine. Add the tomato mixture to the pan. Cover and bring to a simmer over medium heat. Reduce the heat to medium-low and cook, covered, for 15 minutes or until the meatballs are tender and cooked through. Remove from heat and stir in the sugar. Taste and season with salt and pepper.
Divide the meatballs among serving plates and spoon over the sauce. Sprinkle with the basil and parmesan. Serve with crusty bread and rocket salad.

Enjoy the Taste of Italian Style Meatballs

Burrito Pie

2009-08-22T09:30:00.000-07:00

Ingredients:

2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

Recipe for Burrito Pie

Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Enjoy the Taste of KFC Burrito Pie.

Inside Out Cheeseburgers

2009-08-22T09:12:00.000-07:00

Ingredients:

1/4 cup shredded cheddar cheese
1/4 cup shredded light mozzarella cheese or gruyere cheese
1 lb lean ground beef
1 tablespoon worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon fresh ground pepper
2 teaspoons montreal steak spices

Recipe for Inside-Out Cheeseburgers

Preheat grill to medium-high. Combine Cheddar and Mozzarella (or Gruyère) in a small bowl. Gently mix beef, Worcestershire, paprika, ground pepper and Montreal steak spices in a large bowl, preferably with your hands, without overworking.hape into 8 thin, 4-inch-wide patties.Mound 2 tablespoons of the cheese mixture on each of the 4 patties, leaving a 1/2 inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.To grill: lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well (be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out).

Enjoy the Taste of KFC Inside-Out Cheeseburgers.

Pancake Recipe

2009-08-20T11:13:00.000-07:00

Ingredients:

2 cups all-purpose flour, stirred or sifted before measuring
2 1/2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1 1/2 to 1 3/4 cups milk
2 tablespoons melted butter

Recipe for Pancake:

Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.

Enjoy the Taste of KFC Pancake Recipe.

BBQ Baked Beans

2009-05-08T06:55:00.000-07:00

2 15−ounce cans small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon saltdash pepperdash garlic powder

Recipe for KFC BBQ Baked Beans

To make KFC BBQ Baked Beans preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beansinto a covered casserole dish. Combine the water with the cornstarch in a small bowluntil cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredientsinto the beans and cover the dish.Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for5 to 10 minutes after removing them from the oven before serving.

Enjoy the taste of KFC BBQ Baked Beans.

Pork BBQ Sauce

2009-05-08T06:15:00.000-07:00

Ingredients for KFC Pork BBQ Sauce

2 1/2 cups Water
1/4 cup Vinegar
1 tablespoon Sugar
3 teaspoons Pepper
2 tablespoons Butter
3 teaspoons Salt
1/4 cup Chopped onion
1 Clove garlic, minced
1 teaspoon Red pepper
2 teaspoons Chili powder
1 teaspoon hot pepper sauce
1 teaspoon Dry mustard powder
3 tablespoons Worcestershire sauce

Recipe for KFC Pork BBQ Sauce

To make KFC Pork BBQ Sauce combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduceheat and simmer for 5 minutes. Cool overnight, warm before using. Start bastingmeat with this at the beginning of the cooking process. Baste and turn until porkregisters 170 degrees on a meat thermometer (takes about 20 minutes for country ribs).

Enjoy the taste of KFC Pork BBQ Sauce.

Buttermilk Biscuits

2009-05-08T06:13:00.000-07:00

Ingredients for KFC Buttermilk Biscuits

1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix

Recipe for KFC Buttermilk Biscuits

To make KFC Buttermilk Biscuits preheat the oven to 450F. Combine all of the ingredients. Knead the dough byhand until smooth. Flour your hands Pat the dough flat to 3/4−inch thickness onwaxed paper and punch out biscuits with a biscuit cutter.Bake on a greased bakingsheet for 12 minutes, or until golden brown, brush with melted butter when theycome out of the oven. Makes 18 Biscuits.

Enjoy the Taste of KFC Buttermilk Biscuits.

KFC Cole Slaw

2009-05-08T06:10:00.000-07:00

Ingredients for KFC Cole Slaw

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

Recipe for KFC Cole Slaw.

To make KFC Cole Slaw be sure cabbage and carrots are chopped up into very fine pieces (about the sizeof rice). Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar,and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots,and onion, and mix well. Cover and refrigerate for at least 2 hours before serving.

Enjoy the Taste of KFC Cole Slaw.

Corn Muffins

2009-05-08T06:06:00.001-07:00

Ingredients for KFC Corn Muffins

1 cup flour
1 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup half and half
1 egg, lightly beaten

Preheat oven to 400. Grease muffin tins for 9 muffins.

Recipe for KFC Corn Muffins

To make KFC Corn Muffins, in a large bowl, stir together the flour, cornmeal, sugar, baking powder,and salt. Add butter and mix until crumbly. In a separate bowl, mix thehalf and half with the egg and fold in the liquid mixture into the flourmixture. Spoon into tins filling to the top. Bake about 25 minutes.

Enjoy the Taste of KFC Corn Muffins.

KFC Extra Crispy

2009-05-08T06:03:00.000-07:00

Ingredients for KFC Extra Crispy

1 whole frying chicken, cut up
6−8 cups shortening

For Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Recipe for KFC Extra Crispy

To make KFC Extra Crispy, trim any excess skin and fat from the chicken pieces. Preheat the shortening ina deep−fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl.In another medium bowl, combine the remaining coating ingredients (flour, salt,pepper and MSG). When the chicken has marinated, transfer each piece to papertowels so that excess liquid can drain off. Working with one piece at a time, firstdip in egg and milk then coat the chicken with the dry flour mixture, then the eggand milk mixture again, and then back into the flour. Be sure that each piece iscoated very generously. Stack the chicken on a plate or cookie sheet until each piecehas been coated. Drop the chicken, one piece at a time into the hot shortening. Fryhalf of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown.You should be sure to stir the chicken around halfway through the cooking time sothat each piece cooks evenly. Remove the chicken to a rack or towels to drain forabout 5 minutes before eating.

Enjoy the Taste of KFC Extra Crispy.

Extra Crispy Strips

2009-05-08T06:00:00.001-07:00

Ingredients for KFC Extra Crispy Strips

For Marinade:
4 cups water
1 tablespoon salt
1/2 teaspoon MSG

For Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Recipe for KFC Extra Crispy Strips

To make KFC Extra Crispy Strips, cut 6 chicken Breasts into strips. . Preheat the shortening in a deep−fryer to350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture.Dip the the chicken into the coating. Fry in fryer a few at a time till they aregolden brown and float. Remove the chicken to a rack and allow to drain for 5 minutes.

Enjoy the taste of KFC Extra Crispy Strips.

KFC Gravy

2009-05-08T05:58:00.000-07:00

Ingredients for KFC Gravy

1 tablespoon vegetable shortening
5 tablespoons all−purpose flour
1 can Campbell's chicken broth (plus 1 can of water)
1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper

Recipe for KFC Gravy

To make KFC Gravy, first make a roux by combining the shortening with 1 1/2 tablespoons of flour in amedium saucepan over low heat. Heat the mixture for 20−30 minutes, stirring often,until it is a dark chocolate color. Remove the roux from the heat, add the remainingingredients to the saucepan and stir. Put the saucepan back over the heat, turn it upto medium and bring the gravy to a boiling. Reduce heat and simmer for 15 minutes,or until thick. Makes about 3 cups.

Enjoy the taste of KFC Gravy.

Honey Barbecued Wings

2009-05-08T05:54:00.000-07:00

Ingredients for KFC Honey Barbecued Wings

20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
oil for deep frying

Recipe for KFC Honey Barbecued Wings

To make KFC Honey Barbecued Wings, wash the chicken wings, then remove the wing tips; cut the other two pieces in half.Shake off the excess water. Place the eggs and milk in a bowl and mix well. Set aside.Mix together the BBQ sauce and honey. Set aside. Put the flour into a bag, then shakethe wings in it, to lightly coat. Roll the wings in the egg wash, then toss them back intothe bag. You want a fairly heavy coating of flour so the BBQ sauce has somethingto hang onto. Repeat 2−3 times.Heat a large skillet or use your deep fryer. Heat oil until it's very hot (around 350F).Fry the wings until they're golden brown. Remove and drain on paper towels.Preheat oven to 325F.Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure thepieces don't touch each other. Bake for 15−20 minutes, until they no longer look shiny.

Enjoy the taste of KFC Honey Barbecued Wings.

Macaroni and Cheese

2009-05-08T05:51:00.000-07:00

Ingredients for KFC Macaroni and Cheese

6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt

Recipe for KFC Macaroni and Cheese

To make KFC Macaroni and Cheese, bring water to a boil over high heat in a medium saucepan. Add elbow macaronito the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.While the macaroni is boiling, prepare the cheese sauce by combining the remainingingredients in a small saucepan over low heat. Stir often as the cheese melts into asmooth consistency. When the macaroni is done, strain it and then pour it back intothe same pan, without the water.Add the cheese sauce to the pan and stir gently untilthe macaroni is well−coated with the cheese. Serve immediately while hot.

Enjoy the taste of KFC Macaroni and Cheese.

Macaroni Salad

2009-05-08T05:48:00.000-07:00

Ingredients for KFC Macaroni Salad

1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
1 tbsp White Pepper

Recipe for KFC Macaroni Salad

KFC Macaroni Salad, cook macaroni noodles to package directions. Drain and allow to cool.In a large bowl combine all of above. Refrigerate for 2 hours.

Enjoy the taste of KFC Macaroni Salad.

Mashed Potatoes

2009-05-08T05:46:00.000-07:00

Ingredients for KFC Mashed Potatoes

2 1/2 cups Idaho Potato Flakes
1 stick Margarine
2 tablespoons Butter
2 1/2 cups Hot Water
3/4 cup Milk
1 teaspoon salt

Recipe for KFC Mashed Potatoes

To make KFC Mashed Potatoes, heat water add butter and margarine till melted. Add the salt and cook for 2 minutes.Add the flakes and mix till it looks like regular potatoes. Add milk to proper consistency.Serve with gravy.

Enjoy the taste of KFC Mashed Potatoes.

KFC Original Recipe

2009-05-08T05:43:00.000-07:00

Ingredients for KFC Original Recipe

6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika
2 Frying Chickens cut into 6 pieces

Recipe for KFC Original Recipe.

To make KFC Original Recipe, place shortening into the pressure cooker and heat over medium heat to the shorteningreaches 400F. In a small bowl, combine the egg and milk. In a separate bowl, combinethe remaining six dry ingredients. Dip each piece of chicken into the milk until fullymoistened. Roll the moistened chicken in the flour mixture until well coated. In groupsof four or five, drop the covered chicken pieces into the shortening and lock the lid.When pressure builds up cook for 10 minutes.

Enjoy the taste of KFC Original Recipe.

Pot Pie

2009-05-08T05:40:00.000-07:00

Ingredients for KFC Pot Pie

3 large potatos peeled and cut
2/3 cup frozen peas
1 large can chicken drained
4 carrots cut small
2 cans of cream of chicken soup
1 can milk
2 Tablespoons Onion
1 dash Msg

Recipe for KFC Pot Pie

To make KFC Pot Pie, cook onions, potatoes, and carrots till totaly cooked in boiling water. Drain thevegetables. Add the chicken then the chicken soup mix well the mixture shouldbe thick but not too thick. For the crust make the biscuit recipe in this book androll thin. Center the crust on top of the pie and brush the top with butter.Bake at 350F for 20 to 25 minutes until the top is nice and brown.

Enjoy the taste of KFC Pot Pie.

Potato Salad

2009-05-08T05:37:00.000-07:00

Ingredients for KFC Potato Salad

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepperdash salt

Recipe for KFC Potato Salad

To make KFC Potato Salad lightly peel the potatoes (you don't have to get all of the skin off) then chop theminto bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes.The potato chucks should be tender, yet slightly tough in the middle when done.Drain and rinse potatoes with cold water. In a medium bowl, combine remainingingredients and whisk until smooth. Poured drained potatoes into a large bowl.Pour the dressing over the potatoes and mix until well−combined. Cover and chillfor at least 4 hours. Overnight is best
Enjoy the taste of KFC Potato Salad

Potato Wedges

2009-05-08T05:25:00.000-07:00

Ingredients for KFC Potato Wedges

shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon MSG

Recipe for KFC Potato Wedges

To make KFC Potato Wedges preheat shortening in to 375F. Cut the potatoes into 16 to 18 equal side wedges.Mix the egg and milk till well blended in a big bowl. Mix the dry ingredients intoa large bowl. Put some potatoes in the milk and egg then into the flour mixtureuntil well coated. Fry in fryer for 5 minutes.
Your KFC Potato Wedges are ready.

Rotisserie Style Chicken

2009-05-08T05:12:00.000-07:00

Ingredients for KFC Rotisserie Style Chicken

1/4 cup Oil
1 tablespoon Honey
1 tablespoon Lime juice
1/4 teaspoon Paprika
Season salt
4 Chicken breast halves with skin

Recipe for KFC Rotisserie Style Chicken

To make a KFC Rotisserie Style Chicken mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chickenbreast halves, skin−side−up in a square baking dish or pan, sprayed with Pam. Bakeuncovered at 400F about 35 to 40 minutes, basting chicken without turning them,3 or 4 times during baking or until nicely browned. Immediately upon removingfrom oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

And your KFC Rotisserie Style Chicken is ready.