Chicken Fried Sliders Wpotato Dumplins Cheese Gravy Rsc Recipes

CHICKEN FRIED CHICKEN WITH WHITE GRAVY

Steps:

• Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
• Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
• Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
• Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
• Serve the chicken fried chicken topped with the white gravy.

CHICKEN FRIED SLIDERS WPOTATO DUMPLINS & CHEESE GRAVY #RSC

Steps:

• For the Sweet Potatoes: Heat oven to 425. In large bowl, whisk and stir together the first 5 ingredients. Cut in shortening til crumbly using 2 knives or your fingers. In seperate bowl, mix sweet potatoes and cream. Make a well in the dry ingredients and add potato mixture. Mix to combine, turn dough out onto a lightly floured surface, and roll out to 1 1/2 inches thick into a rectangle. With sharp knife, cut into about 20 squares. Place biscuits onto parchment paper-lined baking sheets 1 inch apart. Don't crowd. Brush tops with melted butter. Bake for 5 minutes, turn down oven to 375 and bake for another 15 minutes or til golden brown. Cool on wire rack.
• For Potato Dumplin's: Boil potatoes til soft; drain, mash with cream and butter and whip til fluffy. Beat in egg, salt, pepper, and Ranch. Fold in cheese and chives. Wet hands and shape into balls. Roll in crumbs. Bake on lightly greased cookie sheet in 400º oven for 15-20 minutes til golden brown.
• For the Pork Steaks: Roll ground pork into 16 balls, then flatten into patties. In pie plate, mix flour, salt, pepper, cayenne, and Ranch. In another pie plate beat egg and beat in buttermilk and hot sauce. In third pie plate, place cracker crumbs. Lightly coat patties on both sides in flour mixture. Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on. Place patties into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown. Turn and fry other side til done, about another 3-4 minutes or til golden brown on both sides. Place in low oven to keep warm on a cooling rack over a baking sheet until all are fried and done.
• For the Cheese Gravy: Stir cream cheese and milk over low heat til smooth. Stir in rest of ingredients. And salt and fresh cracked black pepper to taste.
• To assemble! : Split open 16 biscuits and place onto serving platter, place a pork patty on top of each bottom, then a potato dumplin', spoon cheese sauce over top, place on biscuit top. Serve hot!

HIDDEN VALLEY CHEESE SPREAD

Steps:

• Let all ingredients come to room temperature and beat well together.
• Chill overnight.

FRIED PICKLES #RSC

Steps:

• 1. Place pickles on paper towel to dry.
• 2. Mix together ingredients for your batter. Set aside.
• 3. Place Dry Mix #1 ingredients into bowl and mix together. In seperate bowl, mix together Dry Mix #2.
• 4. Dip pickles, one at a time, into Dry Mix #1. Shake off any excess flour. Dip pickles into Batter then immediately coat with Dry Mix #2.
• 5. Place prepared pickles onto wire rack and freeze for 20 minutes.
• 6. Preheat oil in pan to 375 degrees. Fry pickles in batches of 3 or 4 for 3 to 5 minutes or until golden brown. Remove from oil and drain on paper towel. Repeat until done. Let cool several minutes before serving. Enjoy.

RANCH CHICKEN MEATBALLS & CREAMY RANCH GRAVY #RSC

Steps:

• Preheat oven to 350.
• MEATBALLS:.
• Combine all ingredients, except vegetable oil, in large bowl as listed. Mix well to ensure all ingredients are combined. (I use my hands, clean of course!) Using a small ice cream scoop or a tablespoon, scoop up mixture and form into balls. When all meatballs are all formed - Heat 3 tablespoons of vegetable oil in 12" skillet over medium hi heat. Add as many meatballs to skillet without crowding and fry till all sides are golden brown. (You may need to add more vegetable oil with each batch you fry) Set on rack placed over cookie sheet and continue to fry meatballs until all are done. Place meatballs in oven to finish cooking while you make the sauce.
• GRAVY:.
• In large measuring cup or bowl, whisk together Hidden Valley Ranch Dressing, milk and sour cream. Set aside.
• In large saucepan over medium heat, melt butter. Whisk in flour, mixture will be crumbly and a little dry.
• Gradually add dressing mixture to pan, whisking constantly. Mixture will begin to thicken almost immediately. Continue to whisk, adding in pepper, salt,nutmeg, scallions and parmesan cheese. Turn heat to lowest setting and cover.
• Remove meatballs from oven and place on large platter or dish. Spoon gravy over top, sprinkle chopped scallions over top, and serve extra gravy on the side.

GRILLED MOUTH WATERING BARBECUED CHICKEN

Steps:

• BARBECUE SAUCE:.
• Heat all barbecue sauce ingredients to boiling in 1-quart saucepan, stirring occasionally.
• BARBECUED CHICKEN:.
• Brush grill rack with vegetable oil. Heat grill to medium heat.
• Mix salt, paprika and pepper. Sprinkle both sides of chicken with salt mixture.
• Place chicken skin side up on grill rack. Cover and grill 4 to 6 inches from heat 15 minutes; turn chicken. Brush with Barbecue Sauce. Cover and grill 20 to 25 minutes longer, turning and brushing with Barbecue Sauce, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• TO BAKE: Heat oven to 425°F Mix salt, paprika and pepper; mix in 1/2 cup Gold Medal© all-purpose flour. Sprinkle both sides of chicken with flour mixture. Melt 1/4 cup butter or margarine in rectangular baking dish, 13x9x2 inches, in oven. Place chicken, skin sides down, in dish. Bake 45 minutes; drain and turn chicken. Reduce oven temperature to 375°F Spoon hot Barbecue Sauce over chicken. Bake 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

BLUE BEAR MUSH (BACKPACKING)

Steps:

• Mix all dry ingredients together in a bowl. Divide into 2 zip lock freezer bags (about 1 cup each).
• On the trail, for each serving bring 1 1/2 cups water to a boil and add the bag of cereal mix.
• Stir and let cool slightly before serving.

CARIBBEAN FRIED DUMPLINS

Steps:

• *NOTE: to make your own self-rising (raising) flour, for each pound of flour add 2 teaspoons salt and 2 tablespoons baking powder.
• In a large bowl, sift the flour, sugar and salt. Knead until a smooth dough forms, adding more milk if necessary.
• Mix and knead the dough {{gently}}.
• Too much over mixing and over kneading and the dough will become tough.
• Divide the dough into 10 balls, kneading each ball a few times with floured hands.
• Press the balls gently to flatten slightly.
• In a non-stick pan heat a little bit of oil over medium heat.
• Place 5 of the dumplings in the heated pan.
• Reduce the heat to low* and fry for approximately 15 minutes, until they are golden brown, turning once.
• Stand the dumplings on their side for about 1 minute to brown the edges.
• Transfer the dumplings to a plate lined with a paper towel, drain and keep warm.
• Repeat with the remaining 5 dumplings.
• Serve immediately while still warm.
• *NOTE: I tried making these on an electric rage and had difficulty gettin' (there's that "g" missing again -- ) the bakes to fry well. Best to use a gas rage (range) or an electric skillet that isn't temperamental. They can also be deep-fried but that's a bit too greasy for our tastes.

CHICKEN AND DUMPLINGS WITH GRAVY

Steps:

• In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises., In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened. , Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. , Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.) , Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings.,