Chairmans Butter Nuggets Recipes

CHEERIOS NUGGETS

Steps:

• Heat oven to 250°F.
• Grease 2 9x13-inch pans or jelly roll pans.
• Heat brown sugar, margarine, corn syrup , and salt in 2 quart saucepan over medium heat, stirring constantly until bubbly around edges.
• Cook, uncovered, stirring occasionally, for 2 minutes longer.
• Remove from heat, stir in baking soda until foamy and light colored.
• Pour over cheerios, peanuts, raisins, and M&Ms in 4 quart bowl.
• Stir until mixture is coated and spread evenly in pans.
• Bake for 15 minutes.
• Stir, let stand until cool, about 10 minutes.
• Loosen mixture with metal spatula and let stand until firm, about 30 minutes.
• Break into bite-size pieces.

THE BEST EVER CHICKEN NUGGETS

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

PEANUT BUTTER NUGGETS

Steps:

• Combine 1/2 cup cornflakes, coconut, peanut butter and honey, mix thoroughly.
• Measure out 2 tablespoon portions, shape into balls.
• Roll in remaining corn flake crumbs.
• Place on a plate.
• Chill until firm.
• Store in a cover container in refrigerator.

BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
• Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

CHEESY BEEF NUGGETS

Steps:

• Set oven to 400°F.
• Grease a cookie sheet.
• Cut the beef into bite-size squares (about 1-1/4-inch squares).
• Season the beef squares with the steak seasoning.
• Shake the steak pieces in a plastic bag containing the flour (seasoned with salt and pepper), until each piece is individually coated.
• Refrigerate steak while continuing preparation.
• In a bowl, thoroughly blend the corn flake crumbs with the chopped pecans, Parmesan cheese, paprika and nutmeg (if using); set aside.
• In a saucepan, melt the butter.
• Add in the 2 Tbsp flour, and stir until flour is completely dissolved.
• Whisk in the 1 cup of half and half cream, stir until the mixture come to a light boil, and thickens; lower the heat to a simmer.
• Add in the grated cheddar cheese and Worcestershire sauce, and continue stirring and cooking until the cheese is completely melts; turn off the heat, and keep the mixture warm.
• Dip each piece of the floured steak square in the cheese sauce, then roll in the bowl of dry crumb mixture (make sure that all sides are coated).
• Place on a well-greased cookie sheet, leaving spaces between each square.
• Bake for 15 minutes, or until the steak squares are a deep, golden brown.
• Cool slightly before removing with a spatula.