Koo Koo For Krackers Recipes

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GRANDMA MAYBEE'S KOO KOO BREAD



Grandma Maybee's Koo Koo Bread image

When we lived up in Port Angeles, WA it seemed like everybody was related and in one big extended family, they could hardly wait for Christmas and Koo Koo Bread each year. This year, Jacki shared her recipe with me and gave me permission to post it here. She says it is a 100+-year-old recipe started by her great-grandmother. It...

Provided by Laurie Sanders

Categories     Other Breakfast

Time 3h

Number Of Ingredients 18

2 pkg rapid-rise yeast
1 Tbsp sugar
1/2 c warm water
2 c buttermilk
1 c instant mashed potatoes flakes
2 tsp salt
4 Tbsp vegetable oil
1 c white sugar
3 large eggs, well beaten
2 Tbsp baking powder
6-8 c all-purpose flour
POUR OVER THE BREAD BEFORE BAKING
2 pt heavy whipping cream
2 c sugar
1 c cinnamon sugar
CINNAMON SUGAR
1 c sugar
1-2 Tbsp cinnamon

Steps:

  • 1. Dissolve two yeast packets in 1/2 cup of warm water and 1 tablespoon of sugar. Mix well and set aside for 10 minutes or so.
  • 2. Heat together on the stove, buttermilk, potato buds, salt, oil, and sugar until well blended and just barely boiling. Cool mixture down until you can comfortably stick a pinky in and hold it there.
  • 3. Add buttermilk mixture to 3 beaten eggs. Add the yeast and 2 tablespoons of baking powder. Mix well.
  • 4. Begin adding flour, a little at a time, until you reach kneading consistency.
  • 5. If you don't have a mixer that kneads, then you knead for around 10 min. for the right bread dough texture. The more kneading, the better, words from my Grandma (per Jacki). The dough will eventually be slightly sticky but not so sticky you can't work with it.
  • 6. After kneading, divide into 2 and roll each half to fit in a 9x13 baking dish.
  • 7. Place each half into the 2 greased cake pans, 9 by 13. Cover and put in a warm place. Let rise for about 2 hours or until it is doubled in size.
  • 8. Once dough is done rising, take your index finger and poke holes throughout, covering the top completely with the holes.
  • 9. Mix 1 pint (2 cups) of whipping cream and 1 cup sugar PER PAN.
  • 10. Pour the cream mixture over the holes, covering the top completely with the cream. Do this for both pans.
  • 11. Mix 1 cup of sugar with 1-2 tablespoons of cinnamon. Sprinkle 1/2 cup of the cinnamon sugar mixture over each pan.
  • 12. Bake for 30 minutes at 350 degrees.
  • 13. Allow to cool slightly before slicing.

LOW-FAT KOO KOO ROO ORIGINAL FLAME BROILED CHICKEN



Low-Fat Koo Koo Roo Original Flame Broiled Chicken image

From Top Secret Recipes, Lite! Serving size is 2 pieces and has 195 calories and 8 grams fat per serving. Needs to marinade 24-72 hrs.

Provided by mariposa13

Categories     Whole Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 skinless roasting chicken, skinned and cut into 8 pieces
1 cup water
1 cup apple juice
1 cup v- 8 vegetable juice
1 tablespoon lemon juice
1/2 cup pineapple juice
1 cup chopped onion
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons canola oil, plus
1 teaspoon canola oil
1/2 cup thinly sliced onion
1 (10 3/4 ounce) can tomato puree
1/4 cup water
1 tablespoon white vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1 dash ground black pepper
1 dash garlic powder

Steps:

  • Combine all ingredients for marinade in medium bowl. Mix well.
  • Add chicken and marinate 24 hours Even better if you let marinade 48-72 hours.
  • Before chicken is done marinading, prepare the basting sauce by heating 1 tsp oil in medium skillet.
  • Saute onions until begins to blacken.
  • Pour onions in medium saucepan with other baste ingredients.
  • Bring to a boil, then reduce and simmer 5-7 minute.
  • Remove from heat.
  • When cool, cover the baste and chill until needed.
  • To cook chicken, start grill to med heat.
  • Grill chicken for 5-6 on each side.
  • Turn chicken again and baste with sauce.
  • Grill 5-6 minute and baste again.
  • Continue turning and basting until done.

Nutrition Facts : Calories 345.6, Fat 20.2, SaturatedFat 4, Cholesterol 53.5, Sodium 1507.4, Carbohydrate 27.7, Fiber 3.5, Sugar 17.5, Protein 15.2

KOO KOO SABZI



Koo Koo Sabzi image

This is a delicious, quick, and easy throw-together Iranian dish that I absolutely love. My grandma would always whip this up for me when I wanted a snack from school, and there would always be something to look forward to later in the evening.

Provided by Barbell Bunny

Categories     Southwest Asia (middle East)

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 bunch cilantro, coarsely chopped
2 bunches Italian parsley, coarsely chopped
2 tablespoons dill
10 ounces frozen spinach, chopped
3/4 cup onion, chopped
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon turmeric
1/2 cup dried cranberries (or barberries, if you can access them!)
1/2 cup walnuts, toasted
3 eggs (you may use 4 if your herb bunches are bountiful)
cooking spray

Steps:

  • Cook spinach and drain well.
  • In a large bowl, combine spinach, cilantro, parsley, dill, and onion.
  • In a small bowl, crack three eggs and whisk with a fork. Pour eggs into large bowls with herbs. Mix to combine.
  • You do not want an eggy consistency. The egg is used to combine the herbs together. The herbs should look very glossy from the egg, not swimming in it! From here gauge if you need to crack another egg and add it to your mix.
  • Season with salt, pepper, and turmeric,.
  • Fold in cranberries and walnuts.
  • Heat a large pan over medium-heat and spray with cooking spray.
  • Pour egg mixture into pan and let cook on one side, about three minutes.
  • As the bottom is cooking, use your spatula to divide "omelet" into six or eight "pie slices".
  • Flip each slice so the other side cooks, another three minutes.
  • Lower heat to medium as needed so it doesn't burn.

Nutrition Facts : Calories 196.7, Fat 14, SaturatedFat 2.3, Cholesterol 158.6, Sodium 697, Carbohydrate 10.9, Fiber 4.8, Sugar 3.2, Protein 10.6

KOO KOO FOR KRACKERS!



KOO KOO For KRACKERS! image

This is my favorite home made cracker... bar none! They are easy and fun and so versatile. I buy my optional topping at the food co-op in bulk which is so much cheaper than buying little spice jars. These are great to snack on by themselves or with cheese, meats, fruits and dips. I like to break them into big pieces to give myself more options for displaying and serving.

Provided by Colleen Sowa @colleenlucky7

Categories     Other Appetizers

Number Of Ingredients 14

CRACKERS
3 cup(s) flour
1/2 teaspoon(s) salt
1/3 cup(s) sugar
1 teaspoon(s) baking soda
1/2 cup(s) unsalted butter (softened)
1 1/2 tablespoon(s) sesame oil
OPTIONAL INGREDIENTS
1 cup(s) buttermilk
- basil
- rosemary sprigs
- garlic powder
- poppy seeds
3 cup(s) sesame seeds (i use a lot! i buy in bulk at food co-op, it is so cheap that way)

Steps:

  • Preheat oven to 375 degrees.
  • Place dry ingredients in a bowl. Using pastry cutter or tines of a fork: blend in the butter until the mixture is crumbly. Stir in the buttermilk and sesame oil until well combined.
  • Knead the dough a few times and form into 4 balls of dough. Roll out one ball of dough at a time on floured surface to about 5x7 inch rectangle, Then place on a parchment lined baking sheet that has been lightly floured. Finish rolling out the dough all the way to the edges of the baking sheet (you can use your hands and fingers in need be). Cover the top of the cracker with desired optional ingredients. Gently but firmly press this into the dough.
  • Bake 12 to 16 minutes (checking a couple of times... don't want it to burn). Remove from oven. Let Cool. Break apart into large pieces. Store in airtight container for a couple of weeks.
  • Repeat until all four balls of dough are used up.
  • This is excellent with soups and stews as well as with warm or cold dips and meat and cheese platters! My favorite is sesame seed (I pressed them into both sides of the crackers).

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