Chicken Fried Steak with Gravy

Chicken Fried Steak with Gravy
Recipe courtesy Sandra Lee

Show: Semi-Homemade Cooking with Sandra Lee
Episode: Country Cooking

Yield: 4 servings

2 packages garlic-ranch salad dressing mix
1 cup all-purpose flour
Ground black pepper
1 egg, lightly beaten
2 cups buttermilk, plus 1 cup
1 pound cubed steak, cut into 4 pieces
Oil, for frying
1 cup chicken broth
1 (2.64-ounce) package gravy mix
Mashed potatoes, for serving

Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks. Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.
To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.

Peanut Butter Pie

Peanut Butter Pie 1 (8 ounce) package cream cheese 3/4 cup powdered sugar 1/2 cup creamy peanut butter 6 tablespoons milk 1 (8 ounce) container Cool Whip Cream the cheese until fluffy. Add sugar and peanut butter. Mix and add milk. Fold in Cool Whip. Refrigerate overnight.

Chicken Lips

Chicken Lips

3 lbs. fresh or frozen chicken breast tenderloins. If not available, make your own, Cut each skinless, boneless chicken breast into four lengthwise strips)

Peanut oil or other vegetable oil for deep fat frying

4 cups flour

2 t. garlic salt

1 t. ground black pepper

3 cups buttermilk

Cayenne Butter sauce, recipe follows

Bottled blue cheese or ranch salad dressing or Creamy Parmesan Dressing, optional

Thaw chicken if frozen. In deep fat fryer or large deep pan, heat oil to 365. Meanwhile, in large bowl, stir together flour, garlic salt, and pepper; transfer half of the mixture to another bowl. Pour buttermilk into a medium bowl. Dip chicken into buttermilk, allowing excess to drip off. Dip into flour mixture, turning to coat. When flour mixture in first bowl clumps too much, discard and use the flour mixture in second bowl. Fry chicken, one forth at a time, in hot oil about 5 minutes or until coating is golden brown and chicken is no longer pink. Remove chicken and drain on paper towels. Keep warm on baking sheet in 200 oven while frying the remaining chicken. Serve chicken pieces with Cayenne Butter sauce and if desired, salad dressing. Makes 10 to 12 servings.

Cayenne Butter Sauce:

In blender, mix 1 cup bottled cayenne pepper sauce (Frank’s Red Hot) and 2/3 cup melted butter. Cover and blend about 1 minute or until slightly thickened.

Creamy Parmesan Dressing: In small bowl, stir together 3/4 cup mayonnaise or salad dressing, 1/4 cup sour cream, 3 T. grated Parmesan cheese, 2 t. white wine vinegar or white vinegar, 1 clove garlic, minced, 1/2 t. dried Italian seasoning, crushed and if desired, 1/4 t. coarse ground black pepper.

Source: Appetizers

Easy Easter Sloppy Joes

Easy Easter Sloppy Joes
 Categories: Sandwiches, Hamburger
      Yield: 6 Servings
 
      2 lb Lean ground beef
      1 md Onion, shopped
      1 md Grn bell pepper, chopped
     30 oz Tomato sauce
      2 tb Light or dark brown sugar
    1/2 ts Garlic powder
    1/2 ts Salt
    1/4 ts Black pepper
      6    To 8 sandwich or hamburger
           - buns, split
 
In a large skillet, brown the ground beef with the onion and green pepper over medium high heat for 7 to 9 minutes; drain off the excess liquid. Add the tomato sauce, sugar, garlic powder, salt, and pepper; mix well. Reduce the heat to low and simmer for 8 to 10 minutes, stirring occasionally.
Serve over the hamburger buns.  

Laura

Corn, Cheddar and Sun-Dried Tomato Muffins

Corn, Cheddar and Sun-Dried Tomato Muffins

1/2 cup cake flour (not self-rising)
1 cup yellow cornmeal
1/2 tablespoon baking powder
11/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 ounces grated sharp white cheddar cheese (1-1/2 cups)
3/4 cup chopped rehydrated sun-dried tomatoes (soak them in warm water)
1/2 cup thinly sliced scallions
11/2 cups warmed whole milk
6 ounces unsalted butter, melted and cooled
1/3 cup vegetable oil
1 egg

Preheat the oven to 400 degrees F. Butter a 12-cup muffin tin.

Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in
a large mixing bowl and mix well. Add the cheese, sun-dried tomatoes, and scallions and toss well. Whisk together the warm milk, melted butter, oil, and egg in a separate bowl. Add the wet ingredients to the dry and mix together just until a soft dough forms.

(Be careful not to over mix the dough.) Fill the prepared muffin cups
to the rim with batter. Bake until the tops start to brown slightly, 20 to 25 minutes. Cool for 2 to 3 minutes, then turn out onto a wire rack to cool. Serve warm or at room temperature. Cover and refrigerate for at least 2 hours or up to 2 days.

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Tropical Pineapple Pie

Tropical Pineapple Pie

1 pkg.(3.4oz.) instant cheesecake mix, prepared according to package directions

1 can (21 oz.) Pineapple Fruit Filling

1/4 cup chopped pecans

1/4 cup shredded coconut

1/2 tsp. Rum extract

1 prepared graham cracker crust

1. In medium mixing bowl, combine cheesecake, fruit filling, nuts, coconut and rum. Pour into crust.

2. Freeze 8 hours or until firm.

3. Thaw 5 to 10 minutes at room temperature before serving.

4. Cut into slices and serve.

Makes 10 servings

Baked French Toast Casserole

Baked French Toast Casserole

Dash salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 tablespoon vanilla extract

2 tablespoon sugar

1 cup milk

8 large eggs

2 cup half-and-half

Butter, for pan

1 loaf French bread (13 to 16 ounces)

Praline Topping, recipe follows

Raspberry Syrup, recipe follows

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2-teaspoon ground nutmeg

Raspberry Syrup:

1 cup raspberry preserves

3 tablespoons water

2 tablespoons raspberry liqueur (recommended: Framboise)

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Servings: 6-8 servings

Prep Time: 20 minutes

Cook Time: 8 hours 45 minutes

Difficulty: Moderate

Seafood Chowder

Seafood Chowder

Yield: 12 servings

6 ounces slab bacon, cut into 1/2-inch pieces
2 tablespoons butter
2 large onions, diced (about 4 cups)
1/4 cup flour
2 cups clam broth or juice
4 white potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 1/2 teaspoons thyme Salt and freshly ground black pepper
1/2 pound shucked clams
1/2 pound haddock, cut into 3/4-inch chunks
1/2 pound Maine shrimp, peeled and deveined
1/2 pound scallops
1/2 pound shucked oysters
4 cups half-and-half Fresh parsley, for garnish

In a large stockpot over medium heat, cook the bacon until browned. Add the
butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

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Crab Quiche

Crab Quiche

1 Package Louis Kemp Crab Delights 8 Oz. -- flaked
3/4 Cup Sargento Light Shredded Mexican Cheese
1/2 Package Fat Free Cream Cheese (8 Oz Package) -- cut into 1/4" cubes
1/4 Cup Green Onions -- sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Reduced Fat Bisquick
1 Cup Skim Milk
1/2 Cup Egg Beaters

Mix crab delights, shredded cheese, cream cheese, onions, salt and basil in a medium bowl. Spread mixture into the bottom of a 9-inch pie plate sprayed with nonstick cooking spray. Beat remaining ingredients with an electric mixer for 1 minute. Pour over crab mixture. Bake at 375 degrees for about 40-45 minutes.
6 servings

Wilted Greens with Lemon

Wilted Greens with Lemon

1 teaspoon extra virgin olive oil
2 or 3 cloves of garlic, minced
grated zest of 1 lemon
juice of 1 lemon
1 bunch collards, cleaned well and sliced into bite sized pieces

Heat oil in a skillet over medium heat. Add garlic and cook 1 minute. Add greens and cook until they are tender and begin to wilt, about 5 minutes. Stir in the lemon zest and cook 1 to 2 minutes. Remove from heat and toss greens with lemon juice. Serve immediately.
Yields 4 servings.

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